Noelle Beno

Scientist
Noel Beno

General information

Engineer & Technician

Chemosens Platform

 noelle.beno@inrae.fr

HAL

Job

INRAE Assistant researcher
  • Master in sensory analysis

Activities

Research theme

I am a sensory analyst at the Chemosens platform, specializing in olfactometry and gustometry.

I am responsible for equipment called olfactometers and gustometers which deliver odorant and/or gustatory stimuli in an extremely controlled manner to study the perceptual interactions between odors or between odor and taste.

I have developed a device called 'olfactoscan' by coupling the olfactory port of an olfactometer with that of a gas chromatograph, allowing for rapid screening of odorant molecules of interest in an odor context (cheese, wine, fruit juice, etc.). To address issues related to perceptual interactions, I advise on the choice of sensory analysis tests to be implemented in projects. I design the developments and adaptations required for the project. I also manage the set-up and the supervision of experiments as well as the collection and analysis of data.
Key words
Sensory evaluation, Psycho-physics, Taste/smell interaction, Olfactometer, Gustometer, Olfactoscan.
  • Visalli, M., Béno, N., Nicolle, L. & Schlich, P. (2023) Assessment of the validity and reliability of temporal sensory evaluation methods used with consumers on controlled stimuli delivered by a gustometer. Food Quality and Preference 110, 104942.
  • Béno, N., Nicolle, L. & Visalli, M. (2023) A dataset of consumer perceptions of gustometer-controlled stimuli measured with three temporal sensory evaluation methods. Data in Brief 48, 109271.
  • Béno, N., Maillard, G. & Thomas-Danguin, T. (2021) Comparison of two sensory methods to obtain reliable dose-intensity curves for sweet taste compounds. 31. international congress of the european-chemoreception-research-organization (ECRO) https://hal.inrae.fr/hal-03429183.
  • Ma, Y. Béno, N., Tang, K., LI, Y., Simon, M., Xu, Y., and Thomas-Danguin, T. (2022)Assessing the contribution of odor-active compounds in icewine considering odor mixture-induced interactions through gas chromatography–olfactometry and Olfactoscan. Food Chemistry 388,.
  • Barba, C., Guichard, E., Lagrange, E., Béno, N. & Thomas-Danguin, T. (2016) Efficient screening of odorants’ taste dimensions by gas chromatography olfactometry associated taste (GC-OAT) and olfactoscan. 11th Wartburg Symposium on Flavor Chemistry & Biology 655545 (2016).
  • Béno, N. Loison, A., Villière, A., Le Fur, Y., and Thomas-Danguin, T. Probe Key odorant in wine throught online GC/O recombination with olfactoscan. International congress of Macrowine, Zaragova, Spain https://hal.inrae.fr/hal-02786021v1

Chemosens Platform