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List of works by Renaud Boulanger

Assessment of cocoa (Theobroma cacao L.) butter content and composition throughout fermentations.

scientific article

Biosynthesis of 2-acetyl-1-pyrroline in rice calli cultures: Demonstration of 1-pyrroline as a limiting substrate.

scientific article published on 14 November 2015

Changes of volatile compounds during heating of bacuri pulp

scientific article published in December 2001

Characterisation of the volatile profile of coconut water from five varieties using an optimised HS-SPME-GC analysis.

scientific article

Characterization of new flavan-3-ol derivatives in fermented cocoa beans.

scientific article published on 29 March 2018

Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality.

scientific article

Effect of timing and duration of salt treatment during growth of a fragrant rice variety on yield and 2-acetyl-1-pyrroline, proline, and GABA Levels

Fast Discrimination of Chocolate Quality Based on Average-Mass-Spectra Fingerprints of Cocoa Polyphenols

scientific article published on 20 February 2019

Impact of blanching, sweating and drying operations on pungency, aroma and color of Piper borbonense

scientific article published on 22 September 2016

Impact of fermentation on nitrogenous compounds of cocoa beans (Theobroma cacao L.) from various origins.

scientific article published on 26 July 2015

Impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits.

scientific article

Impact of turning, pod storage and fermentation time on microbial ecology and volatile composition of cocoa beans

scientific article published on 08 January 2019

Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Study

scientific article published on 15 April 2020

Multiblock Analysis to Relate Polyphenol Targeted Mass Spectrometry and Sensory Properties of Chocolates and Cocoa Beans

scientific article published on 29 July 2020

Near infra-red characterization of changes in flavan-3-ol derivatives in cocoa (Theobroma cacao L.) as a function of fermentation temperature

scientific article published on 6 October 2014

Near infrared spectroscopy as a new tool to determine cocoa fermentation levels through ammonia nitrogen quantification

scientific article published on 10 October 2013

Odor-active compounds in cooked rice cultivars from Camargue (France) analyzed by GC-O and GC-MS.

scientific article published on 12 June 2008

Oxidative status of a yogurt-like fermented maize product containing phytosterols.

scientific article

Quantification of 2-acetyl-1-pyrroline in rice by stable isotope dilution assay through headspace solid-phase microextraction coupled to gas chromatography-tandem mass spectrometry

scientific article published on 21 July 2010

Rapid discrimination of scented rice by solid-phase microextraction, mass spectrometry, and multivariate analysis used as a mass sensor

scientific article published on 27 January 2007

Sugar profile and volatile aroma composition in fermented dried beans and roasted nibs from six controlled pollinated Cameroonian fine-flavor cocoa (Theobroma cacao L.) hybrids

scientific article published in 2023

Volatile compounds profiling by using proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS). The case study of dark chocolates organoleptic differences

scientific article published on 01 January 2019

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