Hélène Labouré
- Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA)
Domaines de recherche
Compétences
Publications
Publications
Nosespace PTR-MS analysis with simutaneous TDS or TCATA sensory evaluation: Release and perception of the aroma of dark chocolates differing in sensory propertiesACS spring meeting, The American Chemical Society, Apr 2021, Virtual, United States |
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Le confort en bouche : Un concept pour mieux comprendre les attentes des consommateursColloque du RMT Actia Sensorialis « Satisfaire les besoins et attentes des consommateurs vis-à-vis de leur alimentation - Focus sur les seniors », Sep 2019, Paris, France. 38 p |
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Dark chocolates organoleptic differences: a PTR-ToF-MS success story8. International Conference on Proton Transfer Reaction Mass Spectrometry and its Applications, Feb 2019, Innsbruck, Austria. pp.83-86 |
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Nosespace of dark chocolates differing in sensory characteristics using PTR-TOF-MS and link to flavour perception through simultaneous Temporal Dominance of Sensations (TDS)12. Wartburg Symposium on Flavour chemistry and biology, May 2019, Eisenach, Germany. 1 p |
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Nose-space of dark chocolates using PTR-ToF-MS and link to flavour perception through simultaneous Temporal Dominance of Sensations (TDS).22. International Mass Spectrometry Conference (IMSC 2018), Aug 2018, Florence, Italy |
Organoleptic propoerties of dark chocolates investigated by direct-injection mass spectrometry (PTR-To-MS) and GC-olfactometry15. Weurman Flavour Research Symposium, Sep 2017, Graz, Austria. 4 p |
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Chocolates classification according to their volatile compounds fingerprints measured by PTR-ToF-MS4. international conference on cocoa coffee and tea, Jun 2017, Turin, Italy |
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Does aroma composition allow to discriminate groups of dark chocolates categorized on the basis of their organoleptic properties? Inputs of direct-injection mass spectrometry (PTR-ToF-MS) and GC-OlfactometryInternational symposium on cocoa research, Nov 2017, Lima, Peru |
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Organoleptic properties of dark chocolates investigated by direct-injection mass spectrometry (PTR-ToF-MS) and GC-MS-Olfactometry34. journées françaises de Spectrométrie de Masse et Analyse Protéomique (SMAP 2017), Oct 2017, Paris, France |
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Le degré de transformation des aliments les plus largement consommés par les personnes âgées françaises est associé à la satiété, l’impact glycémique et au profil nutritionnelCongrès Annuel de la Société Francophone du Diabète, Société Francophone du Diabète (SFD), Mar 2017, Lille, France |
Providing choice and/or variety during a meal: impact on vegetable liking and intake7. european conference on sensory and consumer research (eurosense), Sep 2016, Dijon, France |
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Using food comfortability to compare food's sensory characteristics expectations of elderly people with or without oral health problems4. International Conference on Food oral Processing - Physics, Physiology and Psychology of Eating, Jul 2016, Lausanne, Switzerland |
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Food comfortability: a new concept to assess the acceptance of various food textures by elderly people suffering from oral health problems4. international conference on food oral processing - “Food Oral Processing through life: interplay between food structure, sensory, pleasure and nutritional needs.”, Jul 2016, Lausanne, Switzerland. 1 p |
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Oral comfort: A new concept to assess the acceptance of food by elderly people suffering from oral health problems7. european conference on sensory and consumer research (eurosense), Sep 2016, Dijon, France. 19 p |
Providing choice among desserts increases food intake during a meal39th annual meeting of the British Feeding and Drinking Group, Apr 2015, Wageningen, Netherlands. pp.217, ⟨10.1016/j.appet.2016.02.050⟩ |
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Food comfortability: a new concept to understand elderlies' expectations in terms of sensory characteristics7. european conference on sensory and consumer research (eurosense), Sep 2016, Dijon, France |
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Association between degree of processing, glycaemic impact and satiety potential of 279 ready-to-eat foods commonly consumed by French elderly populationThe Food Factor, Nov 2016, Barcelone, Spain |
Providing choice amongst desserts increases food intake during a mealBenjamin Franklin Lafayette Seminar, Jun 2015, Fréjus, France |
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Providing choice and/or variety on vegetables: What impact on food intake?11. Pangborn sensory science symposium, Aug 2015, Gothenburg, Sweden. 1 p |
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Perception thresholds for fat in cottage cheese: inter-individual variability, aroma contribution and impact of tasting temperature11. Pangborn sensory science symposium, Aug 2015, Gothenburg, Sweden. 1 p |
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Statistical Multiblock Approach on Oral Processing parameters, in vivo aroma release and perception3. international conference on Food oral processing: physics, physiology and psychology of eating, Jun 2014, Wageningen, Netherlands |
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Validation of the well-being questionnaire on satiation, satiety and digestive comfort: the Satiarome questionnaireVitagora - 9. international taste-nutrition-health congress, Apr 2014, Dijon (France), France. 1 p |
L1: Oral processing behaviours and retronasal aroma release variability during cheese consumption in humanFood Oral Processing: Physics, Physiology, and Psychology of Eating. Session 1: Interplays of food physics, oral physiology and sensory perception, Jul 2012, Beaune, France. 1 p |
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Retro-nasal aroma release is correlated with variations in the in-mouth air cavity volume after empty deglutition2. International Conference on Food Oral Processing - Physics, Physiology and Psychology of Eating, Jul 2012, Beaune, France |
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Sensory, in vitro, in vivo and modeling approaches to understand salt release and perception in mouth: toward tools to design palatable and healthy foods (communication orale)16th IUFoST World Congress on Food Science and Technology, 2012, Foz do Iguacu, Brézil, Unknown Region |
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Flavour release and perception16. IUFOST world congress on food science and technology, Aug 2012, Foz do Iguaçu, Parana State, Brazil |
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Lexical and sensory analyses around the concepts of fatness and fullness in wines2nd Edition of the International Conference Series on Wine Active Compounds, Mar 2011, Beaune, France. pp.277-280 |
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Understanding the dynamics of flavor compounds release during food mastication of cheese products in function of oral physiology9. Wartburg symposium on flavour chemistry and biology, Apr 2010, Eisenach, United Kingdom. pp.179-184 |
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Consequences of individual chewing strategies on bolus rheological properties at the swallowing thresholdInternational conference on food oral processing - Physics, physiology and psychology of eating, Jul 2010, Leeds, United Kingdom |
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Inter-individual differences in breath-by-breath aroma release dataIUFOST, 13. world congress of food sciences technology, Sep 2006, Nantes, France |
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Typologie des viandes selon la qualité sensorielle chez la génisse de race charolaise: Relations avec les performances à l'abattage des animaux11. Journées Sciences du Muscle et Technologies des Viandes, Oct 2006, Clermont-Ferrand, France |
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In vivo aroma release measurements and sensory perception of flavoured milk proteins gelsIUFOST, 13th World Congress of Food Sciences Technology, Sep 2006, Nantes, France. ⟨10.1051/IUFoST:20060577⟩ |
Assessment of the impact of herd management on sensorial quality of Charolais heifer meat55. Annual Meeting of the European Association for Animal Production (EAAP), Sep 2004, Bled, Slovenia. pp.447-451 |
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Effet de la texture de gels riches en protéines sur la libération et la perception des arômes / Modification de la structure et impact sur la libération et la perception des arômes. Application à des systèmes fromagers modèlesRencontres Dijonnaises entre les Sciences et les Industries du Goût, Nov 2005, Dijon, France. 24 diapositives |
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Étude des interactions texture-arômes dans des matrices fromagères: approche physicochimique et sensorielleRencontres Dijonnaises entre les Sciences et les Industries du Goût, Nov 2005, Dijon, France |
Relationship between astringency perception and tongue tactile sensitivity7. International Conference on Food Oral Processing Physics, Physiology and Psychology of Eating, May 2025, Valencia, Spain. |
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Exploring the tactile dimension of grittiness in semi-solid foods of plant origin7th International Conference on Food Oral Processing Physics, Physiology and Psychology of Eating, May 2025, Valencia, Spain |
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Does oral health people imparirments modify bolus formation, bolus characteristics and food comfortability of meat products?5. international conference on Food oral processing, Jul 2018, Nottingham, United Kingdom. , 1 p., 2018 |
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Organoleptic properties of dark chocolates investigated by direct-injection mass spectrometry (PTR-ToF-MS) and GC-Olfactometry15. Weurman Flavour Research Symposium, Sep 2017, Graz, Austria. , 1 p., 2017 |
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Santé orale et alimentation chez les personnes âgées : une adaptation multifactorielleJFN 2017, Journées Francophones de Nutrition, Dec 2017, Nantes, France. 1 p., 2017 |
Does oral health affect food comfortability and bolus properties during consumption of dairy products in elderly population?4. Food Structures, Digestion & Health International Conference, Nov 2017, Sydney, Australia. , 2017 |
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Does oral health affect food comfortability and bolus properties during consumption of dairy products in elderly population?5. International Conference on Food Digestion, Apr 2017, Rennes, France. , 2017 |
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Explaining fat sensitivity in cottage cheeses by aroma re-lease and oral physiology parameters15. Weurman Flavour Research Symposium, Sep 2017, Graz, Austria. , 2017 |
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Safe structural food bolus in elderly: the relevant parametersAnnual meeting of the Society for the Study of Ingestive Behavior (SSIB), Jul 2017, Montreal, Canada. , 1 p., 2017 |
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Comportement alimentaire des séniors : impact des différents facteurs de santé orale sur les dimensions de l'acte alimentaireJFN 2017, Journées Francophones de Nutrition, Dec 2017, Nantes, France. 1 p., 2017 |
In vivo aroma release by APCI-MS and PTR-MS: impact of water content of exhaled air and evidence for competition between aroma compoundsArmin Hansel et Jürgen Dunkl. 6. international conference on Proton transfer reaction mass spectrometry and its applications, Feb 2013, Obergurgl, Austria. Innsbruck University Press, 246 p., 2013, Proceedings of the 6th International Conference on proton Transfer Reaction Mass Spectrometry and its Applications |
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Mechanistic modeling approach as a tool to better understand in-mouth flavour release during the eating of a solid food productIUFoST 16. World congress of food sciences & technology, Aug 2012, foz do Iguaçu, Brazil. , 1 p., 2012 |
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In-mouth air cavity volume changes and aroma release during mint consumption in human13. Weurman flavour research symposium, Sep 2011, Zaragoza, Spain. 1 p., 2011 |
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Kinetics of aroma release: what are interactions between subjects, products and aroma compounds?International conference on food oral processing - Physics, physiology and psychology of eating, Jul 2010, Leeds, United Kingdom. 2010 |
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In vivo aroma release: impact of free or imposed consumption protocolInternational conference on food oral processing - Physics, physiology and psychology of eating, Jul 2010, Leeds, United Kingdom. , 1 p., 2010 |
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Kinetics of aroma release and consumer physiology8. Pangborn sensory science symposium, Jul 2009, Florence, Italy. 1 p., 2009 |
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Mouthcoating: interaction between food properties and physiology of the consumer3. international symposium of delivery of functionality in complex food systems, Oct 2009, Wageningen, Netherlands |
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The GOHAI: A new tool for panel selection8. Pangborn sensory science symposium, Jul 2009, Florence, Italy. 1 p., 2009 |