Charlotte Sinding

 charlotte.sinding@inrae.fr

Research Scientist INRAE

• 2012    PhD in Life Science, University of Burgundy, Dijon, France (3.5 y)
• 2008    MSc in Ethology, Ecology, Evolution, Rennes 1 University (2 y)
• 2006    BSc in Life Science Pierre et Marie Curie University, Paris 6.

I am a researcher in the neuroscience of taste and odor perception at the Center for Taste and Feeding Behavior at INRAE in Dijon. With a background in biology and ethology, I conducted my PhD research on the interaction of odor mixture, particularly focusing on the phenomena of blending mixtures. I continued my work as a postdoctoral researcher at the Smell and Taste Clinic in Dresden (Germany), where I studied the phenomenon of olfactory habituation. My current research focuses on the brain mechanisms involved in olfacto-gustatory interactions between flavors and aromas. We have demonstrated that the enhancement of flavor, such as sweetness induced by aromas like vanilla, is primarily modulated by higher brain regions that can increase the activity of gustatory areas and reinforce the perception of sweetness. We are also investigating how these interactions develop by studying exposure to initially incongruent aromas and flavors, as well as examining the impact of dietary habits (e.g., obesity) and culinary traditions (cross-cultural studies).

Perception, Flavour, Olfaction, Gustation, EEG, fMRI

• Veldhuizen M., Sinding C., Valentina Parma, Surabhi Bhutani, May Cheung, et Florian Ph S. Fischmeister. « Sweetness Preference -- a Global GCCR-ManyLabs Study », 23 juillet 2023. https://osf.io/u4wj8/

• Aveline C., Thomas-Danguin T., Sinding C. (2023-06-15). Ranking task versus intensity scales, what is the best method to evaluate odor‐induced taste enhancement? Journal of Sensory Studies, e12857, https://hal.inrae.fr/hal-04145860

• Santoyo-Zedillo M., Andriot I., Lucchi G., Pacheco-López G., Escalona-Buendía H. B., Thomas-Danguin T., Sinding C. (2023-06). Dedicated odor-taste stimulation design for fMRI flavor studies. Journal of Neuroscience Methods, 393, 109881, https://hal.inrae.fr/hal-04101328

• Aveline C., Leroy C., Brindisi M.-C., Chambaron S., Thomas-Danguin T., Sinding C. (2022-12). Influence of obesity on saltiness and sweetness intensity enhancement by odors. Food Quality and Preference, 102, 104685, https://hal.inrae.fr/hal-03742038

• Sinding C., Aveline C., Brindisi M.-C., Thomas-Danguin T. (2022-04). Flaveur et obésité. Cahiers de Nutrition et de Diététique, 57 (2), 128-138, https://hal.inrae.fr/hal-03711830

• Zsoldos I., Sinding C., Chambaron S. (2022-06). Using event-related potentials to study food-related cognition: An overview of methods and perspectives for future research. Brain and Cognition, 159, 105864, https://hal.inrae.fr/hal-03678950

• Mignot C., Schunke A., Sinding C., Hummel T. (2022-07). Olfactory adaptation: recordings from the human olfactory epithelium. European Archives of Oto-Rhino-Laryngology, 279, 3503-3510, https://hal.inrae.fr/hal-03525084

• Sinding C., Hummel T., Béno N., Prescott J., Bensafi M., Coureaud G., Thomas-Danguin T. (2021-01-06). Configural memory of a blending aromatic mixture reflected in activation of the left orbital part of the inferior frontal gyrus. Behavioural Brain Research, 402, 113088, https://hal.inrae.fr/hal-03367288

• Zsoldos I., Sinding C., Godet A., Chambaron S. (2021-01). Do food odors differently influence cerebral activity depending on weight status? An electroencephalography study of implicit olfactory priming effects on the processing of food pictures. Neuroscience, 460, 130-144, https://hal.inrae.fr/hal-03137450

• Sinding C., Thibault H., Hummel T., Thomas-Danguin T. (2021-01). Odor-induced saltiness enhancement: Insights into the brain chronometry of flavor perception. Neuroscience, 452, 126-137, https://hal.inrae.fr/hal-03031862