Search results for "saveur"
showing 10 items of 31 documents
Dietary Sugar and Fat Exposure : Determinants and Links with Sweet Taste Liking and Fat Sensation Liking
2017
Context : Dietary exposures in the first year of life could play a role in the development of food preferences in children. Aims : To characterize dietary sweet and fat exposures in infancy and to study their links with sweet taste and fat sensation liking in school-aged children. Methods : During the first year, dietary sweet and fat exposures were assessed with a nutritional approach in the EDEN study and with a sensory approach in the OPALINE study. Next, early factors related to these dietary sweet and fat exposures were analyzed. Associations between the nutritional sweet and fat exposure and sweet taste and fat sensation liking scores in 9-to-12 y old children in the EDEN study were s…
Matières de table. Fantaisies gourmandes de Jacques Fontanille.
2021
Following the figurative trajectory of gustatory sensitivity in the work of Jacques Fontanille, three key moments stand out: (1) the entry through the sensory and the flavors, marked by the autonomy of the figurative dimension in the sensitive deployment of the flavor; (2) the putting to the test of the semiotic exploration in different fields of expression: at the table, through "the setting in plate", around the wine; (3) the figurative consistency of the food form as manifestation of a form of life, with its modalities and its modulations
Interactions texture-flaveur : mécanismes physico-chimiques ou mécanismes cognitifs ? Application à un gel laitier onctueux
2006
Texture, taste and aroma are key components of the perceived quality of foodstuffs. Many studies showed that modifying one of thèse dimensions could modify the perception of another one. However it is not always clear whether thèse interactions could be attributed to physico-chemical or cognitive mechanisms. The présent work aimed at studying sensory interactions between texture, taste and aroma, in relation with the perception of creaminess, an indicator of food quality. A first step consisted in defining the creaminess concept using sensory and verbal approaches. This study highlighted three groups of consumers: creaminess was associated to texture for the first group, to texture and tast…
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,…
Allaitement et diversification alimentaire : un voyage dans un monde sensoriel
2014
https://hal-amu.archives-ouvertes.fr/hal-02126733
Le goût : du récepteur à la saveur
2013
Le goût du « gras »
2012
Le masquage de goût : approche scientifique (mécanismes et challenges des industriels)
2012
La langue du goût
2010
http://www.medecine-et-enfance.net/; National audience