Contact Information

(267) 519-4788
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Catherine Peyrot des Gachons

Affiliations

Research Associate, Monell Chemical Senses Center

Laboratory of

Dr. Paul Breslin

Education

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

Research Summary

My research interests are human oral perception, its genetic basis and its implications in nutrition and health. Somatosensation, such as irritation and mouthfeel, is my main current focus through the study of natural products like wine, olive oil and spices. I am using several techniques to investigate the field of somatosensation, including molecular biology, cellular calcium imaging and psychophysics.

Keywords

chemesthesis, mouthfeel, fluorescent calcium imaging, psychophysics, analytical chemistry, sensory transduction, oxidative stress, inflammation-related diseases

Recent 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.

Peyrot des Gachons, C.; Mura, E.; Speziale, C., Favreau, C.J., Dubreuil, G.F., Breslin, P.A.S. (2012) Opponency of Astringent and Fat Sensations. Current Biology, 22, R829-30.

Peyrot des Gachons, C.; Beauchamp, G. K.; Stern, R.M.; Koch, K. L. Breslin, P. A. S. (2011) Bitter taste induces nausea. Current Biology, 21, R247-8.

Peyrot des Gachons, C.; Uchida, K.; Bryant, B.; Shima, A.; Sperry, J. B.; Dankulich-Nagrudny, L.; Tominaga, M.; Smith, A. B. III; Beauchamp, G. K.; Breslin, P. A. S. (2011) Unusual pungency from extra-virgin olive oil is attributable to restricted spatial expression of the receptor of oleocanthal. Journal of Neuroscience, 31, 999-1009.