Elisabeth Guichard

Elisabeth Guichard
French National Institute for Agriculture, Food, and Environment (INRAE) | INRAE · Centre des Sciences du Goût et de l’Alimentation (CSGA)

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371
Publications
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Introduction
Elisabeth Guichard currently works at the Centre des Sciences du Goût et de l’Alimentation (CSGA), French National Institute for Agricultural Research. Since 2008, E. Guichard focused her research on the dynamic release of aroma compounds during food consumption by human subjects differing in their oral physiology and its impact on dynamic sensory perception.
Additional affiliations
January 1980 - present
French National Institute for Agricultural Research, INRA
Position
  • Senior Researcher

Publications

Publications (371)
Book
Full-text available
Proceedings of the 16th Weurman Flavour Research Symposium
Article
Full-text available
The worldwide demand for pulse-based products is increasing in the face of climate change, but their acceptability is limited due to the presence of off-flavours. Off-notes contribute to negative perceptions of pulses (beany notes). Volatile compounds belong to a large variety of chemical classes. They are mainly produced from the oxidation of unsa...
Article
Full-text available
This paper presents data on model cheeses extracted from the BaGaTel database. The data are issued from 6 different research projects in which data on composition, rheological and sensory properties were collected. The manufacturing of the 68 different samples is described. For each model cheese, data are available on final composition (lipid, prot...
Cover Page
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The 16th Weurman Flavour Research Symposium will be ONLINE May 4-6, 2021 Registration now open ! https://symposium.inrae.fr/weurman2020/Registration
Article
The BaGaTel database, guided by an ontology of dairy gels, has been developed to organise and integrate data on dairy products (process, composition, structure, nutritional, sensory and environmental quality), using a common vocabulary and metadata organisation. BaGaTel was queried to explore relationships between composition, rheological propertie...
Article
Odor taste association has been successfully applied to enhance taste perception in foods with low sugar or low salt content. Nevertheless, selecting odor descriptors with a given associated taste remains a challenge. In the aim to look for odors able to enhance some specific taste, we tested different multivariate analyses to find links between ta...
Article
Full-text available
The perception of aroma mixtures is based on interactions beginning at the peripheral olfactory system, but the process remains poorly understood. The perception of a mixture of ethyl isobutyrate (Et-iB, strawberry-like odor) and ethyl maltol (Et-M, caramel-like odor) was investigated previously in both human and animal studies. In those studies, t...
Article
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Nutritional supplements are prescribed when one’s nutritional status is not conducive to good health. These foodstuffs constitute concentrated sources of nutrients such as vitamins, minerals, amino acids, and fatty acids. For nutritional supplements to be effective, patients must consume the amount that has been prescribed for the recommended perio...
Article
Salt reduction in foods is becoming an important challenge to preserve population health from severe diseases as recommended by different health agencies worldwide. Among the reduction strategies already evaluated in order to lower sodium salt content in foods, the use of cross-modal interactions between taste and odour, regardless of saltiness, wa...
Article
Full-text available
A correction to this article has been published and is linked from the HTML and PDF versions of this paper. The error has been fixed in the paper.
Article
To provide answers to sustainability challenges, a database called BaGaTel, guided by the PO² ontology, has been built to integrate data to reformulate dairy products taking into account nutritional and sensory properties together with environmental concerns. In this paper, BaGaTel was queried to address questions dealing with the eco-design of har...
Article
Full-text available
To better understand wine aroma persistence, the nasal cavity of nine volunteers was monitored by Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS) after they rinsed their mouths with three rosé wines (one control and the same wine supplemented with two tannin extracts) during four minutes. Wines were aromatised with a mixture...
Article
Full-text available
Multi-criteria reverse engineering (MRE) has arisen from the cross-fertilization of advances in mathematics and shifts in social demand. MRE, thus, marks a progressive switch (a) from empirical to formal approaches able to simultaneously factor in diverse parameters, such as environment, economics, and health; (b) from mono-criterion optimization t...
Article
Full-text available
Odorant-metabolizing enzymes are critically involved in the clearance of odorant molecules from the environment of the nasal neuro-olfactory tissue to maintain the sensitivity of olfactory detection. Odorant metabolism may also generate metabolites in situ, the characterization and function of which in olfaction remain largely unknown. Here, we eng...
Article
Full-text available
L’objectif de cette étude est de permettre la mise en relation de données hétérogènes, issues de projets divers grâce à leur implémentation dans une base de données appelée BaGaTel, structurée selon une ontologie. L’exemple choisi pour cette mise en relation de données est le fromage, dont les différents paramètres et spécificités ont été renseigné...
Article
Full-text available
La nécessité de disposer d’une offre alimentaire qui permette aux consommateurs de suivre les recommandations nutritionnelles des organisations de santé publique est toujours aussi pressante. Pour cela il est nécessaire de développer des stratégies permettant de compenser les pertes organoleptiques associées à la réduction des teneurs en matières g...
Article
Background: Fat perception and liking are the subjects of growing interest from industries and the scientific community to reduce the fat content in food products while maintaining consumers’ liking. Scope and approach: In this review, the different physiological parameters involved in fat perception and fat liking for food emulsions are explored,...
Article
Gas chromatography/olfactometry-associated taste (GC/O-AT) analysis combined with mass spectrometry allowed identification of odorant compounds associated with taste attributes (sweet, salty, bitter and sour) in a multi-fruit juice. Nine compounds were selected for their odor-associated sweetness enhancement in a multi-fruit juice odor context usin...
Article
La réduction du sucre s'accélère en 2018. Zoom sur les dernières avancées de la recherche dédiée aux récepteurs gustatifs. Les aromaticiens focalisent leurs recherches sur la mise au point d'arômes modulateurs qui équilibrent le profile aromatique des produits allégés.
Book
Great inter-individual differences exist in fat perception. Forty subjects were grouped according their global fat perception in cottage cheeses. The more sensitive subjects were also more sensitive to fatty odorants, they had a higher respiratory flow and thus a higher rate of release of aroma compounds in the nasal cavity, which could explain the...
Article
Full-text available
Fat perception during eating is a complex sensation that involves various sensory modalities, such as texture, aroma and taste. Taste is supported by the discovery of fatty acid receptors in the tongue papillae. Dietary fat is mainly composed of esterified fatty acids, whereas only free fatty acids can bind to taste receptors. Some authors have men...
Article
The release profile of fourteen aroma compounds was studied in ice cream samples varying in fat and protein, both in level and type. In vitro aroma release was monitored by solid phase micro-extraction gas chromatography using an innovative saliva reactor, which imitated human chewing under temperature control. The results showed that the effect of...
Article
With proton transfer reaction-mass spectrometry standard operating conditions, analysis of alcoholic beverages is an analytical challenge. Ethanol reacts with the primary ion H3O⁺ leading to its depletion and to formation of ethanol-related ions and clusters, resulting in unstable ionization and in significant fragmentation of analytes. Different m...
Article
Two fresh (fresh cubic pieces, fresh puree) and two dried (dried cubic pieces, dried powder) products were prepared from a homogenous mango fruit batch to obtain four samples differing in texture. The aromatic profiles were determined by SAFE extraction technique and GC-MS analysis. VOCs released during consumption were trapped by a retronasal arom...
Article
The objective of this study was to evaluate the relative impact of 12 odour-active compounds on the odours of three different non-processed semi-hard kinds of cheese using a combination of different odour stimulation tools. Based on a previous study, eight odorants were identified as contributors to the basic odour of the cheeses, and four addition...
Article
The objective of this study was to investigate for the first time the influence of bread structure, volatile compounds, and oral processing on aroma perception. 3 types of French baguette were created using the same raw ingredients but different bread-making processes; they consequently varied in their crumb and crust structures. We characterized t...
Book
Interactions between aroma compounds and food matrix
Chapter
This chapter gives an overview of the physicochemical and sensory properties of aroma and taste compounds from food, their interactions with the food matrix, and their release during food breakdown in the mouth. In order to be perceived by the taste or olfactory receptors, aroma and taste compounds have first to be released in the saliva, which dep...
Conference Paper
This paper focuses on the knowledge representation task for an interdisciplinary project called Delicious concerning the production and transformation processes in food science. The originality of this project is to combine data from different disciplines like food composition, food structure, sensorial perception and nutrition. Available data sets...
Chapter
Perception of a mixture of odorants and/or tastants cannot be easily predicted from the sensory properties of the single elements of the mixture. This chapter presents an overview on the perception of mixtures of odorants and mixtures of tastants in binary systems and their consequences on the flavour of food products. The sensory consequences of p...
Chapter
Full-text available
Food is a complex system containing mixtures of volatile compounds responsible for aroma perception and non-volatile compounds. In order to be perceived, aroma compounds have to be released from the food matrix. This chapter presents a general overview of the interactions between aroma compounds and the different classes of non-volatile compounds,...
Book
This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need for multidisciplinary approaches to better understand the mechanisms involved in flavour perceptio...
Article
The volatile fraction plays an important role on the organoleptic properties and overall acceptability of fruit juices. This work reports for first time a non-targeted approach for the analysis of the volatile fraction of fruit juice by stir bar sorptive extraction (SBSE. ¹ ) in liquid and vapour phase (HSSE. ² ) at three extraction times (30, 60,...
Article
Full-text available
There is a growing interest in developing low-fat products in response to increased consumer demand. However, fat reduction often leads to low sensory acceptability by consumers. The identification of the sensory characteristics impacted by the reduction of fat is a first step to choose the most appropriate strategy to offset the adverse effects of...
Article
Introduction et but de l’etude En situation d’obesite, l’exposition par voie orale aux matieres grasses alimentaires peut moduler la digestion et l’absorption des lipides. Cependant, les mecanismes oraux sous-jacents n’ont pas ete clairement identifies. Nous avons teste l’hypothese que des composants de la salive impliques dans la sensibilite orale...
Book
Flavor: From Food to Behaviors, Wellbeing and Health is the first single-volume resource focused on the different mechanisms of flavor perception from food ingestion, to sensory image integration and the physiological effects that may explain food behaviors. The information contained is highly multidisciplinary, starting with chemistry and biochemi...
Article
The food industry is investigating new technological applications of lactobionic acid (LBA). In the current work, the effect of lactobionic acid on the acidification of dairy gels (pH 5.5 and 6.2), rheological properties using a double compression test, sodium mobility using 23Na NMR technique and aroma release using headspace GC–FID were studied....
Article
The aim of this work was to identify key odorant compounds associated with main off-flavours (acid, rancid and faecal) and one defect related to the internal appearance (big irregular eyes) in ewes’ raw milk commercial cheeses. Cheese samples were submitted to solvent assisted flavour evaporation (SAFE) and odorant compounds were detected by gas ch...
Article
In the olfactory epithelium (OE), odorant metabolizing enzymes have the dual function of volatile component detoxification and active clearance of odorants from the perireceptor environment to respectively maintain the integrity of the tissues and the sensitivity of the detection. Although emphasized by recent studies, this enzymatic mechanism is p...
Article
The aim of the present paper was to determine, from four model cheeses differing in fat content and firmness and consumed by fourteen well characterised subjects, the respective impacts of in vivo aroma release, bolus rheology, chewing activity, mouth coating and salivary composition on dynamic aroma perception. The originality of the approach is t...
Book
Chapter 13 10th International Conference, MTSR 2016, Göttingen, Germany, November 22-25, 2016, Proceedings
Book
Aroma compounds are volatile molecules which, in order to be perceived, have to be released from the food during the eating process and must reach the olfactory receptors. Their release from the food matrix into the vapour phase highly depends on their interaction with non-volatile compounds present in the food matrix, such as proteins, carbohydrat...
Article
Background and AimsThe aim of this study was to evaluate the influence of the composition of the non-volatile wine matrix on the temporal aroma release profile using an artificial mouth device coupled online to a proton transfer reaction – time-of–flight – mass spectrometer (PTR-ToF-MS).Methods and ResultsFive wines, white, sparkling, young red, ag...
Article
This study investigated the relationship between the ionic binding of sodium and salty perception in protein matrices. Protein type (i.e. gelatin, milk protein and soy protein), protein concentration and pH were varied to obtain matrices with distinct compositions and rheological properties. 23Na NMR spectroscopy was used to determine the ratio of...
Article
In the pathophysiological context of obesity, oral exposure to dietary fat can modulate lipid digestion and absorption but underlying in-mouth mechanisms have not been clearly identified. Therefore we tested the hypothesis that salivary components related to dietary fat sensitivity would differ according to BMI and postprandial lipid metabolism in...
Article
Full-text available
Obesity is a major cause of morbidity and mortality worldwide, characterised by a chronic imbalance of energy homeostasis. Reduction in dietary intake could be an effective way to counteract this imbalance. Among mechanisms involved in the regulation of food intake, it is well established that the endocannabinoid system influences appetite via the...
Book
proceedings paper from the 14th Weurman Flavour Research Symposium (15-19 September 2014, Queens' College Cambridge, UK)
Chapter
Reducing fat content in food requires a reformulation by thickeners like pectins and induces a different perception of aroma. The acceptability of these reformulated products by consumers requires a better understanding of the retention of aroma compounds in these food matrices. This study proposes to explore and compare the effects of pectin in si...
Chapter
Our objective was to better understand the impact of oral physiological characteristics on some bolus properties, i.e. viscosity, incorporated saliva rate, tongue coating, and the release of flavor from fat spreads. To complete this approach, interindividual variability related to oral physiological characteristics, i.e. salivary flow (at rest and...
Article
The aim of our study was to explain inter-individual differences on in vivo aroma release during cheese consumption by oral physiological parameters.To reach this objective, 34 subjects were recruited. Their salivary flow, oral volume and velum opening were determined. Six cheddar-based melted cheeses with different fat levels and firmness were fla...