Determination and gustatory properties of taste-active compounds in tomato juice

International audienc

Fractionation of commercial frying oil samples using sep-pak cartridges

International audienc

Oral fat sensitivity in humans: links to saliva composition before and after stimulation by oleic acid

WOS:000324267300002 ; ISSN = 1936-5802International audienceFat perception is a complex sensation dependent on different sensory cues, such as texture and olfaction, and also potentially taste. In addition, saliva can interact with dietary fat during its consumption and influence the perception of fatty acids. Because previous studies had identified subjects who were hyper- and hyposensitive to the perception of free fatty acids, the first aim of this work was to study whether saliva composition is different in groups of subjects having low and high oral sensitivity to a free fatty acid, oleic acid (C18:1). The second aim was to determine whether oral stimulation with C18:1 could modify the composition of saliva. To verify these hypotheses, two groups of individuals were selected from a panel of 73 subjects: one group sensitive + to C18:1 (n = 12) and one sensitive - to C18:1 (n = 13). Overall, no differences were found in the saliva characteristics between the two groups. However, significant differences after C18:1 stimulation when comparing to a control stimulation were observed in the sensitive + group: in this group, the increase in antioxidant capacity and the decrease in lipolytic activity were significant, while it was not in the sensitive - group although the median values were similar for this last variable in the two groups. This would suggest that the response given by the salivary system to fatty acid stimulation is different in groups of subjects having low and high oral sensitivity to C18:1

Taking advantage of aromas to optimize liking of low salt foods

absen

The development of chewing skills during early infancy: development of specific methods and first characterization

National audienc

Relationship between composition, sodium release and saltiness in chicken sausage

International audienc

Study of water-soluble fraction of goat cheeses

National audienc

Can the odours modulate salivation? Impact of the nature of the odorant

Introduction :Saliva plays numerous roles in the oral cavity, especially in digestion and taste perception. It is well admitted that tastants are effective stimuli of salivation and that the salivary response (flow and composition) depends on the nature of the tastant. However, the impact of odours on salivation is poorly known and not consensual. Odours are the first chemical signal informing about food palatability before ingestion. In this context, it is necessary to understand if the salivary secretions are modulated in function of this sensory signal. The aim of this study is to compare the salivary flow response after stimulation by different odours having different hedonic values.Materials and Methods :Thirty men subjects participated to 3 sessions of total saliva sampling after olfactory stimulation. Four odours were used: strawberry, lemon, bacon, thyme and a control (no odour). Then, five subjects for whom an increase of salivary flow was observed, participated to 3 similar sessions during which parotid salivary flow was measured using a Lashley cup coupled to a flow meter.Results :Results show a significant effect of the odours on the total and parotid salivary flow, the most effective stimuli being lemon and bacon. Correlation between total and parotid saliva flow were observed with an important variability between subjects.Discussion/Conclusion :These results open interesting perspectives about the role of salivary response on food intake anticipation in relation with sensory properties

Salt distribution in food influences salt perception

Salt (NaCl) consumption is recognized as an important factor in the rise of hypertension in industrialized countries. Therefore, health authorities recommend a reduction of 20% of salt content (generally salt is present about 0.5 to 2g per 100g of food) in several food products such as ready meals and snacks. However, salt reduction in processed foods induces numerous technical difficulties since salt has a number of functions: preservation, water and fat binding and flavour enhancement. Indeed, salt gives a salty taste that guarantees food palatability. The present study is in line with global research to reduce salt level in foods while maintaining saltiness. The aim is to evaluate the influence of salt distribution on salt perception, in a complex food matrix. The model food includes two distinct layers: the lower layer is a pastry and the upper layer is made of a semi-solid custard. The influence of salt distribution within the two layers has been studied through a full factorial design including two factors: concentration of salt added in the lower layer and the upper layer (without salt, 0.3 and 1g per 100g). Saltiness intensity of the 9 products was rated by a panel of 87 naive consumers. The total salt concentration in each product was checked by HPLC (High Performance Liquid Chromatography). Results showed that salt concentration impact saltiness but differently according to the layer. Salt concentration variation induces much more difference in salt perception in the upper layer (F(2, 672)=664, p<0.0001) as compared to the lower layer (F(2, 672)=4.7, p=0.01). As a consequence reducing salt level in the upper semi-solid custard layer led to a drastic decreased in saltiness while reducing salt in the pastry layer did not. In conclusion, these results demonstrate that a heterogeneous distribution of salt in real food products could be used to maintain organoleptic characteristics of reduced salt food

Heterogeneous distribution of aroma and salt in food enhances salt perception

In the worldwide context of healthy diet, taste enhancement is essential to maintain low salt food acceptability. Aroma-taste interactions and heterogeneous distribution of tastants were used as strategies for taste enhancement. However, the combination of these two strategies has never been studied. This study investigated the effect of heterogeneous aroma-salt distribution on salty taste enhancement and consumer acceptability of hot snacks. A four-layers cream-based model food was designed with the same total amount of sodium and ham aroma, but their distribution varied in each layer. Low, medium or large contrasts between layers of salt and aroma concentration were used, according to an optimized experimental design. Control products with no added ham aroma were included, which resulted in 10 products. A consumer panel (n=82) rated for each product: salty, sweet, bitter, sour and umami taste intensity, as well as ham and cheese aroma intensity. Additionally, they evaluated their acceptability for the products during another sensory session. Results showed first that ham aroma enhanced saltiness (p<0.07) in homogeneous product compared to the control containing salt only. Secondly, products with the largest contrast in salt concentration were perceived more salty (p<0.01), regardless of the distribution of the ham aroma. Thirdly, the product with the largest contrasts in salt and aroma concentration, i.e. distributed on extreme layers, was even perceived as saltier than the product containing 20% more salt homogeneously distributed. Interestingly, consumer acceptability did not differ significantly between all products. This set of results led us to conclude that a well-designed heterogeneous distribution of salt and aroma in hot snacks could compensate for at least 20% of salt reduction, while maintaining salt perception and food acceptability