Search results for "odour"
showing 10 items of 42 documents
Bank vole alarm pheromone chemistry and effects in the field
2021
Chemical communication plays an important role in mammalian life history decisions. Animals send and receive information based on body odour secretions. Odour cues provide important social information on identity, kinship, sex, group membership or genetic quality. Recent findings show, that rodents alarm their conspecifics with danger-dependent body odours after encountering a predator. In this study, we aim to identify the chemistry of alarm pheromones (AP) in the bank vole, a common boreal rodent. Furthermore, the vole foraging efficiency under perceived fear was measured in a set of field experiments in large outdoor enclosures. During the analysis of bank vole odour by gas chromatograph…
Odour perception: A review of an intricate signalling pathway
2015
The perception of odours is the result of the complex processing of a signal, which initiates at peripheral receptors and ends in the brain. Along this pathway, olfactory signal processing proceeds through several steps; each step possesses its own complexity, and all steps are also intricately connected. This review aims to describe the main intricate steps of olfactory processing in mammals, some of which remain unclear, and the close associations and overlapping nature of these steps. The causes of both the complexity and the variability of olfactory signals are examined: the nature of olfactory receptors, involving the diversity of the genome; the spatial organization of the olfactory e…
Characterisation of odour active compounds along extraction process from pea flour to pea protein extract
2013
International audience; Pisum sativum, rich in proteins, represents a main interest for human food. Nevertheless, pea products are underused because of their organoleptic characteristics. The extraction process of the proteins can partly explain the development of the typical flavour.The objective of the present study was to identify odour active compounds and to follow their evolution during four steps of the process (from pea flour to pea protein).Firstly, volatile compounds were extracted by Solvent Assisted Flavour Evaporation from each step and analysed by Gas Chromatography coupled with Mass Spectrometry and Olfactometry. Secondly, the volatile compounds, identified as odour active in…
Impact of olfactory and auditory priming on the attraction towards foods with high energy density
2015
\]\Recent research suggests that non-attentively perceived stimuli may significantly influence consumers' food choices. The main objective of the present study was to determine whether an olfactory prime (a sweet-fatty odour) and a semantic auditory prime (a nutritional prevention message), both presented incidentally, either alone or in combination can influence subsequent food choices. The experiment included 147 participants who were assigned to four different conditions: a control condition, a scented condition, an auditory condition or an auditory-scented condition. All participants remained in the waiting room during15 min while they performed a 'lure' task. For the scented condition,…
Human sweat odour conjugates in human milk, colostrum and amniotic fluid
2012
International audience; Using ultra performance liquid chromatography-mass spectrometry we identified for the first time glutamine-N-alpha-conjugates of the fatty acids (E)/(Z)-3-methylhex-2-enoic acid and (R)/(S)-3-hydroxy-3-methylhexanoic acid as well as cysteinylglycine-S-conjugates of (R)/(S)-3-methyl-3-sulphanylhexan-1-ol and (R)/(S)-3-sulphanylhexan-1-ol as constituents of human milk and colostrum. The glutamine-N-alpha-conjugates were detected also in human amniotic fluids. The mean values of glutamine-N-alpha-conjugate of (R)/(S)-3-hydroxy-3-methylhexanoic acid were highest in colostrums with a range of <0.1-382 mu g/kg, followed by the mature human milk with values from <0.1 to 39.…
Olfactory foraging in temperate waters: sensitivity to dimethylsulphide of shearwaters in the Atlantic Ocean and Mediterranean Sea
2014
AbstractMany procellariiforms use olfactory cues to locate food patches over the seemingly featureless ocean surface. In particular, some of them are able to detect and are attracted by dimethylsulfide (DMS), a volatile compound naturally occurring over worldwide oceans in correspondence with productive feeding areas. However, current knowledge is restricted to sub-Antarctic species, and to only one study realized under natural conditions at sea. Here, for the first time, we investigated the response to DMS in parallel in two different environments in temperate waters, the Atlantic Ocean and the Mediterranean Sea, employing Cory's (Calonectris borealis) and Scopoli's shearwaters (Calonectri…
Le flair en images, ou comment est donnée à voir la communication olfactive
2016
How is the action of sniffing others, which has been depreciated by good manners and aesthetic standards, represented in pictures? In unveiling the theme of social sniffing, this essay aims to track variations around the odour of the body and olfactory communication in Western visual arts. This issue implies to examine the social roles of sui generis as well as artefactual human odours, and to assess figurative arts as a means to unveil historical trends in the forms and functions of the sense of smell in our culture. The corpus of figurative works consulted, far from exhaustive, stretches from medieval and classical allegories of smell to the visual language of perfume advertisements, thro…
Cross modal interactions: way to counterbalance salt reduction in solid foods?
2008
International audience; Four model cheeses varying in texture (2 Dry Matter (DM) levels; 2 Fat/DM levels and 1 salt level) were designed and flavored with 3 commercial tasteless aromas (“Comté Cheese”, Sardine and Carrot) differently associated with salty and cheesy food products. Thirty untrained subjects were instructed to evaluate taste intensity (sourness, bitterness, saltiness and sweetness), aroma intensity, texture attributes (firmness, moistness and graininess), aroma congruency with the product and their hedonic appreciation of the 12 flavored and 4 unflavored model cheese samples. A comparison of the saltiness perception of the flavored and unflavored model cheeses revealed cross-…
Halogen and Hydrogen Bonded Complexes of 5-Iodouracil
2013
Three derivatives of 5-iodouracil were prepared, and their complexation properties, supplemented by 5-iodouracil under the same conditions, were studied with and without halogen bond acceptors in N,N-dimethylformamide, N,N-diethylformamide, N-methylformamide, formamide, dimethylsulfoxide, and water. The intermolecular halogen and hydrogen bonding interactions observed in the solid state were investigated using single crystal X-ray diffraction and quantum chemical calculations, and the acquired data were contrasted with bonding interactions previously reported for 5-iodouracil in the Cambridge Structural Database. It was found that the polarized iodine atom and the amidic NH functionality ac…
Infants' hedonic responsiveness to food odours: a longitudinal study during and after weaning (8, 12 and 22 months)
2013
Abstract Background Olfaction is a highly salient sensory modality in early human life. Neonates show keen olfactory sensitivity and hedonic responsiveness. However, little is known about hedonic olfactory responsiveness between the neonatal period and 2 years of age. In an attempt to fill this gap, this longitudinal follow-up study aimed at investigating hedonic responses to food odours in infants during the first 2 years of life. The second objective was to evaluate whether gender has an influence on hedonic responses during this early period. Four control stimuli and eight odours (four rated by adults as a priori pleasant and four a priori unpleasant) were presented in bottles to 235 inf…