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CATHERINE DACREMONT

12

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Identifiants chercheurs

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

Présentation

Publications

765765

	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
	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

	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
	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

	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
	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
	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

	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