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Introduction
Publications
Publications (66)
An exposure to sweetened and fatty foods early in life may be involved in high liking later in life. The objective is to investigate the association between dietary exposure to carbohydrate, sugars and fat in infancy, with liking for sweetness, fattiness and fattiness-and-sweetness sensations at 8-to-12-year-old. Analyses were conducted on 759 Fren...
Scientific literature has shown that a partial replacement of meat-based foods with plant-based foods would be beneficial for public health and the environment. However, both lack of sensory attractiveness and lack of consumer awareness regarding benefits of rebalancing diets in favor of plant protein partially explain the low market shares for mea...
Food sensory imagery - creating a vivid mental image of the sensory experience of eating - can lead to the selection of smaller portions because it serves as a reminder that eating enjoyment does not necessarily increase with portion size. The evidence is mostly limited to adults and to energy-dense foods for which it is particularly difficult to p...
Background:
Large portion sizes encourage overconsumption. Prior studies suggest that this may be due to errors in anticipating the effects of portion size, although the studies were limited to adults and energy-dense foods.
Objective:
Our aim was to investigate potential anticipation errors related to the effects of portion size on hunger, eati...
Infants' olfactory experience begins before birth and extends after birth through milk and complementary foods. Until now, studies on the effects of chemosensory experience in utero and/or through human milk focused on experimentally controlled exposure to only one target food bearing a specific odor quality and administered in sizeable amounts. Th...
As a result of sensory specific satiation, liking of a food decreases with its consumption. However, food liking is most often assessed once for a small quantity of products. In adults, new techniques have been developed to record changes in liking during consumption of a full portion of food. However, these temporal techniques have never been appl...
The chapter 24 is in the part VI: Wine and Expert Opinion This article originally appeared in Journal of Wine Economics (2006), 1(1), 75–88.
The objective of this study was to perform an internal validation of a questionnaire assessing 7–12 years old children’s liking for saltiness, sweetness and fattiness in foods.
An 83-item questionnaire validated in adults was adapted for children via vocabulary adaptation, picture addition and removal of little known or consumed items. It was launc...
The objective of this study was to develop a new elaborate method to evaluate infants' liking of foods that could be applied at home and to compare the results of this elaborate method with those of a basic method. Mothers of infants aged 4 to 7 (n = 44) and 12–15 months (n = 46) participated in this study. For the basic method, mothers were asked...
Background: Taste is a strong determinant of food intake. Previous research has suggested that early taste exposures could influence preferences and later eating behavior, but little is known about the factors related to this.
Objectives: The aims of this study were to describe infants’ exposure to sweetness and fattiness and to examine whether ma...
Background/objectives:
Few studies have examined the factors explaining the variability in fat and carbohydrate intake during infancy. We aimed to describe infants' fat and carbohydrate intake and analyse the associations with infant and maternal characteristics and feeding practices.
Subjects/methods:
This study included 1275 infants aged 8 mon...
Given the growing evidence that sugar intake could promote a positive energy balance and lead to weight
gain and obesity, the World Health Organization published new recommendations in terms of sugar con-
sumption in children and adults. However, the influence of sweet food and drink consumption on sweet-
ness liking has not been fully characterized...
Internet technologies are increasingly used as tools in sensory analysis. Thus, it would be a natural step forward for sensory science to move beyond the laboratory, into people’s homes. Therefore, working with consumer IT devices like touchscreen tablets in sensory science should be taken into consideration. Working with the intuitive concept of d...
This study investigates the effect of exposure to fat- or sugar-reduced biscuits on liking for these products. Two sets of biscuits were manufactured, each including a standard variant and 4 variants differing by the level of reduction of either fat or sugar content, to 33% of fat content or 28% of sugar content. Biscuit consumers were recruited to...
This study was conducted to assess how the Fairtrade label interacts with the perception of intrinsic product characteristics on liking and purchase decisions and to estimate the evolution of this interaction after exposure to coffees and/or exposure to ethical information. In the first session, 119 consumers gave liking scores for 2 regular and 2...
Childhood obesity may be responsible for a major alteration of life quality in children and in future adults. The causes of obesity are multiple and obesity results from a chronic imbalance between food intake and energy expenditure. The challenge is to understand the cause of this imbalance. In this context, this study aimed at evaluating the cont...
Reducing the fat and/or sugar content in biscuits can be a way to improve their nutritional composition. Seventy-nine consumers of biscuits were recruited to study the impact of these reductions on liking and perception. Four categories of products were selected from a wide range of biscuits available at the French market. Three to six variants of...
The introduction of weaning foods is a major transition in the development of infants’ eating behavior. Previous studies showed that greater variety at the beginning of the weaning period can later influence an infant’s acceptance of new foods. The aim of the present study was to describe maternal feeding practices in the first year (breastfeeding...
Résumé 1 p. ; http://www.pangborn2013.com/
Poster (1 page) ; http://www.pangborn2013.com/
Communication orale (résumé 1 p.) ; http://www.pangborn2013.com/
Background:
Preterm infants frequently present eating difficulties in early childhood. Determinants of these difficulties are not known.
Objective:
We assessed the influence of neonatal and maternal characteristics on eating behaviors at 2 y of age.
Design:
The following 2 cohorts were compared: 234 preterm children born <33 wk of gestational...
Présentation orale ; https://intranet.inra.fr/alimh/vie_scientifique/did_it/seminaire_modelisation
www.opaline-dijon.fr/ ; Equipe de recherche OPALINE : Centre des Sciences du Goût et de l'Alimentation (R. Bouhalassa, C. Chabanet, S. Crevoisier, F. Durey, V. Feyen, S. Issanchou, S. Jacob, C. Lange, C. Laval, S. Monnery Patris, S. Nicklaus, C. Pédron, J. Piérard, P. Schlich, B. Schaal, C. Schwartz, E. Szleper, M. Visali) + Faculté de Médecine de...
www.opaline-dijon.fr/ ; Equipe de recherche OPALINE : Centre des Sciences du Goût et de l'Alimentation (R. Bouhalassa, C. Chabanet, S. Crevoisier, F. Durey, V. Feyen, S. Issanchou, S. Jacob, C. Lange, C. Laval, S. Monnery Patris, S. Nicklaus, C. Pédron, J. Piérard, P. Schlich, B. Schaal, C. Schwartz, E. Szleper, M. Visali) + Faculté de Médecine de...
Communication orale ; http://www.qualiment.fr/
Poster ; http://www.eurosense.elsevier.com/
Communication orale. Le Forum des Jeunes Chercheurs est une manifestation scientifique annuelle qui a lieu sur deux jours et qui permet aux doctorants de l'Ecole Doctorale Environnement, Santé, STIC de Dijon (ED E2S) et de l'Ecole Doctorale Homme, Environnement, Santé (ED HES) de Besançon de présenter leurs travaux de thèse lors de sessions de comm...
www.opaline-dijon.fr/ ; Equipe de recherche OPALINE : Centre des Sciences du Goût et de l'Alimentation (R. Bouhalassa, C. Chabanet, S. Crevoisier, F. Durey, V. Feyen, S. Issanchou, S. Jacob, C. Lange, C. Laval, S. Monnery Patris, S. Nicklaus, C. Pédron, J. Piérard, P. Schlich, B. Schaal, C. Schwartz, E. Szleper, M. Visali) + Faculté de Médecine de...
About 18% of 6-11-year-old French children are overweight, of whom 3.3% are obese. Parental feeding practices, especially restriction and pressure-to-eat, seem to promote overeating in children. Since no tool was available for the perception of parental feeding practices of French children, our aim was to validate a French version of the Kids'Child...
During an evaluation of the effects of a French sensory education program for 8–10 years old school children, an experiment was carried out to investigate the influence of the program on the development of children’s preferences for stimuli differing in arousal potential (higher complexity and/or intensity).An experimental group (n = 101) who parti...
Food consumption in young children is guided by their food preferences, which are partly determined by their attraction to the different tastes (sweet, salty, sour, bitter, and umami tastes). Early food experiences might modulate this attraction. Yet, no study has previously described the tastes of infant foods during the first year of life. This i...
Food consumption in young children is guided by their food preferences, which are partly determined by their attraction to the different tastes (sweet, salty, sour, bitter, and umami tastes). Early food experiences might modulate this attraction. Yet, no study has previously described the tastes of infant foods during the first year of life. This i...
http://cepe.univ-poitiers.fr/tl_files/CepeArts/Recherche/colloques/ActesFunFood2010/PDF/p32.pdf
Objective. The introduction of solid foods is a major step in the development of food behaviour. Previous studies showed that higher sensory variety in weaning period can later influence infant's acceptance of new food. The aim of the present study is (i) to describe precisely the different maternal weaning practices, (ii) to relate them with the i...
As part of 'EduSens', a project aiming to measure the effect of a sensory education program developed in France on the food behaviour of school children, the present paper shows the results regarding neophobia. One hundred and eighty children (8-10 years old) were involved in the study. Half of them (experimental group) were educated during school-...
Two randomly sampled groups of subjects were endowed with real budgets and placed in 5 different budget/price situations. In each situation they had to evaluate 6 orange juices and complete a demand table. At the end of the experiment, one demand table was randomly selected and participants had to buy the corresponding products. In one group, parti...
Two series of Vickrey auctions have been performed to assess the effect of packaging information (bottle and label) on the reservation prices of ordinary consumers for five brut non-vintage Champagnes. As in other studies on wine tasting, packaging information is found to explain much more of the variation in willingness to pay than sensory informa...
Preference for 7 orange juices was recorded monadically. Three of the samples were replicates of the same juice (RJ). The 4 other samples were RJ slightly spiked with either sucrose, or citric acid, or quinine or an orange flavor. Each subject then performed a paired preference test composed of RJ and the modified juice whose score was the furthest...
This study was carried out in order to compare two mechanisms designed to reveal consumers' preferences: a Vickrey auction which measures willingness to pay, and a common hedonic test. Via these two methods, the objective was to assess the respective effects of sensory characteristics and external information on the overall evaluation of five brut...
This study was conducted in order to compare the behaviour of consumers who had to choose products under economic constraint in two conditions: when perceived quality was based on expectation generated by packaging images, versus when perceived quality was based on sensory experience in presence of packaging images. Randomly selected participants w...
*INRA centre de Dijon (FRA) Diffusion du document : INRA centre de Dijon (FRA) Diplôme : Dr. d'Université
A panel of 123 consumers from Dijon and Nantes rated their liking for six orange juices (two pure juices, two juices made with concentrate and two nectars) in a blind condition, and then with information about the type of juice and packaging. Expectations induced by the information were also measured and the effect of this expectation on their eval...
This paper compares two mechanisms designed to reveal reservation prices: the Vickrey auction and a variant of the BDM procedure where the reference price is drawn from a distribution which limits are not made known to the participants. These two mechanisms perform equally well in revealing the effect of information on the reservation price for fiv...
