Karine Gourrat

Analytical comparison and sensory representativity of SAFE, SPME, and Purge and Trap extracts of volatile compounds from pea flour

Chloé Murat, Karine Gourrat, Heike Jerosch et al. · Food Chemistry · 2012 · 71 citations

Food Chemistry, Volatile Compounds, Analytical Comparison +10

Sesquiterpene volatile organic compounds (VOCs) are markers of elicitation by sulfated laminarine in grapevine

Malik Chalal, Jana B. Winkler, Karine Gourrat et al. · Frontiers in Plant Science · 2015 · 49 citations · Full text

Engineering, Secondary Metabolite, Plant Pathology +16

Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Study

Zoé Deuscher, Karine Gourrat, Marie Repoux et al. · Molecules · 2020 · 35 citations · Full text

Flavoromics, Chemical Composition, Sensory Science (Early Childhood Education) +18

Identification of odour-active compounds in ewes' raw milk commercial cheeses with sensory defects

Laura Zabaleta, Karine Gourrat, Luis Javier R. Barrón et al. · International Dairy Journal · 2016 · 33 citations

Health Sciences, Animal Nutrition, Animal Science +8

Multivariate approach to reveal relationships between sensory perception of cheeses and aroma profile obtained with different extraction methods

Karine Gourrat, Thierry Thomas‐Danguin, Élisabeth Guichard · Food Research International · 2014 · 29 citations

Food Authenticity, Food Authentication, Aroma Profile +11