{"id":34531,"date":"2020-08-21T12:55:31","date_gmt":"2020-08-21T12:55:31","guid":{"rendered":"http:\/\/tugraztestweb.asol.at\/gesamtverzeichnis\/unkategorisiert\/15th-weurman-flavour-research-symposium-book-of-abstracts-2\/"},"modified":"2020-08-21T14:56:31","modified_gmt":"2020-08-21T12:56:31","slug":"15th-weurman-flavour-research-symposium-ebook","status":"publish","type":"product","link":"https:\/\/tugraztestweb.asol.at\/en\/gesamtverzeichnis\/technische-chemie-verfahrenstechnik-und-umwelttechnik\/15th-weurman-flavour-research-symposium-ebook\/","title":{"rendered":"15th Weurman Flavour Research Symposium"},"content":{"rendered":"

Sorry, this entry is only available in Deutsch<\/a>.<\/p>

Flavour is an important quality criterion of food \u2013 it strongly
\ninfluences our consumption behaviour. However, the odour of commodities
\nand other non-food products has also attracted our attention during the
\nlast decade. Whereas flavour research focused on the identification of
\nodour- and taste active compounds at the very beginning of this
\ndiscipline more than 60 years ago, flavour science has developed to be a
\n highly interdisciplinary research field focusing on the identity and
\nformation of flavour active compounds, but also tempting to understand
\nthe interactions between humans and flavour compounds. <\/p>\n

\u201aFlavour
\nScience\u2018 is based on the presentations given at the XV Weurman Flavour
\nResearch Symposium that was held in Graz, Austria in September 2017. The
\n seven sections of this book reflect the scientific sessions of this
\nimportant flavour symposium and cover one hundred and eight
\ncontributions written by leading flavour scientists from all over the
\nworld. The subject areas reflect the currently most important fields in
\nflavour science and represent the interdisciplinarity of the field:<\/p>\n

–   Flavour Generation and Flavour Release
–   Flavour perception and Psychophysics
–   Impact of Flavour Compounds on Humans
–   Flavour and Off-Flavour of Non-Food Products
–   Industry-Related Flavour Issues
–   Recent Developments in Analytical Techniques
This
\n book provides a broad up-to date overview of recent flavour research.
\nIt will be an important reference for professionals, graduates,
\nresearchers and teachers in all areas of food science.<\/p>","protected":false},"excerpt":{"rendered":"

Sorry, this entry is only available in Deutsch<\/a>.<\/p>\n

Flavour is an important quality criterion of food \u2013 it strongly
\ninfluences our consumption behaviour. However, the odour of commodities
\nand other non-food products has also attracted our attention during the
\nlast decade. Whereas flavour research focused on the identification of
\nodour- and taste active compounds at the very beginning of this
\ndiscipline more than 60 years ago, flavour science has developed to be a
\n highly interdisciplinary research field focusing on the identity and
\nformation of flavour active compounds, but also tempting to understand
\nthe interactions between humans and flavour compounds. <\/p>\n

\u201aFlavour
\nScience\u2018 is based on the presentations given at the XV Weurman Flavour
\nResearch Symposium that was held in Graz, Austria in September 2017. The
\n seven sections of this book reflect the scientific sessions of this
\nimportant flavour symposium and cover one hundred and eight
\ncontributions written by leading flavour scientists from all over the
\nworld. The subject areas reflect the currently most important fields in
\nflavour science and represent the interdisciplinarity of the field:<\/p>\n

–   Flavour Generation and Flavour Release
–   Flavour perception and Psychophysics
–   Impact of Flavour Compounds on Humans
–   Flavour and Off-Flavour of Non-Food Products
–   Industry-Related Flavour Issues
–   Recent Developments in Analytical Techniques
This
\n book provides a broad up-to date overview of recent flavour research.
\nIt will be an important reference for professionals, graduates,
\nresearchers and teachers in all areas of food science.<\/p>\n","protected":false},"featured_media":40167,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\t\n\t\n\n\n\t\n