Thierry Thomas-Danguin

Senior Research Scientist INRAE

• Habilitation to supervise research (HDR) in Food Science. University of Burgundy, 2015
• PhD in Organic Chemistry. Claude Bernard University of Lyon, 1997
• MSc in Organic Chemistry. Claude Bernard University of Lyon, 1993
• Chemical Engineer - Research Track. Lyon Higher School of Industrial Chemistry (ESCIL --> CPE Lyon), 1993
  

I am a senior research scientist at INRAE (France’s National Research Institute for Agriculture, Food and Environment), specializing in chemosensory perception in humans. My background in chemistry is complemented by expertise in psychophysics, psychophysiology, and neurobiology of the chemical senses, particularly in the context of Food Sciences. My research focuses on the flavor, aroma, and taste components of food, with a special emphasis on sensory interactions induced by the perception of mixtures of sensory-active molecules present in food and detected by the chemical senses.

I am the deputy director of the Centre for Taste, Smell, and Feeding Behavior (CSGA) in Dijon - France, where I co-lead a research team (FFOPP) focusing on Flavor, Food Oral Processing, and Perception. The team, which comprises 30 scientists, endeavors to unravel the chemical, biological, and cerebral mechanisms of food flavor construction and texture perception to develop a healthier and more sustainable diet that is nonetheless tasty and better appreciated by consumers, contributing to their health and wellness in a more sustainable way.

Flavor, odor, taste, aroma, chemical senses, olfaction, gustation, odor mixture, perceptual interactions, psychophysics

• Lawrence, G., Salles, C., Septier, C., Busch, J., & Thomas-Danguin, T. (2009). Odour–taste interactions : A way to enhance saltiness in low-salt content solutions. Food Quality and Preference, 20(3), 241‑248. https://hal.science/hal-02664760v1

• Thomas-Danguin, T., Sinding, C., Romagny, S., El Mountassir, F., Atanasova, B., Le Berre, E., Le Bon, A.-M., & Coureaud, G. (2014). The perception of odor objects in everyday life : A review on the processing of odor mixtures. Frontiers in Psychology, 5(June), 504. https://hal.science/hal-02634353v1

• Thomas-Danguin, T., Rouby, C., Sicard, G., Vigouroux, M., Farget, V., Johanson, A., Bengtzon, A., Hall, G., Ormel, W., De Graaf, C., Rousseau, F., & Dumont, J. P. (2003). Development of the ETOC: A European test of olfactory capabilities. Rhinology, 41(3), 142‑151. https://hal.science/hal-02681808v1

• Le Berre, E., Thomas-Danguin, T., Béno, N., Coureaud, G., Etiévant, P., & Prescott, J. (2008). Perceptual processing strategy and exposure influence the perception of odor mixtures. Chemical senses, 33(2), 193‑199. https://hal.science/hal-01189293v1

• Atanasova, B., Thomas-Danguin, T., Chabanet, C., Langlois, D., Nicklaus, S., & Etiévant, P. (2005). Perceptual interactions in odour mixtures : Odour quality in binary mixtures of woody and fruity wine odorants. Chemical senses, 30(3), 209‑217. https://hal.science/hal-02678678v1

• Barba, C., Béno, N., Guichard, E., & Thomas-Danguin, T. (2018). Selecting odorant compounds to enhance sweet flavor perception by gas chromatography/olfactometry-associated taste (GC/O-AT). Food chemistry, 257, 172‑181. https://hal.science/hal-02622579v1

• Chaput, M., El Mountassir, F., Atanasova, B., Thomas-Danguin, T., Le Bon, A.-M., Perrut, A., Ferry, B., & Duchamp-Viret, P. (2012). Interactions of odorants with olfactory receptors and receptor neurons match the perceptual dynamics observed for woody and fruity odorant mixtures. The European journal of neuroscience, 35(4), 584‑597. https://hal.science/hal-02644699v1

• Syarifuddin, A., Septier, C., Salles, C., & Thomas-Danguin, T. (2016). Reducing salt and fat while maintaining taste : An approach on a model food system. Food Quality and Preference, 48, 59‑69. https://hal.science/hal-01220739v1

• Sinding, C., Thibault, H., Hummel, T., & Thomas-Danguin, T. (2021). Odor-Induced Saltiness Enhancement : Insights Into The Brain Chronometry Of Flavor Perception. Neuroscience, 452, 126‑137. https://hal.science/hal-03031862v1

• Perrot, N. M., Roche, A., Tonda, A., Lutton, E., & Thomas-Danguin, T. (2023). Predicting odor profile of food from its chemical composition : Towards an approach based on artificial intelligence and flavorists expertise. Mathematical Biosciences and Engineering, 20(12), 20528‑20552. https://hal.science/hal-04336187v1