Search results for "perception chimiosensorielle"
showing 2 items of 2 documents
Counterbalancing salt reduction with aromas and consequences on sensory acceptability: A study with real cheese
2014
Introduction and objective: Unbalanced diet with an overconsumption of salt contributes to the development of cardiovascular disease. Several strategies are currently investigated to design low-salt food while maintaining taste and consumer liking. The strategy relying on cross-modal sensory compensation is being tested within the framework of the EU-TeRiFiQ research project. In this context, this study had for aim to examine whether selected aromas could help to maintain salt and fat perception in low-salt real cheese. Methods: Two commercial cheeses, low-salt cheese (LSC) and regular-salt cheese (RSC), were reprocessed by grinding and addition of a sardine aroma associated to salty taste …
Latest insight into factors that affect food perception in older adults
2016
Revue; Latest insight into factors that affect food perception in older adults. Food Matters Live: Meeting the sensory capabilities of the older consumer