Objectif In efforts to help consumers improve their health by reducing their consumption of sugar, salt and fat (Europea 2006/1924/EU), the European Commission recently set new standards for the formulation, production, labeling and advertising of fruit juices (Europea 2012/12/EU). Similar regulations are expected soon for soft drinks. Soft drinks have begun to suffer a poor public image because of their high content of sugar or sugar substitutes, which the beverage industry uses to counteract or mask undesirable flavors. It may be possible to avoid the need to add sugar to fruit juices and soft drinks if we can identify aroma compounds that help the consumer perceive a drink as sweet. Understanding the interaction between aromas allow act on sweetness perceived by the consumer and get drinks with less sugar added.The purpose of the work is to identify aroma compounds responsible for the sensory properties of fruit beverages and analyze how they may affect taste perception (sweet, acid and bitter). Fruit juices and soft drinks will be analyzed in order to characterize the main compounds involved in the perception of aroma as fruity, floral, green and sweet. Close attention will be paid to the chirality of identified compounds in order to study structure-aroma relationships (chemosensory approach). The ability of aroma compounds to interact in influencing taste will also be studied in order to identify synergistic or suppression effects. Moreover, perceptual interactions between aroma and taste will be studied using specific taste compounds. The innovation of the proposed study lies in applying sensory-guided multidimensional chromatographic techniques to beverages, which are complex mixtures of aroma and taste compounds. Aroma compounds will be identified using multidimensional gas chromatography coupled to mass spectrometry and olfactometry (MDGC-MS-O). Odor-odor interactions will be studied using olfactoscanning, in which a GC-O is coupled to an olfactometer. Champ scientifique engineering and technologyother engineering and technologiesfood technologyagricultural sciencesagriculture, forestry, and fisheriesagriculturehorticulturefruit growingnatural scienceschemical sciencesanalytical chemistrymass spectrometry Mots‑clés MDGC-O Multidimensional Chromatography Chirality Volatile compounds Aroma Taste Fruit juice Healthy drinks Programme(s) H2020-EU.1.3. - EXCELLENT SCIENCE - Marie Skłodowska-Curie Actions Main Programme H2020-EU.1.3.2. - Nurturing excellence by means of cross-border and cross-sector mobility Thème(s) MSCA-IF-2014-EF - Marie Skłodowska-Curie Individual Fellowships (IF-EF) Appel à propositions H2020-MSCA-IF-2014 Voir d’autres projets de cet appel Régime de financement MSCA-IF - Marie Skłodowska-Curie Individual Fellowships (IF) Coordinateur INSTITUT NATIONAL DE RECHERCHE POUR L'AGRICULTURE, L'ALIMENTATION ET L'ENVIRONNEMENT Contribution nette de l'UE € 185 076,00 Adresse 147 RUE DE L'UNIVERSITE 75007 Paris France Voir sur la carte Région Ile-de-France Ile-de-France Paris Type d’activité Research Organisations Liens Contacter l’organisation Opens in new window Site web Opens in new window Participation aux programmes de R&I de l'UE Opens in new window Réseau de collaboration HORIZON Opens in new window Coût total € 185 076,00