Search results for "Taste"
showing 10 items of 472 documents
The bitter taste of vitamins is mediated by human TAS2R activation
2021
Vitamins play an important role in maintaining normal physiologic and metabolic functions. Vitamins are known to generate bitterness, which may contribute to the off-taste of nutritional supplements. This negative sensation may decrease product acceptability and patient compliance. Few studies have examined taste thresholds and sensory sensing mechanisms at the origin of vitamin taste detection. To better understand vitamin bitterness perception, we combined human sensory analysis and taste receptor functional assays. We measured the aqueous taste detection threshold of four B vitamins using sensory difference tests. Challenging the 25 human bitter taste 2 receptors (TAS2Rs), we found that …
Flavour retention and release from protein solutions
2006
International audience; This paper briefly presents the main results obtained up to now on protein–flavour binding and release in relation with flavour perception. Among the food proteins, β-lactoglobulin is the most extensively studied for its binding properties, which involve both hydrophobic and hydrogen binding. Recent developments using molecular modelling and Quantitative Structure–Activity Relationship confirmed the existence of two different binding sites for flavour compounds on β-lactoglobulin. During the aroma release process in the mouth, not only free aroma compounds are released but also those reversibly bound by the protein, pointing out the fact that flavour perception is on…
Détection orosensorielle des lipides alimentaires chez la souris : mécanismes impliqués et altérations au cours de l'obésité
2015
Dietary lipids are detected by the gustatory system in rodents and humans. Two candidate lipid-receptors are found in taste buds: CD36, which is involved in the fat taste as shown by studies conducted in our laboratory, and GPR120. Our results show that GPR120 is not directly involved in the gustatory detection of lipids in mice, but could rather be involved in the modulation of the sensitivity for fat. When this gustatory system works properly, food choices can meet the organism’s energy needs. Besides, the pleasure brought by the consumption of palatable foods is satisfied. However, obese people often overconsume energy-dense food. In the central nervous system, perturbations of the rewar…
The risk of obesity is associated with fat and sweet liking
2015
Introduction: Fat, added sugar and sodium are important nutritional factors involved in the risk of obesity, although these components contribute to eating pleasure thanks to their sensory properties. Few cross-sectional studies have shown equivocal results about relationships between liking and weight status. The only one prospective study has shown an increase of weight in individuals who liked sweet taste and no significant relationships for fat liking. However, the tool that assesses liking is unreliable. Objectives: The aim of the study was to investigate the prospective association between liking for fat, sweet and salt and the onset of obesity in adults. Method / Design: Liking score…
Goût et plaisir alimentaire chez la personne âgée : des idées reçues à la réalité scientifique
2018
National audience
Chlorine flavor perception and neutralization in drinking water
2010
For water suppliers, using chlorine is necessary to ensure water bacteriological quality from the treatment plant to the consumers’ tap. However, chlorine flavour is one of the most common reasons advocated for choosing tap water alternatives as drinking water. As a consequence, the putative link between chlorine flavour perception and tap water consumption is an issue in drinking water habits studies. Since the sensory mechanisms involved in chlorine flavour perception remained largely unknown, the main objective of this thesis work was to first highlight those mechanisms and then to identify potential lever chlorine flavour sensory neutralisation.In a first step, we demonstrated that hypo…
Xenohormones and oral homeostasis : impact on taste preferences and salivary glands
2012
Oral homeostasis strongly influences taste perceptions. It depends on a healthy oral epithelium and salivary gland secretions, which are both regulated by sex hormones. The aim of this thesis was to identify the effect of an oral exposure to Bisphenol A, a food packaging and dental sealer component, and of a soy-diet containing phytoestrogens on oral homeostasisTwo experiments were conducted in adult rats: a dose-response study of BPA (5μg 12.5 mg / kj / day), and a study about the impact of a soy-diet on the BPA disrupting effects. By using gustation choice tests, and histological and qPCR-TR molecular approach, we identify for the first time an action of BPA on dry mouth. We found that BP…
Using cross-modal interactions to counterbalance salt reduction in solid foods
2011
International audience; We investigated odour-induced saltiness enhancement (OISE) in a solid model cheese with the aim of evaluating the influence of cross-modal interactions (odour-texture-taste) on saltiness perception and assessing the efficacy of using OISE to counterbalance salt reduction. Four model cheeses, varying in texture, were flavoured with three commercial tasteless aromas (comte cheese, sardine and carrot) differently associated with salty and cheesy food products. Twenty-seven consumers evaluated taste intensity, aroma intensity and its congruence with the product flavour, and the overall pleasantness of 12 flavoured and four unflavoured samples. The comparison of the perce…
Hedonic sensations implicated in the control of human food intake : alimentary alliesthesia and sensory-specific satiety
2011
The control of food intake is a complex and multifactorial process controlled by the CNS. It is implicated in the regulation of body weight and the supply of energy substrates, as well as the supply of a panoply of nutrients to cover the specific needs of the organism. Among all the factors involved, hedonic sensations play an important role in guiding food selection and limitation of intake. The theoretical section of this thesis takes into account the physio-anatomical aspects of the control of food intake, in particular sensory pleasure and its evaluation, within the framework of the three principal hedonic phenomena: Conditioned Satiety (CS), Alimentary alliesthesia (AA) and sensory-spe…
Production of a cheese model for sensory evaluation of flavour compounds
1995
Summary - A cheese model used to perform sensory evaluation of flavour compounds extracted from various cheese varieties was made with caseins, low heat milk powder, deodorized milk fat, NaCI and renne!. Its composition and physicochemical properties were close to mature hard cheese, apart from a lower dry matter content and sodium concentration, and a higher lactose concentration. Its preparation was established in arder to avoid drainage for at least 24 h, which should allow the incorporation of not only sorne lipophilic substances such as aromas but also some water-soluble substances such as amino acids and peptides. The rheological behaviour of the cheese model measured by a compression…