Search results for "flavor perception"
showing 10 items of 12 documents
Perceptual processing strategy and exposure influence the perception of odor mixtures
2008
; In flavor perception, both experience with the components of odor/taste mixtures and the cognitive strategy used to examine the interactions between the components influence the overall mixture perception. However, the effect of these factors on odor mixtures perception has never been studied. The present study aimed at evaluating whether 1) previous exposure to the odorants included in a mixture or 2) the synthetic or analytic strategy engaged during odorants mixture evaluation determines odor representation. Blending mixtures, in which subjects perceived a unique quality distinct from those of components, were chosen in order to induce a priori synthetic perception. In the first part, …
Salivary Composition Is Associated with Liking and Usual Nutrient Intake
2015
Salivary flow and composition have an impact on flavor perception. However, very few studies have explored the relationship between saliva, individual liking and usual dietary intake. The aim of our study was to evaluate the association of salivary flow and composition with both a liking for fat, saltiness and sweetness and the usual nutrient intake in an adult French population. Liking for fat, saltiness, and sweetness were inferred from liking scores obtained during hedonic tests on 32 food products among 282 French adults participating in the Nutrinet- Santé Study. Before assessing liking, resting saliva was collected. Standard biochemical analyses were performed to assess specific compo…
Impact of training on beer flavor perception and description: Are trained and untrained subjects really different?
2001
This study examines the effect of beer assessment training on verbal and nonverbal performance. Two groups of subjects are asked to sort, match, and describe a set of 12 beers (6 supplemented and 6 commercial beers). Subjects from the first group are enrolled in a beer-training program. Subjects in the second group are untrained beer consumers. Results show that although both groups perform the matching task equally well, trained subjects performed better on supplemented beers and untrained subjects on commercial beers. Examination of the generated vocabulary shows that 44% of the terms are common to trained and untrained subjects. However, an analysis of the terms' efficiency shows that wh…
Impact of Oral Microbiota on Flavor Perception: From Food Processing to In-Mouth Metabolization.
2021
International audience; Flavor perception during food intake is one of the main drivers of food acceptability and consumption. Recent studies have pointed to the oral microbiota as an important factor modulating flavor perception. This review introduces general characteristics of the oral microbiota, factors potentially influencing its composition, as well as known relationships between oral microbiota and chemosensory perception. We also review diverse evidenced mechanisms enabling the modulation of chemosensory perception by the microbiota. They include modulation of the chemosensory receptors activation by microbial metabolites but also modification of receptors expression. Specific enzy…
Sodium release and saltiness perception in dairy product systems: influence of food composition and oral parameters
2010
9. Wartburg Symposium on Flavour Chemistry and Biology (Eisenach (GER), April 13th-16th, 2010); International audience
Interactions between flavor compounds and food ingredients and their influence on flavor perception
2002
Interactions between flavor compounds and food ingredients are reviewed and their influence on flavor perception is discussed. Proteins are known to bind flavor compounds. For β-lactoglobulin, the most-studied example, hydrophobic interactions with volatiles are described. The effect of the medium on the conformation of the protein and its ability to bind flavor compounds is discussed. In general, the retention of volatiles by protein is much lower than that by fat. In emulsions, however, the presence of protein at the oil/water interface induces a significant effect on flavor release and flavor perception of hydrophobic flavor compounds. For starch, an extensively studied hydrocolloid, amy…
Prediction of perception using structure–activity models
2016
IntroductionThe possible link between the molecular structure and a biological activity was pointed out by Linus Pauling (1946) just before the middle of the 20th century. Nevertheless, this concept has been already suggested a century before by Emil Fisher and “lock-and-key” theory: “To use a metaphor, I would say that enzyme and glucoside are such lock and key that fit together in order to exert a reciprocal chemical effect on each other”a (Fischer, 1894). The notion that the biological properties of a compound would be a function of its chemical characteristics is now well admitted, and is closely linked to that of pharmacophore. The pharmacophore concept is related to the interaction of…
Influence of composition(CO2 and Sugar) on aroma release and perception of mint-flavored carbonated beverages
2009
The aim of the present work was to identify and quantify physical mechanisms responsible for in-nose aroma release during the consumption of mint-flavored carbonated beverages in order to better understand how they are perceived. The effect of two composition factors (sugar and CO(2)) was investigated on both the sensory and physicochemical properties of drinks by studying in vitro and in vivo aroma release. Sensory results revealed that the presence of CO(2) increased aroma perception regardless of the sugar content. In agreement with volatility parameters, in vivo measurements showed that carbonated drinks released a greater quantity of aroma compounds in the nose space than non-carbonate…
On-line aroma monitoring with mass spectrometry and link to flavor release and flavor perception
2015
On-line aroma monitoring with mass spectrometry and link to flavor release and flavor perception. 250. american chemical society national meeting
Flavor perception: mental representation, link with food intake control and putative role of oral microbiota
2019
International audience