Search results for "taste"

Gustatory evoked potentials activity and fatty taste

2015

International audience; Introduction: Gustatory evoked potentials (GEP), detected in response to an intermittent stimulation of the gustatory receptors by a primary flavor, are a reliable and safe record of the human gustatory function. We previously highlighted the modifications of GEP in response to saccharose stimulation by the concentration of the saccharose solution and its hedonic sensation. Fatty taste might be considered as the sixth primary flavor. We aimed to demonstrate that GEP in response to fatty taste stimulation do exist, and to compare these GEP with the GEP in response to saccharose and salty taste.Methods: Healthy and voluntary male subjects were included. Each subject un…

Gustatory evoked cortical activity in humans in response to saccharose stimuli

2015

National audience

Structure-function relationships of brazzein, a sweet-tasting protein and its interactions with the human sweet taste receptor

2018

International audience; Brazzein is a small heat- and pH-stable sweet-tasting protein isolated from the West African plant, Pentadiplandra brazzeana. Brazzein combines a highly sweet potency, a long history of human consumption, and a remarkable stability, giving it great potential as a natural sweetener. Due to the difficulties of obtaining brazzein from its natural source, several efforts have been made to express brazzein using various heterologous expression systems. Brazzein like all classes of sweet compounds (natural sugars, natural and artificial sweeteners) are perceived through the activation of the T1R2/T1R3 heterodimeric sweet taste receptor. T1R2 and T1R3 subunits are members o…

A new approach to sensitivity testing with 4-year olds

2015

In order to have valid results from sensory experiments with pre-schoolers, there is a need to match the sensory test to the abilities of children. A new approach for sensitivity testing with 4- year olds was therefore developed to accommodate their abilities as well as to engage them in the task. Inspired by the principles of authenticity tests, a protocol was designed to induce an affective response to a paired comparison test. This protocol included a story with magical characters, and the children were asked to identify if water samples with different concentrations of diluted basic tastes were “magic” water or regular water. Water was labelled as “magic” to trigger an emotional respons…

Could a sensory education improve taste identification, willingness to taste vegetables and food memory in 5 to 7 years-oldchildren?

2013

Résumé 1 p. ; http://www.pangborn2013.com/; International audience; The first objective of this study was to characterise children according to their ability towards taste identification, their willingness to taste usually disliked vegetables and their ability to memorize food previously eaten. Those aspects are assumed to be important in overall food behaviour in children. Three tests for measuring these aspects in 5-7 years-old children were designed. These 3 tests were taken by 160 children aged 5 to 7. First results revealed that children were able to identify 37%, 34%, 29%, 26% and 22% of respectively sweet, salty, umami, bitter and sour taste. One half of children were not willing to …

Impact of sweet food consumption on children's brain responses to sweet taste: a functional imaging study

2014

National audience

Brain networks activated during sweet taste processing in children: an fMRI study

2017

International audience

Influence of fermented food consumption on oral microbiota and taste perception

2022

In-mouth mechanism leading to the perception of fat and its consequence on post-prandial lipid metabolism in humans. The particular role of saliva

2014

In humans, the in-mouth perception of dietary fat in food is a complex process involving many sensory modalities (texture, aroma, taste and trigeminal). During food oral processing, a bolus is formed in which saliva is significantly incorporated thus contributing significantly to the perception of fat. In particular, it has been shown that the levels of some salivary characteristics (lipolysis, lysozyme, flux, antioxidant status, level of carbonic anhydrase and proteins) are related to the sensitivity of the individual to triolein and oleic acid. Interestingly, the involvement of some of these salivary variables in the perceived intensity and preference towards model oil emulsions was also …

Salivary protein profiles are linked to bitter taste acceptance in infants

2014

Salivary protein profiles are linked to bitter taste acceptance in infants. Séminaire final du projet européen HabEat