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Heterogeneous distribution of salt and aroma in hot snacks: flavour perception, saltiness enhancement and liking

2012

Due to the negative effect of salt overconsumption on health, worldwide health authorities have requested food companies to reduce the salt content of their products. However, to reduce the salt content is problematic, as it induces many changes such as modification of texture, reduction of shelflife, and the decrease of palatability of food products. The first part of this work was devoted to investigate different strategies of salt reduction in hot served complex food products. Heterogeneity of salt distribution was investigated in savoury pies composed of a pastry and a cream filling layer, and in four-layer cream-based products. Then, the odour-induced saltiness enhancement strategy (OI…

Dynamique des préférences gustatives chez le nourrisson : effet des expériences alimentaires et impact sur l’appréciation des aliments

2009

Identification et quantification des isomères géométriques formés lors de la désodorisation des huiles de poisson : Isomères géométriques, monomères …

2007

Les huiles de poisson sont utilisées comme apport d’acides gras polyinsaturés à longue chaîne de la famille « oméga-3 » (AGPI-LC ω3 ou n-3) dans l’alimentation, et sont notamment incorporées aux préparations infantiles. Toutefois, ces huiles de poisson subissent au préalable des étapes de raffinage et en particulier l’étape de désodorisation, qui soumet les AGPI-LC à un traitement thermique. Les AGPI-LC sont instables et peuvent subir au cours de cette étape un certain nombre de transformations chimiques (isomérisations géométriques, migrations des liaisons éthyléniques, cyclisations et/ou polymérisation). Les acides gras trans à longue chaîne, entre autres, sont incorporés dans les structu…

Xenohormones and oral homeostasis : impact on taste preferences and salivary glands

2012

Oral homeostasis strongly influences taste perceptions. It depends on a healthy oral epithelium and salivary gland secretions, which are both regulated by sex hormones. The aim of this thesis was to identify the effect of an oral exposure to Bisphenol A, a food packaging and dental sealer component, and of a soy-diet containing phytoestrogens on oral homeostasisTwo experiments were conducted in adult rats: a dose-response study of BPA (5μg 12.5 mg / kj / day), and a study about the impact of a soy-diet on the BPA disrupting effects. By using gustation choice tests, and histological and qPCR-TR molecular approach, we identify for the first time an action of BPA on dry mouth. We found that BP…

Olfactory neurons plasticity : environment effects during development

2012

In order to investigate the consequences of postnatal odorant exposure on a specific population of olfactory sensory neurons (OSNs), we have taken the following experimental approach. MOR23-GFP mice were daily exposed to Lyral for 21 days starting at birth and three lines of investigations were carried out. Using anatomical analysis we observe that the density of OSNs expressing MOR23 decreases after odorant exposure. This decrease concerns primarily matures OSN (MOR23-OMP+). In order to study molecular changes within individual OSNs, mRNA levels for olfactory signaling pathway components were quantitatively analyzed using qPCR on GFP-labeled neurons (7 per mouse). mRNAs for CNGA2, PDE1C an…

Hedonic sensations implicated in the control of human food intake : alimentary alliesthesia and sensory-specific satiety

2011

The control of food intake is a complex and multifactorial process controlled by the CNS. It is implicated in the regulation of body weight and the supply of energy substrates, as well as the supply of a panoply of nutrients to cover the specific needs of the organism. Among all the factors involved, hedonic sensations play an important role in guiding food selection and limitation of intake. The theoretical section of this thesis takes into account the physio-anatomical aspects of the control of food intake, in particular sensory pleasure and its evaluation, within the framework of the three principal hedonic phenomena: Conditioned Satiety (CS), Alimentary alliesthesia (AA) and sensory-spe…

Production de benzaldéhyde naturel par bioconversion

1999

*INRA URD Centre de Dijon (FRA) Diffusion du document : INRA URD Centre de Dijon (FRA) Diplôme : Dr. d'Université

Les aromes, produits chimiques ou naturels ?

1991

National audience

Etude par chromatographie en phase liquide, du partage de composés d'arôme entre une phase aqueuse et des phases stationnaires hydrophobes

1986

313 ref. *INRA laboratoire de recheche sur les arômes BP 86510 21065 Dijon cedex (FRA) Diffusion du document : INRA laboratoire de recheche sur les arômes BP 86510 21065 Dijon cedex (FRA) Diplôme : Dr. d'Université

Mise en évidence et étude des interactions phytochrome - liposomes chez la courge (Cucurbita pepo L.) et le blé (Triticum aestivum L.)

1981

150 ref. *INRA Dijon, Documentation, 17 rue Sully, BP 86510, 21065 Dijon cedex Diffusion du document : INRA Dijon, Documentation, 17 rue Sully, BP 86510, 21065 Dijon cedex Diplôme : Dr. d'Université