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3. In-Vivo Measurements in Flavour Release

Workshop 2: Characterisation of food perception - Tracing the chemosensations in-vivo

Flavour delivery from the oral cavity to the nose

How model cheese composition can influence salt and aroma compounds mobilities and their perception

Understanding physiological and physicochemical influences on in-mouth aroma release from yogurts using mechanistic modelling

In-vivo aroma release of a low and a high fat semi-hard cheeses

Texture-aroma interactions in dairy products: Do in-vivo and in-vitro aroma release explain sensory perception?

Chewing simulation, a way to understand the relationships between mastication, food breakdown and flavour release

Influence of mouth model masticatory force on the release of limonene from orange fruit glucomannan jelly

Effect of antioxidant and saliva addition on the release of aromatic compounds from dry-fermented sausages in in-vitro model mouth system

The effect of saliva on the release of aroma volatiles in pork

5. Flavour Quality, Changes Upon Storage and Off-flavours

Quality: An important topic in the complex world of flavorings

Vanilla bean quality - A flavour industry view

Odour-active compounds of UFA/CLA enriched butter and conventional butter during storage

Influence of ethylene-blocking action, harvets maturity and storage duration on aroma profile of apples (Ildrød pigeon) during storage

Changes in the key odour-active compounds and sensory profile of cashew apple juice during rocessing

Strategies for minimising the influence of the barley crop year on beer flavour stability

HS-SPME GC-MS analysis of fresh and reconstituted orange juices

Fate of polyfunctional thiols in Sauternes wines through ageing

Aromatic profile of oxidised red wines

Inhibition of light-induced off-flavour development by singlet oxygen quenchers in cloudy apple juice

Earthy off-flavour in wine: Evaluation of remedial treatments for geosmin contamination

Identifying aroma components responsible for light-induced off-flavour in pasteurised milk

Sensorial aspects of “brett character”: Re-evaluation of the olfactory perception threshold of volatile phenols in red wine

The olfactoscan: In-vivo screening for off-flavour solutions

Influence of modified atmosphere packaging on the aroma of cheese

Intense odorants of cardboard and their transfer to foods

7. Flavour Generation by Thermal Processes

White biotechnology: Sustainable options for the generation of natural volatile flavours

Bioconversion of â-myrcene to perillene – Metabolites, pathways, and enzymes

Biocatalysis based transformation of valencene into nootkatone

Generation of norisoprenoid flavours from carotenoids by fungal peroxidises

Biotranformations of secondary alcohols and their esters: Enantioselective esterification and hydrolysis

Integrated bioprocess for the production of the natural antimicrobial monoterpene R-(+)-perillic acid with P. putida

Linalool biotransformation with fungi

Production of methionol and 3-(methylthio)- propylacetate with yeasts

ß-Glucosidase production by non-Saccharomyces yeasts isolated from vineyard

Assessment of aroma of chocolate produced from two Ghanaian cocoa fermentation types

Aroma formation in a cheese model system by different Lactobacillus helveticus strains

Odorants in mild and traditional acidic yoghurts as determined by SPME-GC/O/MS

Flavour ingredients from fermented dairy streams

Biosynthesis of vanillin via ferulic acid in Vanilla planifolia

Diversity of volatile patterns in a gene bank collection of parsley (Petroselinum crispum [Mill.] Nyman)

Atmospheric carbon dioxide induces changes of aroma volatiles in Brassicaceae)

9. Targeted and Holistic Approaches in Flavour Analysis

Opportunities for flavour analysis through hyphenation

Two-dimensional GC and nitrogen chemiluminescence detection to analyse volatile N-compounds in wine with and without off-flavour

A fast and simple procedure for the selective isolation of polyfunctional mercaptans in a micro solid phase extraction cartridge

Solid-phase extraction as a routine method for comparing key aroma compounds in fruits

Design of an artificial crushing finger device for rapid evaluation of essential oils from aromatic plants leaves

Analysis of limited substances in complex flavourings by direct thermal desorption and multidimensional gas chromatography - mass spectrometry

Critical parameters in the performance of a dynamic purging system for the production of extracs for gas chromatography-olfactometry

Furaneol® and mesifuran in strawberries – An analytical challenge

Absolute stereochemistry of flavour related 2-substituted-3(2H)-furanones, 2,5-dimethyl-4-hydroxy-3(2H)-furanone and analogues

Hydrophobic interactions between aroma compounds and â-lactoglobulin using NMR and a fluorescent probe

Gas chromatography-pedestal olfactometer

Improvement of sensitivity in quantitative GC-olfactometric measurements

Number of panellists or number of replicates - How to receive most information from a GC-O-MS study

Analytical method for identification of odour-active compounds in polyolefins

Assessment of ciders typicality characterisation through odorant volatile compounds

Quantitation of sulphur aroma compounds in Maillard model reaction systems of different composition

Workshop 3: Flavour metabolomics - Holistic versus targeted approaches in flavour research

Coffee chemometrics as a new concept: Untargeted metabolic profiling of coffee

Mass spectrometry-based electronic nose classification of commercial coffee blends

Food pairing from the perspective of the ‘Volatile Compounds in Food’ database

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1. Receptors and Physiological Effects in Chemosensation

Human taste receptors

hTAS2R38 Receptor genotypes predict sensitivity to bitterness of thiourea compounds in solution and in selected vegetables

Agonist activation of bitter taste receptors

N-Glycosylation is required for bitter taste receptor function

Involvement of the epithelial sodium channel in human salt taste perception

3D-Quantitative structure-activity relationships study of ligands for two human olfactory receptors

Modelling the dynamics of odour transport in the olfactory epithelium

Workshop 1: Flavour, health & wellbeing - Balance between appetite and healthy diet

Novel approaches to induce satiation via aroma in foods

2. Psychophysics of Flavour Perception and Interactions

Effect of high-in-taste pulses on taste perception

Salt enhancement by aroma compounds

CO2 perception and its influence on flavour

Synergy in odour detection by humans

Odorant mixture gestalt

Comparing sensory profiles in logarithmically serial dilutions of coffee and soy sauce

Correlation between sensory typicality and aromatic composition in Sauternes botrytized wines

Sensory evaluation of commercial apple juices and relation to selected key aroma compounds

Do difference tests predict ecologic consumers' discrimination performance?

Improving the palatability of oral nutritional supplements for elderly people aiming to increase intake

Sparse biplots for quantitative descriptive analysis

4. Flavour Retention and Release in Food Systems

Flavour ingredient interactions in confections

Aroma barrier properties of iota-carrageenan emulsion-based films used for encapsulation of active compounds

Aroma barrier properties of sodium caseinate and iota-carrageenan edible films. Interaction between aroma compounds and edible films

Effect of gum base ingredients on release of specific compounds from strawberry flavour chewing gum

Aroma release from encapsulation systems in chewing gum

Impact of milk fat composition on diffusion and perception of flavour compounds in yogurts

How flavour retention reflects the emulsifying properties of acacia gums

Behaviour of selected flavour compounds in dairy matrices: Stability and release

Effect of flour, fiber and phytase on volatile extract composition and sensory perception of bread

Determination of aroma compounds diffusion properties in dairy gelled emulsions using mechanistic modelling

Quantitative structure-property relationships approach of aroma compounds behaviour in polysaccharide gels

Retention and release of carvacrol used as antimicrobial agent into soy proteins matrix based active packaging

Influence of ethanol on aroma compounds sorption into a polyethylene film

6. Flavour Generation by Thermal Processes

Effect of reaction conditions on the generation of 4-hydroxy-2,5-dimethyl-3(2H)- furanone from rhamnose

Basic and acidic sugars as flavour precursors in Maillard reaction

Quenching method, moisture content, and aroma stability of roast and ground coffee

Coffee flavour modulation – Reinforcing the formation of key odorants while mitigating undesirable compounds

Structures and sensory activity of mouth-coating taste compounds formed by ellagitannin transformation during oak wood toasting used in barrel manufacturing

Modelling the generation of flavour in a real food system

Formation of flavour precursors by the AMP pathway in chicken meat

Meat flavour generation in Maillard complex model systems

Hydroxycinnamic acid-Maillard reactions: Insights into flavour development of whole grain foods

Changes in the aroma components of pecans during roasting

Aroma compounds in French fries from three potato varieties

Understanding the impact of conching on chocolate flavour using a combination of instrumental flavour analysis and tasting techniques

Flavour evolution investigations in a tobacco gene​-to-smoke project

8. Impact Aroma & Taste Molecules

Identification of â-alanyl dipeptides contributing to the thick-sour, white-meaty orosensation induced by chicken broth

LC Taste® as a novel tool for the identification of flavour modifying compounds

Structural analogues of hispolon as flavour modifiers

Dihydromaltol (2,3-dihydro-5-hydroxy-6-methyl-4H-pyran-4-one): Identification as a potent aroma compound in Ryazhenka kefir and sensory evaluation

Characterisation of compounds involved in specific fruity aromas of red wines

Original indirect identification of 3-sulfanylhexan-1-ol dimer (3,3’-disulfanediylhexan-1-ol) in Sauternes botrytised wines

Key odorants of the typical aroma of sherry vinegar

Novel key aroma components of galbanum oil

Aroma volatiles of mangaba (Hancornia speciosa Gomes)

Chemical and aroma profiles of different cultivars of Yuzu (Citrus junos Sieb. ex Tanaka) essential oil

Volatile compounds and amino acids in cheese powders made from matured cheeses

First identification of two potent thiol compounds in ripened cheeses

Chemical and sensory analysis of cysteine-S-conjugates as flavour precursors

Grape odourless precursors of some relevant wine aromas

Identification of volatile compounds responsible for prune aroma in prematurely aged red wines

Quantification of dimethyl tetrasulphide in onions by a newly developed stable isotope dilution assay

Novel esters in thai green chilli

Volatile compounds important to the aroma of Italian type salami: Assessment by OSME and detection frequency techniques

Aroma compounds in eleven edible mushroom species: Relationship between volatile profile and sensorial characteristics

Development of high impact sulphur chemicals for mushroom flavours

2-Acetyl-2-thiazoline, a new character impact volatile in jasmine rice

Impact flavour compounds in cooked rice cultivars from the Camargue area (France)

Spice up your life – The rotundone story

The influence of chemical structure on odour qualities and odour potencies in chloro-organic substances

Aroma analysis of sea buckthorn berries by sensory evaluation, headspace SPME and GC-olfactometry

The analysis of volatiles and non-volatiles in Yerba maté tea (Ilex paraguariensis)

Cigarette smoke: GC-olfactometry analyses using two computer programs