Search results for "sweetness"
showing 10 items of 41 documents
Evaluation of Late-Maturing Peach and Nectarine Fruit Quality by Chemical, Physical, and Sensory Determinations
2019
In this work, both analytical and sensory determinations were carried out to evaluate the quality of yellow (&lsquo
Influence of Harvest Stage and Rootstock Genotype on Compositional and Sensory Profile of the Elongated Tomato cv. “Sir Elyan”
2020
The present experiment addressed the effects of two harvest stages, namely breaker (S1) and turning (S2), on compositional and sensory profile of grafted, greenhouse elongated tomatoes cv. &ldquo
High-Pressure Carbon Dioxide Use to Control Dried Apricot Pests, Tribolium castaneum and Rhyzopertha dominica, and Assessing the Qualitative Traits o…
2021
One of the new ways of warehouse pest control is the carbon dioxide treatment, which had no residues on the target products. In the present research, at first, CO2 gas was applied to control two important pest species infesting dried apricots. Dry apricots infested with adults of Tribolium castaneum (Herbst) or Rhyzopertha dominica (F.) were exposed to CO2 gas pressures correspond to 9.1, 16.7, 23.1, 28.6, and 33.4 mol% for 24 h. The results showed higher mortality rates with increasing the gas pressures in all the experiments. The minimum and maximum losses of the pests were determined at concentrations of 9.1 and 33.4 mol%, respectively. Evaluation of CO2 gas effects on the quality charac…
Genetic analysis of organoleptic quality in fresh market tomato. 2. Mapping QTLs for sensory attributes
2001
The organoleptic quality of fresh market tomato can be described by a set of attributes, including fruit appearance, taste, aroma and texture. Sensory analysis is the most-valid method to study organoleptic characteristics, particularly aroma and texture. A range of 144 recombinant inbred lines of tomato derived from a cross between a cherry tomato line and a large-fruited line was evaluated by descriptive sensory profiling. Taste was analyzed through sweetness and sourness, and aroma was analyzed through the overall aroma intensity, together with candy, lemon, citrus-fruit and pharmaceutical aroma. Texture was characterized by firmness, meltiness, mealiness, juiciness and difficulty to swa…
QTLs for organoleptic quality in fresh market tomato
1998
The organoleptic quality of tomato fruit is determined by many characters. Therefore, plant breeders often find difficulties to improve such a characteristic. A program of QTL detection for physical, chemical and sensorial traits has been achieved, in order to understand the genetic determinism of tomato organoleptic quality. One hundred and forty-four recombinant inbred lines (RILs), derived from an intraspecific cross, were analyzed with segregating molecular markers. An almost saturated map was constructed with RFLP, AFLP and RAPD marker. The RILs were also evaluated for fruit chemical (sugar, pigment and acid contents) and physical traits (color, firmness and fruit size). These analyses…
A New Method for Studying Licking Behavior Determinants in Rodents: Application to Diet-Induced Obese Mice
2018
OBJECTIVE An original device for exploring taste-guided reward behavior in rodents using a newly designed computer-controlled liquid delivery system equipped with "lickometers" is described. METHODS This octagonal shaped "gustometer" is composed of eight shutters that give random access during a few seconds to eight bottles delivering different liquid stimuli. This original design, which forces the animal to move for access to the drinking source, allows a simultaneous analysis of the licking behavior and motivation to drink. Determination of the sucrose licking behavior in diet-induced obese mice was used to validate this method because nutritional obesity disturbs the sweet taste percepti…
Sweeteners and sweetness enhancers
2017
indexation en cours; PURPOSE OF REVIEW: The current review summarizes and discusses current knowledge on sweeteners and sweetness enhancers. RECENT FINDINGS: The perception of sweet taste is mediated by the type 1 taste receptor 2 (T1R2)/type 1 taste receptor 3 (T1R3) receptor, which is expressed in the oral cavity, where it provides input on the caloric and macronutrient contents of ingested food. This receptor recognizes all the compounds (natural or artificial) perceived as sweet by people. Sweeteners are highly chemically diverse including natural sugars, sugar alcohols, natural and synthetic sweeteners, and sweet-tasting proteins. This single receptor is also the target for developing …
Goût, préférences et comportement alimentaire
2016
La population âgée se caractérise par une grande variabilité, que ce soit au niveau de la capacité à percevoir les saveurs et les arômes, des préférences alimentaires ou des attitudes vis-à-vis de l’alimentation. Cependant, nous avons montré que 88% des seniors jugeaient important d’avoir des aliments « savoureux, ayant un bon goût ». Nous avons également montré qu’améliorer la qualité sensorielle des aliments en fonction des recommandations des seniors eux-mêmes permettait d’augmenter les quantités consommées. Face à l’enjeu que représente la dénutrition chez les seniors, la recherche, les services de restauration et les industries agro-alimentaires se doivent de développer une offre alime…
Salivary Composition Is Associated with Liking and Usual Nutrient Intake
2015
Salivary flow and composition have an impact on flavor perception. However, very few studies have explored the relationship between saliva, individual liking and usual dietary intake. The aim of our study was to evaluate the association of salivary flow and composition with both a liking for fat, saltiness and sweetness and the usual nutrient intake in an adult French population. Liking for fat, saltiness, and sweetness were inferred from liking scores obtained during hedonic tests on 32 food products among 282 French adults participating in the Nutrinet- Santé Study. Before assessing liking, resting saliva was collected. Standard biochemical analyses were performed to assess specific compo…
Combined heterogeneous distribution of salt and aroma in food enhances salt perception
2015
Aroma–taste interactions and heterogeneous spatial distribution of tastants were used as strategies for taste enhancement. This study investigated the combination of these two strategies through the effect of heterogeneous salt and aroma distribution on saltiness enhancement and consumer liking for hot snacks. Four-layered cream-based products were designed with the same total amount of sodium and ham aroma but varied in their spatial distribution. Unflavoured products containing the same amount of salt and 35% more salt were used as references. A consumer panel (n = 82) rated the intensity of salty, sweet, sour, bitter and umami tastes as well as ham and cheese aroma intensity for each pro…