analytical methods, aroma precursors, oxydation markers, interactions and synergism, aroma and flav
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Ingénierie et ArchitectureSession 4

Modulators of aroma and taste: impact of macromolecules on sensory perception

Keywords: analytical methods, aroma precursors, oxydation markers, interactions and synergism, aroma and flavor enhancers, sensory evaluation, interaction wine and food

Sensory perception of wines is the result of complex physiological and cognitive mechanisms. Humans are capable of sensing several thousand aromas and tastes caused by particular molecules. The relation between sensory perception and corresponding molecules is complex and their interaction remains poorly understood. The interaction between two or more molecules can modify sensory perception qualitatively as well as quantitatively.

The goal of this session is to present latest research in neurosciences, sensory analysis and analytical chemistry related to these aspects and allowing to explain changes in sensory perception based on molecular interactions. Interactions in the wine matrix itself, as well as between wine and food during their consumption are of interest.

Contact
HES⁠-⁠SO Rectorat
Route de Moutier 14
2800 - Delémont
T +41 58 900 00 00 - F +41 58 900 00 01
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