Flavor and Taste Science and Its Use in Developing Delicious Food

Flavor/taste science and its use in the development of delicious foods.

This talk will explore how modern techniques and exploding progress in molecular level understanding in the field of taste/flavor science can catalyze the development of delicious foods. Drawing on global experiences during 24 years of flavor/taste research and product development in the food industry, the speaker will provide introductory background on flavor/taste sensation in humans and address how the field is rapidly expanding beyond its original scientific borders. Selected techniques will be introduced and discussed to illustrate their transformational impact on the development of delicious foods.  These will include:

• modern techniques at the intersection between chemical composition and perception, such as Aroma Extract Dilution Analysis, Combined Hedonic Aroma Response Measurement (CHARM), Taste Dilution Analysis
• a molecular era technique (taste receptor cell based assays) adapted from Pharma, and
• new links between taste perception and energy homeostasis.