Flavour & Aroma Science
This
session focuses on the chemical basis of taste and smell, decoding the
molecular constituents behind flavour perception. Attendees will explore
volatile compound formation, aroma–matrix interactions, and the effect of
processing on sensory attributes. The role of flavour modulators in food
innovation will also be addressed.
Subtracts:
- 5-1 Volatile Compound Analysis
- 5-2 Sensory-Molecular Correlations
- 5-3 Processing Effects on Flavour
- 5-4 Natural vs. Synthetic Aromatics
- 5-5 Aroma Retention Technologies