A5041632452- Sensory Analysis and Statistical Methods
- Meat and Animal Product Quality
- Biochemical Analysis and Sensing Techniques
- Olfactory and Sensory Function Studies
- Advanced Chemical Sensor Technologies
- Food Chemistry and Fat Analysis
- Nutritional Studies and Diet
- Nutrition and Health in Aging
- Dysphagia Assessment and Management
- Salivary Gland Disorders and Functions
- Consumer Attitudes and Food Labeling
- Fermentation and Sensory Analysis
- Temporomandibular Joint Disorders
- Proteins in Food Systems
- Analytical Chemistry and Chromatography
- Dental Health and Care Utilization
- Animal Nutrition and Physiology
- Food Industry and Aquatic Biology
- Aging, Elder Care, and Social Issues
- Regulation of Appetite and Obesity
- Eating Disorders and Behaviors
- Protein Hydrolysis and Bioactive Peptides
- Culinary Culture and Tourism
- Polysaccharides Composition and Applications
- Insect Utilization and Effects
Centre des Sciences du Goût et de l'Alimentation
2014-2024
Centre National de la Recherche Scientifique
2013-2024
Université de Bourgogne
2012-2024
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
2006-2024
L'Institut Agro
2022
Université Bourgogne Franche-Comté
2016-2021
Institut National de la Recherche Agronomique du Niger
2018
Institut Agro Dijon
2007-2017
Maison des Sciences de l’Homme de Dijon
2016-2017
Infection et inflammation
2003
Abstract In humans, oral food consumption is by far the most important point where food's organoleptic properties can be perceived and elicit sensory pleasure. It also ultimate stage of supply chain beginning disintegration digestion process. However, in regard to influence ageing on processing, this topic has been mainly investigating through mastication, whereas salivation remains largely unexplored. The present experiment aimed at studying impact normal salivary flow taking into account...
For human beings, the mouth is first organ to perceive food and different signalling events associated breakdown. These are very complex as such, their description necessitates combining data sets. This study proposed an integrated approach understand relative contribution of main oral processing involved in aroma release during cheese consumption. In vivo was monitored on forty eight subjects who were asked eat four model cheeses varying fat content firmness flavoured with ethyl propanoate...
Food processing impacts both food structure and nutritional density. The effect of on satiety glycemic potentials is well recognized. However, the association between processing, nutrient profiles has not been much studied, especially in diets elderly. Therefore, this study aimed at exploring relations level consumption among 6686 French elderly people (≥65 years). Dietary assessment was realized through a web-based 24 h dietary record tool. Among total 2688 foods, 280 generic foods were...
Abstract Aroma perception is a determinant factor in food choices and acceptability by consumers. To be perceived, aroma compounds must released the mouth during breakdown, transferred into nasal cavity to reach olfactory receptor then perceived. So, order control perception, knowledge of main factors that can influence in‐mouth release major importance. Focusing on dairy products, this review article investigates due to: (i) mainly composition structure retention release; (ii)...
ABSTRACT The aim of this work was to clarify the influence properties (firmness and fat content) a solid processed model cheese on in vivo aroma release while considering role in‐mouth process during both mastication post‐swallowing steps, hydrophobicity compounds, large number well characterized subjects. In studied 44 subjects who freely consumed six cheeses flavoured with same concentration nonan‐2‐one ethyl propanoate. Globally, an increase firmness induced chewing duration, amount...
ABSTRACT The chewing process transforms food into bolus for a safe swallow. It is known that humans adapt their behavior to product characteristics. This study aimed at identifying individual strategies of healthy consumers and determining the respective consequences on properties. For purpose, activity 50 subjects was recorded during consumption five model cheeses. Boluses were collected swallowing threshold rheological analyses. We found 30% showed only slight adaptation characteristics...
The effect of textural modifications solid milk gels on in vivo aroma release and perception was investigated with a panel 14 subjects. Great inter-individual differences were observed aroma-release data, the consequences these studied. From hierarchical cluster analysis performed several parameters extracted from curves, subjects gathered into two groups, specific profile identified for each one. Then, by using sensory profile, we showed that intensity dependent presented panelist. Second,...
Direct-injection mass spectrometry (DIMS) techniques have evolved into powerful methods to analyse volatile organic compounds (VOCs) without the need of chromatographic separation. Combined chemometrics, they been used in many domains solve sample categorization issues based on volatilome determination. In this paper, different DIMS that largely outperformed conventional electronic noses (e-noses) classification tasks are briefly reviewed, with an emphasis food-related applications. A...
The aim of the present paper was to determine, from four model cheeses differing in fat content and firmness consumed by fourteen well characterised subjects, respective impacts vivo aroma release, bolus rheology, chewing activity, mouth coating salivary composition on dynamic perception. originality approach is that it considers all parameters together able evaluate their relative contribution using multi-block partial least square (MB-PLS) regression. fruity perception more hydrophilic...
Abstract Food consumption is by far the most important point where food's organoleptic properties can be perceived and elicit sensory pleasure. Ageing often accompanied oral impairments. Those impairments may impact food perception changing texture release of flavor components, which have a significant on acceptability. The present study aimed at evaluating health comfortability in an elderly population. This was achieved asking people with good poor to rate six cereal products meat using...
Dark chocolate samples were previously classified into four sensory categories. The classification was modelled based on volatile compounds analyzed by direct introduction mass spectrometry of the chocolates' headspace. purpose study to identify most discriminant odor-active that should characterize To address problem, a gas chromatography-olfactometry (GC-O) conducted 12 assessors using comparative detection frequency analysis (cDFA) approach exemplary samples. A nasal impact (NIF)...
Pet food production is a fast-growing industry. While extruded dry pet the favored due to its convenience of use, it may have poorer palatability than other foods such as wet foods. However, plays pivotal role in meeting nutritional requirements or providing therapeutic benefits cats and dogs, ensures acceptance. Thus, both academics manufacturers conduct routine tests assess acceptance preference products among pets, alongside sensory analyses involving human panels. Palatability greatly...
Using atmospheric pressure chemical ionization-mass spectrometry, aroma release was investigated in vivo and vitro from three cheese-like gels with different hardnesses. In vivo, nosespace experiments were performed 14 subjects. Results showed that the harder gel induced a greater faster of all compounds. vitro, followed mouth simulator where breakdown mechanically produced. The same rate stirring applied to gels. these conditions, we found amount released not discriminant. Thus,...
We hypothesized that interindividual differences in motor activities during chewing and/or swallowing were determining factors for the transfer of volatile aroma from in-mouth air cavity (IMAC) toward olfactory mucosa. In our first experiment, we looked changes IMAC volume after saliva deglutition 12 healthy subjects. The mean was measured empty using an acoustic pharyngometer device. Based on time course swallowing, discerned two groups group displayed a small, constant (2.26 mL ±0.62)...
ABSTRACT Inter‐individual variations of in vivo aroma release kinetics have been observed widely the literature. However, corresponding causes are yet to be clearly identified. For this purpose, 68 subjects whom salivary flow rates (at rest and Parafilm™‐stimulated) had determined were recruited for study. The menthone was measured using atmospheric pressure ionisation–mass spectrometry during consumption a sweet mint tablet. complied with an imposed protocol oral movements. variability...
Abstract Fat perception during eating is a complex sensation that involves various sensory modalities, such as texture, aroma and taste. Taste supported by the discovery of fatty acid receptors in tongue papillae. Dietary fat mainly composed esterified acids, whereas only free acids can bind to taste receptors. Some authors have mentioned necessity efficiency salivary lipolytic activity hydrolyse present foods enable perception. Our hypothesis also involved regulating basal level humans. To...