Search results for "odor"
showing 10 items of 569 documents
Exploring the odorant and molecular characteristics of molecules sharing the odour notes of an aroma blending mixture
2021
Online event (Live and on-demand); International audience; To perceive a huge number of odors from few hundreds ORs, the human olfactory system encodes odor identities by an olfactory scheme whereby one olfactory receptor (OR) recognizes multiple odorants while one odorant activates different combinations of ORs [1, 2]. Odors perceived in our environment are mainly the result of mixtures of odorants, but the specific mechanisms involved in their processing remain poorly understood [3]. In previous studies performed at INRAE-CSGA [4], the perception of a mixture of ethyl isobutyrate (Et iB, strawberry-like odor, STR) and ethyl maltol (Et-M, caramel-like odor, CAR) was investigated in compari…
In vivo high-throughput identification of olfactory receptor repertoire coding for a blending mixture
2019
International audience
Les stratégies payantes pour doper la perception sucrée en bouche
2018
La réduction du sucre s'accélère en 2018. Zoom sur les dernières avancées de la recherche dédiée aux récepteurs gustatifs. Les aromaticiens focalisent leurs recherches sur la mise au point d'arômes modulateurs qui équilibrent le profile aromatique des produits allégés.
Organoleptic propoerties of dark chocolates investigated by direct-injection mass spectrometry (PTR-To-MS) and GC-olfactometry
2017
15. Weurman Flavour Research Symposium ; Graz (Autriche) - (2017-09-18 - 2017-09-22); International audience; A preliminary sensory study conducted on a set of 187 dark chocolates varying in terms of cocoa origin and variety allowed their classification into four distinct sensory categories. Fingerprints in volatile organic compounds (VOCs) of these chocolates wereobtained by a direct-injection mass spectrometry headspace method using Proton Transfer Reaction Mass Spectrometry (PTR-MS). This chemical analysis allowed discriminating the four sensory poles, so the sensory discrimination seemed to be mainly based on volatile compounds. Then, the key odorants responsible for chocolates differen…
Aroma compounds to rescue the taste of healthy foods and beverages
2016
Aroma compounds to rescue the taste of healthy foods and beverages. 252. American Chemical Society National Meeting & Exposition
Discrimination des expressions faciales et environnement olfactif - Corrélats cérébraux en électroencéphalographie (EEG) chez l'adulte et le très jeu…
2019
This thesis examines the mechanisms subtending the perception of emotional facial expressions and their early development using a Fast Periodic Visual Presentation (FPVS) approach coupled with electroencephalography (EEG). More specifically, we tried to characterize brain responses reflecting facial expression discrimination and to determine whether hedonic odor contexts influence these responses in adults (studies 1 and 2), and in infants at different developmental stages (studies 3 and 4). We showed specific responses to the discrimination of every facial expression in the adult brain, indicating rapid and automatic categorization of basic facial expressions (study 1). In addition, we rev…
Extraction of essential oil from Aloysia citriodora Palau leaves using continuous and pulsed ultrasound: Kinetics, antioxidant activity and antimicro…
2018
International audience; The impact of continuous and pulsed ultrasound pre-treatments (15, 30 and 45 min) followed by conventional hydrodistillation on the characteristics of extracted essential oils (EOs) from dried leaves of Aloysia citriodora Palau was evaluated for the first time. Chemical composition of EOs, antibacterial and antioxidant activities, as well as the contents in heavy metals (iron, copper, lead, arsenic, and cadmium) were determined. Pretreating the leaves with ultrasound (continuous and pulsed), before hydrodistillation, resulted in shorter extraction time (93.81–121.16 min) and higher extraction yields (2.8 (v/w) %) (p < 0.05), compared to the non-sonicated leaves (extr…
Rapid odorant release in mammalian odour binding proteins facilitates their temporal coupling to odorant signals.
2010
; We have measured the effect of rat odorant-binding protein 1 on the rates of ligand uptake and liquid-to-air transfer rates with a set of defined odorous compounds. Comparison of observed rate constants (k(obs)) with data simulated over a wide range of different kinetic and thermodynamic regimes shows that the data do not agree with the previously held view of a slow off-rate regime (k(off) <0.0004 s(-1)). We propose that a rapid koff would be a necessary requirement for such a system, since slow odorant-release rates would result in significant decorrelation between the olfactory world and odour perception. (c) 2010 Elsevier Ltd. All rights reserved.
Volatile Organic Compounds of Malignant Breast Cancer Wounds: Identification and Odors.
2018
International audience; Introduction. During the metabolic processes of malignant wounds, bacteria produce a large amount of volatile organic compounds (VOCs) that are responsible for malodors and may have a major impact on the patient's quality of life with a risk of isolation. Objective. A translational study was conducted on 32 malignant breast wounds by combining the identification of bacterial strains present on wounds, the identification of VOCs produced by these bacterial strains, and sensory evaluation to assess odor intensity and quality of odorous bacteria. Materials and Methods. Thirty-two patients with malignant breast cancer wounds > 10 cm(2) at various stages of the disease (c…
Goût et plaisir alimentaire chez la personne âgée : des idées reçues à la réalité scientifique
2018
National audience