Search results for "neuron"

From sensory evaluation to food product development: how to fit a new vegetal fermented product to the consumer taste

2016

International audience; We present a series of studies showing the role of sensory evaluation in the optimization of new vegetal fermented products.The first series of studies showed that French consumers did not accept fermented products with vegetal protein ratio over 10%.Moreover, positive information on vegetal protein benefits did not lead to an increase in liking scores. So, a second series ofstudies was carried out in order to optimize the raw material and processes used to prepare the products and improve theirorganoleptic properties. In a first step, the vegetal proteins were purified permitting to obtain firmer products with less offflavors. In a second step, the effect of four fa…

Understanding intrinsic quality assessment of red wines by experts

2014

Póster presentado en la 6th European Conference on Sensory and Consumer Research (EUROSENSE 2014 – A SENSE OF LIFE), celebrada en Copenague del 7 al 10 de septiembre de 2014.

Brain mechanisms of the odor-induced taste enhancement in people living with normalweight and obesity: sensory and electroencephalography studies

2022

Some odors have the property of enhancing the taste perception, whether it is sweet, salty, acidic or umami. It is therefore possible to enhance the perception of a taste by using odorant ingredients in food. The integration of taste and odor results in the perception of a unique quality for the food, called the flavor. The mechanism that results from this integration, called odor-induced taste enhancement (OITE), has been little studied in the literature in normal weight (NW) and obese (OB) individuals. It has been observed that the odor-induced taste enhancement is higher in OB compared to NP, for a single product tested. The brain structures involved in OITE have already been identified,…

How is salt taste intensity encoded within the human brain? The responses of BOLD fMRI using food models

2014

Functional MRI (fMRI) allows understanding the mechanisms by which sensations induced by food cues are perceived and processed within the brain, under the influence of various external (e.g. visual stimuli) and internal factors (e.g. body state). In particular, it allows analyzing at neurophysiological level how food formulations influence their sensory qualities and the pleasure experienced. Here, we used fMRI to infer several neural correlates of the perceived salty intensity produced by rewarding food models. Subjects received different savory solutions on their tongue using an MR-compatible gustatometer. The activations were mapped from smoothed high-resolution data, an imaging protocol…

Post-natal unilateral naris occlusion in mice induces olfactory receptor-specific plasticity at the cellular level

2013

Odour mixture processing: from birth to adulthood

2010

International audience

Body odors of newborns activate neuronal regions associated with reward in women

2010

abstract in symposium Cerebral Imaging in Taste and Olfaction; Olfactory signals are prime mediators of mother-infant bonding in. mammals, and they have been shown to be linked with maternal. attitudes and behavior in our own species as well. Human mothers. are indeed highly attentive to their infants odor cues, but although. we have good understanding of the neuronal network supporting. mother-infant olfactory recognition in various mammals, to date. no such information exists for humans. The present study is a first attempt at delineating the neural. network underlying the processing of infant odor properties by. women. Using functional magnetic resonance imaging (fMRI),. we measured the …

Unraveling the activation mechanism of olfactory receptors. Towards the future of structure odor relationships

2014

Unraveling the activation mechanism of olfactory receptors. Towards the future of structure odor relationships. 14. Weurman flavour research symposium

Olfaction and early development in mammals

2010

Activation cérébrale induite par la phéromone mammaire chez le lapin nouveau-né : analyse par immunocytochimie de la protéine Fos

2010

Chez le lapin européen, Oryctolagus cuniculus, la femelle présente un comportement maternel étonnant pour un mammifère : peu après la naissance, elle quitte le nid et n’y retourne qu’une fois par 24h afin d’allaiter les nouveau-nés (initialement aveugles et sourds) durant seulement 5 min. Cela conduit à des échanges olfactifs très prononcés entre la mère et les jeunes. Ainsi, les nouveau-nés parviennent à s’orienter efficacement vers les tétines et à téter, en exprimant un comportement orocéphalique relativement stéréotypé (mouvements de recherche habituellement exprimés en parcourant la fourrure abdominale conclus par des actions de préhension orale). Ce comportement est notamment déclench…