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
November 28-29, 2024
5th Annual Expo on Soil, Water and Environmental Sustainability
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Food and Flavour Chemistry Conference Speakers
Recommended Sessions
- Advancement in Food Technology
- Food and Quality Control
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- Agriculture and Food Technology
- Bioinformatics in FoodTech
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