CATHERINE DACREMONT

Documents

Identifiants chercheurs

catherine-dacremont
IdRef : 15016081X
0000-0002-5990-5440

Présentation

Publications

	Effect of perceptive enrichment on the efficiency of simulated contexts: Comparing virtual reality and immersive room settings Maëlle-Ahou Gouton , Catherine Dacremont , Gilles Trystram , David Blumenthal Food Research International, 2023, 165, pp.112492. ⟨10.1016/j.foodres.2023.112492⟩ Article dans une revue hal-03981785v1
	Validation of food visual attribute perception in virtual reality Maëlle-Ahou Gouton , Catherine Dacremont , Gilles Trystram , David Blumenthal Food Quality and Preference, 2021, 87, pp.104016. ⟨10.1016/j.foodqual.2020.104016⟩ Article dans une revue hal-02982877v1
	The influence of stimulus concentration and odor intensity on relaxing and stimulating perceived properties of odors Alessia Baccarani , Gérard Brand , Catherine Dacremont , Dominique Valentin , Renaud Brochard Food Quality and Preference, 2021, 87, pp.104030. ⟨10.1016/j.foodqual.2020.104030⟩ Article dans une revue hal-02903529v1
	Effect of consumers’ origin on perceived sensory quality, liking and liking drivers: A cross-cultural study on European cheeses Mónica Ojeda , Iñaki Etaio , Dominique Valentin , Catherine Dacremont , Mario Zannoni Food Quality and Preference, 2021, 87, pp.104047. ⟨10.1016/j.foodqual.2020.104047⟩ Article dans une revue hal-02982955v1
	Context in food behavior and product experience – a review Catherine Dacremont , Carole Sester Current Opinion in Food Science, 2019, 27 (Special Issue), pp.115-122. ⟨10.1016/j.cofs.2019.07.007⟩ Article dans une revue hal-02429983v1
	Association between nutritional values of hays fed to horses and sensory properties as perceived by human sight, touch and smell Samy Julliand , Catherine Dacremont , C. Omphalius , C. Villot , Véronique Julliand Animal, 2019, 13 (9), pp.1834-1842. ⟨10.1017/S1751731118003725⟩ Article dans une revue hal-02173001v1
	From expert knowledge and sensory science to a general model of food and beverage pairing with wine and beer Anastasia Eschevins , Agnès Giboreau , Perrine Julien , Catherine Dacremont International Journal of Gastronomy and Food Science, 2019, 17 (UNSP 100144), pp.100144. ⟨10.1016/j.ijgfs.2019.100144⟩ Article dans une revue hal-02292640v1
	The role of aromatic similarity in food and beverage pairing Anastasia Eschevins , Agnès Giboreau , Thomas Allard , Catherine Dacremont Food Quality and Preference, 2018, 65, pp.18-27. ⟨10.1016/j.foodqual.2017.12.005⟩ Article dans une revue hal-02622683v1
	Volatile Organic Compounds of Malignant Breast Cancer Wounds: Identification and Odors. Aurélie Thuleau , José Dugay , Catherine Dacremont , Zaïneb Jemmali , Jacqueline Elard Wounds : a compendium of clinical research and practice, 2018, 30 (11), pp.337-344 Article dans une revue hal-02292631v1
	Caramel flavour perception: Impact of the non-volatile compounds on sensory properties and in-vitro aroma release Laurianne Paravisini , Cédric Moretton , Cécile Gouttefangeas , Henri Nigay , Catherine Dacremont Food Research International, 2017, 100 (Part 1), pp.209 - 215. ⟨10.1016/j.foodres.2017.07.003⟩ Article dans une revue hal-01685455v1
	Characterisation of the volatile fraction of aromatic caramel using heart-cutting multidimensional gas chromatography Laurianne Paravisini , Aurélie Prot , Cécile Gouttefangeas , Cédric Moretton , Henri Nigay Food Chemistry, 2015, 167, pp.281-289. ⟨10.1016/j.foodchem.2014.06.101⟩ Article dans une revue hal-01216254v1
	Pivot (c) profile: a new descriptive method based on free description Bertrand Thuillier , Dominique Valentin , Richard Marchal , Catherine Dacremont Food Quality and Preference, 2015, 42, pp.66-77. ⟨10.1016/j.foodqual.2015.01.012⟩ Article dans une revue hal-01218263v1
	Caramel odor: Contribution of volatile compounds according to their odor qualities to caramel typicality Laurianne Paravisini , Chantal Septier , Cédric Moretton , Henri Nigay , Gaëlle Arvisenet Food Research International, 2014, 57, pp.79-88. ⟨10.1016/j.foodres.2014.01.009⟩ Article dans une revue hal-01216257v1
	Investigating consumers' representations of beers through a free association task: A comparison between packaging and blind conditions Carole Sester , Catherine Dacremont , Ophelia Deroy , Dominique Valentin Food Quality and Preference, 2013, 28 (2), pp.475-483. ⟨10.1016/j.foodqual.2012.11.005⟩ Article dans une revue hal-00849920v1
	"Having a drink in a bar": An immersive approach to explore the effects of context on drink choice Carole Sester , Ophelia Deroy , Angela Sutan , Fabrice Galia , Jean-François Desmarchelier Food Quality and Preference, 2013, 28 (1), pp.23-31. ⟨10.1016/j.foodqual.2012.07.006⟩ Article dans une revue hal-00818242v1
	A comparison between nine laboratories performing triangle tests François Sauvageot , Virginie Herbreteau , Marie Berger , Catherine Dacremont Food Quality and Preference, 2012, 24 (1), pp.1-7. ⟨10.1016/j.foodqual.2011.04.007⟩ Article dans une revue hal-00723211v1
	Semantic and perceptive organisation of Sauvignon blanc wine characteristics Influence of expertise Isabel Urdapilleta , Wendy Parr , Catherine Dacremont , James Green Food Quality and Preference, 2011, 22 (1), pp.119-128. ⟨10.1016/j.foodqual.2010.08.005⟩ Article dans une revue hal-02649174v1
	Does short-term odour memory increase with expertise? An experimental study with perfumers, flavourists, trained panellists and novices. Dominique Valentin , Catherine Dacremont , Isabelle Cayeux Flavour and Fragrance Journal, 2011, 26 (6), pp.408-415. ⟨10.1002/ffj.2069⟩ Article dans une revue hal-00823372v1
	Mesurer le goût Catherine Dacremont Biofutur, 2011, 30 (320), pp.48-49 Article dans une revue hal-01137060v1
	Lexicon and types of discourse in wine expertise: The case of vin de garde Jennifer Langlois , Catherine Dacremont , Dominique Peyron , Dominique Valentin , Danièle Dubois Food Quality and Preference, 2011, 22 (6), pp.491-498. ⟨10.1016/j.foodqual.2010.10.008⟩ Article dans une revue hal-00723038v1
	Taste-odor interactions and perceptual separability D. Hoang Nguyen , Catherine Dacremont , Dominique Valentin Vietnam Journal of Science and Technology, 2011, 49 (1), pp.73-82 Article dans une revue hal-02642781v1
	Comparison of conventional descriptive analysis and a citation frequency-based descriptive method for odor profiling: An application to Burgundy Pinot noir wines Eva Campo , Jordi Ballester , Jennifer Langlois , Catherine Dacremont , Dominique Valentin Food Quality and Preference, 2010, 21 (1), pp.44-55. ⟨10.1016/j.foodqual.2009.08.001⟩ Article dans une revue hal-02659810v1
	Combining olfactory and gustatory clues in the judgment of aging potential of red wine by wine professionals Jennifer Langlois , Jordi Ballester , Eva Campo , Catherine Dacremont , Dominique Peyron American Journal of Enology and Viticulture, 2010, 61 (1), pp.15-22 Article dans une revue hal-02655264v1
	Cultural differences in food description and preference: Contrasting Vietname and French panellists on soy yogurts Phu Tu , Dominique Valentin , Florence Husson , Catherine Dacremont Food Quality and Preference, 2010, 21 (6), pp.602-610. ⟨10.1016/j.foodqual.2010.03.009⟩ Article dans une revue hal-00850792v1
	Evaluation of French and New Zealand Sauvignon wines by experienced French wine assessors Wendy V. Parr , Dominique Valentin , James A. Green , Catherine Dacremont Food Quality and Preference, 2010, 21 (1), pp.56-64. ⟨10.1016/j.foodqual.2009.08.002⟩ Article dans une revue hal-00680595v1
	Defining sensory descriptors: towards writing rules based on terminology A. Giboreau , C. Egoroff , S. Guerrand , Isabel Urdapilleta , D. Candel Food Quality and Preference, 2007, 18, pp.265-274. ⟨10.1016/j.foodqual.2005.12.003⟩ Article dans une revue halshs-00120395v1
	Defining sensory descriptors: Towards writing guidelines based on terminology Agnès Giboreau , Catherine Dacremont , C. Egoroff , S. Guerrand , Isabel Urdapilleta Food Quality and Preference, 2007, 18 (2), pp.265-274 Article dans une revue hal-00714658v1
	Impact of fabric end-use knowledge on handle perception Catherine Dacremont , Ivane Soufflet European Review of Applied Psychology / Revue Européenne de Psychologie Appliquée, 2006, 56, pp.273-277. ⟨10.1016/j.erap.2005.09.008⟩ Article dans une revue hal-00120889v1
	The role of olfaction in the elaboration and use of the Chardonnay wine concept Jordi Ballester , Yves Y. Le Fur , Catherine Dacremont , Patrick Etiévant Food Quality and Preference, 2005, 16 (4), pp.351-359. ⟨10.1016/j.foodqual.2004.06.001⟩ Article dans une revue hal-00135280v1
	Perceptual dimensions of tactile textures Delphine Picard , Catherine Dacremont , Dominique Valentin , Agnès Giboreau Acta Psychologica, 2003, 114 (2), pp.165-184. ⟨10.1016/j.actpsy.2003.08.001⟩ Article dans une revue hal-00103390v1
	Crispness: a critical review on sensory and material science approaches Gaëlle Roudaut , Catherine Dacremont , Baltasar Vallès-Pàmies , B. Colas , Martine Le Meste Trends in Food Science and Technology, 2002, 13 (6-7), pp.217-227. ⟨10.1016/S0924-2244(02)00139-5⟩ Article dans une revue hal-02379166v1
	Application of replicated difference testing Pascal Schlich , Catherine Dacremont , Per Bruun Brockhoff Food Quality and Preference, 2000, 11 (1-2), pp.43-46 Article dans une revue hal-02689305v1

	Comparison of immersive room and virtual reality, through the consumption episode "Eating a sandwich in a park" Maëlle-Ahou Gouton , Catherine Dacremont , Gilles Trystram , David Blumenthal 9. european conference on sensory and consumer research (eurosense), European Sensory Science Society, Dec 2020, Rotterdam, Netherlands Communication dans un congrès hal-03245162v1
	How to rebuild a consumption episode? An immersive “breakfast” Maëlle-Ahou Gouton , David Blumenthal , Catherine Dacremont 13. Pangborn sensory science symposium, Jul 2019, Edinburgh, United Kingdom Communication dans un congrès hal-02785890v1
	Comparison of sensory visual properties of food products in real and virtual conditions Maëlle-Ahou Gouton , Catherine Dacremont , David Blumenthal 8. european conference on sensory and consumer research (eurosense), Sep 2018, Verona, Italy Communication dans un congrès hal-03244107v1
	Intégrations perceptives dans la perception du goût Catherine Dacremont Joined senses - synaesthesia in texts and images, Jun 2014, Dijon, France Communication dans un congrès hal-01123169v1
	"I see therefore I drink" - Contextual interactions between beers, packaging and pictures in an immersive bar Carole Sester , Dominique Valentin , Catherine Dacremont , Ophelia Deroy 5. european conference on Sensory and consumer research: a sense of innovation, Sep 2012, Bern, Switzerland Communication dans un congrès hal-02806880v1
	Development of a heart cutting two-dimensional gas chromatography method to identify odorant compounds in aromatic caramel Laurianne Paravisini , Cédric Moretton , Henri Nigay , Catherine Dacremont , Elisabeth Guichard 36th International Symposium on Capillary Chromatography, May 2012, Riva del Garda, Italy Communication dans un congrès hal-00849637v1
	Influence of expertise on social representation of wine: practise, implication and perceived expertise as mediators Marion Mouret , Grégory Lo Monaco , Catherine Dacremont , Isabel Urdapilleta Wine Active Compounds 2011 International Conference, Mar 2011, Beaune, France Communication dans un congrès hal-01256479v1
	Influence of expertise on social representation of wine mediated by practise, implication and perceived expertise Marion Mouret , Grégory Lo Monaco , Catherine Dacremont , Isabel Urdapilleta 9. Pangborn sensory science symposium, Sep 2011, Toronto, Canada. 1 p Communication dans un congrès hal-01593973v1
	Remote difference tests through the Internet arount the world: Sensodist in France, Italy, Madagascar & Vietnam Catherine Dacremont , F. Sorrentino , Amélie Pecourt , E. Monteleone , A. Recchia 9. Pangborn sensory science symposium, Sep 2011, Toronto, Canada Communication dans un congrès hal-01595113v1
	Influence of expertise on social representation of wine: practice, implication and perceived expertise as mediators. Isabel Urdapilleta , Michel Mouret , Grégory Lo Monaco , Catherine Dacremont Wine Active Compounds 2011., Mar 2011, Beaune, France Communication dans un congrès hal-00717684v1
	One dish - three cooking devices: A naturalistic setting to identify drivers of consumers' choice Aude-Reine Noel , Amélie Pecourt , Dominique Valentin , Catherine Dacremont 9. Pangborn sensory science symposium, Sep 2011, Toronto, Canada. 1 p Communication dans un congrès hal-01594414v1
	Bordeaux/Bourgogne: differences in categorization and description of vins de garde? Jennifer Langlois , Dominique Valentin , Dominique Peyron , Gilles de Revel , Catherine Dacremont Wine Active Compounds 2011 International Conference, Mar 2011, Beaune, France Communication dans un congrès hal-01256480v1
	An exploratory study to investigate emotion elicited by immersive ambiances Carole Sester , Christelle Porcherot , Isabelle Cayeux , Dominique Valentin , Catherine Dacremont 9. Pangborn sensory science symposium, Sep 2011, Toronto, Canada. 1 p Communication dans un congrès hal-01595438v1
	Lexique et discours selon différentes expertises dans le domaine du vin Jennifer Langlois , Catherine Dacremont , Danièle Dubois Vinolingua. "Les descripteurs du vin : regards contrastifs", Oct 2011, Dijon, France Communication dans un congrès hal-01594416v1
	Special Issue Part II: Identification of compounds responsible for the odorant properties of aromatic caramel Laurianne Paravisini , Karine Gourrat-Pernin , Cécile Gouttefangeas , Cédric Moretton , Henri Nigay 13th Weurman Flavour Research Symposium, Sep 2011, Zaragoza, Spain. pp.424-432, ⟨10.1002/ffj.3111⟩ Communication dans un congrès hal-00746784v1
	Perceptive and semantic knowledge in wine expertise: the case of wines with aging potential Jennifer Langlois , Catherine Dacremont , Dominique Peyron , Didier Dubois 8. Pangborn sensory science symposium, Jul 2009, Florence, Italy. 3 p Communication dans un congrès hal-02816251v1
	Différences culturelles en perception, description et appréciation des aliments : comparaison entre les consommateurs français et vietnamiens sur les yaourts aux sojas Phu Tu , Dominique Valentin , Florence Husson , Catherine Dacremont 15e Forum des Jeunes Chercheurs, Jun 2009, Dijon, France Communication dans un congrès hal-00782766v1
	Influence of early weaning practices on acceptance of vegetables in 15 months and 3-4 year-old children Jennifer Langlois , Catherine Dacremont , Dominique Peyron , Didier Dubois 8. Pangborn sensory science symposium, Jul 2009, Florence, Italy. 3 p Communication dans un congrès hal-02816254v1
	Influence de l'expertise sur la représentation du vin de garde. Isabel Urdapilleta , Michel Mouret , J. Langlois , Catherine Dacremont 11ème Colloques Jeunes Chercheurs en Psychologie Sociale., Jul 2009, Aix-en-Provence, France Communication dans un congrès hal-00717667v1
	Expertise effect on hierachical classification of Sauvignon blanc sensory properties. Isabel Urdapilleta , D. Lopes , Catherine Dacremont , W. Parr 3rd European Conference on Sensory and Consumer Research EuroSense., Sep 2008, Hamburg, Germany Communication dans un congrès hal-00715192v1
	Impact of yarn count and woven pattern on tactile properties: Perceived similarities vs. Descriptive analysis Catherine Dacremont , S. Ben Said , L. Schacher , D. Adolphe 2008 Fiber Society Spring Conference, May 2008, Mulhouse, France Communication dans un congrès hal-00287025v1
	Le rôle des émotions et de la familiarité dans la mémorabilité des parfums Catherine Dacremont , Isabelle Cayeux , Dominique Valentin Odeurs et Emotions, May 2007, Dijon, France Communication dans un congrès hal-00147014v1
	How to describe the "handle" of fabrics? A focus on Grainy, Harsh, Rough and Raspy perceptions Catherine Dacremont , Dominique Valentin , Laure Pelletier SPISE 2007, Jul 2007, Hochiminh, Vietnam Communication dans un congrès hal-00161163v1
	Cognitive strategies involved in triangle tests: what subjects can tell us? Catherine Dacremont , Vanda Gufoni 7th Rosemary Pangborn Symposium, Aug 2007, Minneapolis, United States Communication dans un congrès hal-00161170v1
	Mesure des qualités perçues: techniques et intérêt pour le secteur automobile Catherine Dacremont Forum étudiant ENSISA: "Les innovations technologiques dans le secteur automobile", Jan 2007, Mulhouse, France Communication dans un congrès hal-00161172v1
	Cognitive strategies involved in triangle tests: what subjects can tell us? Catherine Dacremont , Vanda Gufoni ESCoP 2007, XV Conference, Aug 2007, Marseille, France Communication dans un congrès hal-00161171v1
	Tactile and visual perception of fabric sensory evaluation Sourour Ben Said , Laurence Schacher , Dominique Adolphe , Catherine Dacremont 3rd International Textile, Clothing and Desigh Conference, Oct 2006, Croatia. pp.549-554 Communication dans un congrès hal-00155966v1
	The Chardonnay wine concept: legend or reality? Yves Y. Le Fur , Jordi Ballester , Catherine Dacremont Bacchus in Bourgogne International Wine Conference, Nov 2005, Beaune, France Communication dans un congrès hal-04187951v1
	Expertise and typicality: what makes a chardonnay wine a chardonnay Jordi Ballester , Catherine Dacremont , Yves Y. Le Fur , Hervé Ha Abdi , Dominique Valentin 45ème Annual Meeting of the Psychonomic Society, 2004, Minneapolis, United States Communication dans un congrès hal-00135299v1
	Chardonnay wine aroma: a conjoint study between typicality assessment and olfactometric analysis Jordi Ballester , Yves Y. Le Fur , Catherine Dacremont , Hervé Abdi , Patrick Etiévant 5. Pangborn sensory science symposium, U.S. Army Natick Soldier Center, Jul 2003, Boston, United States. 1 p Communication dans un congrès hal-02829013v1
	Application of relicated difference testing Pascal Schlich , Catherine Dacremont , P. Brockhoff 3. Pangborn Sensory Science Symposium, Aug 1998, Alesund, Norway. pp.213 Communication dans un congrès hal-02839801v1

	Influence of common landmarks between real and virtual worlds on presence feeling Maëlle-Ahou Gouton , Catherine Dacremont , Gilles Trystram , David Blumenthal 9. european conference on sensory and consumer research (eurosense), Dec 2020, Rotterdam, Netherlands. Poster de conférence hal-03245149v1
	Characterisation of the volatile odorant fraction of aromatic caramel using heart cutting two-dimensional gas chromatography. Laurianne Paravisini , Aurélie Prot , Karine Gourrat , Cédric Moretton , Henri Nigay 3. european GCxGC symposium, Sep 2013, Nice, France. , 1 p., 2013 Poster de conférence hal-02810801v1
	Evaluation of the impact of different odour notes on typicality of caramel aroma by recombination studies Laurianne Paravisini , Chantal Septier , Cédric Moretton , Henri Nigay , Gaëlle Arvisenet 10.wartburg symposium, Flavor chemistry and biology, Apr 2013, Eisenach, Germany. , 1 p., 2013 Poster de conférence hal-02807661v1
	Impact of volatile odorants and high molecular weight compounds on the caramel aroma perception Laurianne Paravisini , Chantal Septier , Cédric Moretton , Henri Nigay , Gaëlle Arvisenet 10. Pangborn sensory science symposium, Aug 2013, Rio de Janeiro, Brazil. 1 p., 2013 Poster de conférence hal-02809459v1
	Comparing sensory descriptive methods for steam cooked potatoes: Optimized descriptive profile vs. conventional profile Amélie Pecourt , Emilie Descours , Catherine Dacremont , Dominique Valentin 5. european conference on Sensory and consumer research: a sense of innovation, Sep 2012, Bern, Switzerland. , 1 p., 2012 Poster de conférence hal-02806879v1
	Characterisation of odour active compounds in aromatic caramel using GC-olfactometry and GC-mass spectrometry Laurianne Paravisini , Karine Gourrat , Cécile Gouttefangeas , Cédric Moretton , Henri Nigay 13. Weurman flavour research symposium, Sep 2011, Zaragova, Spain. 1 p., 2011 Poster de conférence hal-02806891v1
	Sensodist: Remote differences tests through internet Catherine Dacremont , F. Sorrentino , Dominique Valentin 8. Pangborn sensory science symposium, Jul 2009, Florence, Italy. pp.P2.3.23, 2009, Book of abstracts Poster de conférence hal-03329781v1
	Perfume memorability: The role of emotions and familiarity Catherine Dacremont , T. N'Guyen , B. Le Clavé , S. Raviot-Derrien , I. Cayeux 8. Pangborn sensory science symposium, Jul 2009, Florence, Italy. pp.P1 .2.15, 2009, Book of abstracts Poster de conférence hal-03838436v1
	Instrumental and sensory evaluation of the retention of aroma compounds, alone or in blends, by starchy products Gaëlle Arvisenet , Catherine Dacremont , Nathalie Cayot , . Inra 4. Pangborn sensory science symposium, Jul 2001, Dijon, France. 1 p., 2001 Poster de conférence hal-02826786v1

	Tests de différenciation Catherine Dacremont , François Sauvageot Carlos Gomez-Corona; Maud Lelièvre-Desmas. Introducción al análisis sensorial y estudios con consumidores: Nuevas perspectivas [Introduction à l’analyse sensorielle et aux études consommateurs : Nouvelles perspectives], Partie I. Analyse sensorielle, XOC ESTUDIO, 2019, B07VLVT97Q (ASIN) Chapitre d'ouvrage hal-03695234v1
	Caramel odour: identification of volatile compounds and contribution of their odour qualities to caramel typicality Elisabeth Guichard , Laurianne Paravisini , Cécile Gouttefangeas , Cédric Moretton , Henri Nigay Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium, Context Products Ltd., 593 p., 2015, Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium, 978-1-899043-70-5 Chapitre d'ouvrage hal-01182868v1
	Evaluation of the impact of different odor notes on typicality of caramel aroma by recombination studies Laurianne Paravisini , Chantal Septier , Cédric Moretton , Henri Nigay , Gaëlle Arvisenet Current Topics in Flavor Chemistry & Biology, Deutsche Forshungsanstalt für Lebensmittelchemie, 2014, 978-3-938896-79-2 Chapitre d'ouvrage hal-01182850v1
	Characterisation of odour active compounds in aromatic caramel using GC-olfactometry and GC-mass spectrometry Laurianne Paravisini , Karine Gourrat , Cécile Gouttefangeas , Cédric Moretton , Henri Nigay Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium, Academic Press, 742 p., 2014, 978-0-12-398549-1 Chapitre d'ouvrage hal-01182825v1
	Rehydration of Crispy Cereal Products: A Tentative Explanation of Texture Changes Gaëlle Roudaut , Catherine Dacremont , Baltasar Valles Pamies , John C. Mitchell , Martine Le Meste Freshness and Shelf Life of Foods, pp.223-234, 2002, 9780841238015. ⟨10.1021/bk-2003-0836.ch017⟩ Chapitre d'ouvrage hal-02379099v1

	Fête de la science dans le Haut-Rhin Catherine Dacremont 2021 Autre publication scientifique hal-03698228v1

	Contribution to the characterization of three french textural descriptors: croustillant (crispy), craquant (crackle) and croquant (crunchy) by acoustic and sensory studies Catherine Dacremont Ingénierie des aliments. Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l'Alimentation, 1992. Français. ⟨NNT : ⟩ Thèse tel-02392061v1

CATHERINE DACREMONT

Présentation

Publications

Effect of perceptive enrichment on the efficiency of simulated contexts: Comparing virtual reality and immersive room settings

Validation of food visual attribute perception in virtual reality

The influence of stimulus concentration and odor intensity on relaxing and stimulating perceived properties of odors

Effect of consumers’ origin on perceived sensory quality, liking and liking drivers: A cross-cultural study on European cheeses

Context in food behavior and product experience – a review

Association between nutritional values of hays fed to horses and sensory properties as perceived by human sight, touch and smell

From expert knowledge and sensory science to a general model of food and beverage pairing with wine and beer

The role of aromatic similarity in food and beverage pairing

Volatile Organic Compounds of Malignant Breast Cancer Wounds: Identification and Odors.

Caramel flavour perception: Impact of the non-volatile compounds on sensory properties and in-vitro aroma release

Characterisation of the volatile fraction of aromatic caramel using heart-cutting multidimensional gas chromatography

Pivot (c) profile: a new descriptive method based on free description

Caramel odor: Contribution of volatile compounds according to their odor qualities to caramel typicality

Investigating consumers' representations of beers through a free association task: A comparison between packaging and blind conditions

"Having a drink in a bar": An immersive approach to explore the effects of context on drink choice

A comparison between nine laboratories performing triangle tests

Semantic and perceptive organisation of Sauvignon blanc wine characteristics Influence of expertise

Does short-term odour memory increase with expertise? An experimental study with perfumers, flavourists, trained panellists and novices.

Mesurer le goût

Lexicon and types of discourse in wine expertise: The case of vin de garde

Taste-odor interactions and perceptual separability

Comparison of conventional descriptive analysis and a citation frequency-based descriptive method for odor profiling: An application to Burgundy Pinot noir wines

Combining olfactory and gustatory clues in the judgment of aging potential of red wine by wine professionals

Cultural differences in food description and preference: Contrasting Vietname and French panellists on soy yogurts

Evaluation of French and New Zealand Sauvignon wines by experienced French wine assessors

Defining sensory descriptors: towards writing rules based on terminology

Defining sensory descriptors: Towards writing guidelines based on terminology

Impact of fabric end-use knowledge on handle perception

The role of olfaction in the elaboration and use of the Chardonnay wine concept

Perceptual dimensions of tactile textures

Crispness: a critical review on sensory and material science approaches

Application of replicated difference testing

Comparison of immersive room and virtual reality, through the consumption episode "Eating a sandwich in a park"

How to rebuild a consumption episode? An immersive “breakfast”

Comparison of sensory visual properties of food products in real and virtual conditions

Intégrations perceptives dans la perception du goût

"I see therefore I drink" - Contextual interactions between beers, packaging and pictures in an immersive bar

Development of a heart cutting two-dimensional gas chromatography method to identify odorant compounds in aromatic caramel

Influence of expertise on social representation of wine: practise, implication and perceived expertise as mediators

Influence of expertise on social representation of wine mediated by practise, implication and perceived expertise

Remote difference tests through the Internet arount the world: Sensodist in France, Italy, Madagascar & Vietnam

Influence of expertise on social representation of wine: practice, implication and perceived expertise as mediators.

One dish - three cooking devices: A naturalistic setting to identify drivers of consumers' choice

Bordeaux/Bourgogne: differences in categorization and description of vins de garde?

An exploratory study to investigate emotion elicited by immersive ambiances

Lexique et discours selon différentes expertises dans le domaine du vin

Special Issue Part II: Identification of compounds responsible for the odorant properties of aromatic caramel

Perceptive and semantic knowledge in wine expertise: the case of wines with aging potential

Différences culturelles en perception, description et appréciation des aliments : comparaison entre les consommateurs français et vietnamiens sur les yaourts aux sojas

Influence of early weaning practices on acceptance of vegetables in 15 months and 3-4 year-old children

Influence de l'expertise sur la représentation du vin de garde.

Expertise effect on hierachical classification of Sauvignon blanc sensory properties.

Impact of yarn count and woven pattern on tactile properties: Perceived similarities vs. Descriptive analysis

Le rôle des émotions et de la familiarité dans la mémorabilité des parfums

How to describe the "handle" of fabrics? A focus on Grainy, Harsh, Rough and Raspy perceptions

Cognitive strategies involved in triangle tests: what subjects can tell us?

Mesure des qualités perçues: techniques et intérêt pour le secteur automobile

Cognitive strategies involved in triangle tests: what subjects can tell us?

Tactile and visual perception of fabric sensory evaluation

The Chardonnay wine concept: legend or reality?

Expertise and typicality: what makes a chardonnay wine a chardonnay

Chardonnay wine aroma: a conjoint study between typicality assessment and olfactometric analysis

Application of relicated difference testing

Influence of common landmarks between real and virtual worlds on presence feeling

Characterisation of the volatile odorant fraction of aromatic caramel using heart cutting two-dimensional gas chromatography.

Evaluation of the impact of different odour notes on typicality of caramel aroma by recombination studies

Impact of volatile odorants and high molecular weight compounds on the caramel aroma perception

Comparing sensory descriptive methods for steam cooked potatoes: Optimized descriptive profile vs. conventional profile

Characterisation of odour active compounds in aromatic caramel using GC-olfactometry and GC-mass spectrometry

Sensodist: Remote differences tests through internet

Perfume memorability: The role of emotions and familiarity

Instrumental and sensory evaluation of the retention of aroma compounds, alone or in blends, by starchy products

Tests de différenciation

Caramel odour: identification of volatile compounds and contribution of their odour qualities to caramel typicality

Evaluation of the impact of different odor notes on typicality of caramel aroma by recombination studies

Characterisation of odour active compounds in aromatic caramel using GC-olfactometry and GC-mass spectrometry

Rehydration of Crispy Cereal Products: A Tentative Explanation of Texture Changes