Géraldine Lucchi

Scientist
Géraldine Lucchi

General informations

Engineer & Technician

Chemosens Platform

 geraldine.lucchi@inrae.fr

HAL

Job

INRAE Researcher (PhD)
  • Master degree in Applied Physiology to Plant Organs, Pierre and Marie Curie University, Paris 6

Activities

Research theme
I have been responsible for the mass spectrometry, olfactometry, and gustometry unit of the ChemoSens platform since 2017 and have been a mass spectrometry specialist since 2006. My focus lies particularly on methodological developments involving volatile compounds from foods, animal and plant models, and their characterization using GC-MS. Additionally, I oversee a recognized laboratory studying the real-time dynamic release of volatile organic compounds during mastication using the nose-space method (PTR-MS). My expertise in high-resolution mass spectrometry enables me to develop analysis methods for flavor molecules such as saponins, vicine, and convicine, which are involved in bitterness and astringency perception. Lastly, I can offer support for the characterization of odor and taste profiles through olfactometry and gustometry.

As the unit manager, I oversee the human, technical, and financial resources allocated to the platform for project implementation. I provide advice to users and partners on the possibilities and limitations of techniques. I also respond to various project calls or external service requests in which ChemoSens is involved.

Key words
Volatile organic compounds, mass spectrometry, saponins, methodological development, research services
  • Martin C, Crépin M, Feyen V, Szleper E, Gourrat K, Leconte N, Deglaire A, Nicklaus S, Lucchi G. (2024). Effect of a minimal processing route for the production of infant formulas on their sensory properties. Journal of Dairy Science, 107(12), 10527–10536. https://doi.org/10.3168/jds.2024-24937
  • Lucchi G, Crépin M, Chambaron S, Peltier C, Gilbert L, Guéré C, Vié K (2024). Effects of psychological stress on the emission of volatile organic compounds from the skin. Scientific Reports, 14, 7238. https://hal.inrae.fr/hal-04523839.
  • Karolkowski A, Belloir C, Lucchi G, Martin C, Bouzidi E, Levavasseur L, Salles C, Briand L (2023). Activation of bitter taste receptors by saponins and alkaloids identified in faba beans (Vicia faba L. minor). Food Chemistry, 426, 136548. https://hal.inrae.fr/hal-04475166.
  • Santoyo-Zedillo M, Andriot I, Lucchi G, Pacheco-López G, Escalona-Buendía H B, Thomas-Danguin T, Sinding C (2023). Dedicated odor-taste stimulation design for fMRI flavor studies. Journal of Neuroscience Methods, 393, 109881. https://hal.inrae.fr/hal-04101328
  • Le Quéré J, Lucchi G (2022). Flavour and Mass Spectrometry. In: Nollet L, XWinkler R, editors. Mass Spectrometry in Food Analysis. 1st ed: CRC Press. https://hal.inrae.fr/hal-03619853
  • Lucchi G, Le Quéré JL, Gourrat K, Crépin M. (2021). Comparison of three ionisation methods - electron ionisation, chemical ionisation and atmospheric pressure photoionisation - for the characterisation of volatile organic compounds (VOCs). In: E. Guichard and J.L. Le Quéré (Eds), Proceedings of the 16th Weurman Flavour Research Symposium. https://hal.inrae.fr/hal-03253708
  • Andriot I, Gourrat K, Reynaud R, Cordelle S, Peltier C, Berdeaux O, Lucchi G (2021). Characterization of key aroma compounds in Burgundy truffle. In: E. Guichard and J.L. Le Quéré (Eds), Proceedings of the 16th Weurman Flavour Research Symposium. https://hal.inrae.fr/hal-02787577
  • Morzel M, Truntzer C, Neyraud E, Brignot H, Ducoroy P, Lucchi G, Canlet C, Gaillard S, Nicod F, Nicklaus S, Peretti N, Feron G (2017). Associations between food consumption patterns and saliva composition: Specificities of eating difficulties children. Physiology & Behavior 173:116–123. https://hal.inrae.fr/hal-01517239

Chemosens Platform