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Towards the improvement of food flavour analysis: Modelling chemical and sensory data and expert knowledge integration

Thierry Thomas-Danguin 1, 2, * Alice Roche 1, 2 Evelyne Lutton 3, 4 Nathalie Mejean-Perrot 3, 4
* Corresponding author
1 CSGA - Centre des Sciences du Goût et de l'Alimentation [Dijon]
2 UBFC - Université Bourgogne Franche-Comté [COMUE]
3 GMPA - Génie et Microbiologie des Procédés Alimentaires
4 Université Paris Saclay (COmUE)
Keywords : food flavor olfaction predictive modelling expert knowledge
Document type :
Conference papers
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https://hal.inrae.fr/hal-02788681
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Submitted on : Friday, June 5, 2020 - 4:00:32 AM
Last modification on : Wednesday, November 3, 2021 - 7:36:34 AM

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  • HAL Id : hal-02788681, version 1
  • PRODINRA : 474691

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INRAE | CNRS | UNIV-BOURGOGNE | INRA | CSGA | AGROPARISTECH | GS-BIOSPHERA

Citation

Thierry Thomas-Danguin, Alice Roche, Evelyne Lutton, Nathalie Mejean-Perrot. Towards the improvement of food flavour analysis: Modelling chemical and sensory data and expert knowledge integration. 12. Wartburg symposium on flavour chemistry and biology, May 2019, Eisenach, Germany. 17 p. ⟨hal-02788681⟩

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