INRA - Food and nutrition

All Press releases

Wine and cheese. © fotolia

Press release

23 Oct 2017

Sensory analysis—an innovative tool for pairing wine and cheese

To study sensory associations between different types of wine and cheese, INRA researchers came up with a customized version of the temporal dominance of sensations (TDS) method, a form of sensory analysis. Using their novel approach, they discovered that cheese consumption changed and improved the taste of wine. In contrast, wine consumption only slightly modified the taste of cheese but did not enhance the pleasure of eating cheese.

Walnuts. © INRA, WEBER Jean

Press release

23 Jun 2017

Omega-3 essential for the brain from adolescence into adulthood

A new study led by Inserm and INRA researchers from UMR 1256, “Nutrition and Integrated Neurobiology” (INRA/Université de Bordeaux) and Unit 901, “Mediterranean Institute of Neurobiology” (Inserm/Université d’Aix-Marseille) reveals the mechanisms of disease that develop in adult mice on a low omega-3 diet since adolescence. It also demonstrates therapeutic approaches.