Expression of Multidisciplinary Flavor Science: Research Highlights from the 12th Weurman Symposium

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• 作者：Imre Blank ; Matthias Wst ; Chahan Yeretzian
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2009
• 出版时间：November 11, 2009
• 年：2009
• 卷：57
• 期：21
• 页码：9857-9859
• 全文大小：644K
• 年卷期：v.57,no.21(November 11, 2009)
• ISSN：1520-5118

文摘

The 12th Weurman Flavour Research Symposium contributed 177 lectures and posters to the wealth of flavor knowledge; these were presented in eight sessions: biology, retention and release, psychophysics, quality, thermal generation, bioflavors, impact molecules, and analytics. Emerging topics were discussed in three workshops dealing with flavor and health, in vivo flavor research, and flavor metabolomics. It has been an excellent forum for passionate exchange of recent results obtained in traditional and emerging fields of flavor research. The symposium allowed coverage of the broad diversity of flavor-related topics: comprising odor and taste; applying targeted and holistic approaches; using sensorial, chemical, biological, physical, and chemometric techniques; as well as considering nutrition and health aspects.