Expression of multidisciplinary flavor science: research highlights from the 12th Weurman Symposium.
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.
Blank
Imre
I
Nestle Product Technology Centre, Nested Ltd., 1350 Orbe, Switzerland. imre.blank@rdor.nestle.com
Wüst
Matthias
M
Yeretzian
Chahan
C
D005421:Flavoring Agents / Q000737:chemistry*; D005524:Food Technology; D006801:Humans; D009812:Odorants; D012903:Smell
D005421:Flavoring Agents