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Dive into the research topics where J. P. Dumont is active.

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Featured researches published by J. P. Dumont.


Food Quality and Preference | 1996

Oil-water partition of odorant: Discrepancy between sensory and instrumental data

Florence Rousseau; C. Castelain; J. P. Dumont

Abstract The aim of this study was to determine whether odour compounds elicit sensory responses of the same intensity when presented at the same concentration in vapour phase over water or oil solutions. Oil-water partition coefficients of selected odorous molecules were calculated from experimental data obtained either by sensory measurements or by GLC headspace analysis of the corresponding samples. Oil-water partition coefficients calculated from sensory data were consistently higher than the related data obtained from instrumental measurements. Experiments carried out on aqueous solutions showed a trend amongst panelists to underestimate odour intensity of blind samples of low concentration, but the bias cannot account for the whole of the observed difference. It is suggested that concentration of the odorants in the headspace might not be the unique factor determining intensity of the perceived stimulus.


Lait | 1974

Etude des composés neutres volatils présents dans le Camembert

J. P. Dumont; Sylviane Roger; Paule Cerf; Jacques Adda


Lait | 1976

L'arôme du Camembert : autres composés mineurs mis en évidence

J. P. Dumont; Sylviane Roger; Jacques Adda


Lait | 1974

Etude de composés volatils neutres présents dans le Vacherin

J. P. Dumont; Sylviane Roger; Paule Cerf; Jacques Adda


Lait | 1974

Etude des composés volatils neutres présents dans les fromages à pâte molle et à croûte lavée

J. P. Dumont; Sylviane Roger; Jacques Adda


Lait | 1974

Composés volatils du fromage entier et du fromage râpé : exemple du Parmesan

J. P. Dumont; Sylviane Roger; Jacques Adda


Lait | 1975

Mise en évidence d'un composé à hétérocycle azoté responsable d'un défaut d'arôme dans le Gruyère de Comté

J. P. Dumont; Sylviane Roger; Jacques Adda


Flavor of Foods and Beverages#R##N#Chemistry and Technology | 1978

SOME RECENT ADVANCES IN THE KNOWLEDGE OF CHEESE FLAVOR

Jacques Adda; Sylviane Roger; J. P. Dumont


Chemical Senses | 2007

Perceptual Interactions between Characteristic Notes Smelled above Aqueous Solutions of Odorant Mixtures

Chantal Brossard; Florence Rousseau; J. P. Dumont


Lait | 1976

Etude des composés neutres volatils formés au cours du gratinage du Gruyère

J. P. Dumont; G. Pradel; Sylviane Roger; Jacques Adda

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Jacques Adda

Institut national de la recherche agronomique

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Florence Rousseau

Institut national de la recherche agronomique

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Sylviane Roger

Institut national de la recherche agronomique

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Chantal Brossard

Institut national de la recherche agronomique

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Geneviève Llamas

Institut national de la recherche agronomique

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A. Woda

Institut national de la recherche agronomique

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Anne Meynier

Institut national de la recherche agronomique

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C. Castelain

Institut national de la recherche agronomique

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Catherine Garnier

Institut national de la recherche agronomique

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