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CATHERINE DACREMONT

Professeure en Evaluation Sensorielle Full Professor Sensory Sciences
79
Documents
Current affiliations
  • 106335
  • 415469
Researcher identifiers

Presentation

Teaching mean research topic

Research domains

Food and Nutrition Cognitive Sciences

Skills

evaluation sensorielle

Publications

Image document

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⟩
Journal articles hal-03981785v1

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⟩
Journal articles hal-02982955v1
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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⟩
Journal articles hal-02903529v1
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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⟩
Journal articles hal-02982877v1

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⟩
Journal articles hal-02429983v1
Image document

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⟩
Journal articles hal-02292640v1

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⟩
Journal articles hal-02173001v1

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
Journal articles hal-02292631v1

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⟩
Journal articles hal-02622683v1

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⟩
Journal articles hal-01685455v1

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⟩
Journal articles hal-01218263v1
Image document

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⟩
Journal articles 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⟩
Journal articles 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⟩
Journal articles 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⟩
Journal articles 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⟩
Journal articles hal-00723211v1
Image document

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
Journal articles hal-02642781v1

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⟩
Journal articles hal-00723038v1
Image document

Mesurer le goût

Catherine Dacremont
Biofutur, 2011, 30 (320), pp.48-49
Journal articles hal-01137060v1

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⟩
Journal articles hal-00823372v1

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⟩
Journal articles hal-02649174v1

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⟩
Journal articles hal-00680595v1

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⟩
Journal articles 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
Journal articles 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⟩
Journal articles hal-00850792v1

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⟩
Journal articles 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
Journal articles 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⟩
Journal articles 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⟩
Journal articles 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⟩
Journal articles 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⟩
Journal articles 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
Journal articles 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
Conference papers 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
Conference papers 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
Conference papers hal-03244107v1

Intégrations perceptives dans la perception du goût

Catherine Dacremont
Joined senses - synaesthesia in texts and images, Jun 2014, Dijon, France
Conference papers hal-01123169v1

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
Conference papers hal-00849637v1

"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
Conference papers hal-02806880v1

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
Conference papers hal-01256479v1

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
Conference papers hal-01594416v1

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
Conference papers hal-01595438v1

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
Conference papers hal-01256480v1

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
Conference papers hal-01594414v1

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
Conference papers hal-00717684v1

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⟩
Conference papers hal-00746784v1

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
Conference papers 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
Conference papers hal-01595113v1

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
Conference papers hal-02816251v1

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
Conference papers hal-00717667v1

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
Conference papers 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
Conference papers hal-02816254v1

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
Conference papers 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
Conference papers hal-00287025v1

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

Catherine Dacremont , Vanda Gufoni
7th Rosemary Pangborn Symposium, Aug 2007, Minneapolis, United States
Conference papers hal-00161170v1

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
Conference papers hal-00147014v1

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

Catherine Dacremont , Vanda Gufoni
ESCoP 2007, XV Conference, Aug 2007, Marseille, France
Conference papers hal-00161171v1

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
Conference papers hal-00161172v1

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
Conference papers hal-00161163v1

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
Conference papers 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
Conference papers 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
Conference papers 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
Conference papers hal-02829013v1

Application of relicated difference testing

Pascal Schlich , Catherine Dacremont , P. Brockhoff
3. Pangborn Sensory Science Symposium, Aug 1998, Alesund, Norway. pp.213
Conference papers 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.
Conference poster 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
Conference poster 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
Conference poster 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
Conference poster 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
Conference poster 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
Conference poster hal-02806891v1
Image document

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
Conference poster hal-03838436v1

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
Conference poster hal-03329781v1

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
Conference poster 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)
Book sections 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
Book sections hal-01182868v1

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
Book sections hal-01182825v1

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
Book sections hal-01182850v1

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⟩
Book sections hal-02379099v1