Searched for: subject:"Smells"
(1 - 10 of 10)
document
Fluitman, K.S. (author), Hesp, A.C. (author), Kaihatu, R.F. (author), Nieuwdorp, M. (author), Keijser, B.J.F. (author), IJzerman, R.G. (author), Visser, M. (author)
BACKGROUND: Age-related declines in taste and smell function are widely assumed to contribute to the decrease in appetite and the development of undernutrition in older adults. OBJECTIVES: Here we aim to assess the associations of both taste and smell function with several nutrition-related outcomes in a single study, with poor appetite and...
article 2021
document
Toet, A. (author), Eijsman, S. (author), Liu, Y. (author), Kaneko, D. (author), Brouwer, A.M. (author), van Erp, J.B.F. (author)
We recently introduced the EmojiGrid as an intuitive graphical self-report tool to measure food­evoked valence and arousal. The EmojiGrid is a Cartesian grid, labeled with facial icons (emoji) expressing different degrees of valence and arousal. The lack of verbal labels makes it a valuable, language-independent tool for cross-cultural...
public lecture 2019
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Koijck, L.A. (author), Toet, A. (author), van Erp, J.B.F. (author)
Previous research has shown that odorants consistently evoke associations with textures and their tactile properties like smoothness and roughness. Also, it has been observed that olfaction can modulate tactile perception. We therefore hypothesized that tactile roughness perception may be biased towards the somatosensory connotation of an...
article 2015
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Toet, A. (author), van Schaik, M.G. (author), Theunissen, N.C.M. (author)
Background : Desktop virtual environments (VEs) are increasingly deployed to study the effects of environmental qualities and interventions on human behavior and safety related concerns in built environments. For these applications it is essential that users appraise the affective qualities of the VE similar to those of its real world...
article 2013
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Arts, J.H.E. (author), de Heer, C. (author), Woutersen, R.A. (author), TNO Kwaliteit van Leven TNO Voeding (author)
Objectives: Chemosensory effects of stimulation by a chemical can either be irritating (trigeminal stimulation) or odorous (olfactory stimulation) or both. For odorous irritants, a clear-cut distinction between odour and irritation is difficult to make. The differences in the lowest concentration found to be irritating to the respiratory tract...
article 2006
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Arts, J.H.E. (author), Rennen, M.A.J. (author), de Heer, C. (author), TNO Kwaliteit van Leven (author)
Objectives: The critical health effects of formaldehyde exposure include sensory irritation and the potential to induce tumours in the upper respiratory tract. In literature, a concentration as low as 0.24 ppm has been reported to be irritating to the respiratory tract in humans. Nasal tumour-inducing levels in experimental animals seem to be 1...
article 2006
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Weenen, H. (author), Jellema, R.H. (author), de Wijk, R.A. (author), TNO Kwaliteit van Leven (author)
The sensory components of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces were determined, using multi-variate analysis of the mean sensory ratings obtained from a quantitative descriptive analysis (QDA) panel. Creamy is a particularly interesting attribute, as it is generally well correlated with consumer preference....
article 2005
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Mojet, J. (author), Köster, E.P. (author), Prinz, J.F. (author), TNO Kwaliteit van Leven (author)
The stimuli used in taste research are usually considered to be odourless. This was tested in two experiments with aqueous solutions of two representative compounds for each of the five taste qualities including umami. In the first experiment elderly and young subjects rated the intensity and pleasantness of three concentrations of the stimuli,...
article 2005
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de Wijk, R.A. (author), Polet, I.A. (author), Engelen, L. (author), van Doorn, R.M. (author), Prinz, J.F. (author), TNO Voeding Centraal Instituut voor Voedingsonderzoek TNO (author)
The effects of nonoral sensations, such as visual texture and odor, on the size of the first bite were investigated in a series of studies using specially constructed food delivery cups with lower, from which custards were ingested ("ingested custard"), and upper, from which a custard was viewed and/or smelled ("upper custard") compartments....
article 2004
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Arts, J.H.E. (author), Mojet, J. (author), van Gemert, L.J. (author), Emmen, H.H. (author), Lammers, J.H.C.M. (author), Marquart, J. (author), Woutersen, R.A. (author), Feron, V.J. (author), TNO Voeding (author)
Studies on the irritative effects of acetone vapor in humans and experimental animals have revealed large differences in the lowest acetone concentration found to be irritative to the respiratory tract and eyes. This has brought on much confusion in the process of setting occupational exposure limits for acetone. A literature survey was carried...
article 2002
Searched for: subject:"Smells"
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