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Presentation

The central aim of my research is to understand the role of perceptual interactions, induced by odor mixtures processing and cross-modal integration, in odor objects and food flavor coding and perception. The objective is to unravel the chemical and biological mechanisms of food flavor construction and perception in order to develop a healthier diet, but nonetheless tasty, which may be better appreciated by consumers and therefore contribute to their health and wellness in a sustainable way.

 

Education

2015 Habilitation Thesis, Food Science, University of Burgundy, Dijon, France.

1997 PhD in Organic Chemistry, University of Lyon-1, Lyon, France.

1993 MSc in Organic Chemistry, University of Lyon-1, Lyon, France.

1993 Chemical engineer, CPE Lyon (ESCIL), Lyon, France.

 

Professional experience

2019- Senior Research Scientist, INRA, Dijon, France.

2003-2018 Junior Research Scientist, INRA, Dijon, France.

2000-2002 Postdoc in Dr. Catherine Rouby Lab, Neuroscience & Sensory Systems, Lyon, France.

1998-1999 Postdoc in Dr. Paul Laffort Lab, Psychophysics, European Centre for Taste Sciences, Dijon, France.

1994-1997 PhD in Pr. Maurice Chastrette Lab, Chemistry of odors, University of Lyon-1, Lyon, France.

 

Research topic

Chemosensory perception, perceptual interactions, odor mixtures, cross-modal interactions, food flavor perception and analysis

 

Skills

Psychophysics, Sensory evaluation, Food flavor chemistry, Olfactometry, Neurobiology, Modelling

 

Recent publications

Romagny, S., Coureaud, G., & Thomas-Danguin, T. (2018). Key odorants or key associations? Insights into elemental and configural odour processing. Flavour and Fragrance Journal, 33(1), 97–105. https://doi.org/10.1002/ffj.3429.

Barba, C., Beno, N., Guichard, E., & Thomas-Danguin, T. (2018). Selecting odorant compounds to enhance sweet flavor perception by gas chromatography/olfactometry-associated taste (GC/O-AT). Food Chemistry, 257, 172–181. https://doi.org/10.1016/j.foodchem.2018.02.152

Schoumacker, R., Martin, C., Thomas-Danguin, T., Guichard, E., Le Quéré, J. L., & Labouré, H. (2017). Fat perception in cottage cheese: The contribution of aroma and tasting temperature. Food Quality and Preference, 56, 241–246. https://doi.org/10.1016/j.foodqual.2016.04.003.

Barba, C., Thomas-Danguin, T., & Guichard, E. (2017). Comparison of stir bar sorptive extraction in the liquid and vapour phases, solvent-assisted flavour evaporation and headspace solid-phase microextraction for the (non)-targeted analysis of volatiles in fruit juice. LWT - Food Science and Technology, 85, 334–344. https://doi.org/10.1016/j.lwt.2016.09.015.

Thomsen, M., Dosne, T., Beno, N., Chabanet, C., Guichard, E., & Thomas-Danguin, T. (2017). Combination of odour-stimulation tools and surface response methodology for odour recombination studies. Flavour and Fragrance Journal, 32(3), 196–206. https://doi.org/10.1002/ffj.3376.

Bonny, J. M., Sinding, C., & Thomas-Danguin, T. (2017). Functional MRI and Sensory Perception of Food. In Modern Magnetic Resonance (pp. 1–20). Cham: Springer International Publishing. https://doi.org/10.1007/978-3-319-28275-6_132-1.

Thomas-danguin, T., Barba, C., Salles, C., & Guichard, E. (2017). Perception of mixtures of odorants and tastants?: sensory and analytical points of view. In E. Guichard, C. Salles, M. Morzel, & A.-M. Le Bon (Eds.), Flavour: From food to perception (pp. 319–340). John Wiley & Sons, Ltd.

Schneider, N. Y., Datiche, F., Wilson, D. A., Gigot, V., Thomas-Danguin, T., Ferreira, G., & Coureaud, G. (2016). Brain processing of a configural vs elemental odor mixture in the newborn rabbit. Brain Structure & Function, 221(5), 2527–39. https://doi.org/10.1007/s00429-015-1055-2.

Syarifuddin, A., Septier, C., Salles, C., & Thomas-Danguin, T. (2016). Reducing salt and fat while maintaining taste: An approach on a model food system. Food Quality and Preference, 48, 59–69. https://doi.org/10.1016/j.foodqual.2015.08.009.

Thomas-Danguin, T., Sinding, C., Tournier, C., & Saint-Eve, A. (2016). Multimodal interactions. In P. Etiévant, E. Guichard, C. Salles, & A. Voilley (Eds.), Flavor From Food to Behaviors, Wellbeing and Health (Woodhead P, pp. 121–141). Woodhead Publishing, Elsevier Ltd. https://doi.org/10.1016/B978-0-08-100295-7.00006-2.

El Mountassir, F., Belloir, C., Briand, L., Thomas-Danguin, T., & Le Bon, A.-M. (2016). Encoding odorant mixtures by human olfactory receptors. Flavour and Fragrance Journal, 31(5), 400–407. https://doi.org/10.1002/ffj.3331.

Martin, C., Schoumacker, R., Bourjade, D., Thomas-Danguin, T., Guichard, E., Le Quéré, J.-L., & Laboure, H. (2016). Sensory properties linked to fat content and tasting temperature in cottage cheese. Dairy Science & Technology, 96(5), 735–746. https://doi.org/10.1007/s13594-016-0301-6

Loison, A., Symoneaux, R., Deneulin, P., Thomas-Danguin, T., Fant, C., Guérin, L., & Le Fur, Y. (2015). Exemplarity measurement and estimation of the level of interjudge agreement for two categories of French red wines. Food Quality and Preference, 40, 240–251. https://doi.org/10.1016/j.foodqual.2014.10.001

Persuy, M.-A., Sanz, G., Tromelin, A., Thomas-Danguin, T., Gibrat, J.-F., & Pajot-Augy, E. (2015). Mammalian Olfactory Receptors: Molecular Mechanisms of Odorant Detection, 3D-Modeling, and Structure-Activity Relationships. In R. Glatz (Ed.), Progress in molecular biology and translational science (Vol. 130, pp. 1–36). Burlington: Academic Press. https://doi.org/10.1016/bs.pmbts.2014.11.001

Romagny, S., Thomas-Danguin, T., & Coureaud, G. (2015). Configural processing of odor mixture: Does the learning of elements prevent configural odor mixture perception in the newborn rabbit? Physiology & Behavior, 142, 161–169. https://doi.org/10.1016/j.physbeh.2015.02.019

Emorine, M., Septier, C., Andriot, I., Martin, C., Salles, C., & Thomas-Danguin, T. (2015). Combined heterogeneous distribution of salt and aroma in food enhances salt perception. Food Function, 6(5), 1449–1459. https://doi.org/10.1039/C4FO01067A

Sinding, C., Coureaud, G., Bervialle, B., Martin, C., Schaal, B., & Thomas-Danguin, T. (2015). Experience shapes our odor perception but depends on the initial perceptual processing of the stimulus. Attention, Perception, & Psychophysics, 77(5), 1794–1806. https://doi.org/10.3758/s13414-015-0883-8

Thomas-Danguin, T., Lawrence, G., Emorine, M., Nasri, N., Boisard, L., Guichard, E., & Salles, C. (2015). Strategies To Enhance Saltiness in Food Involving Cross Modal Interactions. In B. Guthrie, J. Beauchamp, A. Buettner, & B. K. Lavine (Eds.), The Chemical Sensory Informatics of Food: Measurement, Analysis, Integration (pp. 27–40). Washington, DC: American Chemical Society. https://doi.org/10.1021/bk-2015-1191.ch003

Piriou, P., Devesa, R., Puget, S., Thomas-Danguin, T., & Zraick, F. (2015). Evidence of regional differences in chlorine perception by consumers: sensitivity differences or habituation? Journal of Water Supply: Research and Technology - Aqua, 64(7), 783–792. https://doi.org/10.2166/aqua.2014.097

Sinding, C., Coureaud, G., Chabanet, C., Chambault, A., Béno, N., Dosne, T., ... Thomas-Danguin, T. (2014). Chapter 5 - Perceptual Interactions in Complex Odor Mixtures: The Blending Effect. In V. Ferreira & R. B. T.-F. S. Lopez (Eds.), Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium (pp. 27–31). San Diego: Academic Press. https://doi.org/10.1016/B978-0-12-398549-1.00005-2

Emorine, M., Septier, C., Thomas-Danguin, T., & Salles, C. (2014). Ham Particle Size Influences Saltiness Perception in Flans. Journal of Food Science, 79(4), 693–696. https://doi.org/10.1111/1750-3841.12399

Thomas-Danguin, T., Sinding, C., Romagny, S., El Mountassir, F., Atanasova, B., Le Berre, E., ... Coureaud, G. (2014). The perception of odor objects in everyday life: a review on the processing of odor mixtures. Frontiers in Psychology, 5(June), 504. https://doi.org/10.3389/fpsyg.2014.00504

Coureaud, G., Thomas-Danguin, T., Datiche, F., Wilson, D. A., & Ferreira, G. (2014). Differential memory persistence of odor mixture and components in newborn rabbits: competition between the whole and its parts. Frontiers in Behavioral Neuroscience, 8, 211. https://doi.org/10.3389/fnbeh.2014.00211

Salles, C., Thomas-Danguin, T., & Guichard, E. (2014). Modulation de la perception du goût salé par reformulation de matrices alimentaires. Innovations Agronomiques, 36, 125–134.

Coureaud, G., Thomas-Danguin, T., Wilson, D. A., & Ferreira, G. (2014). Neonatal representation of odour objects: distinct memories of the whole and its parts. Proceedings of the Royal Society B: Biological Sciences, 281(1789), 20133319–20133319. https://doi.org/10.1098/rspb.2013.3319

Thomsen, M., Gourrat, K., Thomas-Danguin, T., & Guichard, E. (2014). Multivariate approach to reveal relationships between sensory perception of cheeses and aroma profile obtained with different extraction methods. Food Research International, 62, 561–571. https://doi.org/10.1016/j.foodres.2014.03.068

Romagny, S., Thomas-Danguin, T., & Coureaud, G. (2014). Newborn rabbit perception of 6-odorant mixtures depends on configural processing and number of familiar elements. PloS One, 9(9), e107560. https://doi.org/10.1371/journal.pone.0107560

 

PhD surpervision

Christopher AVELINE, PhD, ongoing, University of Burgundy, Dijon (France). Understanding the mental representation of food to design healthy but tasty food: Evidence of unconscious brain mechanisms underpinning aroma-induced flavor enhancement.

Alice ROCHE, PhD, 2018, University of Burgundy, Dijon (France). Towards the improvement of food flavor analysis through the modelling of olfactometry data and expert knowledge integration.

Adiansyah SYARIFUDDIN, PhD, 2015, University of Burgundy, Dijon (France). Multisensory integration as a strategy to compensate for sodium and fat reduction in food.

Sébastien ROMAGNY, PhD, 2015, University of Burgundy, Dijon (France). Sensory, cognitive and behavioral processes involved in the perception of complex food odor mixtures in newborn rabbits and humans.

 

Additional responsibilities

Editorial board member of International Journal of Food Science, Flavour and Fragrance Journal, Heliyon.

Teaching at Master level: Food flavor, Sensory integration, Chemosensory perception, Psychophysics of the chemical senses.