Catherine Peyrot des Gachons

Senior Research Associate


Senior Research Associate, Monell Chemical Senses Center


Ph.D., Medical and Food Sciences; University of Bordeaux

Laboratory Of

Dr. Gary Beauchamp

Research Summary

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

Representative Publications

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.

Catherine Peyrot des Gachons

Contact Information

(267) 519-4788