Consumers of foods and beverages don't buy chemicals, they buy perceptions, explained Terry Acree (Cornell University) during the recent joint meeting of the Society of Flavor Chemists and Chemical Sources Association at the Valley Regency in Clifton, New Jersey. And so, understanding the relationships between chemicals and perceptions has always been the challenge of flavor science. Aside from a few isolated examples, consumers eat no pure chemicals—everything that is perceived is a mixture of materials.
CSA-SFC Joint Meeting: Understanding Mixtures
October 28, 2010
Fill out my online form.
Most Popular in Event Coverage
- 65Video: First Look at 2016 World Perfumery Congress Location
- 172006 FiFi Award Winners
- 17Fragrance Sales Certification Program
- 12FAFAI To Host Seminar on Indian F&F Industry in February 2013
- 12Africa: The Next Center of the Commercial Universe?
- 12P&F Magazine Preview: Building a Better Molecule
- 11The Language and Principles of Flavor Creation
- 11The Perfumed Plume Awards to Honor Excellence in Fragrance Journalism
- 10The Art of Perfumery: An Orchidia Education
- 10CIPAM 2016 Registration Open
- Flavorcon 2015 Preview: Technology & Creativity for Sensory Excellence
- The Art of Perfumery: An Orchidia Education
7/21/2015, Rachel Grabenhofer
- Paris Fragrance Ingredient Exposition Highlights
- Celebrating and Defending Naturals in Perfumery
- First Look: Society of Flavor Chemists Flavor Symposium 2014