Search results for "perception."
showing 10 items of 3582 documents
Aspects cognitifs de la dégustation : exploration de la figure de l'expert en vin
2014
International audience; Synthèse des principales contributions de la psychologie cognitive à l'étude de l'expertise en vin. Etude des capacités perceptives, descriptives et mnésiques des experts.
L'acquisition des préférences alimentaires: le cas du goût sucré
2008
Review; National audience
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,…
Déterminisme des choix alimentaires de la personne âgée
2015
Communication à destination du monde socio-professionnel.; « Bien manger » est un facteur clef pour permettre de « bien vieillir » - c’est-à-dire de rester actif, autonome et en bonne santé au cours de l’avancée en âge. Cependant, malgré l’existence de recommandations spécifiant les besoins nutritionnels des personnes âgées (WHO, 2002), de nombreuses études ont montré une prise calorique et nutritionnelle insuffisante au sein de la population âgée européenne (Roman-Vinas et al, 2011; Madej et al, 2013; Mensink et al, 2013).[br/][br/]IMPACT DU VIEILLISSEMENT SUR LE COMPORTEMENT ALIMENTAIRE DU SUJET ÂGÉ[br/]Le processus de vieillissement, même lorsqu’il se déroule normalement, est associé à d…
Expression and biophysical characterization of the human T1R1 taste receptor subunit
2011
Expression and biophysical characterization of the human T1R1 taste receptor subunit. 21. Congress of the european chemoreception research organisation (ECRO)
Nosespace of dark chocolates differing in sensory characteristics using PTR-TOF-MS and link to flavour perception through simultaneous Temporal Domin…
2019
International audience; Aroma of dark chocolate depends on process and cocoa origin and variety. Repeated sensory analyses of standardized chocolates produced from various cocoa beans using a standard fabrication process allowed classifying them in four sensory categories. These categories were confirmed in a PTR-MS analysis of the volatilome of 206 chocolate samples [1]. The objective here was to study the nosespace of a subset of chocolates simultaneously with their temporal profile to better explain the sensory categorization at a perception level. A Temporal Dominance of Sensations (TDS) evaluation of 8 chocolates (2 selected per category) was done in triplicate by 12 subjects while the…
A la découverte des odeurs
2019
Often taken for granted, the sense of smell has seldom been discussed or understood. However, since the start of the 20th Century, studies in this area have grown exponentially and today there is a greater understanding of the olfactory system – at both structural and functional levels. Scientists now concern themselves with questions about the holistic nature of our sense of smell and are investigating the role of odors in interpersonal relations, in food intake processes, in the diagnosis of certain illnesses, and many other areas. The beginnings of this knowledge are as fascinating as they are abundant and numerous disciplines are involved: psychology, physiology, genetics, neuroscience,…
Identifier des leviers en faveur d'un rééquilibrage entre protéines animales et végétales
2018
National audience
Explaining fat sensitivity in cottage cheeses by aroma re-lease and oral physiology parameters
2017
International audience