Day 5
Friday 27th September 2024

Session 12: Flavour generation
9:00 – 9:30 TBA Corinna Dawid, Technical University Munich, Germany
9:30 – 9:45 Unlocking novel flavour modalities of soy through fermentative co-cultures Aaron Thong, Singapore Institute of Food and Biotechnology Innovation, Singapore
9:45 – 10:00 Aroma Symphony of Break Though Butter Flavor Hui-Erh (Angela) Chai, University of Illinois Urbana-Champaign, USA
10:00 – 10:15 It’s the mixture that matters: how sotolon and (2E,4E,6Z)‑nona-2,4,6-trienal generate walnut aroma Martin Steinhaus, Technical University Munich, Germany
 10:15 – 10:45 Coffee break
Session 13: Flavour perception
10:45 – 11:15 How Taste Sensors Regulate Metabolism Paul Breslin, Rutgers University and Monell Chemical Senses Center, USA
11:15 – 11:30 Identification of Pungency Modulators in Chili Peppers Devin Peterson, Ohio State Univeristy, USA
11:30 – 11:45 Impact of menthol and capsaicin on in-mouth aroma release after rinsing with model aqueous systems Laura Hill, University of Nottingham, United Kingdom
11:45 – 12:00 TBA
12:00 – 12:15 Weurman Closing Remarks and Prize award Ciaran Forde, Vincenzo Fogliano, Catrienus de Jong, Markus Stieger, Wageningen University, The Netherlands
12:15 – 13:30 Lunch break
13:30 Ending of conference