Fiche chercheur

Thierry Thomas-Danguin

Phone : +33 (0)3 80 69 30 84

Email : thierry.thomas-danguin@inrae.fr

Address : INRAE 17 rue Sully 21065 Dijon FRANCE

Publons profile

Team "Flavour, Food-Oral-Processing, & Perception"

Research topic Skills Recent publications

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Presentation

The central aim of my research is to understand the role of perceptual interactions, induced by odor mixtures processing and cross-modal integration, in odor objects and food flavor coding and perception. The objective is to unravel the chemical and biological mechanisms of food flavor construction and perception in order to develop a healthier diet, but nonetheless tasty, which may be better appreciated by consumers and therefore contribute to their health and wellness in a sustainable way.

Education

2015 Habilitation Thesis, Food Science, University of Burgundy, Dijon, France.

1997 PhD in Organic Chemistry, University of Lyon-1, Lyon, France.

1993 MSc in Organic Chemistry, University of Lyon-1, Lyon, France.

1993 Chemical engineer, CPE Lyon (ESCIL), Lyon, France.

Professional experience

2019- Senior Research Scientist, INRAE, Dijon, France.

2003-2018 Junior Research Scientist, INRA, Dijon, France.

2000-2002 Postdoc in Dr. Catherine Rouby Lab, Neuroscience & Sensory Systems, Lyon, France.

1998-1999 Postdoc in Dr. Paul Laffort Lab, Psychophysics, European Centre for Taste Sciences, Dijon, France.

1994-1997 PhD in Pr. Maurice Chastrette Lab, Chemistry of odors, University of Lyon-1, Lyon, France.

Research topic

Chemosensory perception, perceptual interactions, odor mixtures, cross-modal interactions, food flavor perception and analysis

Skills

Psychophysics, Sensory evaluation, Food flavor chemistry, Olfactometry, Neurobiology, Modelling

Recent publications

Emorine, M.; Septier, C.; Martin, C.; Cordelle, S.; Sémon, E.; Thomas-Danguin, T.; Salles, C. Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans. Molecules 2021, 26 (5), 1300. https://doi.org/10.3390/molecules26051300.

Guichard, E.; Thomas-Danguin, T.; Buchin, S.; Perret, B.; Guillemin, H.; Pénicaud, C.; Salles, C. Compilation of Data on Model Cheeses Composition, Rheological and Sensory Properties, from Six Research Projects Exported from the BaGaTel Database. Data in Brief 2021, 106971. https://doi.org/10.1016/j.dib.2021.106971.

Guichard, E.; Thomas-Danguin, T.; Buchin, S.; Perret, B.; Guillemin, H.; Pénicaud, C.; Salles, C. Relationships between Cheese Composition, Rheological and Sensory Properties Highlighted Using the BaGaTel Database. International Dairy Journal 2021, 105039. https://doi.org/10.1016/j.idairyj.2021.105039.

Khoury, S.; Gudziol, V.; Grégoire, S.; Cabaret, S.; Menzel, S.; Martine, L.; Mézière, E.; Soubeyre, V.; Thomas-Danguin, T.; Grosmaitre, X.; Bretillon, L.; Berdeaux, O.; Acar, N.; Hummel, T.; Le Bon, A. M. Lipidomic Profile of Human Nasal Mucosa and Associations with Circulating Fatty Acids and Olfactory Deficiency. Sci Rep 2021, 11 (1), 16771. https://doi.org/10.1038/s41598-021-93817-1.

Ma, Y.; Tang, K.; Xu, Y.; Thomas-Danguin, T. A Dataset on Odor Intensity and Odor Pleasantness of 222 Binary Mixtures of 72 Key Food Odorants Rated by a Sensory Panel of 30 Trained Assessors. Data in Brief 2021, 36, 107143. https://doi.org/10.1016/j.dib.2021.107143.

Ma, Y.; Tang, K.; Xu, Y.; Thomas-Danguin, T. Perceptual Interactions among Food Odors: Major Influences on Odor Intensity Evidenced with a Set of 222 Binary Mixtures of Key Odorants. Food Chemistry 2021, 129483. https://doi.org/10.1016/j.foodchem.2021.129483.

Mas, M.; Chabanet, C.; Sinding, C.; Thomas-Danguin, T.; Brindisi, M.-C.; Chambaron, S. Olfactory Capabilities Towards Food and Non-Food Odours in Men and Women of Various Weight Statuses. Chem. Percept. 2021. https://doi.org/10.1007/s12078-021-09294-3.

Sinding, C.; Hummel, T.; Béno, N.; Prescott, J.; Bensafi, M.; Coureaud, G.; Thomas-Danguin, T. Configural Memory of a Blending Aromatic Mixture Reflected in Activation of the Left Orbital Part of the Inferior Frontal Gyrus. Behavioural Brain Research 2021, 402, 113088. https://doi.org/10.1016/j.bbr.2020.113088.

Sinding, C.; Thibault, H.; Hummel, T.; Thomas-Danguin, T. Odor-Induced Saltiness Enhancement: Insights Into The Brain Chronometry Of Flavor Perception. Neuroscience 2021, 452, 126–137. https://doi.org/10.1016/j.neuroscience.2020.10.029.

Zhou, T.; Feng, Y.; Thomas-Danguin, T.; Zhao, M. Enhancement of Saltiness Perception by Odorants Selected from Chinese Soy Sauce: A Gas Chromatography/Olfactometry-Associated Taste Study. Food Chemistry 2021, 335, 127664. https://doi.org/10.1016/j.foodchem.2020.127664.

Coureaud, G.; Letagneaux, C.; Thomas-Danguin, T.; Romagny, S. Developmental Changes in Elemental and Configural Perception of Odor Mixtures in Young Rabbits. Developmental Psychobiology 2020, 62 (4), 471–483. https://doi.org/10.1002/dev.21929.

Gerkin, R. C.; Ohla, K.; Veldhuizen, M. G.; Joseph, P. V.; Kelly, C. E.; Bakke, A. J.; Steele, K. E.; Farruggia, M. C.; Pellegrino, R.; Pepino, M. Y.; Bouysset, C.; Soler, G. M.; Pereda-Loth, V.; Dibattista, M.; Cooper, K. W.; Croijmans, I.; Di Pizio, A.; Ozdener, M. H.; Fjaeldstad, A. W.; Lin, C.; Sandell, M. A.; Singh, P. B.; Brindha, V. E.; Olsson, S. B.; Saraiva, L. R.; Ahuja, G.; Alwashahi, M. K.; Bhutani, S.; D'Errico, A.; Fornazieri, M. A.; Golebiowski, J.; Hwang, L.-D.; Öztürk, L.; Roura, E.; Spinelli, S.; Whitcroft, K. L.; Faraji, F.; Fischmeister, F. P.; Heinbockel, T.; Hsieh, J. W.; Huart, C.; Konstantinidis, I.; Menini, A.; Morini, G.; Olofsson, J. K.; Philpott, C. M.; Pierron, D.; Shields, V. D. C.; Voznessenskaya, V. V.; Albayay, J.; Altundag, A.; Bensafi, M.; Bock, M. A.; Calcinoni, O.; Fredborg, W.; Laudamiel, C.; Lim, J.; Lundström, J. N.; Macchi, A.; Meyer, P.; Moein, S. T.; Santamaría, E.; Sengupta, D.; Dominguez, P. R.; Yanik, H.; Hummel, T.; Hayes, J. E.; Reed, D. R.; Niv, M. Y.; Munger, S. D.; Parma, V.; GCCR Group Author; Boesveldt, S.; de Groot, J. H. B.; Dinnella, C.; Freiherr, J.; Laktionova, T.; Marino, S.; Monteleone, E.; Nunez-Parra, A.; Abdulrahman, O.; Ritchie, M.; Thomas-Danguin, T.; Walsh-Messinger, J.; Al Abri, R.; Alizadeh, R.; Bignon, E.; Cantone, E.; Cecchini, M. P.; Chen, J.; Guàrdia, M. D.; Hoover, K. C.; Karni, N.; Navarro, M.; Nolden, A. A.; Mazal, P. P.; Rowan, N. R.; Sarabi-Jamab, A.; Archer, N. S.; Chen, B.; Di Valerio, E. A.; Feeney, E. L.; Frasnelli, J.; Hannum, M. E.; Hopkins, C.; Klein, H.; Mignot, C.; Mucignat, C.; Ning, Y.; Ozturk, E. E.; Peng, M.; Saatci, O.; Sell, E. A.; Yan, C. H.; Alfaro, R.; Cecchetto, C.; Coureaud, G.; Herriman, R. D.; Justice, J. M.; Kaushik, P. K.; Koyama, S.; Overdevest, J. B.; Pirastu, N.; Ramirez, V. A.; Roberts, S. C.; Smith, B. C.; Cao, H.; Wang, H.; Birindwa, P. B.; Baguma, M. Recent Smell Loss Is the Best Predictor of COVID-19 among Individuals with Recent Respiratory Symptoms. Chemical Senses 2020, bjaa081. https://doi.org/10.1093/chemse/bjaa081.

Guichard, E.; Barba, C.; Thomas-Danguin, T.; Tromelin, A. Multivariate Statistical Analysis and Odor–Taste Network To Reveal Odor–Taste Associations. J. Agric. Food Chem. 2020, 68 (38), 10318–10328. https://doi.org/10.1021/acs.jafc.9b05462.

Ma, Y.; Tang, K.; Thomas-Danguin, T.; Xu, Y. Pleasantness of Binary Odor Mixtures: Rules and Prediction. Chemical Senses 2020, 45 (4), 303–311. https://doi.org/10.1093/chemse/bjaa020.

Parma, V.; Ohla, K.; Veldhuizen, M. G.; Niv, M. Y.; Kelly, C. E.; Bakke, A. J.; Cooper, K. W.; Bouysset, C.; Pirastu, N.; Dibattista, M.; Kaur, R.; Liuzza, M. T.; Pepino, M. Y.; Schöpf, V.; Pereda-Loth, V.; Olsson, S. B.; Gerkin, R. C.; Rohlfs Domínguez, P.; Albayay, J.; Farruggia, M. C.; Bhutani, S.; Fjaeldstad, A. W.; Kumar, R.; Menini, A.; Bensafi, M.; Sandell, M.; Konstantinidis, I.; Di Pizio, A.; Genovese, F.; Öztürk, L.; Thomas-Danguin, T.; Frasnelli, J.; Boesveldt, S.; Saatci, Ö.; Saraiva, L. R.; Lin, C.; Golebiowski, J.; Hwang, L.-D.; Ozdener, M. H.; Guàrdia, M. D.; Laudamiel, C.; Ritchie, M.; Havlícek, J.; Pierron, D.; Roura, E.; Navarro, M.; Nolden, A. A.; Lim, J.; Whitcroft, K. L.; Colquitt, L. R.; Ferdenzi, C.; Brindha, E. V.; Altundag, A.; Macchi, A.; Nunez-Parra, A.; Patel, Z. M.; Fiorucci, S.; Philpott, C. M.; Smith, B. C.; Lundström, J. N.; Mucignat, C.; Parker, J. K.; van den Brink, M.; Schmuker, M.; Fischmeister, F. P. S.; Heinbockel, T.; Shields, V. D. C.; Faraji, F.; Santamaría, E.; Fredborg, W. E. A.; Morini, G.; Olofsson, J. K.; Jalessi, M.; Karni, N.; D'Errico, A.; Alizadeh, R.; Pellegrino, R.; Meyer, P.; Huart, C.; Chen, B.; Soler, G. M.; Alwashahi, M. K.; Welge-Lüssen, A.; Freiherr, J.; de Groot, J. H. B.; Klein, H.; Okamoto, M.; Singh, P. B.; Hsieh, J. W.; GCCR Group Author; Abdulrahman, O.; Dalton, P.; Yan, C. H.; Voznessenskaya, V. V.; Chen, J.; Sell, E. A.; Walsh-Messinger, J.; Archer, N. S.; Koyama, S.; Deary, V.; Roberts, S. C.; Yanik, H.; Albayrak, S.; Nováková, L. M.; Croijmans, I.; Mazal, P. P.; Moein, S. T.; Margulis, E.; Mignot, C.; Mariño, S.; Georgiev, D.; Kaushik, P. K.; Malnic, B.; Wang, H.; Seyed-Allaei, S.; Yoluk, N.; Razzaghi-Asl, S.; Justice, J. M.; Restrepo, D.; Abdulrahman, O.; Dalton, P.; Yan, C. H.; Voznessenskaya, V. V.; Chen, J.; Sell, E. A.; Walsh-Messinger, J.; Archer, N. S.; Koyama, S.; Deary, V.; Roberts, S. C.; Yanik, H.; Albayrak, S.; Nováková, L. M.; Croijmans, I.; Mazal, P. P.; Moein, S. T.; Margulis, E.; Mignot, C.; Mariño, S.; Georgiev, D.; Kaushik, P. K.; Malnic, B.; Wang, H.; Seyed-Allaei, S.; Yoluk, N.; Razzaghi-Asl, S.; Justice, J. M.; Restrepo, D.; Reed, D. R.; Hummel, T.; Munger, S. D.; Hayes, J. E. More Than Smell—COVID-19 Is Associated With Severe Impairment of Smell, Taste, and Chemesthesis. Chemical Senses 2020, 45 (7), 609–622. https://doi.org/10.1093/chemse/bjaa041.

Pierron, D.; Pereda-Loth, V.; Mantel, M.; Moranges, M.; Bignon, E.; Alva, O.; Kabous, J.; Heiske, M.; Pacalon, J.; David, R.; Dinnella, C.; Spinelli, S.; Monteleone, E.; Farruggia, M. C.; Cooper, K. W.; Sell, E. A.; Thomas-Danguin, T.; Bakke, A. J.; Parma, V.; Hayes, J. E.; Letellier, T.; Ferdenzi, C.; Golebiowski, J.; Bensafi, M. Smell and Taste Changes Are Early Indicators of the COVID-19 Pandemic and Political Decision Effectiveness. Nature Communications 2020, 11 (1), 5152–5152. https://doi.org/10.1038/s41467-020-18963-y.

Tromelin, A.; Koensgen, F.; Audouze, K.; Guichard, E.; Thomas-Danguin, T. Exploring the Characteristics of an Aroma-Blending Mixture by Investigating the Network of Shared Odors and the Molecular Features of Their Related Odorants. Molecules 2020, 25 (13). https://doi.org/10.3390/molecules25133032.

White, T. L.; Thomas-Danguin, T.; Olofsson, J. K.; Zucco, G. M.; Prescott, J. Thought for Food: Cognitive Influences on Chemosensory Perceptions and Preferences. Food Quality and Preference 2020, 79, 103776–103776. https://doi.org/10.1016/j.foodqual.2019.103776.

Wycke, M.-A.; Coureaud, G.; Thomas-Danguin, T.; Sandoz, J.-C. Configural Perception of a Binary Olfactory Mixture in Honey Bees, as in Humans, Rodents and Newborn Rabbits. J Exp Biol 2020, 223 (21), jeb227611. https://doi.org/10.1242/jeb.227611.

Thomas-Danguin, T.; Guichard, E.; Salles, C. Cross-Modal Interactions as a Strategy to Enhance Salty Taste and to Maintain Liking of Low-Salt Food: A Review. Food and Function 2019, 10 (9), 5269–5281. https://doi.org/10.1039/c8fo02006j.

Thomopoulos, R.; Baudrit, C.; Boukhelifa, N.; Boutrou, R.; Buche, P.; Guichard, E.; Guillard, V.; Lutton, E.; Mirade, P. S.; Ndiaye, A.; Perrot, N.; Taillandier, F.; Thomas-Danguin, T.; Tonda, A. Multi-Criteria Reverse Engineering for Food: Genesis and Ongoing Advances. Food Engineering Reviews 2019, 11 (1), 44–60. https://doi.org/10.1007/s12393-018-9186-x.

Villière, A.; Symoneaux, R.; Roche, A.; Eslami, A.; Perrot, N.; Le Fur, Y.; Prost, C.; Courcoux, P.; Vigneau, E.; Thomas-Danguin, T.; Guérin, L. Comprehensive Sensory and Chemical Data on the Flavor of 16 Red Wines from Two Varieties: Sensory Descriptive Analysis, HS-SPME-GC-MS Volatile Compounds Quantitative Analysis, and Odor-Active Compounds Identification by HS-SPME-GC-MS-O. Data in Brief 2019, 24, 103725–103725. https://doi.org/10.1016/j.dib.2019.103725.

Barba, C.; Beno, N.; Guichard, E.; Thomas-Danguin, T. Selecting Odorant Compounds to Enhance Sweet Flavor Perception by Gas Chromatography/Olfactometry-Associated Taste (GC/O-AT). Food chemistry 2018, 257, 172–181. https://doi.org/10.1016/j.foodchem.2018.02.152.

Romagny, S.; Coureaud, G.; Thomas-Danguin, T. Key Odorants or Key Associations? Insights into Elemental and Configural Odour Processing. Flavour and Fragrance Journal 2018, 33 (1), 97–105. https://doi.org/10.1002/ffj.3429.

Thomas-Danguin, T.; Sinding, C.; Romagny, S.; Thomsen, M.; Guichard, E.; Coureaud, G. Perception of Odour Mixtures: The next Challenge in Flavour Analysis. In Flavour Science: Proceedings of the XV Weurman Flavour Research Symposium; Siegmund, B., Leitner, E., Eds.; Verlag der Technischen Universität Graz: Graz, Austria, 2018; pp 207–212. https://doi.org/10.3217/978-3-85125-593-5-44.

PhD surpervision

Raphaël MONOD, ongoing PhD, University of Bourgogne Franche-Comté, Dijon (France). Multidisciplinary approach combining 23Na Magnetic Resonance Imaging, in-vivo flavor-active compounds release and sensory evaluation to understand salt-food interactions and optimize the use of discretionary salt by consumers. Project Sal&Mieux (PI: T. Thomas-Danguin)

Christopher AVELINE, ongoing PhD, University of Bourgogne Franche-Comté, Dijon (France). Understanding the mental representation of food to design healthy but tasty food: Evidence of unconscious brain mechanisms underpinning aroma-induced flavor enhancement. Project EATERS (PI: C. Sinding).

Marianela SANTOYO ZEDILLO, ongoing PhD, University of Bourgogne Franche-Comté, Dijon (France). Brain mechanisms of Flavor perception in obesity: A Cross-Cultural fMRI study. Project EATERS (PI: C. Sinding)

Guillaume BUIRET, MD, ongoing PhD, University of Bourgogne Franche-Comté, Dijon (France). TORquegueusie avant, pendant et après traitement d'un Cancer des voies AéroDigestives supérieures: étiologies, impact sur la qualité de vie. Project TORCAD (PI : G. Feron).

Yue MA, PhD, 2021, University of Bourgogne Franche-Comté, Dijon (France). Rules and mechanisms of perceptual interaction of odor mixtures: Application to icewine aroma. International Cotutelle with Jiangnan University, Wuxi (China)

Alice ROCHE, PhD, 2018, University of Burgundy, Dijon (France). Towards the improvement of food flavor analysis through the modelling of olfactometry data and expert knowledge integration.

Sébastien ROMAGNY, PhD, 2015, University of Burgundy, Dijon (France). Sensory, cognitive and behavioral processes involved in the perception of complex food odor mixtures in newborn rabbits and humans.

Additional responsibilities