Isabelle Andriot

HAL

• Master degree in Physical Chemistry, Burgundy University, Dijon 
  

I am responsible for all analyses based on ionization mass spectrometry techniques (PTR-MS: Proton Transfer reaction Mass Spectrometry).

These analyses are carried out under in vitro or in vivo conditions (analysis of nasal effluents produced by human subject during food consumption). This technique is at the heart of the unit's themes, as it provides information on the dynamic release of volatile compounds, without sample separation or preparation, and is directly linked to the biochemical reactions in progress (in vitro) or the sensations perceived by a human subject during food consumption.

• A few examples of applications for this technique
• study of the link between release data and sensory perception data,
• impact of food texture on aroma release dynamics (time and quantities released),

real-time monitoring of biochemical reactions involved in aroma perception (disappearance of reactants and appearance of reaction products).

• Arvisenet G., Ballester J., Ayed C., Sémon E., Andriot I., Le Quéré J. L., Guichard E. (2019). Correlations between in-vivo aroma release and sensory retronasal aroma scores are influenced by scoring conditions. Impact on taste-aroma interactions. Food Quality and Preference, 71, 172-180. https://hal.science/hal-03658301
  

• Deuscher Z., Andriot I., Sémon E., Repoux M., Prey S., Roger J.-M., Boulanger R., Labouré H., Le Quéré J.L. (2019). Volatile compounds profiling by using Proton Transfer Reaction – Time of Flight – Mass Spectrometry (PTR-ToF-MS). The case study of dark chocolates organoleptic differences. Journal of Mass Spectrometry, 54, 92-119. https://hal.science/hal-02608781
  

• Menis-Henrique M.E.C., Janzantti N. S., Andriot I., Sémon E., Berdeaux O., Schlich P., Conti-Silva A. C. (2019). Cheese-flavored expanded snacks with low lipid content: oil effects on in vitro release of butyric acid and on duration of the dominant sensations of the products. LWT – Food Science and Technology, 105, 30-36. https://hal.inrae.fr/hal-02619762
  

• Ployon S., Brule M., Andriot I., Morzel M., Canon F. (2020) Understanding retention and metabolization of aroma compounds using in vitro model of oral mucosa: Food Chemistry, 318. https://hal.inrae.fr/hal-02623609
  

• Pittari E., Piombino P., Andriot I., Cordelle S., Feron G., Gourrat K., Le Quéré J.L., Neiers F., Moio L., Schlich P., Canon F. (2022) Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: a dynamic real-time in-vivo study by coupling TDS to PTR-ToF-MS. Food Chemistry, 372, https://hal.science/hal-03611732
  

• Peltier C., Visalli M., Labouré H., Hélard C., Andriot I., Cordelle S., Le Quéré J.L., Schlich P. (2022) Automatic pre-treatment and multiblock analysis of flavor release and sensory temporal data simultaneously collected in vivo. Journal of Chemometrics; e3450 https://hal.inrae.fr/hal-03819873
  

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