| 8:30 – 9:00 |
Hop Flavour in Beer: Unravelling terpene biotransformation reactions during fermentation |
Graham Eyres, University of Otago, New Zealand |
| 9:00 – 9:15 |
Linking flavor sensations to food properties |
Veronica Galindo-Cuspinera, DSM-Firmenich, The Netherlands |
| 9:15 – 9:30 |
Odor-induced umami enhancement to induce satiety and satisfaction |
Lin Zhu, University of Hohenheim, Germany |
| 9:30 – 9:45 |
From Molecular Dynamics to Taste Sensory Perception |
Shui Jiang, Shanghai Jiao Tong University, China |
| 9:45 – 10:00 |
Metabolomics and sensory studies to uncover asparagus flavour – how to go a step further? |
Eirini Pegiou, Wageningen University, The Netherlands |
| 10:00 – 10:15 |
New Adventures in Salt |
Stephan Haiber, Givaudan, The Netherlands |
|
|
|
| 10:15 – 10:45 |
Coffee break/ poster display |
|
|
|
|
|
Session 6: Oral flavour perception |
|
| 10:45 – 11:15 |
Fiery flavours: unveiling Capsaicin’s impact on aroma release and perception |
Ni Yang, University of Nottingham, United Kingdom |
| 11:15 – 11:30 |
A novel mechanism for pea-protein induced astringency |
Guy Carpenter, King’s College London, United Kingdom |
| 11:30 – 11:45 |
Understanding the mechanisms of flavor-astringency interactions |
Alix Rollinat, INRAE Dijon, France |
| 11:45 – 12:00 |
Release behaviour of aroma compounds from orange flavour depending on the salivary protein profile from different individuals |
María Pérez-Jiménez, University of Evora, Potugal |
| 12:00 – 12:15 |
Interaction of new tranglutaminase 2 salivary oral models with condensed and hydrolyzable tannins |
Carlos Guerreiro, University of Porto, Portugal |
| 12:15 – 12:30 |
Enzymatic release of volatile sulfur compounds in-mouth and the role of oral microbiota C-S lyases in food perception. |
Mathieu Schwartz, INRAE Dijon, France |
|
|
|
| 12:30 – 13:30 |
Lunch Break & Change of Posters |
|
|
|
|
|
Session 7: Flash Poster Presentations |
|
| 13:30 – 13:35 |
Improving plant-based drinks |
Isabelle Cayeux, DSM-Firmenich, Switzerland |
| 13:35 – 13:40 |
Texture, color and aroma instrumental analysis for predicting vegetables freshness perceived by consumers. |
Michele Pedrotti, Fondazione Edmund Mach, Italy |
| 13:40 – 13:45 |
The effect of milk addition on aroma release and perception of coffee with different roasting degrees. |
Karina Gonzalez Estanol, Fondazione Edmund Mach, Italy |
| 13:45 – 13:50 |
Sensory and instrumental analyses of seafood products from aquaculture |
Mariana Rodrigues da Silva, Friedrich-Alexander-Universität Erlangen-Nürnberg, Germany |
| 13:50 – 13:55 |
Mimicking human chewing with a mastication simulator to better understand aroma release in cheese and its vegetable analogue. |
Elise Schong, Oniris, Nantes, France |
| 13:55 – 14:00 |
Three Odorants (2,3,5-Trimethylpyrazine, 2,6-dimethylhydrazine, 2-furfurylthiol) induced saltiness enhancement and their effect on oral saliva and brain cognition |
Yan Ping Chen, Shanghai Jiao Tong University, China |
|
|
|
| 14:00 – 15:30 |
Session 8: Poster Presentations |
|
|
|
|
| 15:30 – 16:00 |
Coffee Break |
|
|
|
|
|
Session 9: New tools and flavour modelling |
|
| 16:00 – 16:30 |
The role of ethanol as modulator of aroma release in alcoholic drink |
Jose-Antonio Piornos-Martinez, INRAE Dijon, France |
| 16:30 – 16:45 |
Investigating test-control paired differences in flavour-molecular correlations |
John Castura, Compusense Inc, Canada |
| 16:45 – 17:00 |
Predicting the Sweet Spot |
Sandra Jatzkewitz & Joana Maricato, Ingredion, UK and Germany |
| 17:00 – 17:15 |
Exploring the Structure-Taste Relationship of Peptides in Food Ingredients |
William Van Dongen, VCF-online, The Netherlands |
| 17:15 – 17:30 |
A comparative study to determine the key aroma components of yogurt aroma types based on Sensomics and Flavoromics |
Bei Wang, Beijing Technology and Business University, China |
| 17:30 – 17:45 |
The final touch: exploring which options consumers have to influence the flavour profile of their home-brewed coffee |
Nina Cleve, Fraunhofer Institute for Process Engineering and Packaging, Freising Germany |
| 17:45 – 18:00 |
The Potential of Homoeriodictyol to Reduce the Bitter Taste of Platinum-based Chemotherapeutics |
Sofie Zehentner, University of Vienna, Austria |
|
|
|
| 18:00 |
Free evening |
|
|
|
|
