Vicente Ferreira - Flavour Science

Since its beginnings in 1975, the Weurman Flavour Research Symposium has always been one of the most representative showcases of all that is becoming relevant in the world of Flavour Science. About 240 participants from more than 30 countries met in Zaragoza in September 2011 for the 13th symposium. The symposium was divided into 15 sessions that covered from purely sensory and behavioural aspects to the latest developments in analytical instrumentation, from recent industrial developments to the use of genomics for improving the flavour quality of crops or the yield of flavorants produced in biotechnological systems, from creative cuisine to the control of the quality of raw materials in the flavour and fragrance industry, and touched many different aspects of wine or coffee quality, global salt reduction strategies or the dynamics of mastication and flavour release.

What gives unity to this large diversity of scientific actions and fields of interest is the role that chemical molecules and group of molecules play on the so-called chemosensory properties of any product or natural system. This common foundation makes our science at the core of many projects and an essential link between many different industrial and human activities. Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium reflects this diversity of scientific approaches with a detailed compilation of the contributions in 124 chapters divided into 7 parts, reflecting the structure of the symposium.

The present book could only be achieved with the help of the Scientific Committee that selected and reviewed the contributions and proofread the manuscripts. The members of the Scientific Committee were:

Juan Cacho (Universidad de Zaragoza)

Ana Escudero (Universidad de Zaragoza)

Purificacin Hernndez (Universidad de Zaragoza)

Laura Culler (Universidad de Zaragoza)

Eva Campo (Universidad de Zaragoza)

Purificacin Fernndez-Zurbano (Universidad de La Rioja)

Mara-Pilar Senz-Navajas (Universidad de La Rioja)

Julin Zapata (Universidad de Zaragoza)

We would also to thank the generous sponsorship of the 13th Weurman Flavour Research Symposium by Mars, Gerstel, Firmenich, Agilent, Leco, Ionicon Analytick, Friesland Campina, Sigma-Aldrich, Symrise, Unilever, Lucta, British American Tobacco, and Gobierno de Aragn.

The next Weurman Flavour Research Symposium will be held in September 2014 in Cambridge, UK, organized by Professors Andy Taylor and Don Mottram. We hope we can see you there to enjoy again our shared passion for Flavour Science.

Vicente Ferreira and Ricardo Lpez

Universidad de Zaragoza

Terry E. Acree
Cornell University Department of Food Science, New York State Agricultural Experimental Station, Geneva, New York, USA
Food Science, Cornell University, Geneva, NY, USA

Evelyne Aguera , INRA, Unit Exprimentale de Pech Rouge, Gruissan, France

Johanna K. Ahola , Department of Biochemistry and Food Chemistry, University of Turku, Turku, Finland

Isabella Almsttter , Physiology Weihenstephan, ZIEL Research Center for Nutrition and Food Sciences, Technical University of Munich, Freising, Germany

Andra A.R. Alves , Institute of Chemistry, Federal University of Rio de Janeiro, Cidade Universitria, Rio de Janeiro, Brazil

Jos M. Amigo , University of Copenhagen, Department of Food Science, Rolighedsvej, Taastrup, Denmark

Thomas M. Amrein , Coop Central Laboratory, Pratteln, Switzerland

Isabelle Andriot , Centre des Sciences du Got et de lAlimentation, UMR6265 CNRS, UMR1324 INRA, Universit de Bourgogne, Agrosup Dijon, Dijon, France

Serge Antonczak , Universit de Nice-Sophia Antipolis, Lab. Chimie des Molcules Bioactives et des Armes-UMR CNRS 6001, Parc Valrose, Nice Cedex 2, France

Renske Asma , Friesland Campina Innovation, Deventer, The Netherlands

Violaine Athes , AgroParisTech, INRA, UMR 782, Gnie et Microbiologie des Procdes Alimentaires, Thiverval Grignon, France

Elodie Aubin , INRA, UMR 782 INRA-AgroParisTech Gnie et Microbiologie des Procds Alimentaires, Thiverval-Grignon, France

Alain Audebert , UMR AGAP, CIRAD, Montpellier Cedex 5, France

Noelle Bno , Centre des Sciences du Got et de lAlimentation, UMR 6265 CNRS, UMR 1324 INRA, Universit de Bourgogne, Dijon, France

Juerg Baggenstoss , Nestl Product Technology Centre Orbe, Nestec Ltd., 1350 Orbe, Switzerland

Irene Baiamonte , National Research Institute on Food and Nutrition (INRAN), Rome, Italy