Search results for "perception."

Conscious and nonconscious influences in the sensory domain

2013

Présentation (résumé 1 p.) ; http://www.pangborn2013.com/; International audience; Characterizing the relationships between conscious and unconscious processing is one of the most important goals of cognitive psychology. Renewed interest in the nature of consciousness has reignited long-standing debates about the reach of the unconscious -- the extent to which behaviour can be influenced by knowledge we are not aware of. According to Nisbett & Wilson (1977), subjects can be "(a) unaware of the existence of a stimulus that importantly influenced a response, (b) unaware of the existence of the response, and (c) unaware that the stimulus has affected the response." Many studies have now (argua…

Influence of composition and texture on in-mouth sodium release and saltiness perception during consumption of semi-hard cheeses

2011

Sodium content in human diet being excessive in many industrialized country, health authorities recommended its progressive reduction in food products in order both to improve public health and to decrease health cost (1). Cheese is one of the most important sodium vectors. However, salt (NaCl) is not only responsible for saltiness but is also implied in other functionalities such as flavour enhancement, texture, preservation (2). Keeping a good acceptability of food by the consumer at lower sodium chloride concentration is a real challenge for cheese industry to avoid negative consequences. To reach this goal, it is necessary to understand the role of cheese structure and composition on th…

Nos 5 sens, quel rôle sur le comportement alimentaire ?

2017

Le sens du vin : Contribution de la psychologie cognitive à une meilleure compréhension de la dégustation du vin et des dégustateurs

2017

D. Valentin chargée de superviser la traduction de cet article technique.; International audience; La dégustation du vin est une expérience sensorielle mais aussi cérébrale, cognitive et émotionnelle. Etude des processus cognitifs et des biais perceptifs mis en oeuvre lors de la dégustation, certains étant inconscients.

Food composition and structure, in-mouth breakdown, oral physiology and sensory perception: example of dairy products

2018

During eating, the first food transformations occur in the mouth and constitute preliminary steps of a series of reactions leading to digestion. Food breakdown occurring in the mouth contributes to the bolus formation and to the release of the stimuli responsible for the global sensory perception. However food breakdown not only depends on food composition and structure but also on human oral physiology, which could explain the high inter-individual differences observed in sensory perception and liking. After a general introduction, the presentation will focus on examples related to dairy products. Dairy products offer a great variability in terms of composition and structure and their liki…

QualigrasPhy : déterminants de la variabilité interindividuelle de la perception du gras chez l'homme

2018

Flavor perception: mental representation, link with food intake control and putative role of oral microbiota

2019

International audience

Understanding the odor mixture

2013

International audience

Chapter 5 - Perceptual interactions in complex odor mixtures: the blending effect

2011

How do French consumers perceive organic labels in wine?

2011

International audience