Alain Chaintreau - Concepedia

Author

Alain Chaintreau

Firmenich (Switzerland)ORCID

Also Known As

A. CHAINTREAU, A. Chaintreau, Alain Chaintreau, Alain. Chaintreau, John Piggo

Publications

3.1K

Citations

H-Index

106

Concepts

All Affiliations

Firmenich (Switzerland)Nestlé (Switzerland)Centre National de la Recherche Scientifique Nantes Université Chimie et Interdisciplinarité, Synthèse, Analyse, Modélisation

About

Alain Chaintreau is an author at Firmenich (Switzerland) specializing in analytical chemistry, medicine, and chromatography.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	26	34	2.2K
2	Engineering	15	18	1.3K
3	Health Sciences	11	11	836
4	Natural Sciences	7	7	236
5	Public Health	2	2	83

Alain Chaintreau

Publications

Citations

H-Index

Page 1

	Year	Citations
Hyphenated Headspace-Gas Chromatography-Sniffing Technique: Screening of Impact Odorants and Quantitative Aromagram Comparisons Philippe Pollien, Andreas Ott, Franck Montigon, Journal of Agricultural and Food Chemistry Environmental MonitoringEngineeringAir QualityWearable TechnologySensory Science (Early Childhood Education)	1997	288
Simultaneous distillation-extraction: from birth to maturity?review Alain Chaintreau Flavour and Fragrance Journal Solvent ExtractionChemical EngineeringEngineeringFlavoromicsEnvironmental Engineering	2001	229
Determination and Origin of the Aroma Impact Compounds of Yogurt Flavor Andreas Ott, Laurent B. Fay, Alain Chaintreau Journal of Agricultural and Food Chemistry FlavoromicsFood AnalysisAroma Impact CompoundsSensory ScienceLow Intense Flavor	1997	222
Quantification in Gas Chromatography: Prediction of Flame Ionization Detector Response Factors from Combustion Enthalpies and Molecular Structures Jean‐Yves de Saint Laumer, Esméralda Cicchetti, Philippe Merle, Analytical Chemistry EngineeringChemical AnalysisCombustion TheoryCombustion EngineeringOrganic Chemistry	2010	173
Sensory Investigation of Yogurt Flavor Perception: Mutual Influence of Volatiles and Acidity Andreas Ott, A. Hugi, Marcel Baumgartner, Journal of Agricultural and Food Chemistry Food ChemistryNutritionSensory Science (Food Sensory Science)Food CompositionYogurt Flavor Perception	2000	124
Aroma Comparisons of Traditional and Mild Yogurts: Headspace Gas Chromatography Quantification of Volatiles and Origin of α-Diketones Andreas Ott, Jacques‐Edouard Germond, Marcel Baumgartner, Journal of Agricultural and Food Chemistry NutritionMild YogurtsFood AnalysisSensory ScienceMinor Sample Preparation	1999	106
Rapid GC‐FID quantification technique without authentic samples using predicted response factors Emeline Tissot, Sabine Rochat, Christian Debonneville, Flavour and Fragrance Journal Predicted Response FactorsEngineeringChemical AnalysisFlavoromicsMeasurement	2012	103
Analysis of sulfur compounds from the in-oven roast beef aroma by comprehensive two-dimensional gas chromatography Sabine Rochat, Jean‐Yves de Saint Laumer, Alain Chaintreau Journal of Chromatography A Food ChemistryFood AuthenticationGas ChromatographyFood AnalysisMass Spectrometry	2007	87
Quantitation of suspected allergens in fragrances Christian Debonneville, Alain Chaintreau Journal of Chromatography A AsthmaEnvironmental AllergyAllergyAllergenSkin Allergy	2003	85
Quantitation in gas chromatography: usual practices and performances of a response factor database Esméralda Cicchetti, Philippe Merle, Alain Chaintreau Flavour and Fragrance Journal FlavoromicsChemical CompositionFood AnalysisQuantitative CompositionResponse Dependence	2008	83

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