Search results for "TDS"
showing 10 items of 22 documents
Potencials evocats (p300, n400 i n200) i paràmetres roc i de la tds aplicats a components implícits de la memòria
2013
Numerical Model of THz sources and detectors based on Optical Rectification and Electro-Optic Sampling
2013
A model describing a laser based set-up for wideband THz generation and detection is presented. Particular attention is focused on the main broadband phenomena, which occur when THz radiations have to be handled.
Characterizing the Dynamic Taste and Retro-Nasal Aroma Properties of Oral Nutritional Supplements Using Temporal Dominance of Sensation and Temporal …
2020
International audience; Orally Disintegrating Tablets (ODTs) are used to restore the nutritional status of people suffering from swallowing pathologies such as dysphagia. ODTs are consumed without water intake and are easily swallowed. The main active compounds of ODTs are vitamins and minerals. These nutrients can have a bad taste or aftertaste, which can be masked by sweetening or flavoring. To ensure the effectiveness of masking strategies and to prescribe a product to patients with acceptable sensory qualities, it is essential to perform a precise and complete sensory characterization of these ODTs. Temporal dominance of sensations (TDS) and temporal check-allthat- apply (TCATA) methods…
Sperm imprinting integrity in seminoma patients?
2018
IF 4.990; International audience; BackgroundTesticular germ cell tumor such as seminoma is strongly associated with male reproductive problems commonly associated with the alteration of sperm parameters as described in testicular dysgenesis syndrome. Interestingly, numerous studies have reported that the precursor of germ cell cancer, germ cell neoplasia in situ (GCNIS), present similarities to fetal gonocytes, specifically characterized by global DNA hypomethylation particularly on imprinting sequences. These disorders may have a common origin derived from perturbations of embryonal programming during fetal development. Presently, there is no available information concerning the sperm DNA …
Contribution of the Temporal Dominance of Sensations (TDS) method to the sensory description of subtle differences in partially dealcoholized red win…
2007
ln this study, effect of partial alcohol reductio.n on the sensory modification of red wines was investigated. Preliminary triangle tests indicated the existencèof very slight differences between the dealcoholized wines of the study. Therefore, adapted descriptive methodologies had ta be used. ln addition to a comparative sensory profile, the Temporal Dominance of Sensations (TDS) method was chosen. Both types of profiles will be linked ta consumer preferences. A Merlat and a Syrah wine were partially dealcoholized using reverse osmosis technique to span a range of four different alcohol contents (14 % to 10 %) by grape variety. ln a first step, the four wines of each variety were compared …
Dark chocolates organoleptic differences: a PTR-ToF-MS success story
2019
International audience; Aroma of dark chocolate depends on process and cocoa origin and variety. Repeated sensory analyses of standardized chocolates produced from various cocoa beans batches using a standard fabrication process allowed classifying them into four sensory categories. These categories were confirmed in a PTR-ToF-MS analysis of the volatilome of 206 chocolate samples through supervised multivariate data analyses (PLS-DA). Variable selection using dedicated methods pinpointed some volatile compounds important for the discrimination of the chocolates. Moreover, the nosespace of a subset of chocolates was measured by twelve assessors using PTR-ToF-MS with simultaneous determinati…
Nosespace of dark chocolates differing in sensory characteristics using PTR-TOF-MS and link to flavour perception through simultaneous Temporal Domin…
2019
International audience; Aroma of dark chocolate depends on process and cocoa origin and variety. Repeated sensory analyses of standardized chocolates produced from various cocoa beans using a standard fabrication process allowed classifying them in four sensory categories. These categories were confirmed in a PTR-MS analysis of the volatilome of 206 chocolate samples [1]. The objective here was to study the nosespace of a subset of chocolates simultaneously with their temporal profile to better explain the sensory categorization at a perception level. A Temporal Dominance of Sensations (TDS) evaluation of 8 chocolates (2 selected per category) was done in triplicate by 12 subjects while the…
Nosespace PTR-MS analysis with simutaneous TDS or TCATA sensory evaluation: Release and perception of the aroma of dark chocolates differing in senso…
2021
International audience; Perception of flavor is a dynamic process during which the concentration of aroma molecules at the olfactory epithelium varies with time as they are released progressively from the food in the mouth during consumption. However, how the various components combine to produce a sensory impression is still not completely understood. Real-time mass spectrometry (MS) techniques that measure aroma compounds directly in the nose (nosespace) aim at obtaining data patterns that are supposed to reflect the way aromas are released in real time during food consumption. These patterns are supposed to be representative of the retronasal stimuli perception. Real-time sensory methods…
Utilisation de la Dominance temporelle des sensations pour la caractérisation sensorielle des produits de la filière blé-farine-pain
2012
Eurogerm is specialized in flour correctors, bread improvers and technological ingredients for the wheat, flour and bread sector. The company gives great importance to sensory analysis as a diagnostic tool of finished products and has four expert panels; each panel is specialized in one category of products and is trained to standard sensory profiling. Today, in addition to the traditional method, Eurogerm wants to explore new methods in order to offer new services to its customers. This paper describes the development of Temporal Dominance of Sensations (TDS) created in the “Centre des Sciences du Goût et de l’Alimentation” (CSGA) (PINEAU et al., 2009). TDS provides information on the perc…
Estimating finite mixtures of semi-Markov chains: an application to the segmentation of temporal sensory data
2019
Summary In food science, it is of great interest to obtain information about the temporal perception of aliments to create new products, to modify existing products or more generally to understand the mechanisms of perception. Temporal dominance of sensations is a technique to measure temporal perception which consists in choosing sequentially attributes describing a food product over tasting. This work introduces new statistical models based on finite mixtures of semi-Markov chains to describe data collected with the temporal dominance of sensations protocol, allowing different temporal perceptions for a same product within a population. The identifiability of the parameters of such mixtur…