Search results for "TASTE"
showing 10 items of 472 documents
Le développement de la gustation chez l'enfant
2010
National audience
Drosophila adult and larval pheromones modulate larval food choice
2014
Insects use chemosensory cues to feed and mate. In Drosophila , the effect of pheromones has been extensively investigated in adults, but rarely in larvae. The colonization of natural food sources by Drosophila buzzatii and Drosophila simulans species may depend on species-specific chemical cues left in the food by larvae and adults. We identified such chemicals in both species and measured their influence on larval food preference and puparation behaviour. We also tested compounds that varied between these species: (i) two larval volatile compounds: hydroxy-3-butanone-2 and phenol (predominant in D. simulans and D. buzzatii , respectively), and (ii) adult cuticular hydrocarbons (CHs). Dro…
Impact of information and in-home sensory exposure on liking and willingness to pay: The beginning of Fairtrade labeled coffee in France.
2015
This study was conducted to assess how the Fairtrade label interacts with the perception of intrinsic product characteristics on liking and purchase decisions and to estimate the evolution of this interaction after exposure to the coffees and/or exposure to ethical information. In a first session, 119 consumers gave liking scores for 2 regular and 2 Fairtrade coffees under a blind tasting condition. Then, they were asked to indicate the maximum price they would pay for each product in 2 auctions taking place under different information conditions. In the first auction, participants saw the packaging but did not taste the coffee; in the second auction, they could both taste the coffee and se…
Characterization of the ligands for the human umami taste receptor
2017
National audience; Among our basics senses, taste and our gustatory system allow us to perceive and recognize essential chemical nutrients present in food. Human can detect and discriminate five basics taste (sweet, bitter, sour, salty and umami) and recent studies proposed a sixth taste for fat. The umami taste is described as a « savory » sensation elicited mainly by L-amino acids and is thought to serve as an indicator of protein rich foods and promote feeding.The umami taste receptor is a heterodimeric receptor composed of the T1R1 and T1R3 subunits. These subunits belong to the family class C G protein-coupled receptors (GPCRs) and are constituted by a large N-terminal domain (NTD) lin…
La fiesta mutante. La construcción histórica de la Feria de Julio de Valencia
2014
[EN] In the present article it is tried to show as the holidays they are social historical constructions, which mutations are inseparable both of the diverse political contexts and of the institutional action. This one is the case of Julio's Fair of Valencia, founded in in 1871 under the requiriments of bourgeois taste. In our work we show, resting on historical documentation of press and file, the diverse stages of the evolution of the Fair, insisting in since there is modified his cultural institutional management. So if at firdt period of euphoria and ascent, the Feria de Valencia managed to become one of the most important festive events in Valencia, taking on a distinctly popular carac…
Significance of the dorsal zigzag pattern of Vipera latastei gaditana against avian predators
2005
Summary 1. Aposematism is an antipredatory strategy in which prey animals conspicuously signal their noxiousness to potential predators. This successful strategy is based on avoidance learning of predators. 2. Most species in the viperid genus Vipera have a characteristic dorsal zigzag pattern. It has previously been suggested that the dorsal zigzag pattern of Vipera berus (the adder) has a cryptic function and thus makes the snake less conspicuous to avian predators. However, a recent experiment suggested that the pattern may function as an aposematic signal rather than being cryptic, and therefore induces active avoidance in avian predators. 3. We conducted a field experiment in Donana na…
First helminthological data on Iberian vipers: Helminth communities and host-parasite relationships
2006
AbstractEuropean vipers are ambush predators with sporadic feeding events, thereby maintaining the digestive tract empty for long periods. According to previous studies relating lizards’ dietary habits and their helminth faunas, we predict poor gastrointestinal helminth communities in vipers. To test this hypothesis, we have examined the digestive tract of 86 specimens of Vipera aspis (L., 1758) and V. latastei Boscá, 1878, from several localities of the Iberian Peninsula. We found adults of only two nematode species Kalicephalus viperae (Rud., 1819) and Ophidascaris sp. and cysts adhering to the external wall on the stomach in case of two other nematode species Ascarops strongylina (Rud., …
On Gauss and Gaussian Legends: A Quiz
2018
For the last few years, students in my history of mathematics course have been required to do a bit of research on the web. Each of them chooses from a list of specially chosen questions designed to make them ponder whether the information they find on standard internet sites is solidly grounded and clearly sourced, or whether subsequent research (pursued in such unlikely places as the local university library) might lead a person to doubt what one reads online. The idea here is not to push for a definitive answer; in many cases, this would be a hopeless undertaking anyway. Instead, I ask students merely to report on what they found and how they went about tracking down the information cite…
Isolation of a peptidic fraction from the goat cheese water-soluble extract by nanofiltration for sensory evaluation studies
1997
Abstract The effect of the small water-soluble peptides on the taste of cheeses has not been clarified yet because of the high difficulties to isolate them from the other water-soluble compounds. A new filtration method, nanofiltration, using ionizable membranes, allowed us to purify a peptidic fraction prepared from the permeate obtained by ultrafiltration (MWCO=1000) of a goat cheese water-soluble extract. A large proportion of mineral salts and a part of amino acids were eliminated from the nanofiltration retentate where a majority of small peptides were concentrated. The peptidic fraction was incorporated in a cheese model with known synergistic effectors such as mineral salts and amino…
Cross-modal interactions between taste and smell: Odour-induced saltiness enhancement depends on salt level
2011
International audience; In recent years, health concerns related to salt have led to extensive research on low-salt foods. One major remaining issue is to reduce sodium content while still providing the salty fix, to maintain food appreciation, acceptance and choice. Using well-selected odours has been proposed to compensate for sodium chloride reduction in food, due to the cross-modal interactions between odour and taste. However, interactions between taste and odour, with regards to saltiness, remain poorly investigated. Moreover, although a few studies have assessed the influences of odour and sweet supra-threshold intensity on cross-modal interactions, none focused directly on how they …