Search results for "goût salé"
showing 5 items of 5 documents
Heterogeneous salt distribution: A way to enhance saltiness without loss of acceptability
2012
Health authorities recommend a drastic reduction of salt content in food products. However, such reduction leads to a decrease in both saltiness and acceptability. In a series of experiments, we investigated a new strategy to compensate for salt reduction in food. We assessed the effect of heterogeneous salt distribution on saltiness enhancement, and food acceptability. First, we examined whether salt distribution could affect sodium perception in a salty baked food. This model food is composed of two layers: a cream-based and a cereal-based layer. Three salt levels were tested within each layer, according to a full factorial design. A panel of consumers (n=87) evaluated saltiness of each f…
Un miracle transformateur de goût : la miraculine, potentiel prometteur pour l'industrie agroalimentaire
2016
Connaissez-vous le fruit miracle ?Non, non, il n’est pas ici question d’un pays magique, ni d’un phénomène cosmique : il s’agit bel et bien d’un nom de fruit existant sur notre planète, aux ressources parfois surprenantes.Ne soyez pas sceptique : une fois informés sur ses étonnantes propriétés, je mets ma main à couper que vous aimeriez en savoir plus, voire même, le goûter.Car le fruit miracle contient une protéine (logiquement appelée « la miraculine ») aux attributs uniques : transformer le goût de l’acide en goût sucré… sans aucun sucre ajouté.Un potentiel prometteur pour des applications industrielles en agroalimentaire. Je vous propose d’en apprendre plus avec Loïc Briand, directeur d…
Dumping effects measured in cream cakes: influence of response alternatives
2011
Sensory panellists are often asked to make intensity judgments for a sensory attribute of a stimulus. However, it is well known that a multidimensional stimulus entails this judgment, and could lead to a carryover effect of the intensity of sensations as a function of the number of available attributes. This phenomenon has been called the “dumping” effect and could especially appear as a methodological issue in cross-modal interactions studies. The aim of this study was to investigate the influence of the number of attributes on the rating of a target attribute (saltiness) of several variants of a food-product and to assess the extent to which dumping affect judgment between variants. Nine …
Food saltiness optimization using in-mouth sensors
2011
Food saltiness optimization using in-mouth sensors. International symposium olfaction & electronic noses (ISOEN 2011)
Récepteur du goût sucré et diabète
2017
Récepteur du goût sucré et diabète. 6. journée de l'innovation en diabétologie