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International audience; In French gastronomy, food and beverage pairing is a traditional practice set down by pairing principles. Among these, some studies highlighted the principle of "geographical identity": pairing two products related to the same area. While this concept has been explored for food-food and food-beverage paring, there is less investigation across different senses e.g. auditory and flavory; specifically when flavory stimuli belong to the same food category. Yet it is well known that the auditory environment interacts with food behavior. We can wonder whether the pairing principles identified for food and beverage are relevant for a soundtrack and a beverage and more precisely whether the shared geographical identity of a beverage and a soundtrack drive their association. The aim of the present study is to explore multisensory interaction through the investigation of geographical identity association between a complex beverage - a beer - and a complex soundtrack (i.e. stimuli with a perceived complexity). The results showed that familiarity and hedonic evaluation of pairs as well as of soundtracks were strongly correlated to harmony evaluation of pairs while familiarity and hedonic evaluation of beers were correlated together. In addition, the results seem to highlight that soundtracks dominate the evaluation of pairs. The present study attempts to demonstrate that pairing multisensory stimuli is complex and the related principles refer to some of the already highlighted pairing principles for food-food pairing: geographical identity but also perceptual principles.

International audience; In humans, oral food intake is the ultimate stage of food supply chain and the beginning of food disintegration and digestion process. During aging, the oral health changes and sometimes eating food can be a real challenge as food can be hard to masticate, humidify or swallow. To meet this challenge, and as part of the AlimaSSenS project, a team of researchers from the Centre of taste and eating behaviour investigated the concept of “oral comfort” when eating a food in an elderly population. A group of 107 seniors aged 65 years and more participated in qualitative (focus group) and quantitative studies (tasting sessions) in order to explore the concept of oral comfort when eating, according to elderly people, and develop a questionnaire to evaluate the oral comfort when eating a food product. The results of the study highlighted that oral comfort when eating a food product is a multi-dimensional concept, which includes dimensions related to food oral processing, food sensory properties and, to a lesser extent, pain sensation. The concept of oral comfort when eating food should be taken into account by those who are willing to design food products tailored to the elderly population.; Chez l’homme, la mise en bouche d’un aliment est l’étape ultime de la chaîne alimentaire et le début du processus de dégradation et de digestion. Avec l’âge, la santé orale évolue et peut parfois rendre l’acte alimentaire difficile. Dans le cadre du projet AlimaSSenS, 107 personnes âgées ont participé à des études qualitatives (groupes de discussion) et quantitatives (séances de dégustation) afin de comprendre ce qu’est le confort en bouche et de développer un outil permettant d’évaluer ce concept. Les résultats de cette étude ont montré que le confort en bouche est un concept multidimensionnel qui inclut des dimensions de formation de bol alimentaire, de propriétés sensorielles de l’aliment et, dans une moindre mesure, de douleurs ressenties en bouche. De plus, cette étude a montré qu’un aliment inconfortable l’est pour l’ensemble des seniors interrogés, quelle que soit leur santé bucco-dentaire. Il semble essentiel, lors de développement de nouveaux produits à destination de la population senior, de recueillir l’évaluation du confort en bouche desdits produits avant toute commercialisation.

Resume Le vieillissement s’accompagne frequemment d’une baisse d’appetit et de la prise alimentaire, ce qui predispose la personne âgee a une perte de poids et augmente le risque de denutrition. Une des raisons physiologiques expliquant cette baisse de prise alimentaire est la forte degradation de l’etat buccodentaire du sujet âge rendant l’acte alimentaire douloureux. Face a l’enjeu considerable que represente la denutrition en matiere de qualite de vie et de sante publique, il est essentiel de developper une offre alimentaire repondant aux besoins nutritionnels des personnes âgees tout en satisfaisant leurs plaisirs a manger. Dans ce contexte, l’objectif de cet article est de presenter un panorama des resultats obtenus dans le cadre du projet d’ANR AlimaSSenS dont l’objectif fut, via une approche interdisciplinaire et systemique centree sur les processus en bouche et la formation du bol alimentaire, le developpement d’aliments de bonne qualite nutritionnelle et adaptes aux capacites orales des personnes âgees.

International audience; Objectives: This systematic literature review aims to summarize the existing scientific evidence about the association between a reduced salivary function and food consumption in elderly people.Methods: A validated search strategy in two databases (PubMed and ISI Web of Knowledge) was carried out and retrieved papers together with their reference lists were screened by two independent reviewers. The quality of the included studies was critically appraised via the Quality Assessment Criteria for Evaluating Primary Research Papers.Results: From the originally identified studies (n=391), only 15 articles (all cross-sectional studies) met the pre-fixed inclusion/exclusion criteria. The methodological quality of the included studies was in general good, although only 3 from 15 obtained the maximum score. The control of confounding factors was the quality variable more poorly rated in the selected studies. Salivary hypofunction was associated with a decrease of the objective chewing and swallowing abilities and taste perception. Moreover, most of the selected studies showed a relationship between salivary hypofunction and food consumption (in terms of appetite loss, unbalanced dietary intake and malnutrition), although no causality could be established.Conclusions: This study highlights the fact that salivary hypofunction definition and measurements are different across the studies. Therefore, future research efforts should focus on establishing a gold standard to define and identify salivary hypofunction throughout life and on performing longitudinal studies controlling for confounding factors to establish causality

Food consumption is by far the most important point where food's organoleptic properties can be perceived and can elicit sensory pleasure. Ageing is often accompanied by oral impairments. Those impairments may impact food perception by changing texture perception and the release of flavor components, which have a significant impact on food acceptability. The present study aimed at evaluating the impact of oral health on the perception of food comfortability in an elderly population. This was achieved by asking elderly people with a good oral health and elderly people with poor oral health to rate six cereal products and six meat products using a food comfortability questionnaire. Thirty-seven and 35 elderly people (65–87 years old) underwent either a cereal or meat session, respectively. The present study showed very few effects of dental and saliva status on food perception. For the cereal products, a significant effect of dental status was observed for one texture descriptor and one flavor descriptor, and a significant effect of salivary status was observed for two texture descriptors and one flavor descriptor. For the meat products, a significant effect of dental status and a significant effect of salivary status were observed on one flavor descriptor. For both products, no significant impact of dental or salivary status was observed on the general perception of food oral comfort nor on food bolus formation. Future studies exploring the impact of a broader set of oral parameters and potential adapting factors are needed to further explore the results of the present study. Practical applications During oral food consumption, mastication, salivation, and swallowing play a key role in the acceptance of food and beverages by modulating the perception of texture, taste, and aroma, as well as providing eating comfort by assisting the food breakdown process into a bolus that can be safely swallowed. The age-related oral impairments such as loss of teeth, decrease in salivary flow or dysphagia are known to have an impact on food consumption. However, very few products are developed to skirt those impairments. Therefore, in the context of an ageing population, there is a need to develop functional foods that meet the specific nutritional needs of the elderly population, as well as a well-balanced flavor and texture framework. Considering the large interindividual variability observed on the elderly people, developing adapted functional foods is a major challenge for the food industry and society.

In humans, oral food consumption is by far the most important point where food's organoleptic properties can be perceived and can elicit sensory pleasure. It is also the ultimate stage of the food supply chain and the beginning of the food disintegration and digestion process. However, in regard to the influence of ageing on food oral processing, this topic has been mainly investigating through mastication, whereas salivation remains largely unexplored. The present experiment aimed at studying the impact of normal ageing on salivary flow taking into account the dental status and the number of drugs taken by the elderly people. This was achieved by comparing resting and stimulated salivary flows of young versus healthy elderly adults (i.e., autonomous elderly people without acute pathology). Ninety-three young adults (22-55 years old) and 84 elderly people (70-92 years old) underwent a measurement of resting and stimulated salivary flows and an oral examination (teeth counting; functional unit counting i.e., counting occluding tooth pairs). The present study showed an average 38.5% reduction of resting salivary flow and 38.0% reduction of stimulated salivary flow in healthy elderly people compared to young adults. This reduction was observed independently of the dental status and drug intake: elderly people presented reduced salivary flow even if they did not take any drugs or if their dental status was similar to the one of the young adults. The results also highlight a large inter-individual variability both in young and elderly adults. PRACTICAL APPLICATIONS During oral food consumption, saliva plays a key role in the acceptance of food and beverage by modulating the perception of texture, taste and aroma, as well as providing eating comfort by assisting the food breakdown process into a bolus that can be safely swallowed. However, in regard to the influence of ageing on food oral processing, the present results demonstrate a reduced salivary flow in healthy elderly people. Consequently, there is a need for developing foods tailored to the salivary capacities of elderly people aside from the efforts put into the development of foods tailored to the mastication and swallowing abilities of this population. In fact, in the context of an ageing population, the development of products meeting an elderly person's functional capacities becomes a major challenge for the food industry as well as for society.

National audience; Introduction et but de l'étude : Chez l'homme, la mise en bouche d'un aliment est le début du processus de dégradation et de digestion. Avec l'âge, la santé orale évolue. Un aliment difficile à mâcher, à humidifier ou avaler rend l'acte alimentaire difficile. L'objectif de cette étude est de déterminer le rôle des différents facteurs de santé orale (état dentaire, flux salivaire, force musculaire) sur les dimensions physiologiques (faculté à former un bol alimentaire, libération et perception de la flaveur) et/ou sur la prise alimentaire et la corpulence des séniors. Matériel et méthodes : 61 séniors (>65 ans) vivant à domicile et ne présentant pas de pathologie chronique ont été recrutés (âge = 72 ± 5 ; 31F ; 30H) et caractérisés sur la base des dimensions suivantes : - Santé orale via un examen clinique (flux salivaire au repos et stimulé, viscosité salivaire, nombre de dents, nombre d'unités fonctionnelles, force musculaire de la langue) - Auto-évaluation de la santé orale (GOHAI, xérostomie) - Perceptions sensorielles (détection des saveurs et des odeurs) - Mécanismes en bouche (faculté à former un bol de carotte, libération d'arômes) - Variables nutritionnelles (enquête alimentaire de 5 jours) - Corpulence (impédance, IMC) Les analyses statistiques ont été faites par Partial Least Square-Path Modeling. Le protocole a été approuvé par le CPP Est-1 N° IRB 2016-A00916-45. Résultats et Analyse statistique : Les résultats montrent que les personnes qui ont un flux salivaire élevé libèrent davantage d'arômes en bouche (r = 0.27 ; p < 0.05) et consomment plus de calories et de protéines que les autres (r = 0.31 ; p < 0.05). Les personnes ayant une bonne santé dentaire s'estiment en meilleure santé orale et ont une meilleure faculté que les autres à former un bol de carotte déglutissable (r =0.51 ; p < 0.001 et r =0.56 ; p < 0.01 respectivement). En revanche, l'état dentaire n'influence pas les prises énergétique et protéique. Enfin, les personnes ayant une faible force musculaire de la langue ont une consommation énergétique et protéique plus élevée que les autres (r = -0.18 ; p < 0.05). De plus, une meilleure perception des composés de la flaveur diminue la consommation d'énergie et de protéines (r = -0.40 ; p < 0.01). Finalement, plus les prises calorique et protéique sont élevées, plus la corpulence des personnes âgées est élevée (r = 0.35 ; p < 0.01). Conclusion : Cette étude montre que les facteurs de santé orale (dentition, salivation, force musculaire) jouent des rôles différents dans les processus de mastication et de prise alimentaire chez les personnes âgées. Ces résultats permettront de développer une offre alimentaire adaptée aux différents comportements alimentaires induits par les troubles.

International audience; Several studies demonstrated that oral health impairment, such as tooth loss or a decrease in salivary flow might lead elderly people to reduce their meat intake. The present study assessed the impact of culinary processes liable to improve meat texture and smooth down meat oral processing, in order to fulfil the oral capacities of elderly people. Four culinary processes were selected: cooking bag, blade tenderizer, marinade and low-temperature cooking. A panel of 40 elderly participants with good and poor dental status were asked to assess 5 chicken breast samples, 5 roast beef samples and 4 beefsteak samples prepared according to different process conditions by using an “oral comfort” questionnaire. Results highlighted the fact that oral impairment may alter food bolus formation as well as texture perception while eating meat in elderly people. Furthermore, they revealed that easy-to-do culinary processes may improve meat tenderness and juiciness as well as smooth down food bolus formation, in particular for the roast beef.

Introduction et but de l’etude Le vieillissement peut s’accompagner d’une baisse du flux salivaire et du nombre de dents entrainant une moindre consommation de viande avec un risque de denutrition et de fonte musculaire. Ainsi, pour augmenter la consommation de proteines chez les seniors, il est important de proposer des aliments carnes adaptes a leurs capacites orales. Dans ce contexte, le but de ce travail est d’objectiver le confort en bouche lors de la prise d’aliments developpes specifiquement chez deux populations seniors a l’etat buccodentaire contraste. Materiel et methodes Deux groupes de sujets (> 65 ans et vivant a domicile), 36 (18H, 18F) presentant une bonne dentition (BD, âge = 73 ± 5, UFP (unites fonctionnelles posterieures)= 8 ± 1) et 36 (15H, 21F) une mauvaise dentition (MD, âge = 74 ± 5, UFP = 3 ± 1) ont ete choisis. Les deux groupes sont sans risque de denutrition (MNA = 27,4 ± 0,3). Ils ont un flux salivaire stimule (FSS) non different entre BD et MD et de moyenne globale 1,8 ± 0,7 mL/min. Deux matrices, bœuf (Bo) et poulet (Po), elaborees selon un meme procede, ont ete evaluees (bouchee de 6 g) deux fois au moyen d’un questionnaire sensoriel divise en 5 parties [1] , [2] : confort en bouche et facilite a manger, facilite a former un bol, douleurs ressenties, texture et flaveur. Les donnees ont ete traitees par ANCOVA (2 facteurs categoriels [(Bo, Po) et (BD, MD)] + 1 facteur continu [FSS]). Resultats et analyse statistique Exprimes sur une echelle de 0 a 100, les resultats montrent que les sujets MD jugent les 2 matrices plus confortables en bouche que les sujets BD (75 ± 1,8 et 71 ± 1,8, F = 6,1, p La comparaison entre les matrices souligne que Po est juge plus confortable que Bo (77 ± 1,8 et 68 ± 1,8, F = 10,7, p Il n’y a pas d’effet significatif du FSS sur l’evaluation du confort. Conclusion Le resultat remarquable de cette etude est que les sujets avec un mauvais etat bucco-dentaire jugent les produits plus confortables et plus faciles a manger que les sujets normo-dentes. Globalement, les procedes de fabrication permettent d’obtenir deux viandes confortables en bouche, la matrice de poulet etant jugee encore plus confortable que celle de bœuf. La suite de ce travail portera sur les caracteristiques structurales et biochimiques du bol alimentaire forme par la mastication pour ces deux groupes de seniors et sur leur lien avec la perception du confort et la digestibilite des deux matrices carnees.

International audience; In the elderly population, ageing frequently impacts on the different aspects of oral physiology that play a key role in eating behavior. In the context of an aging population, it is crucial to develop a food supply tailored for the elderly people in order to prevent the onset of malnutrition. To meet this challenge, we looked for the concept of “oral comfort” when eating a food. The present study aimed at i) exploring the concept of oral comfort when eating according to elderly people in order to develop a questionnaire to evaluate the oral comfort when eating a food and ii) asking elderly people to evaluate various meat and cereal products using this questionnaire. Results of focus groups highlighted that oral comfort when eating a food is a multi-dimensional concept which includes dimensions related to food oral processing (ability to form and swallow food bolus), food sensory properties (texture and taste) and to a lesser extent pain sensations. Furthermore, the oral comfort questionnaire developed in the present study enabled a discrimination of products and highlighted the fact that some products supposed to fit with elderly people capacities and needs were not rated as the most comfortable foods by the elderly people. The concept of oral comfort when eating a food should be taken into account by those who are willing to design food products tailored to the elderly population. The questionnaire could be an interesting tool to assess oral comfort when eating a food in the elderly population.

National audience; Introduction et but de l'étude : Le vieillissement peut s'accompagner de changements dans la sphère orale tels que la diminution de l'efficacité masticatoire ou encore la dégradation quantitative et qualitative de la salive. Ces changements, peuvent avoir un impact sur la capacité des personnes âgées à dégrader l'aliment, conduisant éventuellement à des comportements d'évitement. Matériel et méthodes : 62 séniors (>65 ans) vivant à domicile et ne présentant pas de pathologie chronique ont été recrutés sur la base de leur nombre d'unités fonctionnelles postérieures, c'est à dire du nombre de paires de dents antagoniste postérieure ayant au moins une zone de contact pendant la mastication. Deux groupes de sujets, 30 (15H ; 15F) présentant une bonne dentition (âge= 72 ± 5 ans, nombre d'unités fonctionnelles = 8 ± 1) et 32 (15H ; 17F) présentant une mauvaise dentition (âge= 72 ± 5 ans, nombre d'unités fonctionnelles = 3 ± 1) ont été sélectionnés. Des données de flux salivaires au repos et stimulé et d'auto-évaluation de la xérostomie ont également été relevées. Chaque participant a complété un relevé alimentaire de 5 jours, ce qui a permis de déterminer la fréquence de consommation, les quantités consommées ainsi que les apports en nutriments. Les analyses statistiques ont été faites par ANOVA à un facteur et régressions linéaires. Le protocole a été approuvé par le CPP Est-1 N° IRB 2016-A00916-45. Résultats et Analyse statistique : Les personnes en mauvaise dentition consomment des fruits et légumes moins fréquemment que ceux en bonne dentition (Bonne dentition : 5.1 ± 0.3 occasions de consommation par jour, Mauvaise dentition : 4.1 ± 0.3 occasions de consommation par jour, F(60)=4.9, p

indexation en cours; Infancy and old age are two crucial periods in the human life span. During infancy, early exposure to a large variety of flavor and texture plays a key role in shaping food acceptability and later eating habits. In elderly people, food history is one of the major determinants of food choice. In both populations, sensory and oral motor skills are important determinants of food choice. During eating, the formation of a food bolus that can be safely swallowed is a complex oral process, and the oral capacity to perform this process impacts directly food acceptability or rejection both in infants or elderly. Food liking in elderly is also impacted by chemosensory impairment. The specificities of these populations imply to conduct active researches aiming at proposing novel food products better adapted to them but also guidelines to caregivers who are widely involved in their feeding practices.

In the demographic context of ageing in France, AlimaSSenS project has been developed by the CSGA in Dijon in order to study the relation between oral health and comfort in mouth, in an independent elderly population. The present study deals with results from a food survey that has been leaded as a part of the project. AlimaSSenS’s food survey was a food record. 62 elderly volunteers (>65 yo) were recruited in order to record their food consumption during 5 days in a diary. Food quantities have been measured with a digital scale or with a picture book. Oral health discriminates participants for meat consumption and protein intakes. Indeed, individuals that have a good stimulated salivary flow show higher quantity ingested of meat and higher protein intakes. There are two category of participant: “small eaters” and “big eaters”. “Big eaters” macronutrient and energy intakes are significantly higher. These categories are based on the salivary flow in resting condition variable. “Small eaters” have a salivary flow in resting condition significantly lower (0.30 ml/min) than “big eaters” (0.38 ml/min) (p=0.0535). AlimaSSenS food survey enriches senior alimentation description with an explanation of the link between oral health and elderly’s alimentation. This information is useful to promote an innovative food supply that fits elderly needs and expectations.; Dans un contexte de vieillissement de la population, le projet AlimaSSenS développé par le CSGA, étudie les liens entre la santé orale et le confort en bouche des personnes âgées autonomes. Afin d’étudier leurs comportements alimentaires, une enquête alimentaire a été mise en place sous la forme d’un enregistrement réalisé sur soixante-deux personnes âgées (>65 ans) ont été recrutées au printemps 2017. La santé orale discrimine les participants pour les consommations de viande et de protéines. En effet, les personnes ayant un bon flux salivaire stimulé présentent des consommations de viandes et un apport protéique plus important que le reste de l’échantillon. Deux groupes se distinguent par rapport à leurs apports en énergie et macronutriments : les « Petits mangeurs » et les « Gros mangeurs ». Ils sont classés par rapport à leur flux salivaire au repos : les petits mangeurs présentent un flux salivaire significativement plus faible (0,30 ml/min) que les gros mangeurs (0,38 ml/min) (p=0,0535). Cette enquête enrichit les descriptions de l’alimentation sénior en expliquant le lien qui existe entre la santé orale et l’alimentation des personnes âgées. Ces informations sont précieuses pour savoir comment adapter les différents produits de l’offre AlimaSSenS, mieux connaître les moments de consommation auxquels les produits seront consommés et savoir vers quels profils de santé orale s’orientent les produits.