Taste-odor interactions and perceptual separability
| Autor: | Hoang Nguyen, D., Dacremont, Catherine, Valentin, Dominique |
|---|---|
| Přispěvatelé: | Ho Chi Minh City University of Technology (HCMUT), Centre des Sciences du Goût (CSG), Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), University of Technology, Vietnam National University - Ho Chi Minh City (Faculty of Chemical Engineering), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS) |
| Jazyk: | angličtina |
| Rok vydání: | 2011 |
| Předmět: |
goût alimentaire
taste-odor interactions separability [SCCO.NEUR]Cognitive science/Neuroscience odeur alimentaire [SDV.NEU.SC]Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]/Cognitive Sciences séparation Alimentation et Nutrition interaction sensorielle Food and Nutrition Neurosciences (Sciences cognitives) [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Neuroscience |
| Zdroj: | Vietnam Journal of Science and Technology Vietnam Journal of Science and Technology, Việt Nam: Hà Nội, 2011, 49 (1), pp.73-82 Tạp chí Khoa học và Công nghệ Tạp chí Khoa học và Công nghệ, 2011, 1 (49), pp.73-82 Journal of Science and Technology 1 (49), 73-82. (2011) |
| ISSN: | 2525-2518 |
| Popis: | International audience; Taste-odor interactions are usually studied by asking assessors to estimate the taste intensity of tastants alone or in mixture with odor compounds. We propose another method to study taste-odor interactions based on the selective attention paradigm proposed by Garner (1974). This paradigm is based on the following principle: If two dimensions are separable (i.e., no interaction occurs), the performance at a categorization task based on one dimension is not affected by variations on the other dimension. Two pairs of perceptual dimensions were studied with stimuli varying in: sucrose/vanillin concentrations and citric acid/lemon aroma concentrations. For both pairs of dimensions, results showed that performance at the categorization task on one dimension were consistently lower when the level of the irrelevant dimension varied than when it remained constant. This gave evidence of an interaction for these two pairs of dimensions. This experiment shows the potential of such a paradigm for taste-odor interactions studies. |
| Databáze: | OpenAIRE |
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