Food and Flavour Chemistry


Flavour chemistry is a scientific discipline that regulates the individual compounds responsible for the distinctive flavour of foods and beverages. Flavour chemistry can be used to identify both positive and negative compounds linked to specific carnal characteristics. Flavor chemistry can also be linked with descriptive sensory evaluation using multivariate statistical methods to identify the compounds directly responsible for sensory perception. The more information available about a product, the more likely it is that a key relationship, which has a direct and indirect influence on the formation of key flavour compounds, can be elucidated.


    Related Conference of Food and Flavour Chemistry

    May 19-20, 2025

    28th Euro-Global Summit on Food and Beverages

    Zurich, Switzerland
    August 25-26, 2025

    17th International Conference on Food Technology and Processing

    Singapore City, Singapore
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    29th International Conference on Food and Nutrition

    Vancouver, Canada
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    24th World Congress on Nutrition and Food Chemistry

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    21st Annual Conference on Crop Science and Agriculture

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    34th World Conference on Food and Beverages

    Dubai, UAE
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    9th European Food Science Congress

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