Search results for "interindividual differences"
showing 3 items of 3 documents
Physiological and oral parameters contribute prediction of retronasal aroma release in an elderly cohort.
2021
International audience; Malnutrition is a serious problem in the elderly while understanding flavour perception could be a tool for controlling appetite or food choices. To increase our knowledge, we characterised the health and oral physiology (oral volume, swallowing tongue force, number of teeth and salivary flow rate, protein content and antioxidant capacity) of a cohort of 54 community-dwelling French elderly as well as their individual retronasal release of five aroma compounds (2-pentanone, 2-nonanone, 2,3-hexanedione, octanal and linalool) by proton-transfer-reaction mass spectrometry (PTR-MS). In general, large variability across participants was observed in both oral physiological…
Task-induced deactivation in diverse brain systems correlates with interindividual differences in distinct autonomic indices
2018
AbstractNeuroimaging research has shown that different cognitive tasks induce relatively specific activation patterns, as well as less task-specific deactivation patterns. Here we examined whether individual differences in Autonomic Nervous System (ANS) activity during task performance correlate with the magnitude of task-induced deactivation. In an fMRI study, participants performed a continuous mental arithmetic task in a task/rest block design, while undergoing combined fMRI and heart / respiration rate acquisitions using photoplethysmograph and respiration belt. As expected, task performance increased heart-rate and reduced the RMSSD, a cardiac index related to vagal tone. Across partic…
Assessment wine aroma persistence by using an in vivo PTR-ToF-MS approach and its relationship with salivary parameters
2019
To better understand wine aroma persistence, the nasal cavity of nine volunteers was monitored by Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS) after they rinsed their mouths with three rosé wines (one control and the same wine supplemented with two tannin extracts) during four minutes. Wines were aromatised with a mixture of five target aroma compounds. Results showed that wine aroma persistence was highly compound-dependent: while esters disappeared very fast, other compounds such as linalool remained in the oral cavity for longer times after wine expectoration. A low effect of tannins (at 50 mg/L) on nasal cavity parameters was observed, with the exception for th…