Abstract

Flavor research has been a key activity in academia as well as in the flavor and food industry. Many key aroma and taste compounds have been identified, their sensory characteristics described, their formation mechanisms studied using thermal and/ or bio-assisted approaches and means for protection against instability developed. For a long time, discovery of new molecules has been the focus, using analytics and synthetic chemistry, and recently new high throughput receptor-based assays have been designed for the screening of flavor-active components.

Authors and Affiliations