CATHERINE DACREMONT
- Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA)
- AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement
Présentation
Teaching mean research topic
Domaines de recherche
Compétences
Publications
Publications
L'évolution des comportements et les freins au changement à l'épreuve des sensLes colloques Cerisy : La gatronomie, deux siècles après Brillat-Savarin, Association des amis de Pontigny-Cerisy, Jun 2025, Cerisy-la-Salle, France |
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Comparison of immersive room and virtual reality, through the consumption episode "Eating a sandwich in a park9. european conference on sensory and consumer research (eurosense), European Sensory Science Society, Dec 2020, Rotterdam, Netherlands |
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How to rebuild a consumption episode? An immersive “breakfast”13. Pangborn sensory science symposium, Jul 2019, Edinburgh, United Kingdom |
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Comparison of sensory visual properties of food products in real and virtual conditions8. european conference on sensory and consumer research (eurosense), Sep 2018, Verona, Italy |
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Intégrations perceptives dans la perception du goûtJoined senses - synaesthesia in texts and images, Jun 2014, Dijon, France |
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Development of a heart cutting two-dimensional gas chromatography method to identify odorant compounds in aromatic caramel36th International Symposium on Capillary Chromatography, May 2012, Riva del Garda, Italy |
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Special Issue Part II: Identification of compounds responsible for the odorant properties of aromatic caramel13th Weurman Flavour Research Symposium, Sep 2011, Zaragoza, Spain. pp.424-432, ⟨10.1002/ffj.3111⟩ |
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Influence de l'expertise sur la représentation du vin de garde.11ème Colloques Jeunes Chercheurs en Psychologie Sociale., Jul 2009, Aix-en-Provence, France |
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I see therefore I drink" - Contextual interactions between beers, packaging and pictures in an immersive bar5. european conference on Sensory and consumer research: a sense of innovation, Sep 2012, Bern, Switzerland |
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Expertise effect on hierachical classification of Sauvignon blanc sensory properties.3rd European Conference on Sensory and Consumer Research EuroSense., Sep 2008, Hamburg, Germany |
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Influence of expertise on social representation of wine: practise, implication and perceived expertise as mediatorsWine Active Compounds 2011 International Conference, Mar 2011, Beaune, France |
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Influence of expertise on social representation of wine mediated by practise, implication and perceived expertise9. Pangborn sensory science symposium, Sep 2011, Toronto, Canada. 1 p |
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Remote difference tests through the Internet arount the world: Sensodist in France, Italy, Madagascar & Vietnam9. Pangborn sensory science symposium, Sep 2011, Toronto, Canada |
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Lexique et discours selon différentes expertises dans le domaine du vinVinolingua. "Les descripteurs du vin : regards contrastifs", Oct 2011, Dijon, France |
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An exploratory study to investigate emotion elicited by immersive ambiances9. Pangborn sensory science symposium, Sep 2011, Toronto, Canada. 1 p |
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Influence of expertise on social representation of wine: practice, implication and perceived expertise as mediators.Wine Active Compounds 2011., Mar 2011, Beaune, France |
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Bordeaux/Bourgogne: differences in categorization and description of vins de garde?Wine Active Compounds 2011 International Conference, Mar 2011, Beaune, France |
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One dish - three cooking devices: A naturalistic setting to identify drivers of consumers' choice9. Pangborn sensory science symposium, Sep 2011, Toronto, Canada. 1 p |
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Influence of early weaning practices on acceptance of vegetables in 15 months and 3-4 year-old children8. Pangborn sensory science symposium, Jul 2009, Florence, Italy. 3 p |
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Perceptive and semantic knowledge in wine expertise: the case of wines with aging potential8. Pangborn sensory science symposium, Jul 2009, Florence, Italy. 3 p |
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Différences culturelles en perception, description et appréciation des aliments : comparaison entre les consommateurs français et vietnamiens sur les yaourts aux sojas15e Forum des Jeunes Chercheurs, Jun 2009, Dijon, France |
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Impact of yarn count and woven pattern on tactile properties: Perceived similarities vs. Descriptive analysis2008 Fiber Society Spring Conference, May 2008, Mulhouse, France |
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Cognitive strategies involved in triangle tests: what subjects can tell us?ESCoP 2007, XV Conference, Aug 2007, Marseille, France |
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Mesure des qualités perçues: techniques et intérêt pour le secteur automobileForum étudiant ENSISA: "Les innovations technologiques dans le secteur automobile", Jan 2007, Mulhouse, France |
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How to describe the "handle" of fabrics? A focus on Grainy, Harsh, Rough and Raspy perceptionsSPISE 2007, Jul 2007, Hochiminh, Vietnam |
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Cognitive strategies involved in triangle tests: what subjects can tell us?7th Rosemary Pangborn Symposium, Aug 2007, Minneapolis, United States |
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Le rôle des émotions et de la familiarité dans la mémorabilité des parfumsOdeurs et Emotions, May 2007, Dijon, France |
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Tactile and visual perception of fabric sensory evaluation3rd International Textile, Clothing and Desigh Conference, Oct 2006, Croatia. pp.549-554 |
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The Chardonnay wine concept: legend or reality?Bacchus in Bourgogne International Wine Conference, Nov 2005, Beaune, France |
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Expertise and typicality: what makes a chardonnay wine a chardonnay45ème Annual Meeting of the Psychonomic Society, 2004, Minneapolis, United States |
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Chardonnay wine aroma: a conjoint study between typicality assessment and olfactometric analysis5. Pangborn sensory science symposium, U.S. Army Natick Soldier Center, Jul 2003, Boston, United States. 1 p |
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Application of relicated difference testing3. Pangborn Sensory Science Symposium, Aug 1998, Alesund, Norway. pp.213 |
Influence of common landmarks between real and virtual worlds on presence feeling9. european conference on sensory and consumer research (eurosense), Dec 2020, Rotterdam, Netherlands. |
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Impact of volatile odorants and high molecular weight compounds on the caramel aroma perception10. Pangborn sensory science symposium, Aug 2013, Rio de Janeiro, Brazil. 1 p., 2013 |
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Evaluation of the impact of different odour notes on typicality of caramel aroma by recombination studies10.wartburg symposium, Flavor chemistry and biology, Apr 2013, Eisenach, Germany. , 1 p., 2013 |
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Characterisation of the volatile odorant fraction of aromatic caramel using heart cutting two-dimensional gas chromatography.3. european GCxGC symposium, Sep 2013, Nice, France. , 1 p., 2013 |
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Comparing sensory descriptive methods for steam cooked potatoes: Optimized descriptive profile vs. conventional profile5. european conference on Sensory and consumer research: a sense of innovation, Sep 2012, Bern, Switzerland. , 1 p., 2012 |
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Characterisation of odour active compounds in aromatic caramel using GC-olfactometry and GC-mass spectrometry13. Weurman flavour research symposium, Sep 2011, Zaragova, Spain. 1 p., 2011 |
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Sensodist: Remote differences tests through internet8. Pangborn sensory science symposium, Jul 2009, Florence, Italy. pp.P2.3.23, 2009, Book of abstracts |
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Perfume memorability: The role of emotions and familiarity8. Pangborn sensory science symposium, Jul 2009, Florence, Italy. pp.P1 .2.15, 2009, Book of abstracts |
Instrumental and sensory evaluation of the retention of aroma compounds, alone or in blends, by starchy products4. Pangborn sensory science symposium, Jul 2001, Dijon, France. 1 p., 2001 |
Tests de différenciationCarlos 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) |
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Caramel odour: identification of volatile compounds and contribution of their odour qualities to caramel typicalityFlavour 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 |
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Characterisation of odour active compounds in aromatic caramel using GC-olfactometry and GC-mass spectrometryFlavour Science: Proceedings from XIII Weurman Flavour Research Symposium, Academic Press, 742 p., 2014, 978-0-12-398549-1 |
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Evaluation of the impact of different odor notes on typicality of caramel aroma by recombination studiesCurrent Topics in Flavor Chemistry & Biology, Deutsche Forshungsanstalt für Lebensmittelchemie, 2014, 978-3-938896-79-2 |
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Rehydration of Crispy Cereal Products: A Tentative Explanation of Texture ChangesFreshness and Shelf Life of Foods, pp.223-234, 2002, 9780841238015. ⟨10.1021/bk-2003-0836.ch017⟩ |
Fête de la science dans le Haut-Rhin2021 |
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Contribution to the characterization of three french textural descriptors: croustillant (crispy), craquant (crackle) and croquant (crunchy) by acoustic and sensory studiesIngénierie des aliments. Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l'Alimentation, 1992. Français. ⟨NNT : ⟩ |