A5008941735- Biochemical Analysis and Sensing Techniques
- Olfactory and Sensory Function Studies
- Advanced Chemical Sensor Technologies
- Salivary Gland Disorders and Functions
- Sensory Analysis and Statistical Methods
- Nutritional Studies and Diet
- Fermentation and Sensory Analysis
- Microbial Metabolic Engineering and Bioproduction
- Nutrition and Health in Aging
- Oral and gingival health research
- Enzyme Catalysis and Immobilization
- Microbial Metabolites in Food Biotechnology
- Meat and Animal Product Quality
- Dysphagia Assessment and Management
- Child Nutrition and Feeding Issues
- Biochemical effects in animals
- Temporomandibular Joint Disorders
- Biochemical and biochemical processes
- Muscle metabolism and nutrition
- Obesity, Physical Activity, Diet
- Diet and metabolism studies
- Proteins in Food Systems
- Eating Disorders and Behaviors
- Biofuel production and bioconversion
- Dental Health and Care Utilization
Centre des Sciences du Goût et de l'Alimentation
2016-2025
Université de Bourgogne
2016-2025
Centre National de la Recherche Scientifique
2015-2024
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
2006-2024
Université Bourgogne Franche-Comté
2016-2022
Institut Agro Dijon
2000-2021
Institut National de la Recherche Agronomique
1996-2020
Institut National de la Recherche Agronomique du Niger
2018
Maison des Sciences de l’Homme de Dijon
2016-2017
Food Process Engineering and Microbiology
2015
Understanding the mechanisms of food digestion is paramount importance to determine effect foods have on human health. Significant knowledge fate during has been generated in healthy adults due development physiologically-relevant vitro models. However, it appears that performance oro-gastrointestinal tract affected by ageing and a model simulating digestive conditions found younger adult (<65 years) not relevant for an older (>65 years). The objectives present paper were: (1) conduct...
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...
Flavor is one of the main drivers food consumption and acceptability. It associated with pleasure feels during eating. a multimodal perception corresponding to functional integration information from chemical senses: olfaction, gustation, nasal oral somatosensory inputs. As result, astringency, as sensation mediated by trigeminal nerves, influences flavor. Despite importance astringency in consumer acceptance, exact chemosensory mechanism its detection nature receptors activated remain...
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...
Salivary flow and composition have an impact on flavor perception. However, very few studies explored the relationship between saliva, individual liking usual dietary intake. The aim of our study was to evaluate association salivary with both a for fat, saltiness sweetness nutrient intake in adult French population. Liking saltiness, were inferred from scores obtained during hedonic tests 32 food products among 282 adults participating Nutrinet-Santé Study. Before assessing liking, resting...
The aim of this work was to determine the role saliva in wine aroma release by using static and dynamic headspace conditions. In latter conditions, two different sampling points (t = 0 t 10 min) corresponding with oral (25.5 °C) postoral phases (36 were monitored. Both methodologies applied reconstituted dearomatized white red wines nonvolatile matrix compositions a synthetic (without effect). All had same ethanol concentration spiked mixture 45 compounds covering wide range physicochemical...
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 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...
During chewing, saliva helps in preparing the food bolus by agglomerating formed particles, and it initiates enzymatic breakdown. However, limited information is actually available on adaptation of composition during oral processing complex foods, especially for foods that are sensitive to salivary enzymes. We addressed this question context starch-based products alpha-amylase. The objectives were two-fold: (1) determine if alpha-amylase secretion can be modulated bread type (2) evaluate...
This study investigated the relation of fungiform taste papillae density and saliva composition with perception patients suffering from diagnosed disorders. For this purpose, 81 40 healthy subjects were included. Taste was measured by means regional whole mouth chemosensory tests, electrogustometry. Olfaction assessed using Sniffin Sticks. Fungiform quantified "Denver Papillae Protocol for Objective Analysis Papillae". In addition, salivary parameters [flow rate, total proteins, catalase,...
Abstract Some obese subjects overeat lipid-rich foods. The origin of this eating behavior is unknown. We have here tested the hypothesis that these could be characterized by an impaired fatty taste sensitivity linked to a change in gustatory papillae microbial and salivary environment. composition microbiota saliva surrounding circumvallate was analyzed combination with orosensory lipid detection threshold normal weight (NW) (O) adults. Microbial architecture similar what known feces, but...
The present study aims to reveal the molecular mechanisms underlying aroma persistence, as it plays a major role in food appreciation and quality. A multidisciplinary approach including ex vivo experiments using novel model of oral mucosa saliva well dynamic instrumental sensory was applied. Ex results showed reduction release between 7 86% presence thin layer salivary proteins covering (mucosal pellicle). This explained by hydrophobic interactions involving mucosal pellicle ability cells...
ABSTRACT The study investigates whether the perception of metallic taste (MT) is an aroma or a taste. MT tends to disappear with nasal occlusion, indicating it might be aroma. However, also occurs after neurological injuries that affect through facial nerve. iron sulfate solution applied different parts tongue (related and glossopharyngeal nerves) was assessed in 120 healthy volunteers either open ( n = 60) closed noses. Nasal occlusion significantly reduced sulfate, eliminating 31.7%...