Muriel JACQUOT

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.

Publications

Article dans une revue (21)

Neural mechanisms of odour imagery induced by non-figurative visual cues Gabriela Hossu,Luca Fantin,Céline Charroud,Jacques Felblinger,Muriel Jacquotet al. Neuropsychologia, 2024, 196, pp.108836. ⟨10.1016/j.neuropsychologia.2024.108836⟩ Article dans une revue hal-04483316v1
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 Parkkinenet al. Frontiers in Neuroscience, 2024, 18, pp.108836. ⟨10.3389/fnins.2024.1266664⟩ Article dans une revue hal-04835779v1
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-03208615v1
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 Ahmadet al. Foods, 2019, 8 (10), pp.509. ⟨10.3390/foods8100509⟩ Article dans une revue hal-02908208v1
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 Ahmadet al. Czech Journal of Food Sciences, 2018, 36, pp.255-260. ⟨10.17221/431/2016-CJFS⟩ Article dans une revue hal-03208601v1
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 istex hal-04770458v1
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-04835817v1
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 Kikutaniet al. Journal of Sensory Studies, 2016, 31 (3), pp.233-244. ⟨10.1111/joss.12206⟩ Article dans une revue hal-04835821v1
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 Delaunayet al. Critical Reviews in Food Science and Nutrition, 2015, ⟨10.1080/10408398.2014.893502⟩ Article dans une revue hal-01304164v1
Influence of Microwave Heating Time on the Structure and Properties of Chitosan Films Charlotte Jacquot,Muriel Jacquot,Patricia Marques,Jordane Jasniewski,Muhammad Javeed Akhtaret al. Journal of Applied Polymer Science, 2014, 131 (18), ⟨10.1002/APP.40779⟩ Article dans une revue istex hal-01273450v1
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-01273461v1
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-Tehranyet al. Food Hydrocolloids, 2013, 31 (2), pp.420-427. ⟨10.1016/j.foodhyd.2012.10.008⟩ Article dans une revue istex hal-01272763v1
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-01272757v1
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-Gaianiet 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-04835842v1
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. Jacquotet 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-00729530v1
Native phosphocaseinate powder during storage: Lipids released onto the surface Claire Gaiani,P. Schuck,J. Scher,J.J. Ehrhardt,E. Arab-Tehranyet al. Journal of Food Engineering, 2009, 94 (2), pp.130-134. ⟨10.1016/j.jfoodeng.2009.01.038⟩ Article dans une revue istex hal-03321744v1
Native phosphocaseinate powder during storage: Lipids released onto the surface Claire Gaiani,Pierre Schuck,Joël Scher,Jean-Jacques Ehrhardt,E. Arab-Tehranyet al. Journal of Food Engineering, 2009, 94, pp.130-134. ⟨10.1016/j.jfoodeng.2009.01.038⟩ Article dans une revue istex hal-01454066v1
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-04835879v1
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-04835892v1
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-04835899v1
Physicochemical characterisation of the lactoperoxidase system powders: comparison of two drying techniques M. Jacquot,Ph de Donato,O. Barrès,Marie-Noëlle Pons,J. Scheret al. Powder Technology, 2002, 128 (2-3), pp.205-212. ⟨10.1016/S0032-5910(02)00198-5⟩ Article dans une revue istex hal-01967429v1

Pré-publication, Document de travail (1)

Non-figurative coloured arrangements, towards a new tool to visually facilitate odour imagery? Gabriela Hossu,Luca Fantin,Céline Charroud,Jacques Felblinger,Muriel Jacquotet al. 2024 Pré-publication, Document de travail hal-04835798v1

HDR (1)

De l’étude du vieillissement des systèmes aliments / matériaux en contact à la modélisation des interactions sensorielles Muriel Jacquot Sciences de l'ingénieur [physics]. Université de Lorraine, 2013 HDR tel-04836148v1

Ouvrages (1)

La couleur des aliments : de la théorie à la pratique Muriel Jacquot,Philippe Fagot,Andrée Voilley Lavoisier, 2011, Sciences et Techniques Agroalimentaires Ouvrages hal-04835942v1

Thèse (1)

Encapsulation de systèmes enzymatiques d'intérêt alimentaire Muriel Jacquot Alimentation et Nutrition. Institut National Polytechnique de Lorraine, 2002. Français. ⟨NNT : 2002INPL041N⟩ Thèse tel-01749771v1