Search results for "senso."
showing 10 items of 4746 documents
Traditional process: influence on sensory properties and on consummers' expectation and liking application to "pâté de campagne"
2000
Abstract Sensory profiling of eight ‘pâtes de campagne’, of which four were produced according to a traditional process and four produced according to a non traditional process, was performed by a trained panel. Results revealed some sensory particularities of each process but also sensory differences among the eight products which were not related to the process. Expectations created by two labels, one evoking a traditional and one evoking a non traditional process for ‘pâte de campagne’, were determined for 125 consumers. The impact of these expectations on expectation after visual examination and on liking after tasting was also studied, using the same eight products. The impact of infor…
Could selection tests detect the future performance of descriptive panellists ?
1996
Abstract This paper discusses the appropriateness of screening tests in explaining descriptive panellist performances. It is based on a case study aimed at forming a descriptive panel capable of flavour profiling Camembert cheeses. Eighteen subjects were selected using four sensory tasks evaluating smell sensitivities, olfactory knowledge, odour memory and descriptive ability. Three additional tests were proposed during the 45 hour training to evaluate the recognition memory for odours, the concentration and the verbal creativity abilities. Panellist performances were determined on repeatability and discrimination abilities, and on the complexity of the individual sensory space. Some signif…
Âge, perception chimiosensorielle et préférences alimentaires
2010
Revue non indexée dans le JCR.; National audience; Le vieillissement s’accompagne d’un déclin des sensibilités olfactives et gustatives (sensibilités chimiosensorielles). Or, lorsque nous mangeons, la saveur et l’odeur d’un aliment contribuent largement au plaisir associé à son ingestion. Plusieurs auteurs ont fait l’hypothèse que le déclin des capacités chimiosensorielles observé chez les seniors conduirait à des modifications des préférences alimentaires, celles-ci entraînant à leur tour des changements de l’appétit et de la prise alimentaire. Effectivement, lorsque les préférences sont mesurées à un instant t, les seniors tendent à préférer des aliments ayant une flaveur plus intense. C…
Identification of tasty compounds of cooked cured ham : physico-chemical and sensory approaches
1997
Abstract Tasty compounds from meat have not been studied in depth. The aim of this work was to isolate, identify and quantify tasty compounds from cooked cured ham and to link them to the sensory evaluations of the fractions from which they are extracted. The extraction of the water-soluble fraction from ham was done by an hydraulic press. The crude extract was ultrafiltered and both gel filtration and nanofiltration allowed to obtain edible fractions. Some links between the physicochemical and sensory data have been found, in particular, the umami taste was related to the presence of IMP and monosodium glutamate. The direct influence of proteolytic peptides on this taste is discussed. More…
The Dynamics of Aroma Release during the Consumption of Candies with Different Structures
2014
This chapter aims at investigating the role of candy texture on the dynamics of aroma release using dynamic instrumental and sensory methods. The highest in vivo release, monitored using proton transfer reaction mass spectrometry (PTR-MS), was obtained for the 2% gelatin sample for all aroma compounds. The temporal dominance of sensations (TDS) method highlighted that the dominant sensation for the liquid product was the “strawberry” note. For other products, the temporal characteristics of perceptions were more complex. Data highlighted that aroma release resulted from interaction between product properties and oral behavior. Some relations with the dynamics of perception have been establi…
Swift light sheet volumetric charting of large human brain portions
2020
Using a custom light sheet fluorescence microscope, we image large stained human brain portions, labelled for NeuN and GAD67 neuronal markers, discerning the inhibitory population via neural-network based image analysis and exposing the brain connectivity.
Normal values for fundus perimetry with the MAIA microperimeter and short-term repeatability evaluation
2016
National audience; Purpose To assess retinal sensitivity by means of microperimetry and to evaluate the intersession fluctuation using the MAIA microperimeter in healthy volunteers. Methods Prospective, monocentre study. Fifty‐six healthy volunteers (age range, 20–80 years), underwent an automatic, full‐threshold microperimetry of the central field (custom grid, area of 10° in diameter, 37 stimulated points), with the MAIA microperimeter (CenterVue, Padova, Italy). A subgroup of 24 subjects was retested after 1 h (test 2) and 1 week (test 3) to determine the repeatability of the technique. A subgroup of 22 subjects was also tested on the OPKO microperimeter (Optos, Dunfermline, Scotland) (a…
Intestinal CD36. A lipid-sensor involved in the processing of chylomicrons in rodents
2011
International audience; CD36 is a multifunctional glycoprotein which binds nanomolar concentrations of long-chain fatty acids (LCFA) and is highly expressed on the luminal surface of enterocytes. Despite of its implication in oleoylethanolamide (OEA) and chylomicron synthesis, CD36 function in small intestine remains incompletely understood. Our in vivo data demonstrated that CD36 gene deletion in mice did not affect intestinal LCFA uptake. CD36 protein disappeared early from the luminal side of intestinal villi during the post-prandial period but only when the diet contained lipids. This drop was significant 1 h after a lipid supply and was associated with ubiquitination of CD36. Using CHO…
Sensory methodologies and the taste of water
2009
/WOS: 000285178000010; International audience; Describing the taste of water is a challenge since drinking water is supposed to have almost no taste. In this study, different classical sensory methodologies have been applied in order to assess sensory characteristics of water and have been compared: sensory profiling, Temporal Dominance of Sensations and free sorting task. These methodologies present drawbacks: sensory profile and TDS do not provide an effective discrimination of the taste of water and the free sorting task is efficient but does not enable data aggregation. A new methodology based on comparison with a set of references and named “Polarized Sensory Positioning” (PSP) has bee…
Sort and beer: Everything you wanted to know about the sorting task but did not dare to ask
2011
author cannot archive publisher's version/PDF; International audience; In industries, the sensory characteristics of products are key points to control. The method commonly used to characterize and describe products is the conventional profile. This very efficient method requires a lot of time to train assessors and to teach them how to quantify the sensory characteristics of interest. Over the last few years, other faster and less restricting methods have been developed, such as free choice profile, flash profile, projective mapping or sorting tasks. Among these methods, the sorting task has recently become quite popular in sensory evaluation because of its simplicity: it only requires ass…