Adeline Karolkowski

 

PhD, INRAE Postdoctoral researcher

• PhD in food biotechnology, University of Burgundy (Dijon, France) (2023)
  
• Engineering Degree in food science, ENSAIA (Nancy, France) (2018)
  
• Master 2 in biotechnology microbiology food nutrition environment, University of Lorraine (Nancy, France) (2018)

I did my PhD at the CSGA, which was co-supervised by Christian SALLES and Loïc BRIAND, in collaboration with Groupe Soufflet-Invivo and Groupe Avril (CIFRE). My work focused on identifying the molecules responsible for the pulse off-flavours, in particular faba beans. I carried out multidisciplinary research combining sensory, analytical (GC-MS, GC-O, HPLC-MS, metabolomic approach) and cellular approaches. As a post-doctoral researcher, I am value research projects on taste receptors (bitter, sweet and umami).

Plant-based proteins, faba beans, off-notes, bitterness, HPLC-MS, GC-MS, sensory analysis, taste receptor

- Winner of the Marcel Loncin Award in 2023 (https://www.asso-cadres-iaa.com/prix-marcel-loncin/remise-du-prix-2023/)

- Winner of the Dufrenoy Silver Medal in 2025 from the French Academy of Agriculture (https://www.academie-agriculture.fr/prix-medailles/medaille-argent-academie)

• Belloir C., Karolkowski A., Thomas A., Menin R., Briand L. Modulation of bitter taste receptors by yeast extracts. (2024) Food Research International, 190, 114596. https://doi.org/10.1016/j.foodres.2024.114596
• Karolkowski A., Meudec E., Bruguière A., Offer-Mitaine A-C., Bouzidi E., Levavasseur L., Sommerer N., Briand L., Salles C. Faba bean (Vicia faba L. minor) bitterness: an untargeted metabolomic approach to highlight the impact of the non-volatile fraction (2023). Metabolites, 13 (8), 964. https://doi.org/10.3390/metabo13080964
• Karolkowski A., Belloir C., Lucchi G., Martin C., Bouzidi E., Levavasseur L., Salles C., Briand L. Activation of bitter taste receptors by saponins and alkaloids identified in faba beans (Vicia faba L. minor) (2023). Food Chemistry, 426, 136548. https://doi.org/10.1016/j.foodchem.2023.136548
• Karolkowski A., Belloir C., Briand L., Salles C (2023). Non-Volatile Compounds Involved in Bitterness and Astringency of Pulses: A Review. Molecules, 28, 3298. https://doi.org/10.3390/molecules28083298
• Karolkowski A., Briand L., Salles C (Janvier-Février 2023). Les molécules responsables des mauvais « goûts » des légumineuses. Revue IAA (Industries Agro-Alimentaires), 83, ISSN 279-5850. https://www.revue-iaa.fr/magazines/les-molecules-responsables-des-mauvais-gouts-des-legumineuses/
• Karolkowski, A., Gourrat, K., Bouzidi, E., Albouy, J.-F., Levavasseur, L., Briand, L., Guichard, E., Salles, C (2023). Origins of volatile compounds and identification of odour-active compounds in air-classified fractions of faba bean (Vicia faba L. minor). Food Research International, 163, 112260. https://doi.org/10.1016/j.foodres.2022.112260
• Karolkowski A., Martin C., Bouzidi E., Albouy J-F., Levavasseur L., Briand L., Salles C (2022). Heat Treatment, Cultivar and Formulation Modify the Sensory Properties and Consumer Acceptability of Gels Containing Faba Bean (Vicia faba L. minor) Protein Concentrates. Foods, 11, 3018. https://doi.org/10.3390/foods11193018
• Karolkowski A., Guichard E., Briand L., Salles C (2021). Volatile Compounds in pulses: A Review. Foods, 12, 3140. https://doi.org/10.3390/foods10123140