Search results for "salé"
showing 9 items of 9 documents
Development of a sensory tool to assess overall liking for the fatty, salty and sweet sensations
2016
Abstract Understanding the origin of the overconsumption of too high levels of sucrose, sodium chloride and lipids in foods raises the question of the influence of the hedonics for these sensations. To better understand this relationship, a sensory tool that enables measurement of liking towards sweet, salty or fatty sensations is required. This liking towards a sensation has to be understood as an overall attractiveness of the sensation. Instruments already existing were unsatisfactory as including a limited number of foods not representative of the overall sensation. A set of hedonic tests, named PrefSens, was developed to measure an overall liking for fatty, salty or sweet sensations. Ea…
Associations between weight status and liking scores for sweet, salt and fat according to the gender in adults(The Nutrinet-Santé study)
2015
BACKGROUND/OBJECTIVES: As taste preferences may be associated with obesity, the present study investigated whether obese subjects presented heightened liking for the sensations of sweet, salt and fat.SUBJECTS/METHODS: Liking scores were determined by a questionnaire including 83 items on liking for sweet or fatty foods, and the preferred extent of seasoning with salt, sweet or fat. Data from 46 909 adults included in the French web-based observational cohort of the Nutrinet-Santé study were collected and weighted according to the national population census. Relationships between liking scores and body mass index (BMI) as categorical or linear explanatory variable were assessed separately by…
Heterogeneous salt distribution: A way to enhance saltiness without loss of acceptability
2012
Health authorities recommend a drastic reduction of salt content in food products. However, such reduction leads to a decrease in both saltiness and acceptability. In a series of experiments, we investigated a new strategy to compensate for salt reduction in food. We assessed the effect of heterogeneous salt distribution on saltiness enhancement, and food acceptability. First, we examined whether salt distribution could affect sodium perception in a salty baked food. This model food is composed of two layers: a cream-based and a cereal-based layer. Three salt levels were tested within each layer, according to a full factorial design. A panel of consumers (n=87) evaluated saltiness of each f…
Un miracle transformateur de goût : la miraculine, potentiel prometteur pour l'industrie agroalimentaire
2016
Connaissez-vous le fruit miracle ?Non, non, il n’est pas ici question d’un pays magique, ni d’un phénomène cosmique : il s’agit bel et bien d’un nom de fruit existant sur notre planète, aux ressources parfois surprenantes.Ne soyez pas sceptique : une fois informés sur ses étonnantes propriétés, je mets ma main à couper que vous aimeriez en savoir plus, voire même, le goûter.Car le fruit miracle contient une protéine (logiquement appelée « la miraculine ») aux attributs uniques : transformer le goût de l’acide en goût sucré… sans aucun sucre ajouté.Un potentiel prometteur pour des applications industrielles en agroalimentaire. Je vous propose d’en apprendre plus avec Loïc Briand, directeur d…
Association entre l’attirance pour le gras, le sucré et le salé et les fluctuations pondérales sur 4 ans
2016
Introduction et but de l’étude : Des études ont mis en évidence le lien entre l’attirance sensorielle pour le gras, le salé et le sucré et le statut pondéral, souvent évalué par une variation positive ou négative du poids. Les fluctuations pondérales sont également un indicateur pertinent bien que peu étudiées, puisque la multiplication de cycles de perte de poids puis de reprise, communément appelé « yo-yo pondéral » ou « fluctuation pondérales » pourrait avoir d’importantes répercussions sur la santé, tant au niveau physiologique qu’au niveau psychologique. L’objectif de cette étude était d’estimer l’association entre l’attirance pour le gras, le sucré et le salé et l’amplitude des fluctu…
Dumping effects measured in cream cakes: influence of response alternatives
2011
Sensory panellists are often asked to make intensity judgments for a sensory attribute of a stimulus. However, it is well known that a multidimensional stimulus entails this judgment, and could lead to a carryover effect of the intensity of sensations as a function of the number of available attributes. This phenomenon has been called the “dumping” effect and could especially appear as a methodological issue in cross-modal interactions studies. The aim of this study was to investigate the influence of the number of attributes on the rating of a target attribute (saltiness) of several variants of a food-product and to assess the extent to which dumping affect judgment between variants. Nine …
Food saltiness optimization using in-mouth sensors
2011
Food saltiness optimization using in-mouth sensors. International symposium olfaction & electronic noses (ISOEN 2011)
Récepteur du goût sucré et diabète
2017
Récepteur du goût sucré et diabète. 6. journée de l'innovation en diabétologie
Ces molécules qui éveillent nos papilles
2017
The sense of taste is a chemical sense and one of the most ancestral sensory modalities. It allows detectingand appreciating taste molecules present in our food. Beyond our vital needs, the pleasure elicited from whatwe eat can drive our feeding behaviors sometimes up to excess. Food intake involves several sensorysystems, mainly smell and taste. The underlying molecular mechanisms are relatively complex. This articlefocuses on the extent of the chemical space associated with the five primary tastes (sour, salty, sweet, bitterand umami), and details the fundamental role of gustatory receptors in the perception of taste as well aswithin interindividual variabilities.