Search results for "Veterinary Science"

Perceptual blending in odor mixtures depends on the nature of odorants and human olfactory expertise.

2012

International audience; Our olfactory system is confronted with complex mixtures of odorants, often recognized as single entities due to odor blending (e.g., coffee). In contrast, we are also able to discriminate odors from complex mixtures (e.g., off-odors). Therefore, the olfactory system is able to engage either configural or elemental processes when confronted with mixtures. However, the rules that govern the involvement of these processes during odor perception remain poorly understood. In our first experiment, we examined whether simple odorant mixtures (binary/ternary) could elicit configural perception. Twenty untrained subjects were asked to evaluate the odor typicality of mixtures…

Minor Losses and Best Manifold Position in the Optimal Design of Paired Sloped Drip Laterals

2018

Closure to “Simple Relationships for the Optimal Design of Paired Drip Laterals on Uniform Slopes” by Giorgio Baiamonte

2016

The author appreciates the interest of the discussers of the paper “Simple Relationships for the Optimal Design of Paired Drip Laterals on Uniform Slopes” and wants to express his gratitude to Joaquin Monserrat and Javier Barragan for the opportunity to discuss the issues they raised. In their discussion, they questioned the use of analytical relationships to derive the design variables that are required for the optimal design of paired sloped laterals. This paper detected the Best Manifold Position (BMP = 0.24) to design optimal paired laterals and, as the discussers mentioned, allows the methodology introduced by Baiamonte et al. (2015) to be applied. Thus, the issues they questioned and …

Simple Relationships for the Optimal Design of Paired Drip Laterals on Uniform Slopes

2016

Microirrigation plants, if properly designed, allow water use efficiency to be optimized and quite high values of emission uniformity to be obtained in the field. It is known that disposing paired laterals, in which two distribution pipes extend in opposite directions from a common manifold, contribute to increasing water use efficiency. Recently, an analytical procedure has been proposed to optimally design paired drip laterals on uniform slopes under the assumption of neglect: (1) the variations of the emitters’ flow rate along the lateral, and (2) the local losses due to the emitters’ insertions. However, this procedure is not readily usable for every geometric and hydraulic characterist…

Optimization of ultrasound-assisted extraction of phenolic compounds from grapefruit (Citrus paradisiMacf.) leaves via D-optimal design and artificia…

2018

The extraction of phenolic compounds from grapefruit leaves assisted by ultrasound-assisted extraction (UAE) was optimized using response surface methodology (RSM) by means of D-optimal experimental design and artificial neural network (ANN). For this purpose, five numerical factors were selected: ethanol concentration (0-50%), extraction time (15-60 min), extraction temperature (25-50 °C), solid:liquid ratio (50-100 g L-1 ) and calorimetric energy density of ultrasound (0.25-0.50 kW L-1 ), whereas ultrasound probe horn diameter (13 or 19 mm) was chosen as categorical factor.; Results: The optimized experimental conditions yielded by RSM were: 10.80% for ethanol concentration; 58.52 min for…

Expectation, liking and purchase behaviour under economical constraint

1998

Abstract A panel of 123 consumers from Dijon and Nantes rated their liking for six orange juices (two pure juices, two juices made with concentrate and two nectars) in a blind condition, and then with information about the type of juice and packaging. Expectations induced by the information were also measured and the effect of this expectation on their evaluations were studied, as well as the role of the price on the purchase behaviour when the consumers were placed in a situation of choice under economical constraint. When discrepancy between blind rating and expectation was large, consumers generally moved their ratings towards expectation when they tasted a product in presence of informa…

Comparative training procedures to learn odor descriptors: effects on profiling performance

1999

Three groups of ten naive assessors were recruited to perform an odor profiling of 10 orange juices using 8 odor descriptors, These panels differed on the way they learned each descriptor. Group 1R learned to match one descriptor with one external standard; group 3R learned to associate one descriptor with 3 external standards; group 0R defined by itself the 8 descriptors from a set of orange juices. Results showed that the use of one standard per descriptor seemed to be only efficient when the standard was typical of the odor perception in the orange juices. Learning one odor concept with 3 standards led to redundant use of discriminant descriptors and failed on the agreement among assesso…

Anteroxanthin concentration during refrigerated storage in orange juice treated by PEF

2009

Pulsed Electric Field (PEF) processing inactivates microorganisms without significant adverse effects on flavor and nutrients. In this work was studied the transformations of antheraxanthin and mutatoxanthin when natural orange juice is treated by pasteurisation (90°C, 20 s) or PEF (30 kV/cm, 100 µs), and also its evolution during seven weeks of storage in refrigeration at two different temperatures (2°C and 10°C). The results showed that antheraxanthin concentration decreased during the storage. The decrease was greater in the untreated, pasteurised and PEF-treated orange juices stored at 10°C and this carotenoid was not detected from the 6 th week onwards. The same result was observed in …

Comparison of stir bar sorptive extraction in the liquid and vapour phases, solvent-assisted flavour evaporation and headspace solid-phase microextra…

2017

The volatile fraction plays an important role on the organoleptic properties and overall acceptability of fruit juices. This work reports for first time a non-targeted approach for the analysis of the volatile fraction of fruit juice by stir bar sorptive extraction (SBSE[1]) in liquid and vapour phase (HSSE[2]) at three extraction times (30, 60, and 120 min), two temperatures (room temperature and 40 °C), and two sample volumes (5 and 10 mL). The resultant volatile profiles were compared with solvent-assisted flavour evaporation (SAFE[3]) and headspace solid-phase microextraction (HS-SPME[4]). SBSE and HSSE enabled the detection and identification of more compounds than HS-SPME and less tha…

Quantitative determination of potent flavor compounds in Burgundy Pinot noir wines using a stable isotope dilution assay

1997

A specific experimental procedure suitable for the quantification of four esters recently identified in a wine of Vitis vinifera cv. Pinot Noir, ethyl dihydrocinnamate (A), ethyl cinnamate (B), methyl anthranilate (C), and ethyl anthranilate (D), was developed and applied to 33 Burgundy wines (calculated on three replicates). The method, involving a stable isotope dilution assay, allows the determination of concentrations from 0.05 μg L-1, with a repeatability better than 10%. The mean, maximum, and minimum amounts found for the four esters were as follows (in μg L-1):  (A) 1.6, 3.2, 0.8; (B) 0.8, 1.6, 0.5; (C) 0.2, 0.6, 0.06; (D) 2.4, 4.8, 0.6. Differences between wines, according to their…