Search results for "flavour perception"
showing 6 items of 6 documents
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…
Role of aroma–matrix interactions on perception of structured emulsions
2011
The impact of the composition of spreads on in vivo aroma release and aroma perception was investigated using online proton transfer reaction mass spectrometry (PTR-MS) and sensory methodologies. Consumption of model products spread on bread induced a significant increase in aroma release and better discrimination in aroma perception, compared to when the product was tasted pure from a spoon. Dynamic release of a series of 10 aroma compounds was slower with the increase in solid fat content, and the quantity decreased when proteins were added. Sensory ranking of model products mostly confirmed the release results.
Main effects of human saliva on flavour perception and the potential contribution to food consumption.
2018
Part of: Nutrition Society Winter Meeting 2017; Whole saliva is a mixture composed by the secretions of the major and minor salivary glands and the crevicular fluid, bacteria, cells and food debris. Its properties (flow and composition) are highly intra- and inter-individually dependent and reflect the health status of individuals. Saliva plays a key role in the eating process and on the perception of flavour. Flavour corresponds to the combined effect of taste sensations, aromatics and chemical feeling factors evoked by food in the oral cavity. It is a key determinant of food consumption and intake. This review summarises the evidence about the role of saliva in flavour perception and its …
The salt and lipid composition of model cheeses modifies in-mouth flavour release and perception related to the free sodium ion content.
2014
Reducing salt and lipid levels in foodstuffs without any effect on acceptability is a major challenge, particularly because of their interactions with other ingredients. This study used a multimodal approach to understand the effects of changes to the composition of model cheeses (20/28, 24/24, 28/20 lipid/protein ratios, 0% and 1% added NaCl) on sodium ion mobility ((23)Na NMR), in-mouth sodium release and flavour perception. An increase in the salt content decreased cheese firmness and perceived hardness, and increased sodium ion mobility, in vivo sodium release and both saltiness and aroma perception. With the same amount of salt, a lower lipid/protein ratio increased the firmness of the…
Reducing salt level in food : an integrated study of salt release and perception in model and real food systems
2008
Reducing salt level in food: an integrated study of salt release and perception in model and real food systems; Reducing salt level in food: an integrated study of salt release and perception in model and real food systems
Food-related sensory experience from birth through weaning: contrasted patterns in two nearby European regions
2007
International audience; This study describes infant feeding practices among mothers from two European regions from the perspective of early sensory experiences. Two groups of mothers, one in Dijon , France (n=139), the other in Aalen , Germany (n=157) with infants aged 4–9 months were interviewed using a structured questionnaire. Clear between- and within-group differences in weaning practices were found, particularly with respect to breastfeeding duration (Aalen>Dijon) and exposure to flavour variety early in weaning (Dijon>Aalen). By 4 months, 65% of infants in Dijon and 20% in Aalen, had received their first non-milk, solid foods. Before beginning to wean, 39% of mothers in Dijon offered…