ChemoSens

ChemoSens: Physico-chemical and organoleptic characterization of food, analysis of lipids in food and in neurosensory tissues (See Research and Innovation Report TRANSFORM 2022)

▶️ The ChemoSens platform is one of the four constituent platforms of the PROBE research infrastructure, itself part of the Food axis of CALIS. This platform is located on two sites: the INRAE Center Burgundy-Franche-Comté and the University of Burgundy (UB). It is attached to the UMR Center for Taste and Food Sciences (CSGA), a joint unit between INRAE (UMR A1324), Institut Agro Dijon and CNRS (UMR6265) and the University of Burgundy-Franche-Comté (UBFC).

▶️ ChemoSens is a research and methodological development platform attached to the Center for Taste and Food Sciences whose originality lies in the combined use of chemistry and sensory analysis to develop new approaches to characterize food and food behavior.

▶️ ChemoSens is structured into 2 components: physico-chemical component and sensory component. The physico-chemical analysis techniques of ChemoSens allow to characterize the active molecules of the flavor of a food and to follow their release during chewing. The platform also has expertise in the analysis of lipids constituting food and neurosensory tissues, and in sensory, with developments, such as the Temporal Dominance of Sensations (TDS), currently recognized worldwide. It has been able to build large databases and it has developed the Internet software TimeSens® for the acquisition and analysis of sensory data.

▶️ The objectives of ChemoSens are therefore:

• the characterization of the flavor compounds of food
• the analysis of the lipid composition of food or membrane of neurosensory tissues
• the study of the release in the mouth of the flavor compounds
• the study of the interactions of the flavor molecules with the molecules of the oral sphere (salivary proteins)
• the study of the mechanisms of sensory perception of the ingested food the measurement of the preferences generated by this perception
• the study of the influence of these preferences on the food behavior of the consumer

▶️ The ChemoSens platform is recognized as a Collective Scientific Infrastructure INRAE (ISC), and labeled by the GIS IBISA since 2015. Its activities are certified ISO9001 (version 2015).

Team members:

• Manager: Carole Tournier
• Specialists: P. Schlich, I. Andriot, N. Béno, S. Cabaret, T. Chabin, S. Cordelle, K. Coulibaly, M. Crépin, F. Durey, K. Gourrat, B. Hoffarth, C. Lange, A-L. Loiseau, G. Lucchi, C. Martin, C. Pédron, C. Peltier, M. Visalli