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Alain Chaintreau
Alain Chaintreau
Manager, Analytical Innovation, Regulatory, Firmenich SA, R&D division
Verified email at firmenich.com
Title
Cited by
Cited by
Year
Hyphenated headspace-gas chromatography-sniffing technique: screening of impact odorants and quantitative aromagram comparisons
P Pollien, A Ott, F Montigon, M Baumgartner, R Muņoz-Box, A Chaintreau
Journal of Agricultural and Food Chemistry 45 (7), 2630-2637, 1997
3641997
Determination and origin of the aroma impact compounds of yogurt flavor
A Ott, LB Fay, A Chaintreau
Journal of agricultural and food chemistry 45 (3), 850-858, 1997
3561997
Simultaneous distillation–extraction: from birth to maturity
A Chaintreau
Flavour and fragrance journal 16 (2), 136-148, 2001
3552001
Sensory investigation of yogurt flavor perception: Mutual influence of volatiles and acidity
A Ott, A Hugi, M Baumgartner, A Chaintreau
Journal of Agricultural and food Chemistry 48 (2), 441-450, 2000
1892000
Quantification in gas chromatography: prediction of flame ionization detector response factors from combustion enthalpies and molecular structures
JY de Saint Laumer, E Cicchetti, P Merle, J Egger, A Chaintreau
Analytical chemistry 82 (15), 6457-6462, 2010
1552010
Aroma comparisons of traditional and mild yogurts: headspace gas chromatography quantification of volatiles and origin of α-diketones
A Ott, JE Germond, M Baumgartner, A Chaintreau
Journal of Agricultural and Food Chemistry 47 (6), 2379-2385, 1999
1551999
Quantitation of suspected allergens in fragrances: Part II. Evaluation of comprehensive gas chromatography–conventional mass spectrometry
C Debonneville, A Chaintreau
Journal of Chromatography A 1027 (1-2), 109-115, 2004
1212004
GC-MS quantitation of fragrance compounds suspected to cause skin reactions. 1
A Chaintreau, D Joulain, C Marin, CO Schmidt, M Vey
Journal of agricultural and food chemistry 51 (22), 6398-6403, 2003
1132003
Rapid GC‐FID quantification technique without authentic samples using predicted response factors
E Tissot, S Rochat, C Debonneville, A Chaintreau
Flavour and fragrance journal 27 (4), 290-296, 2012
982012
Analysis of sulfur compounds from the in-oven roast beef aroma by comprehensive two-dimensional gas chromatography
S Rochat, JY de Saint Laumer, A Chaintreau
Journal of Chromatography A 1147 (1), 85-94, 2007
962007
Quantitation in gas chromatography: usual practices and performances of a response factor database
E Cicchetti, P Merle, A Chaintreau
Flavour and fragrance journal 23 (6), 450-459, 2008
932008
Origin of acetaldehyde during milk fermentation using 13C-labeled precursors
A Ott, JE Germond, A Chaintreau
Journal of agricultural and food chemistry 48 (5), 1512-1517, 2000
932000
Determination of partition coefficients and quantitation of headspace volatile compounds
A Chaintreau, A Grade, R Munoz-Box
Analytical Chemistry 67 (18), 3300-3304, 1995
911995
Carbonyl odorants contributing to the in-oven roast beef top note
S Rochat, A Chaintreau
Journal of Agricultural and Food Chemistry 53 (24), 9578-9585, 2005
812005
Occurrence of elemental sulphur in capers (Capparis spinosa L.) and first investigation of the flavour profile
H Brevard, M Brambilla, A Chaintreau, JP Marion, H Diserens
Flavour and fragrance journal 7 (6), 313-321, 1992
811992
Quantitation of suspected allergens in fragrances (Part I): Evaluation of comprehensive two‐dimensional gas chromatography for quality control
R Shellie, P Marriott, A Chaintreau
Flavour and fragrance journal 19 (2), 91-98, 2004
792004
Vicinal Diketone Formation in Yogurt:  13C Precursors and Effect of Branched-Chain Amino Acids
A Ott, JE Germond, A Chaintreau
Journal of Agricultural and Food Chemistry 48 (3), 724-731, 2000
782000
First attempt of odorant quantitation using Gas Chromatography− Olfactometry
P Pollien, LB Fay, M Baumgartner, A Chaintreau
Analytical Chemistry 71 (23), 5391-5397, 1999
781999
Simultaneous distillation—extraction under static vacuum: isolation of volatile compounds at room temperature
L Maignial, P Pibarot, G Bonetti, A Chaintreau, JP Marion
Journal of chromatography A 606 (1), 87-94, 1992
771992
IOFI recommended practice for the use of predicted relative‐response factors for the rapid quantification of volatile flavouring compounds by GC‐FID
T Cachet, H Brevard, A Chaintreau, J Demyttenaere, L French, ...
Flavour and Fragrance Journal 31 (3), 191-194, 2016
762016
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