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Flavour perception is a key factor driving food consumption. This process is influenced not only by the chemical composition of the food, but also by cognitive and physiological factors. Among them, the effect of salivary parameters is increasingly considered. The present project aims to elucidate the effects of saliva on aroma release and perception in old population and, particularly, in thus suffering from hyposalivation. To address this objective a multidisciplinary approach covering culture cell, biochemistry, analytical and sensory methodologies is proposed. As a result, new strategies for the formulation of food products better adapted to elderly suffering from hyposalivation could be suggested.
Carolina Munoz Gonzalez received her PhD in Biology and Food Science with International Mention from the University Autonoma of Madrid (Spain) in 2014. After that, she moved to the UK where she joined the Mondel?z International’s Reading Science Centre for one year. She currently works at the Centre for Taste and Feeding Behaviour (Dijon, France) as a postdoctoral researcher thanks to the support of the AgreenSkills program. She has been involved in different competitive research projects during her predoctoral and postdoctoral stages, as well as in several confidential and multidisciplinary projects within her experience in the industry. Her scientific career has been primarily focused on the study of the interactions between food molecules (aroma, polyphenols, carbohydrates, etc) and human oral physiology (saliva, microbiota, mucosa, etc.,) during food consumption. Her research goal consists in a better understanding of flavour perception in order to produce food products adapted to the sensory and nutritional needs of the population. Her scientific work is reflected in 17 publications and in the dissemination of results in more than 20 congresses. She has also participated in many outreach activities to transfer the scientific knowledge generated throughout her research to the society. The French Nutrition Society has awarded her with the prize for the Best Research Project of a Young Scientist in 2017.
C. Muñoz-González, G. Feron, F. Canon, 2018. The role of human saliva in flavour perception and its contribution to the nutritional status of individuals. Proceedings of the Nutrition Society (Accepted) (IF: 4.421).
C. Muñoz-González, G. Feron, M. Brulé, F. Canon, 2018. Understanding the release and metabolism of aroma compounds using micro-volume saliva samples by ex vivo approaches. Food Chemistry 240, 275-285 (IF: 4.529).
A. Esteban-Fernandez; C. Muñoz-González; A. JimenezGiron; M.A. Pozo-Bayon, 2018. Aroma release in the oral cavity after wine exposure is affected by wine matrix composition. Food Chemistry 243, 125-133 (IF: 4.529).
C. Muñoz-González, M. Descamps, F. Canon, H. Labouré, G. Feron, C. Sulmont, 2018. Association between salivary hypofunction and food consumption in the elderlies. A systematic literature review. The Journal of Ageing, Nutrition and Health, 3, 22, 407-419 (IF: 3.199).