A5028502906- Meat and Animal Product Quality
- Food composition and properties
- Olfactory and Sensory Function Studies
- Advanced Chemical Sensor Technologies
- Proteins in Food Systems
- Spectroscopy and Chemometric Analyses
- Food Chemistry and Fat Analysis
- Fermentation and Sensory Analysis
- Biochemical Analysis and Sensing Techniques
- Insect and Arachnid Ecology and Behavior
- Advanced Glycation End Products research
- Date Palm Research Studies
- Botanical Research and Applications
- Sensory Analysis and Statistical Methods
- Bee Products Chemical Analysis
- Polysaccharides Composition and Applications
- Insect Pheromone Research and Control
- Diverse Educational Innovations Studies
- Edible Oils Quality and Analysis
- Pickering emulsions and particle stabilization
- Food Quality and Safety Studies
- Biochemical and biochemical processes
- Food Safety and Hygiene
- Essential Oils and Antimicrobial Activity
- Plant Reproductive Biology
ISIPCA
2023-2025
École de Biologie Industrielle
2022-2023
Université de Lille
2022
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
2022
Université d'Artois
2018-2022
Institut Charles Viollette
2018-2020
Vanilla production in Guadeloupe is expanding. The main species grown planifolia, but other such as pompona are also present and required by industries. To upgrade the value of vanilla on this Caribbean Island, study was performed to evaluate aromatic specifies these according length post-harvest period (2 months 9 months). For purpose, planifolia were compared through scald scarification transformation processes, well two different refining times (T1 T2). chemical characterization, 0.1 g...
Developing olfactory expertise is essential in professions like perfumery, where the ability to describe, categorize, and conceptualize odors critical. This study investigates how academic training during a 1.5-year program at perfumery school (ISIPCA) shapes of students. Forty students were assessed three time points, focusing on odor description, evocation, recognition, discrimination, categorization tasks. Results show that significantly enhanced language abilities related description...
Developing olfactory expertise is essential in professions like perfumery, where the ability to describe, categorize, and conceptualize odors critical. This study investigates how academic training during a 1.5-year program at perfumery school (ISIPCA) shapes of students. Forty students were assessed three time points, focusing on odor description, evocation, recognition, discrimination, categorization tasks. Results show that significantly enhanced language abilities related description...
ABSTRACT With growing consumer demand for sustainable products, substitutes ethanol alcohol have emerged in food and fragrance industries, aligning with eco‐friendly practices. Wheat beet alcohols, while sustainable, showed chemical sensory limitations fragrances. This study aimed to evaluate grape as a alternative by assessing its olfactive properties compared conventional alcohols. Sensory methodologies, including term generation, RATA, temporal tests, were employed. Results analyzed via...
Medicines for children often taste bitter, presenting a significant challenge to treatment compliance. However, most studies on paediatric drug development rely adult volunteers sensory research, and the level of expertise required from these assessors is unclear. This study aimed address this gap by investigating perceived bitterness aversion strips impregnated with different concentrations quinine hydrochloride in 439 school-aged children. Expert (n=26) naïve (n=65) young evaluated...
The impact of varying fat and gelatinization on the starch protein secondary structures was investigated in slurry batter systems using mid-infrared (MIR) spectroscopy. Following addition both thickening agent oil, absorbance ratio R1: 1022 cm−1/995 cm−1 ranged from 0.99 to 1.1 0.85 0.89 for slurries batters, respectively. level β-turn structure decreased (from 20.2 17.9%) batters 18.8 16.4%) with addition. Similarly, oil incorporation reduced amount 9.1%) 16.4%). This result confirms...
ABSTRACT The aroma of fine matured spirits is typically complex, resulting from numerous reactions occurring during the production process and some developing maturation in oak casks. refreshing sensation brought by mint notes was often expected, even after years maturation. main challenge lies achieving an aromatic balance characterised seamless integration woody aromas while maintaining initial distillate's freshness. present study examines sensory effects associated with interactions...
Abstract The self‐administration of nicotine using e‐cigarettes involves the use liquids containing both solvent and aroma. vaping appeal is enhanced by sensory perception flavours. Thus, an important attention may be paid to choice refill liquid. For this purpose, study aimed evaluate potential 1,3‐propanediol (PDO, vegetal solvent) 1,3‐butanediol (BDO, solvent), in replacing chemical one such 1,2‐propanediol (PG) while maintaining pleasure ensuring wellbeing. work was conducted with 30...
Two vegetal oils have been selected for the formulation of pound cakes, rapeseed oil (RO) and palm (PO). The freshness these products has monitored during 58 days storage. RO cakes as well PO presented higher values (p < .05) hardness (N), Young's modulus (N.cm-2 ) compressive stress than those aged 5 days. For both vitamin A tryptophan spectra, maximum fluorescence intensity varied according to aging period. recipes, lipid oxidation indicators (peroxide value, para-anisidine total value...