Muriel JACQUOT

25
Documents
Affiliations actuelles
  • Laboratoire d'Ingénierie des Biomolécules (LIBio)
  • Institut National Polytechnique de Lorraine (INPL)
  • Givaudan
Contact

Présentation

An expert in sensory interactions, adept at understanding and modeling them through neuroscience and cognitive science methodologies, complemented by a data science approach.

Doctor from the National Polytechnic Institute of Lorraine and Associate Professor HDR at ENSAIA (Ecole Nationale Supérieure d'Agronomie et des Industries Alimentaires), University of Lorraine, Muriel Jacquot has dedicated ten years to research on sensory interactions. In 2014, she founded MYRISSI, the world's first company to offer an AI-based sensory translator that turns fragrances and aromas into colors and emotions, and vice versa. Givaudan, a global leader in the creation of fragrances and flavors, acquired MYRISSI in 2021 to enhance its capabilities in the emotional impact of scents through this innovative color-based technology.

Following her tenure as Neuroscience Development Manager at Givaudan, Muriel has returned to the University of Lorraine as a researcher and scientific consultant for Givaudan.


Compétences

Sensory interaction, crossmodal, neurosciences, data science

Publications

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Publications

fNIRS a novel neuroimaging tool to investigate olfaction, olfactory imagery, and crossmodal interactions: a systematic review

Eleanor Boot , Andrew Levy , Giuliano Gaeta , Natalie Gunasekara , Emilia Parkkinen et al.
Frontiers in Neuroscience, 2024, 18, pp.108836. ⟨10.3389/fnins.2024.1266664⟩
Article dans une revue hal-04835779 v1
Image document

Neural mechanisms of odour imagery induced by non-figurative visual cues

Gabriela Hossu , Luca Fantin , Céline Charroud , Jacques Felblinger , Muriel Jacquot et al.
Neuropsychologia, 2024, 196, pp.108836. ⟨10.1016/j.neuropsychologia.2024.108836⟩
Article dans une revue hal-04483316 v1
Image document

French Vividness of Olfactory Imagery Questionnaire: A Potential Tool for Diagnosing Olfactory Loss by Assessing Olfactory Imagery?

Luca Fantin , Hadrien Ceyte , Zhor Ramdane-Cherif , Muriel Jacquot , Gabriela Hossu
Frontiers in Psychology, 2020, 11, pp.606667. ⟨10.3389/fpsyg.2020.606667⟩
Article dans une revue hal-03208615 v1
Image document

Physicochemical, sensorial and microbiological characterization of PoroCheese, an artisanal Mexican cheese made from raw milk

Citlalli Celeste Gonzalez Ariceaga , Muhammad Inam Afzal , Muhammad Umer , Shabbar Abbas , Haroon Ahmad et al.
Foods, 2019, 8 (10), pp.509. ⟨10.3390/foods8100509⟩
Article dans une revue hal-02908208 v1

Effect of alginate beads on olfactory sensory perception of paraffin coated cheese

Citlalli Celeste González Ariceaga , Muhammad Inam Afzal , Muhammad Umer , Syed Muhammad Usman Shah , Haroon Ahmad et al.
Czech Journal of Food Sciences, 2018, 36, pp.255-260. ⟨10.17221/431/2016-CJFS⟩
Article dans une revue hal-03208601 v1

Influence of odor function and color symbolism in odor–color associations: a French–Lebanese–Taiwanese cross-cultural study

Léa Nehmé , Reine Barbar , Yelena Maric , Muriel Jacquot
Food Quality and Preference, 2016, 49, pp.33-41. ⟨10.1016/j.foodqual.2015.11.002⟩
Article dans une revue hal-04770458 v1

On the colours of odours

Muriel Jacquot , Faustine Noel , Carlos Velasco , Charles Spence
Chemosensory Perception, 2016, 9 (2), pp.79-93. ⟨10.1007/s12078-016-9209-z⟩
Article dans une revue hal-04835817 v1

The effects of receptacle on the expected flavor of a colored beverage : cross‐cultural comparison Among French, Japanese, and Norwegian consumers

Xiaoang Wan , Andy Woods , Muriel Jacquot , Klemens Knoeferle , Mariko Kikutani et al.
Journal of Sensory Studies, 2016, 31 (3), pp.233-244. ⟨10.1111/joss.12206⟩
Article dans une revue hal-04835821 v1

Biosynthesis and role of 3-methylbutanal in cheese by lactic acid bacteria

Muhammad Inam M. I. Afzal , Citlalli Celeste Gonzalez Ariceaga , Kenza-Amel Boulahya , Muriel Jacquot , Stéphane Delaunay et al.
Critical Reviews in Food Science and Nutrition, 2015, ⟨10.1080/10408398.2014.893502⟩
Article dans une revue hal-01304164 v1

Influence of Microwave Heating Time on the Structure and Properties of Chitosan Films

Charlotte Jacquot , Muriel Jacquot , Patricia Marques , Jordane Jasniewski , Muhammad Javeed Akhtar et al.
Journal of Applied Polymer Science, 2014, 131 (18), ⟨10.1002/APP.40779⟩
Article dans une revue istex hal-01273450 v1

Effect of HPMC-Anthocyanin Packaging Color and Oxygen Permeability on Salmon Oil Preservation

M. J. Akhtar , M. Jacquot , S. Desobry
Food and Bioprocess Technology, 2014, 7 (1), pp.93-104. ⟨10.1007/s11947-013-1075-y⟩
Article dans une revue hal-01273461 v1

Fabrication and physicochemical characterization of HPMC films with commercial plant extract: Influence of light and film composition

Muhammad-Javeed Akhtar , Muriel Jacquot , Majid Jamshidian , Muhammad Imran , Elmira Arab-Tehrany et al.
Food Hydrocolloids, 2013, 31 (2), pp.420-427. ⟨10.1016/j.foodhyd.2012.10.008⟩
Article dans une revue istex hal-01272763 v1

Contribution to understanding odour-colour associations

Yelena Maric , Muriel Jacquot
Food Quality and Preference, 2013, 27 (2, SI), pp.191-195. ⟨10.1016/j.foodqual.2012.05.001⟩
Article dans une revue istex hal-01272757 v1

3‐D dynamic optical techniques to model food mechanical deformation

Muriel Jacquot , Mary Lynn Li Yuet Hee , Laurence Lambert-Campagne , Elmira Arab-Tehrany , Claire Gauzelin-Gaiani et al.
Journal of Texture Studies, 2010, 41 (4), pp.440-458. ⟨10.1111/j.1745-4603.2010.00245.x⟩
Article dans une revue istex hal-04835842 v1

How surface composition of high milk proteins powders is influenced by spray-drying temperature.

C. Gaiani , M. Morand , Carmen Navarro Sanchez , E.A. Tehrany , M. Jacquot et al.
Colloids and Surfaces B: Biointerfaces, 2010, 75 (1), pp.377-84. ⟨10.1016/j.colsurfb.2009.09.016⟩
Article dans une revue istex hal-00729530 v1

Native phosphocaseinate powder during storage: Lipids released onto the surface

Claire Gaiani , P. Schuck , J. Scher , J.J. Ehrhardt , E. Arab-Tehrany et al.
Journal of Food Engineering, 2009, 94 (2), pp.130-134. ⟨10.1016/j.jfoodeng.2009.01.038⟩
Article dans une revue istex hal-03321744 v1

Native phosphocaseinate powder during storage: Lipids released onto the surface

Claire Gaiani , Pierre Schuck , Joël Scher , Jean-Jacques Ehrhardt , E. Arab-Tehrany et al.
Journal of Food Engineering, 2009, 94, pp.130-134. ⟨10.1016/j.jfoodeng.2009.01.038⟩
Article dans une revue istex hal-01454066 v1

Formulating polymeric gels simulating soft cheeses’ texture

Mary Lynn Li Yuet Hee , Muriel Jacquot , Joël Hardy , Stéphane Desobry
Food Hydrocolloids, 2008, 22 (5), pp.925-933. ⟨10.1016/j.foodhyd.2007.05.002⟩
Article dans une revue istex hal-04835879 v1

Optimization of the components concentrations of the lactoperoxidase system by RSM

Ysabelle Adolphe , Muriel Jacquot , M. Linder , Anne-Marie Revol-Junelles , J.-B. Milliere
Journal of Applied Microbiology, 2006, 100 (5), pp.1034-1042. ⟨10.1111/j.1365-2672.2006.02892.x⟩
Article dans une revue hal-04835892 v1

Flavour encapsulation and controlled release – a review

Atmane Madene , Muriel Jacquot , Joël Scher , Stéphane Desobry
International Journal of Food Science and Technology, 2005, 41 (1), pp.1-21. ⟨10.1111/j.1365-2621.2005.00980.x⟩
Article dans une revue hal-04835899 v1

Physicochemical characterisation of the lactoperoxidase system powders: comparison of two drying techniques

M. Jacquot , Ph de Donato , O. Barrès , Marie-Noëlle Pons , J. Scher et al.
Powder Technology, 2002, 128 (2-3), pp.205-212. ⟨10.1016/S0032-5910(02)00198-5⟩
Article dans une revue istex hal-01967429 v1
Image document

Encapsulation de systèmes enzymatiques d'intérêt alimentaire

Muriel Jacquot
Alimentation et Nutrition. Institut National Polytechnique de Lorraine, 2002. Français. ⟨NNT : 2002INPL041N⟩
Thèse tel-01749771 v1