Towards the improvement of food flavor analysis through the modelling of olfactometry data and expert knowledge integration

Towards the improvement of food flavor analysis through the modelling of olfactometry data and expert knowledge integration

Parmi les dimensions sensorielles engagées dans la perception de la flaveur, la composante odorante est déterminante car elle porte le plus souvent l’identité et la typicité d’un aliment. L’analyse chimique de la composante odorante repose sur une stratégie séparative qui permet d’identifier les dif...

Full description

Bibliographic Details
Main Author:	Roche, Alice
Other Authors:	Bourgogne Franche-Comté
Language:	en
Published:	2018
Subjects:	Flaveur des aliments Olfaction Mélange d'odorants Modélisation prédictive Expertise Logique floue Food flavor Mixture of odorants Predictive modelling Expert knowledge Fuzzy logic 572 664.07
Online Access:	http://www.theses.fr/2018UBFCK059

Similar Items

Spatial odor discrimination in the hawkmoth, Manduca sexta (L.)
by: Kalyanasundaram Parthasarathy, et al.
Published: (2021-03-01)

Organization and function of Drosophila odorant binding proteins
by: Nikki K Larter, et al.
Published: (2016-11-01)

The effect of odor exposure time on olfactory cognitive processing: An ERP study
by: Bang-bei Tang, Xin Wei, Gang Guo, Feng Yu, Ming Ji, Haiyang Lang, Junye Liu
Published: (2019-03-01)

Odorant and pheromone receptors in insects
by: TAL S HA, et al.
Published: (2009-09-01)

Assessment of the difference in detection of pleasant and unpleasant odors in different grades of hyposmia
by: Tamer M. Attia, et al.
Published: (2021-02-01)

The application of statistical methods to the determination of slight differences in the chemical content of biological matrices
by: Bunn, Robert Michael
Published: (2004)

The kinetics of the loss of acrylamide in model systems
by: Mojica Lázaro, Jonás
Published: (2007)

A study of inorganic contaminants in recycled paper and board : their potential for migration into food
by: Aston, Deborah Sarah Jane
Published: (2005)

Application of mass spectrometry for the identification and quantification of target proteins in foods
by: Fernandez Ocana, Mireia
Published: (2006)

Negative gamma functions and their relationship to shelf-life
by: Ur-Rahman, Atta
Published: (2005)

Estimation and achievement of optimal measurement uncertainty form the sampling of food and feed
by: Palestra, Ilaria Maria
Published: (2008)

Development of novel methods for the detection of chemical and microbiological contaminants in the agri-food chain
by: Morton, Mary Josephine
Published: (2013)

The influence of electrical heating on the particles in food mixtures
by: Davies, Laurence Julian
Published: (2000)

The characterisation of particles in food emulsions by ultrasound scattering
by: Tong, Jie
Published: (2003)

Aroma analysis using novel direct mass spectrometric systems
by: Jublot, Lionel
Published: (2005)

Flavour release and perception from milk and model systems
by: Shojaei Asadiyeh, Zahra
Published: (2006)

Starch-aroma interactions
by: Kant, Avinash
Published: (2003)

On-line monitoring of the Maillard reaction
by: Sivasundaram, Lalitha R.
Published: (2004)

Attachment of Listeria monocytogenes to materials commonly found in a food-processing environment
by: Beresford, Mark R.
Published: (2002)

Application of microwave sensors for rapid food analysis
by: Ng, Sing Kwei
Published: (2008)

Modelling the formation of Maillard reaction intermediates for the generation of flavour
by: Desclaux, Guillaume A.
Published: (2006)

Molecular dynamics simulation of protein adsorption
by: Naser, Md. Abu
Published: (2008)

Studies on the application of near infrared spectroscopy and chemometrics to the analysis of food and agricultural commodities
by: Downey, G.
Published: (2005)

Ultrasonic studies of foods containing air
by: Fairley, Peter
Published: (1992)

Occurrence and conditions of production of Ochratoxin A in food fermentation in Libya
by: Elzwai, Jamal Ibrahim Mohamed
Published: (2006)

Is It Possible to Predict the Odor of a Molecule on the Basis of its Structure?
by: Manon Genva, et al.
Published: (2019-06-01)

The Brief Form of the California Odor Learning Test 3
by: Conner Frank, et al.
Published: (2020-03-01)

Odor identity coding by distributed ensembles of neurons in the mouse olfactory cortex
by: Benjamin Roland, et al.
Published: (2017-05-01)

Effect of Functional Group and Carbon Chain Length on the Odor Detection Threshold of Aliphatic Compounds
by: Manuel Zarzo
Published: (2012-03-01)

Milk flavors
by: Mantha, Venkat R
Published: (2011)

Olfactory memory networks: from emotional learning to social behaviors
by: Regina Marie Sullivan, et al.
Published: (2015-02-01)

Segregation of Unknown Odors From Mixtures Based on Stimulus Onset Asynchrony in Honey Bees
by: Aarti Sehdev, et al.
Published: (2019-07-01)

Olfactory functioning in early multiple sclerosis: Sniffin’ Sticks Test study
by: Batur Caglayan HZ, et al.
Published: (2016-08-01)

Volatile Phenols—Important Contributors to the Aroma of Plant-Derived Foods
by: Andreas Schieber, et al.
Published: (2020-10-01)

Robust olfactory responses in the absence of odorant binding proteins
by: Shuke Xiao, et al.
Published: (2019-10-01)

Olfactory receptor accessory proteins play crucial roles in receptor function and gene choice
by: Ruchira Sharma, et al.
Published: (2017-03-01)

Differential expression of olfactory genes in Atlantic salmon (Salmo salar) during the parr–smolt transformation
by: Steffen S. Madsen, et al.
Published: (2019-12-01)

Gene Expression and Functional Analyses of Odorant Receptors in Small Hive Beetles (<i>Aethina tumida</i>)
by: Yuanzhen Liu, et al.
Published: (2020-06-01)

Mixture Coding and Segmentation in the Anterior Piriform Cortex
by: Sapir Penker, et al.
Published: (2020-11-01)

Birds and Dogs: Toward a Comparative Perspective on Odor Use and Detection
by: Paola A. Prada, et al.
Published: (2018-08-01)