Search results for "wine"
showing 10 items of 1468 documents
Temporal drivers of liking
2013
Abstract Generally liking is measured overall but is likely to vary over the food intake, like sensory perception. Replacing the attributes in Temporal Dominance of Sensations (TDS) by the categories of a usual ordinal liking scale makes it possible to monitor liking changes while eating a product (Sudre et al., 2012). This methodology allows for a better understanding of the influence of temporal dominance of sensations on liking and liking evolution over the time of product intake. Thus, it is possible to associate hedonic temporal data and descriptive temporal data (TDS profiles), which would identify drivers of liking, that is attributes which, when cited as dominant, would lead to a de…
Impact of Oral Microbiota on Flavor Perception: From Food Processing to In-Mouth Metabolization.
2021
International audience; Flavor perception during food intake is one of the main drivers of food acceptability and consumption. Recent studies have pointed to the oral microbiota as an important factor modulating flavor perception. This review introduces general characteristics of the oral microbiota, factors potentially influencing its composition, as well as known relationships between oral microbiota and chemosensory perception. We also review diverse evidenced mechanisms enabling the modulation of chemosensory perception by the microbiota. They include modulation of the chemosensory receptors activation by microbial metabolites but also modification of receptors expression. Specific enzy…
Managerial suggestions to sustainable market choices: A business profitability assessment on the adoption of voluntary certification in the wine indu…
2016
Quality and environmental management systems have become prominent business strategic tools to address social and environmental problems. Several voluntary certification schemes have been developed in various economic sectors, as well as in the food one. Nevertheless, it remains unclear if a positive business profitability exists as a consequence of their adoption. Aims of this work was to compare two specific groups of firms operating in the wine industry, certified and non certified ones, in order to verify the existence of a positive impact directly belonging to the adoption of environmental and food safety proactive approaches. To this scope, a sample of 173 cellars located in the South…
France's wine AOC and terroirs : the Burgundy model
2013
Presystemic metabolism and intestinal absorption of antipsoriatic fumaric acid esters.
2003
Psoriasis is a chronic inflammatory skin disease. Its treatment is based on the inhibition of proliferation of epidermal cells and interference in the inflammatory process. A new systemic antipsoriasis drug, which consists of dimethylfumarate and ethylhydrogenfumarate in the form of their calcium, magnesium and zinc salts has been introduced in Europe with successful results. In the present study, a homologous series of mono- and diesters of fumaric acid has been studied with respect to the sites and kinetics of presystemic ester degradation using pancreas extract, intestinal perfusate, intestinal homogenate and liver S9 fraction. In addition, intestinal permeability has been determined usi…
Fungicide multiresidue monitoring in international wines by immunoassays
2015
24 pages, 5 figures, 1 table. -- Available online 10 November 2015.
Cork Taint of Wines: Role of the Filamentous Fungi Isolated from Cork in the Formation of 2,4,6-Trichloroanisole by O Methylation of 2,4,6-Trichlorop…
2002
ABSTRACT Cork taint is a musty or moldy off-odor in wine mainly caused by 2,4,6-trichloroanisole (2,4,6-TCA). We examined the role of 14 fungal strains isolated from cork samples in the production of 2,4,6-TCA by O methylation of 2,4,6-trichlorophenol (2,4,6-TCP). The fungal strains isolated belong to the genera Penicillium (four isolates); Trichoderma (two isolates); and Acremonium , Chrysonilia , Cladosporium , Fusarium , Mortierella , Mucor , Paecilomyces , and Verticillium (one isolate each). Eleven of these strains could produce 2,4,6-TCA when they were grown directly on cork in the presence of 2,4,6-TCP. The highest levels of bioconversion were carried out by the Trichoderma and Fusar…
In vivo toxicity studies of fusarium mycotoxins in the last decade: a review.
2015
This review summarizes the information regarding the in vivo studies of Fusarium mycotoxins in the last decade. The most common studies are classified as subacute toxicity, subchronic toxicity, acute toxicity, toxicokinetic studies and teratogenicity in order of importance. The most used animals in in vivo studies are pigs, rats, chickens and mice. Fumonisin B1, deoxynivalenol, zearalenone, nivalenol and T-2 toxin are the most studied fusarotoxins. Studies with combinations of mycotoxins are also frequent, deoxynivalenol generally being one of them. The predominant route of administration is oral, administered mostly in the form of naturally contaminated feed. Other administration routes al…
Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality
2015
© 2014 Elsevier Ltd. There is a lack of studies focusing on the chemical compounds involved in quality perception. The present work combines both sensory and chemical approaches with the final goal of evaluating the sensory-active compounds influencing wine experts' and consumers' perception of red wine quality. Perceived quality was categorised by 108 consumers and 119 experts according to four levels going from very low to very high quality. In parallel, samples were described by a descriptive trained panel and volatile and non-volatile chemicals with known sensory activity were quantified. Wines with higher concentrations of eugenol, E- and Z-whiskylactones and 4-ethylphenol (discussed i…