Selected Papers from the 16th Weurman Flavour Research Symposium
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Flavours and Fragrances".
Deadline for manuscript submissions: closed (31 December 2021) | Viewed by 25591
Special Issue Editors
Interests: analytical chemistry; flavour release; food chemistry; flavour–matrix interaction; odour–taste interactions; dairy products; food oral processing
Interests: aroma; flavour; flavour release; in vivo flavour release; perception; direct injection mass spectrometry; PTR-MS; APCI-MS; GC-O; GC-MS; key flavour compounds; volatolomics
Special Issue Information
Dear Colleagues,
This 16th edition of the Weuman Flavour Research Symposium (https://symposium.inrae.fr/weurman2020/) will be held 100% online (Live and On-demand) on May (4–6), 2021. This conference, created in 1975 in memory of Cornelius Weurman and held every three years in different countries in Europe, is an internationally recognised Symposium gathering well-known scientists from academia and industry from different disciplines in the field of flavour research: chemistry, biology, neurophysiology and psychology.
The organizers and the Scientific Committee would like to invite scientists with expertise covering different topics in flavour science, from flavour generation in food/non-food products to flavour perception, well-being and health, who will participate in the symposium, to contribute to this Special Issue.
Original papers and review articles are welcome in the following main subject areas:
- Multimodal flavour perception (from a mixture of stimuli to brain integration)
- Flavour perception, from molecules to receptors
- Flavour perception, food intake and well-being
- Flavour representation (naturality, authenticity)
- Flavour generation
- Modelling flavour compounds activity
- New analytical tools for flavour analysis
Dr. Elisabeth Guichard
Dr. Jean-Luc Le Quéré
Guest Editors
Manuscript Submission Information
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Keywords
- Flavour
- Aroma
- Flavour release
- Multimodal perception
- Olfactory and taste receptors
- Flavour naturality and authenticity
- Analytical chemistry