Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans

Autor: Etienne Sémon, Thierry Thomas-Danguin, Marion Emorine, Chantal Septier, Sylvie Cordelle, Christophe Martin, Christian Salles

Publikováno v: Molecules
Volume 26
Issue 5
Molecules, MDPI, 2021, 26 (5), pp.1300. ⟨10.3390/molecules26051300⟩
Molecules, Vol 26, Iss 1300, p 1300 (2021)

International audience; To counteract the negative effect of salt overconsumption on health, strategies have been developed to reduce the salt content in food products. Among them, two promising strategies based on odour-induced saltiness enhancement

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a597cb4a910b4cdefb5d754e28f3a9d
https://pubmed.ncbi.nlm.nih.gov/33670944

Heterogeneous salt distribution in hot snacks enhances saltiness without loss of acceptability

Autor: Thierry Thomas-Danguin, Marion Emorine, Chantal Septier, Christian Salles

Publikováno v: Food Research International
Food Research International, Elsevier, 2013, 51 (2), pp.641-647. ⟨10.1016/j.foodres.2013.01.006⟩
Food Research International, Elsevier, 2013, 51 (2), pp.641-647. 〈10.1016/j.foodres.2013.01.006〉

clef UT: 000318667000026; International audience; Abstract Health issues have led worldwide organisations to encourage the food industry to reduce salt in processed foods. Therefore, different strategies for salt reduction have been investigated. Her

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2767f0d4bf9f140c86f8262fbf35981b
https://doi.org/10.1016/j.foodres.2013.01.006

Strategies to enhance saltiness in food involving cross modal interactions

Autor: Thierry Thomas-Danguin, Genica Lawrence, Marion Emorine, Elisabeth Guichard, Lauriane Boisard, Christian Salles, Nizar Nasri

Publikováno v: 5. World Congress on Stevia 2013-Strategies to reduce sugar and salt
5. World Congress on Stevia 2013-Strategies to reduce sugar and salt, May 2013, Paris, France. 28 p
245. National Meeting of the American Chemical Society (ACS)
245. National Meeting of the American Chemical Society (ACS), Apr 2013, Nouvelle-Orléans, Louisiane, United States
Abstracts of Papers of the American Chemical Society
Abstracts of Papers of the American Chemical Society, American Chemical Society, 2013, 245, pp.Meeting Abstract: 321-AGFD
ACS, Advances in the Generation and Integration of Food Sensation and Cognition
ACS, Advances in the Generation and Integration of Food Sensation and Cognition, Apr 2013, Nouvelle-Orléans, Louisiane, United States
The Chemical Sensory Informatics of Food: Measurement, Analysis, Integration
The Chemical Sensory Informatics of Food: Measurement, Analysis, Integration, 1191, ACS Symposium, 2015, ACS Symposium Series, 978-0-8412-3069-9 ; 978-0-8412-3070-5. ⟨10.1021/bk-2015-1191.ch003⟩
ACS, Advances in the Generation and Integration of Food Sensation and Cognition, Apr 2013, Nouvelle-Orléans, Louisiane, United States. 2013
ACS Symposium Series ISBN: 9780841230699
5. World Congress on Stevia 2013-Strategies to reduce sugar and salt, May 2013, Paris, France. 28 p., 2013
245. National Meeting of the American Chemical Society (ACS), Apr 2013, Nouvelle-Orléans, Louisiane, United States. ACS-American Chemical Society, 245, 2013, Abstracts of Papers of the American Chemical Society
5. World Congress on Stevia 2013-Strategies to reduce sugar and salt, World Stevia Organization (WSO). INT., May 2013, Paris, France. 28 p
(245)2013; 245. National Meeting of the American Chemical Society (ACS), Nouvelle-Orléans, Louisiane, USA, 2013-04-07-2013-04-11
The Chemical Sensory Informatics of Food: Measurement, Analysis, Integration, 1191, ACS Symposium, 2015, ACS Symposium Series, 978-0-8412-3069-9 ; 978-0-8412-3070-5. 〈10.1021/bk-2015-1191.ch003〉

A series of results is reported on cross modal odour-taste interactions as a mean to enhance salty taste in food. Salt-related odours can enhance salty taste in water solutions containing a low level of sodium chloride through odour-induced changes i

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::baf499abe47bf997a44edd9d12f7e72d
https://hal.archives-ouvertes.fr/hal-01512082

In-mouth salt release measurement during food chewing using sensors

Autor: Marion Emorine, Patrick Mielle, Jacques Maratray, Thierry Thomas-Danguin, Christian Salles, Perena Gouma

Publikováno v: AIP Conference Proceedings
Olfaction and Electronic Nose: Proceedings of the 14. International Symposium on Olfaction and Electronic Nose
14. International Symposium on Olfaction and Electronic Nose
14. International Symposium on Olfaction and Electronic Nose, May 2011, New-York, United States. 2 p., ⟨10.1063/1.3626322⟩
14. International Symposium on Olfaction and Electronic Nose, May 2011, New-York, United States. Perena Gouma, SUNY Stony Brook ed., 1362 (1), 2 p., 2011, AIP Conference Proceedings. 〈10.1063/1.3626322〉
Olfaction and Electronic Nose: Proceedings of the 14. International Symposium on Olfaction and Electronic Nose. 1 (1362), 2011; 14. International Symposium on Olfaction and Electronic Nose, New-York, USA, 2011-05-02-2011-05-05, 102-103

This is a RoMEO ungraded journal; In most countries, health authorities recommend a 20% reduction of the salt content in manufactured food products. Understanding the release of taste compounds from food is essential to better known the mechanism of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cb7f71c3320d2a3ab4afe76973b35857
https://hal.archives-ouvertes.fr/hal-01137040