0000000000547756

AUTHOR

Nicolas Deprêtre

showing 4 related works from this author

Identification of Key Gin Aroma Compounds

2014

Potential impact aroma compounds of gin have been identified using Gas Chromatogry Olfactometry Mass-Spectrometry (GC-O-MS). In order to select some of them for a recombination study, we developed a specific procedure. Instead of only choosing the compounds on criteria such as their odor quality or their odor activity values, we also used physico-chemical parameters and information on their botanical origin. Data were organized in blocks homogeneous in terms of parameter type. Different statistical treatments were used in order to classify the compounds either by analyzing the parameters altogether or separately block by block.

ChromatographybiologyChemistrybusiness.industryPattern recognitionbiology.organism_classificationChemometricsIdentification (information)OdorOlfactometryKey (cryptography)Artificial intelligencebusinessAromaSelection (genetic algorithm)Block (data storage)
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Does saliva modify the volatility of aroma compounds?

2012

National audience

[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition[SDV.AEN]Life Sciences [q-bio]/Food and NutritionComputingMilieux_MISCELLANEOUS
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Determination of key aroma compounds of Gin by GC-O and GC-MS

2010

National audience

[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition[SDV.AEN]Life Sciences [q-bio]/Food and NutritionComputingMilieux_MISCELLANEOUS
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Chapter 68 - Identification of Key Gin Aroma Compounds: An Integrative Approach Based on an Original Selection Procedure

2014

International audience; Potential impact aroma compounds of gin have been identified using Gas Chromatogry Olfactometry Mass-Spectrometry (GC-O-MS). In order to select some of them for a recombination study, we developed a specific procedure. Instead of only choosing the compounds on criteria such as their odor quality or their odor activity values, we also used physico-chemical parameters and information on their botanical origin. Data were organized in blocks homogeneous in terms of parameter type. Different statistical treatments were used in order to classify the compounds either by analyzing the parameters altogether or separately block by block.

[SDV.AEN] Life Sciences [q-bio]/Food and NutritionginGC-olfactometry[SDV.NEU.SC]Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]/Cognitive SciencesChemometricskey aroma compoundsdetection frequency[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition[SDV.NEU.SC] Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]/Cognitive Sciences
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