Day 3
Wednesday 25th September 2024

Session 5: Flavour: From molecules to receptors to perception
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 Kristen Germana, Ingredion, United Kingdom
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