Current Status and Future Perspectives in Flavor Research: Highlights of the 11th Wartburg Symposium on Flavor Chemistry & Biology

被引：27

作者：

Hofmann, Thomas ^{[1
,2
]}

Krautwurst, Dietmar ^{[2
]}

Schieberle, Peter ^{[2
,3
]}

机构：

[1] Tech Univ Munich, Chair Food Chem & Mol & Sensory Sci, Lise Meitner Str 34, D-85354 Freising Weihenstephan, Germany

[2] Tech Univ Munich, Leibniz Inst Food Syst Biol, Lise Meitner Str 34, D-85354 Freising Weihenstephan, Germany

[3] Tech Univ Munich, Lehrstuhl Lebensmittelchem, Lise Meitner Str 34, D-85354 Freising Weihenstephan, Germany

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2018年 / 66卷 / 10期

关键词：

TASTE DILUTION ANALYSIS; CORYLUS-AVELLANA L; KEY AROMA COMPOUNDS; BITTER OFF-TASTE; L-AMINO ACIDS; NONVOLATILE SENSOMETABOLOME; SENSORY CHARACTERIZATION; GAS-CHROMATOGRAPHY; SENSOMICS ANALYSIS; GOUDA CHEESE;

D O I：

10.1021/acs.jafc.7b06144

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The 11th Wartburg Symposium on Flavor Chemistry & Biology, held at the hotel "Auf der Wartburg" in Eisenach, Germany, from June 21 to 24 in 2016, offered a venue for global exchange on cutting-edge research in chemistry and biology of odor and taste. The focus areas were (1) functional flavor genomics and biotechnology, (2) flavor generation and precursors, (3) new approaches and precursors, (4) new approaches and technologies, (5) new molecules and structure/activity relationships, (6) food-borne bioactives and chemosensory health prevention, and (7) chemosensory reception, processing, and perception. Selected from more than 250 applicants, 160 distinguished scientists and rising stars from academia and industry from 24 countries participated in this multidisciplinary event. This special issue comprises a selection of 33 papers from oral presentations and poster contributions and is prefaced by this symposium introduction to carve out essential achievements in odor and taste chemistry and to share future research perspectives.

引用

页码：2197 / 2203

页数：7