Anne Saint-Eve

• Paris Institute of Technology for Life, Food and Environmental Sciences

In the context of the rising prevalence childhood obesity, this study investigated children's preferences for chocolate chip cookies, a high impact food category. The objective was to explore drivers of preferences and to identify potential pathways for reformulation. A home use test was conducted in four cities in France with 151 school‐aged child...

With a growing global population and ageing demographics, the food industry stands at a pivotal crossroads, necessitating bespoke solutions and groundbreaking innovations. In vitro experiments can help understanding food oral processing and formulating products meeting the specific needs of different populations. However, current in vitro models do...

Purpose The purpose of this paper is to better understand consumer's familiarity with fruit processing as well as how fruit production conditions (organic and conventional farming), processing conditions (homemade, artisanal and industrial) and the type of processing (e.g. applesauce, apple cider and apple sorbet) influence consumer perceptions of...

A mathematical model describing the aroma release from white rice during food oral processing (FOP) was developed based of a coupled selection-breakage and mass transport models. An integrated selection and breakage model was able to predict the changes of bolus surface area over time, assuming that the pasted portion of masticated rice particles w...

In recent years, the food industry has expended considerable effort to design novel products that replace animal proteins with legumes; however, the actual environmental benefits of such products are often not quantified. Here, we performed Life Cycle Assessments (LCA) to evaluate the environmental performance of four new fermented food products ba...

In the food industry, there is currently a great deal of interest in the development of plant-based alternatives to dairy products. However, little is known about the ways in which differences in formulation and/or processing affect the potential environmental benefits of such products. In this study, we investigated the environmental performance o...

Human food consumption is responsible for significant environmental impacts, which in recent years have been the focus of an increasing amount of research. One of the major results of these efforts has been an appreciation for the ways in which impacts can differ among products. To date, though, relatively little is known about possible differences...

Pea-based ingredients are increasingly being used in foods because of their nutritional, functional and environmental benefits. However, their bitter taste is not appreciated by consumers. Saponins have been reported to be bitter in whole pea flour (PF) but not in the purified ingredients obtained from it, such as pea protein isolate (PPI) and pea...

Fava bean (Vicia faba L.) is a promising source of proteins and has a potential in industrial food applications. Processing of fava ingredients modifies proteins and their functional properties. This study established the complexity of the relationship between fava protein-associated reactions (protein hydrolysis and aggregation), physico-chemical...

Application of plant-based sources for food, e.g. fava bean, is challenged by consumer acceptance. This study attempts to understand how ingredient processing and application conditions drive fava bean flavor. An approach to evaluate odor perception along with the analysis of headspace volatile compounds detected during ingredient utilization was u...

Soft bread has a significant relevance in modern diets, and its nutritional impact on human health can be substantial. Within this product category, there is an extensive range of ingredients, formulations, and processing methods, which all contribute to the vast diversity found in the final products. This work compared the impact of three differen...

Moving to a more sustainable food system requires increasing the proportion of plant protein in our diet. Fermentation of plant product could thus be used to develop innovative and tasty food products. We investigated the impact of fermentation by synthetic microbial consortia (SMC) on the perception of pea protein-based gels, giving possible keys...

Pea protein isolates contain high-quality plant protein. However, they have sensory drawbacks, notably bitterness and astringency, that have limited their use in commercial foods. This study’s aim was thus to identify the main phytochemicals in pea-based samples and to examine associations with sensory attributes. The phytochemical profiles of pea...

Managing the quality of pea-enriched cakes made from mixes of wheat and pea flours in various proportions (10, 35, and 60 wt% of pea, flour basis) and with various particle size distributions (0, 50, and 100 wt% of particles < 63 µm) is a challenge for the industry. A “multiobjective” model based on an I-optimal response surface design was set up i...

Most of the time, Life Cycle Assessments (LCA) of food products are performed only on one representative of a food category. This doesn't allow us to understand the possible variations of environmental impacts within a food product category and the responsible factors for these variations. For this reason, LCAs were conducted for 80 different indus...

Consuming too much fat, sugar, and salt is associated with adverse health outcomes. Food reformulation is one possible strategy to enhance the food environment by improving the nutritional quality of commercial products. However, food reformulation faces many hindrances. One way to alleviate some of these hindrances is to embrace a multicriteria ap...

Pea protein isolates are a source of high-quality plant proteins. However, from a sensory perspective, they are usually described as having strong beany and bitter notes, which arise from a complex mixture of volatiles, phytochemicals, and peptides. The aim of this study was to identify the main peptides in isolates and examine their correlations w...

Multimodal interactions are central in food flavor construction and modulation. Two main types of mechanisms underpin these interactions. First, physicochemical mechanisms drive chemical stimuli release as a function of food composition and structure, and food oral processing. Second, perceptual mechanisms result from sensory information integratio...

There is an urgent need to reduce the strong environmental impact of food production and consumption, which are expected to increase in the coming years due to the growing world population. Life cycle assessment (LCA) is a known method for environmental evaluation worldwide. In the case of food products, LCAs are often carried out on a single repre...

Fava bean (Vicia faba L.) is a promising source of proteins that can be potentially used as nutritional and/or functional agents for industrial food applications. Fava ingredients are industrially produced, modified, and utilized for food applications. Their processing conditions influence physico-chemical protein properties that further impact ing...

Advice on replacing unhealthy foods with healthier alternatives within the same food category may be more acceptable and might ease the transition towards a healthy diet. Here, we studied the potential impact of substitutions within the pizza category on the risk of type 2 diabetes (T2D). The study sample consisted of 2,510 adults from the INCA2 Fr...

This study presents a novel ultrasound method for exploring the mechanical deformability of artificial tongue models (ATMs) topped with agar and/or gelatin food gels during uniaxial compression. The ATMs were made from polyvinyl alcohol and displayed different levels of rigidity and surface roughness. We quantified deformation of the ATM-food syste...

A conceptual model was developed to relate oral processing parameters and aroma release of cooked white rice. The conceptual model indicates that aroma release is dependent on the increase of particle surface area, the dilution effect of saliva and the diffusion of aroma from food residues that can be trapped in the buccal-pouches in the mouth. The...

The food industry is focused on developing plant-based foods that incorporate pea protein isolates. However, these ingredients are often described as having persistent beany, bitter, and astringent notes, which can decrease the desirability of the resulting foods. These perceptions are rooted in the complex composition of volatile and non-volatile...

The food industry, along with the consumers, is interested in plant‐based diet because of its health benefits and environmental sustainability. Vicia faba L. (V. faba) is a promising source of pulse proteins for the human diet and can yield potential nutritional and functional ingredients, namely, flours, concentrates, and isolates, which are relev...

Consumers are being encouraged to increase the proportion of plant protein in their diets to enhance the sustainability of food systems. One approach is to develop plant-protein-rich foods that are acceptable to consumers. This study examined French people’s reactions to cheese alternatives—new fermented products that mixed animal and plant protein...

The food industry is focused on creating plant-based foods that incorporate pea protein isolates. However, pea protein isolates are often described as having persistent beany, bitter, and astringent notes that can decrease the desirability of the resulting foods and make static sensory profiling difficult. To obtain more realistic descriptions of t...

Pea protein isolates are promising ingredients to use when designing new plant-based foods; have interesting functional properties (e.g., emulsification, foaming) and can serve as alternatives to animal proteins. However, their sensory properties must be considered if their use is to be optimized. Indeed, pea proteins are often perceived as having...

The use of pea protein is limited in food by the persistence of off-flavours. Fermentation by microbial consortia could be a way to circumvent this problem. The aim of our study was to investigate the adaptation potential and metabolic features of consortia as a function of the matrix composition (pea and/or milk proteins). Three designed consortia...

To produce a wide variety of cheeses, it is necessary to control the ripening process. To do that, artisanal goat cheeses were ripened to evaluate the effects of temperature (10 and 14°C) and relative humidity (RH; 88 and 98%) on (1) 16 physicochemical characteristics throughout ripening and (2) 19 sensory characteristics at the end of ripening (d...

BACKGROUND Consumers are being encouraged to increase the proportion of plant protein in their diet to tend to a sustainable food system. Solutions could include developing a food rich in plant protein. However, these new products have an interest only if they are in accordance with expectation and the liking of consumers. In this context, extruded...

Discipline Expérimental/mécanismes cellulaires et moléculaires. Introduction et but de l’étude Le diabète de type 2 (DT2) est responsable d’environ 1,5 million de décès [1] chaque année dans le monde. Le style de vie, et en particulier l’alimentation, est un facteur important impliqué dans cette maladie métabolique chronique. Pour réduire le DT2,...

Résumé En France, environ 50% des yaourts nature sont sucrés au moment de leur consommation. Une première étude observationnelle a permis d'identifier la diversité des comportements de sucrage des yaourts (moment d'ajout du sucre, nombre de cuillerées, gestuelle…) dans un contexte réel de consommation d'un repas pris en groupe. Une seconde étude s'...

The rheological and microstructural properties of pure pea, pure milk, and mixed pea/milk gels were investigated and compared. Three gelation techniques were used: a thermal treatment, an acid treatment employing glucono delta-lactone, and an enzyme treatment employing chymosin and transglutaminase. Considerable differences in the gels' rheological...

This study examined the effects of bread crumb and crust structure on volatile release and aroma perception during oral processing. French baguettes with different crumb structures were procured from a supermarket or local bakeries (n=6) or produced in the laboratory via par baking (n=3). Eight study participants consumed crumb-only and crumb-and-c...

The objective of this study was to investigate for the first time the influence of bread structure, volatile compounds, and oral processing on aroma perception. 3 types of French baguette were created using the same raw ingredients but different bread-making processes; they consequently varied in their crumb and crust structures. We characterized t...

Multimodal interactions are central in food flavor construction and modulation. Two main types of mechanisms underpin these interactions. First, physico-chemical mechanisms drive chemical stimuli release as a function of food composition and structure, and food oral processing. Second, perceptual mechanisms result from sensory information integrati...

In a world with continuous demographic growth, one obvious solution toward a sustainable food system is to decrease meat consumption and to increase the proportion of plant-based food rich in proteins. However, this can only be successful through a food supply well adapted and appreciated by consumers. In particular, the flavour of this type of inn...

A multidisciplinary approach combining physiology and physical chemistry and associating experimental measurements with in silico modelling was applied to explain the release of aroma compounds during food consumption. Experimental release kinetics obtained by inhaling gaseous samples through controlled protocols highlighted different release behav...

Texture perception is a multidimensional and dynamic phenomenon resulting from both the initial structure of food and its breakdown during oral processing. The aim of this study is to identify the respective contribution of food and bolus properties to temporal changes in texture perceptions during bread consumption. For this purpose, the perceptio...

Food oral processing plays a key role in the sensory perception of food. The objective of this review is to give an overview of instrumental methods used to characterize food boli in connection with perceptions. Texture, structure, rheology, tribology and hydration, as well as the enzyme activities of the food bolus, can be investigated during oral...

Dans un monde aux ressources limitées et où la croissance démographique se poursuit, une solution évidente vers un système alimentaire durable est de diminuer la consommation de viande et d’augmenter la consommation de protéines d’origine végétale. A cet égard, les légumineuses, riches en protéines, présentent un intérêt tout particulier. Toutefois...

Identifying the sensory properties that affect consumer preferences for food products is an important feature of product development. Different methods, such as external preference mapping or partial least squares regression, are used to establish relationships between sensory data and consumer preferences and to identify sensory attributes that dr...

Oral processing during bread consumption is a key process related to the dynamics of texture perceptions, sensory stimuli release and starch digestion. The aim of this study was to determine the respective contribution of bread properties (composition and structure of crumb and crust) and of the oral physiology of subjects to the breakdown pathways...

In France, 50% of consumers sweeten plain yogurts prior to consumption. This study measured how much sugar consumers added under contextualized testing conditions. Participants (199 French adults who regularly consume plain yogurt adding sugar) were given a plain yogurt (125 g) at the end of a full meal and were allowed to sweeten it with their usu...

Better understanding the persistence of aroma compounds during food consumption has constituted a challenging issue in food science for a long time. Due to the complexity and the diversity of the phenomena involved, it has often been studied through in vitro approaches. The main objective of the present study was to propose a global approach to add...

Texture perception results from a dynamic process induced by food oral processing during consumption. To go further in the understanding of cheese texture, the present study aims to investigate the role of composition, structure and texture of cheeses on the dynamics of bolus formation, in order to gain insight on the dynamics of texture perception...

During food consumption, complex oral processing occurs to progressively transform a solid food into a food bolus, ready to be swallowed. Bolus formation is an important step, not only because it prepares the food product for digestion, but also because it contributes to sensory perception. Using bread as a model food, the aim of this work was to i...

Ce numéro d'Innovations Agronomiques comprend les articles correspondant aux présentations du colloque « Comprendre et utiliser la structure des aliments pour améliorer leurs qualités nutritionnelles et sensorielles » qui s'est tenu à Rennes le 13 mai 2014.

Pain, Fibres, Sel, Dominance Temporelle des Sensations, Temps-Intensité. Bread, Dietary fiber, Salt, Temporal Dominance of Sensations, Time-Intensity

In France, consumption of dietary fiber is insufficient (18.8 g/day) and salt intake is higher compared to the recommendations of authorities (6 g/day). However, bread is a major source of these two ingredients in the French diet. It is therefore essential that industrial bakeries consider a reduction in salt content of bread, parallel to a fiber e...

For the on‐line monitoring of flavour compound release, atmospheric pressure chemical ionization (APCI) and proton transfer reaction (PTR) combined to mass spectrometry (MS) are the most often used ionization technologies. APCI‐MS was questioned for the quantification of volatiles in complex mixtures, but direct comparisons of APCI and PTR techniqu...

The aim of this work was to gain insight into the effect of food formulation on aroma release and perception, both of which playing an important role in food appreciation. The quality and quantity of retronasal aroma released during food consumption affect the exposure time of olfactory receptors to aroma stimuli, which can influence nutritional an...

Poster ; Livre ISBN-13 : 978-3-902811-91-2

In vivo aroma release during solid food consumption is a complex phenomenon that depends on food structure and composition, as well as on oral processing (combination of mastication and incorporation of saliva into the food product). The objective of this study was to understand and to predict the physico-chemical properties of aroma compounds thro...

Among the numerous compounds involved in cheese aroma, sulfur compounds are of particular interest because of their very powerful odors and low perception thresholds. Nevertheless, little attention has been focused until now on the possible presence of polyfunctional thiols in cheese, even if these compounds have been found to be associated with th...

We investigated the role of both candy texture and eating technique (melting or chewing) on the dynamics of aroma release. One novelty of this type of analysis was the simultaneous application of instrumental and sensory analysis. Four candy textures were established based on their storage modulus at 1 Hz by varying the gelatine content between 0 a...

Many studies deal with the impact of texture on aroma and taste perceptions, but only a few address their temporal evolution during consumption. In order to better understand perception mechanisms, the objective of this study was to investigate the impact of candy texture on aroma and taste perception dynamics using both profile method to obtain gl...

The aim of this study was to better understand salt release and perception in model dairy products, having different composition, structure and/or texture. Sensory and instrumental methods were used to quantify and relate texture to salt mobility and perception. A high dry matter content (protein and fat jamming) and a gel structure with a protein...

During food consumption, complex oral processing occurs to transform the food into a bolus, ready to be swallowed. The objective of this study was to relate food, saliva and bolus properties, by using model dairy products, to better understand the role of saliva in bolus formation. Un-stimulated and stimulated saliva was collected from 5 subjects a...

The consumption protocol used during alcoholic beverage tasting may affect aroma perception. We used an integrated approach combining sensory analysis and physicochemistry to investigate the impact of swallowing on aroma release and perception. A panel of 10 persons evaluated the dynamics of aroma perception during the consumption of a commercial f...

Aroma compound production by Proteus vulgaris was studied in a liquid medium under two culture conditions, static or shaken. By using a dynamic headspace technique coupled with gas chromatography-mass spectrometry. 30 volatile components, aldehydes, alcohols, esters, ketones, sulphur compounds and other miscellaneous compounds were identified. P. v...

The objective of this study was to develop a model to simulate salt release during eating. Salt release kinetics during eating was measured for four model dairy products with different dynamic salty perceptions. A simple in vivo model of salt release was developed to differentiate between the contribution of the individual and of the product to sal...

The integration of olfactory, taste and trigeminal perceptions must be taken into account to better understand the perception of beverages. To do this, seven beverages were formulated to investigate the role of ingredients on trigeminal perception. All mutual interactions between olfactory, gustatory and trigeminal perceptions were studied. Instrum...

In order to understand the mechanisms whereby the molecules responsible for sensory stimuli are released in the mouth, the aim of this study was to characterise and predict the spreading of semi-solid dairy products between tongue and palate using four complementary approaches, namely sensory analysis, instrumental measurement and analytical and nu...

Partition coefficients give an indication of the retention of aroma compounds by the food matrix. Data in the literature are obtained by various methods, under various conditions and expressed in various units, and it is thus difficult to compare the results. The aim of the present study was first to obtain gas/water and gas/matrix partition coeffi...

26e Congrès de la Société Française d'Electrophorèse et d'Analyse Protéomique ; 26e Journées Françaises de la Spectrométrie de Masse ; SMAP = Spectrométrie de Masse et Analyse Protéomique

To better understand which composition levers are available to reduce salt content in food without altering flavour perception, this paper aimed at quantifying the impact of texture and composition (salt, fat and dry matter) of a model cheese: (i) on salt and flavour perception, and; (ii) on profile texture and flavour release.Variations of salt, f...

The aim of the present work was to identify and quantify physical mechanisms responsible for in-nose aroma release during the consumption of mint-flavored carbonated beverages in order to better understand how they are perceived. The effect of two composition factors (sugar and CO(2)) was investigated on both the sensory and physicochemical propert...

Dans la perspective de mieux comprendre les mécanismes de libération en bouche des molécules responsables des stimuli sensoriels, nous nous sommes intéressés à la prédiction de l'étalement du bol alimentaire entre la langue et le palais. Les bols alimentaires considérés dans cette étude sont deux gels laitiers dont la représentation physique est un...

The influence of the texture on perceived aroma intensity and on in-vivo and in-vitro aroma release was investigated on three types of dairy products, prepared with different textures. Aroma release depends on in mouth breakdown of the product. The consequences of a textural modification on aroma perception were not the same for the different produ...

On the basis of a first mechanistic model predicting aroma release in the oropharynx during food consumption, the aim of the present work was to improve its accuracy and to use it to identify the main mechanisms responsible for in-mouth aroma release. Comparison between predicted release kinetics and the ones measured by APCI-MS in the nasal cavity...

With the view to investigate the presence of thiols in cheese, the use of different methods of preparation and extraction with an organomercuric compound ( p-hydroxymercuribenzoate) enabled the isolation of a new compound. The analysis of cheese extracts by gas chromatography coupled with pulse flame photometry, mass spectrometry, and olfactometry...