Day 4
Thursday 26th September 2024

Session 10: Flavour perception
8:30 – 9:00 Plant proteins and flavors: unhappy marriage? Igor Bodnar, DSM-Firmenich, Switzerland
9:00 – 9:15 Sensomics based optimisation of the flavour properties of plant-based egg alternatives Irene Chetschik, ZHAW University of Applied Sciences, Switzerland
9:15 – 9:30 Characterizing the Sensory Properties of Protein-Enriched Cheese Analogues Lizeth Lopez-Torrez, Mane, France
9:30 – 9:45 Unraveling the links between off-flavors and chemical compounds in faba bean ingredients using metabolomics Fabio Tuccillo, University of Helsinki, Finland
9:45 – 10:00 Volatile and non-volatile compounds involved in off-flavours of faba beans (Vicia faba L. minor) Christian Salles, INRAE Dijon, France
10:00 – 10:15 Characterization of the key aroma compounds for “beany flavour” in mungbean Thoa Nguyen, University of Queensland, Australia
10:15 – 10:30 Designing food and flavor to the extreme Andrea Büttner, Friedrich-Alexander-Universität Erlangen-Nürnberg, Germany
10:30 – 11:00 Coffee and poster display
Session 11: New analytical tools for flavour analysis
11:00 – 11:30 Now we can also “see” how it smells!  Chiara Cordero, University of Turin, Italy
11:30 – 11:45 A Novel 3-step SPE approach for the selective extraction of polyfunctional thiols from wine Jochen Vestner, Weincampus Neustadt, Germany
11:45 – 12:00 Investigating Roasted Hazelnut Volatilome Maria Mazzucotelli, Fondazione Edmund Mach, Italy
12:00 – 12:15 Simultaneous flavour analysis in complex samples with CI-TOFMS techniques Luigi Ciotti, Tofwerk AG, Switzerland
12:15 – 12:30 Unraveling olfactory mucus mysteries with microfluidics and humanized yeast biosensors Vandana Kaushal, University of Copenhagen, Denmark
12:30 – 12:45 Rapid screening of functionally active bitter substances based on molecular simulation and fluorescence analysis Amin Zhang, Shanghai Jiao Tong University, China
12:45 – 13:00 Making the most of analytical flavour data Andy Taylor, Flavometrix Limited, Loughborough, United Kingdom
13:00 – 13:45  Lunch break
13:45 – 15:00  WUR Campus meets Weurman
15:00 – 15:15 Departure of busses to Ouwenhand Zoo in Rhenen
15:15 – 23:30 Social program: A Jungle adventure ( including Conference Dinner and Party)
23:30 Departure of busses to hotels