CHEMOSENS

ChemoSens combines the use of chemistry and sensory analysis to develop new approaches to characterising food and eating behaviour.
 

Fields of expertise :

• Identify and quantication of the active flavour molecules (taste and aroma) in a food,
• Measure of their availability (diffusion and mobility) within the food matrix and monitoring their release during chewing and ingestion of the food by a human subject.
• Analyse of the lipids that make up food and neurosensory tissues, enabling us to assess their role in the perception of food flavour and texture, as well as in the functionality of taste and olfactory receptors.
• Development of tools for analysing the role of dietary and endogenous lipids in the retina in visual function and in the prevention of various eye diseases.

The platform's expertise is concentrated in three main technical areas: mass spectrometry, olfactometry and sensory analysis.