Senior Research Associate, Monell Chemical Senses Center
Ph.D., Medical and Food Sciences; University of Bordeaux
Dr. Gary Beauchamp
My research interests are human oral perception and its implications in nutrition and health. Through the study of natural products like wine, olive oil, tea and spices I am studying taste and somatosensation, such as irritation and mouthfeel. I am also looking at the beneficial impact those products have on inflammation-related diseases. I am using several techniques including analytical chemistry, cellular calcium imaging and psychophysics
chemesthesis, mouthfeel, taste, fluorescent calcium imaging, psychophysics, analytical chemistry, sensory transduction, oxidative stress, inflammation-related diseases
Peyrot des Gachons, C.; Avrillier, J.; Gleason, M.; Algarra, L.; Zhang, S.; Mura, E.; Nagai, H.; Breslin, P.A.S. (2016) Oral Cooling and Carbonation Sensation Increase the Perception of Drinking and Thirst Quenching in Thirsty Adults. PLOS ONE, 11, e0162261.
Peyrot des Gachons, C.; Breslin, P. A. (2016) Salivary Amylase: Digestion and Metabolic Syndrome. Current Diabetes Reports, 16, 102.