Flavour is an important quality criterion of food – it strongly
influences our consumption behaviour. However, the odour of commodities
and other non-food products has also attracted our attention during the
last decade. Whereas flavour research focused on the identification of
odour- and taste active compounds at the very beginning of this
discipline more than 60 years ago, flavour science has developed to be a
highly interdisciplinary research field focusing on the identity and
formation of flavour active compounds, but also tempting to understand
the interactions between humans and flavour compounds.

‚Flavour
Science‘ is based on the presentations given at the XV Weurman Flavour
Research Symposium that was held in Graz, Austria in September 2017. The
seven sections of this book reflect the scientific sessions of this
important flavour symposium and cover one hundred and eight
contributions written by leading flavour scientists from all over the
world. The subject areas reflect the currently most important fields in
flavour science and represent the interdisciplinarity of the field:

–   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
book provides a broad up-to date overview of recent flavour research.
It will be an important reference for professionals, graduates,
researchers and teachers in all areas of food science.