Food and Flavour Chemistry

\r\n Flavour chemistry is a scientific discipline that is used to regulate the individual compounds that are responsible for the characteristic flavour found in foods and beverages. Flavour chemistry can be used to identify both positive and negative compounds associated with specific carnal attributes. Using multivariate statistical methods, flavour chemistry can also be linked with descriptive sensory evaluation to identify the compounds directly responsible for sensory perception. The more information existing on a product, the better likelihood that key relationship, that directly and indirectly influence on the formation of key flavour compounds can be elucidated.

\r\n

    Related Conference of Food and Flavour Chemistry

    Food and Flavour Chemistry Conference Speakers