Search

• Foods are important sources of emotions. • Senses converge to enable these emotional food experiences. • Such multisensory integration is modulated by cognitive processes. • Environmental and cognitive variables must be considered. Emotions are an important component of our daily lives and contribute to behavior as well as general well-being. Foods are prominent sources of emotions (e.g. enjoyment, disgust...). One question that may arise in food research is how the different senses interact to create a unified affective representation of food. Indeed, current research suggests that rather than a unimodal processing of each sensory aspect of a food, there is a very early and almost undistinguishable integration of the senses, especially for the construction of flavor. In the present paper, we argue that a multisensory approach is necessary to understand the way senses converge to enable an emotional experience when perceiving food. We further put an emphasis on the fact that such multisensory integration is influenced by higher-order cognitive processes and possibly by emotions as well. After presenting theories in the field as well as experimental data, we discuss some paradigms that could pave the way for future research on food-induced emotional processing. [ABSTRACT FROM AUTHOR]

• Smell deficits are prevalent in the general population. • They concern all ages but elderly people are affected to a more pronounced extent. • They impact eating behavior of people in different age groups differently. Olfaction is crucial for many aspects of daily life and its alteration is quite common. Here, we set up a large-scale investigation of olfactory deficits in a sample of French individuals in order to examine the prevalence of smell dysfunction and its effects on eating behavior across lifespan, by combining self-reports and psychophysical testing. In a sample of 3685 male and female individuals aged 4 to 89 years old, we showed that the overall prevalence of olfactory dysfunction as measured by psychophysical testing was 17% and varied with age and gender: from 10% in 4–12 year-old children to >30% after 60 years of age; overall, women were less often affected than men. When olfactory abilities were self-evaluated, the prevalence was 6%, suggesting that a large majority of participants were unaware of their olfactory disorder. The prevalence of qualitative smell disorders (parosmia and phantosmia) was much lower (1%). In terms of eating behavior, the effects were present but small: olfactory deficits impact eating behavior of people in different age groups differently. Taken together, these findings highlight the high prevalence of olfactory dysfunctions in the general population, not only in the elderly. They also emphasize the potential consequences of smell dysfunctions on eating behavior. The present results should attract health services' attention since smell dysfunctions may have consequences on nutrition and health especially in the elderly. [ABSTRACT FROM AUTHOR]

Two austenitic stainless steels, AISI 304L and AISI 303, were submitted to cyclic oxidation and to static mechanical loading after isothermal oxidation at 1000 °C. Alloy 303 contains ten times more S than 304L and some Mn addition. During the steel process, it formed manganese sulfides that lead to the formation of a less resistant oxide scale. Both alloys showed similar behavior during thermal cycling but breakaway oxidation and intensive spallation occurred much sooner for alloy 303 than for alloy 304L. A correlation could be drawn between tensile test on preoxidized samples, isothermal and cyclic oxidation. [ABSTRACT FROM AUTHOR]

This work focuses on the effect of alloyed sulphur as MnS inclusions in austenitic stainless steels. AISI 304L and AISI 303 were oxidized at 1000 °C in synthetic air. The high sulphur grade, AISI 303, presents a breakaway oxidation with formation of nodules with an inner part composed of alternated layers of Fe-rich and Cr-rich oxides. During oxidation, MnS inclusions near the metal/oxide interface are partially dissociated. Manganese is incorporated in the oxide. The sulphur is trapped in Cr,Mn-oxysulphide aggregates which formation leads to a local decrease of the Cr concentration and consequently to the formation of non-protective Fe-rich oxide. [ABSTRACT FROM AUTHOR]