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.
Sponsored
Natural Sclareol: Bringing depth to woody, balsamic and sweet applications — Sigma-Aldrich/Millipore Sigma
Shipping perfume, chemicals and other hazardous materials? — Chemtrec
Biospringer takes on off-notes masking with new yeast-based fermentation ingredient. — Biospringer
Florals: The EBook — Berje
Roman Chamomile of the Pacific Northwest — FarWest Chamomile LLC
Most Popular in Event Coverage
- 1[update] Who's Attending Flavorcon 2019?
- 22019 Fragrance Foundation Awards Winners and Highlights
- 3Fragrance 2.0: WPC 2020 Announces Advisors and Call for Papers
- 4Around the World: Natural and Fermentation
- 5IFEAT 2019 to Take Place in Bali
- 6[Video] A Taste of Digital Flavors at Flavorcon 2018
- 7SIMPPAR XIV: Scent, Place and the Story of Perfumery
- 8Iberchem to Host Multisensory Concert
- 9Preparing for the Plant-based Future at Flavorcon 2019
- 10Secure Your Booth for World Perfumery Congress 2020
Related Content
- [video] Two Sense: Colgate-Palmolive Discusses How Flavor Drives Oral Care
11/30/2018, Deniz Ataman - Exploring Essential Oils in Las Américas
11/30/2018, Deniz Ataman, Managing Editor, Perfumer & Flavorist - [Podcast] Manipulating Whisky Flavors With Ewan Morgan
12/5/2018, Ryan Daily, Assistant Editor, Perfumer & Flavorist - [video] Two Sense: Crafting Subway's Menu with Rodolfo Estrada
12/13/2018, Deniz Ataman, Managing Editor, Perfumer & Flavorist - Institute of Olfaction's Biennial Scent Fair
12/27/2018, Eddie Bulliqi, scent journalist
FOLLOW US: