| 9:00 – 9:30 |
Flavor stimuli in plant-based proteins: curses and blessings |
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, Leibniz Institute for Food Systems Biology, Germany |
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| 10:15 – 10:45 |
Coffee break |
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Session 13: Flavour perception |
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| 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 |
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| 12:00 – 12:15 |
Weurman Closing Remarks |
Ciaran Forde, Vincenzo Fogliano, Catrienus de Jong, Markus Stieger, Wageningen University, The Netherlands |
| 12:15 – 13:30 |
Lunch break |
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| 13:30 |
Ending of conference |
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