Biomedical subjects

Claire Chabanet

Publications and source records attributed to Claire Chabanet.

5 recordsLinked to original sources

PubMed2005

A prospective study of food variety seeking in childhood, adolescence and early adult life.

This prospective study of food variety seeking among children was conducted between 1982 and 1999, with a follow-up in 2001-2002. Two- to three-year-old children were given a free choice of lunch foods in a nursery canteen. Their food choices were recorded and used to calculate early variety seeking scores, globally and by food group (vegetables, animal products, dairy products, starchy foods and combined dishes). The same subjects (n=339) were contacted in 2001-2002, when they were: 17-22 (n=89), 13-16 (n=68), 8-12 (n=99) and 4-7 years of age (n=83). Follow-up variety seeking, globally and by food group, and food neophobia were evaluated using questionnaire instruments. Variety seeking at follow-up increased with early variety seeking and to a lesser extent with age, and decreased with food neophobia. Early and follow-up variety seeking scores were highly related for dairy products and vegetables. Follow-up variety seeking for animal products was higher for boys and increased with age for boys, but not for girls. For each food group, variety seeking at follow-up was related to food neophobia. This study suggests that the acquisition of food repertoire may be influenced by food exposure and food choice behaviours before the age of 4.

Adolescent↗

PubMed2005

Perceptual interactions in odour mixtures: odour quality in binary mixtures of woody and fruity wine odorants.

The qualitative perceptual interactions in three binary mixtures of wine odorants were studied: isoamyl acetate (fruity note)/whisky lactone (woody note), ethyl butyrate (fruity note)/whisky lactone (woody note) and ethyl butyrate (fruity note)/guaiacol (woody note). For each binary mixture, the perceived quality and intensity of 24 stimuli (four supra-threshold concentration levels of each of the two compounds and their 16 possible combinations) were evaluated in five replications by a trained panel of 13 subjects. The application of the Olsson predictive model for odour intensity and quality perception gave quite a good estimation of the evolution of single component identification in the mixture when the intensity proportion of unmixed components varied. However, this model was unable to account for the odour quality dominance in mixtures of iso-intense components. An alternative linear logistic model was proposed to study the qualitative dominance of the woody note in the three mixtures when the perceived intensities of each unmixed compound were equal.

Butyrates↗

PubMed2005

Food choices at lunch during the third year of life: increase in energy intake but decrease in variety.

AIM: Modelling the evolution between the ages of 2 and 3 y of the energy intake and the variety of free food choices at lunch time in relation to children's and context variables. METHODS: One-year follow-up from 2 to 3 y old. In a nursery canteen, food choices at lunch were recorded by trained assistants who monitored portion size. Energy intake and food variety were estimated. Three hundred and ninety-five children were studied, for 112 meals and over 10 mo on average. Mixed models of analysis of variance were used to take into account the longitudinal character of the data. RESULTS: From 2 to 3 y, energy intake increased. Variety decreased during the first 7 mo and then remained constant. The individual variability in mean values and in evolution was high for both variables. Energy was positively linked to BMI at 2 y. Variety was slightly higher for girls and increased with duration of breastfeeding. Energy was higher in September to November than in December-January. Variety was maximal in December-January and in June-July. CONCLUSION: During the third year of life, while energy intake increases, the restriction of food variety appears to be a normal transition phase. Long duration of breastfeeding is associated with higher food variety.

Age Factors↗

PubMed2004

1. In vivo aroma release during eating of a model cheese: relationships with oral parameters.

This study aims to follow the kinetics of aroma compound release during model cheese consumption in order to clarify the relationships between flavor release and some oral parameters. Eight subjects participated in the study. Breathing, salivation, chewing, and swallowing were monitored during the eating process. Temporal nosespace analyses were performed using on-line atmospheric pressure ionization-mass spectrometry (API-MS) and off-line solid-phase Micro extraction-gas chromatography-mass spectrometry (SPME-GC-MS). Flavor release profiles were obtained only for ethyl hexanoate, heptan-2-one, and heptan-2-ol. Among them, only the concentrations of ethyl hexanoate and heptan-2-one could be determined by API-MS. Absence of competition between the aroma compounds was checked for both techniques. In-nose maximum concentration (C(max)) varied with aroma compounds. However, C(max) was reached at the same time (T(max)) for the three compounds. Interindividual differences were observed for most of the parameters studied and for all of the aroma compounds. They were related to the interindividual differences among the oral parameters. The aroma release parameters C(max) and AUC (area under the curve) could be related to respiratory and masticatory parameters. In most cases, the same relationships were observed whatever the nature of the aroma compound.

Cheese↗

PubMed2004

2. In vivo nonvolatile release during eating of a model cheese: relationships with oral parameters.

This study deals with the release kinetics of nonvolatile compounds (NVC) (leucine, phenylalanine, glutamic acid, citric acid, lactic acid, propanoic acid, sodium, potassium, calcium, magnesium, chloride, and phosphates) during the eating of a model cheese and the relationships to some oral (salivary and masticatory) parameters. The aroma release has previously been characterized in similar conditions [Pionnier, E.; Chabanet, C.; Mioche, L.; Le Quéré, J.-L.; Salles, C. J. Agric. Food Chem. 2004, 52, xxx-xxx (1)]. Saliva samples were collected from the tongues of eight assessors at different times during and after the chewing sequence. Atmospheric pressure ionization-mass spectrometry and/or high-performance liquid chromatography analyses have been performed on these samples in order to quantify the 12 NVC released in saliva. The maximum concentration (C(max)) in saliva varied significantly according to the compound. However, there was no significant effect of the compound on the time to reach maximum concentration (T(max)). Interindividual differences were observed for most of the parameters and for all of the NVC studied. The parameters extracted from the release profiles of the NVC were closely correlated. High T(max) and AUC (area under the curve) values could be related to high chewing time and low saliva flow rates, low chewing rates, low masticatory performances, and low swallowing rates.

Amino Acids↗