Expression of multidisciplinary flavor science : research highlights from the 12th Weurman Symposium

Blank, Imre; Wüst, Matthias; Yeretzian, Chahan

doi:10.1021/jf902402s

Publication type:	Conference proceedings
Type of review:	Not specified
Title:	Expression of multidisciplinary flavor science : research highlights from the 12th Weurman Symposium
Editors:	Blank, Imre Wüst, Matthias Yeretzian, Chahan
DOI:	10.1021/jf902402s
Conference details:	12th Weurman Symposium, Interlaken, July 2008
Issue Date:	2009
Publisher / Ed. Institution:	American Chemical Society
Publisher / Ed. Institution:	Washington
ISBN:	978-3-905745-19-1
Language:	English
Subjects:	Aroma
Subject (DDC):	664: Food technology
Abstract:	The 12th Weurman Flavour Research Symposium contributed 177 lectures and posters to the wealth of flavor knowledge; these were presented in eight sessions: biology, retention and release, psychophysics, quality, thermal generation, bioflavors, impact molecules, and analytics. Emerging topics were discussed in three workshops dealing with flavor and health, in vivo flavor research, and flavor metabolomics. It has been an excellent forum for passionate exchange of recent results obtained in traditional and emerging fields of flavor research. The symposium allowed coverage of the broad diversity of flavor-related topics: comprising odor and taste; applying targeted and holistic approaches; using sensorial, chemical, biological, physical, and chemometric techniques; as well as considering nutrition and health aspects.
URI:	https://digitalcollection.zhaw.ch/handle/11475/5500
Fulltext version:	Published version
License (according to publishing contract):	Licence according to publishing contract
Departement:	Life Sciences and Facility Management
Appears in collections:	Publikationen Life Sciences und Facility Management

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Expression of multidisciplinary flavor science : research highlights from the 12th Weurman Symposium. (2009). In I. Blank, M. Wüst, & C. Yeretzian (Eds.), 12th Weurman Symposium, Interlaken, July 2008. American Chemical Society. https://doi.org/10.1021/jf902402s

Blank, I., Wüst, M. and Yeretzian, C. (eds) (2009) Expression of multidisciplinary flavor science : research highlights from the 12th Weurman Symposium, 12th Weurman Symposium, Interlaken, July 2008. Washington: American Chemical Society. Available at: https://doi.org/10.1021/jf902402s.

I. Blank, M. Wüst, and C. Yeretzian, Eds., Expression of multidisciplinary flavor science : research highlights from the 12th Weurman Symposium. Washington: American Chemical Society, 2009. doi: 10.1021/jf902402s.

BLANK, Imre, Matthias WÜST und Chahan YERETZIAN (Hrsg.), 2009. Expression of multidisciplinary flavor science : research highlights from the 12th Weurman Symposium, 2009. Washington: American Chemical Society. ISBN 978-3-905745-19-1

Blank, Imre, Matthias Wüst, and Chahan Yeretzian, eds. 2009. Expression of Multidisciplinary Flavor Science : Research Highlights from the 12th Weurman Symposium. 12th Weurman Symposium, Interlaken, July 2008. Washington: American Chemical Society. https://doi.org/10.1021/jf902402s.

Blank, Imre, et al., editors. “Expression of Multidisciplinary Flavor Science : Research Highlights from the 12th Weurman Symposium.” 12th Weurman Symposium, Interlaken, July 2008, American Chemical Society, 2009, https://doi.org/10.1021/jf902402s.