Conférence de la Dr. Isabelle Cayeux
LUNDI 9 mars 2026 à 17h30
Université de Genève – Bâtiment Science II
30 quai Ernest-Ansermet Genève
Auditoire A-150
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Designing Aromas for Enhanced Sensory and Emotional Experiences
This presentation examines the role of aromas in food, from their creation to their impact on flavor perception and emotions. Aromas—complex blends of natural or synthetic ingredients—compensate for processing losses, enhance taste, mask off notes, and enable new flavor experiences. Understanding flavor perception, a multisensory integration of olfaction, taste, trigeminal cues, and context, is essential for assessing sensory performance. Case studies will illustrate innovations addressing sugar and plant protein off notes. Finally, we highlight the emotional power of odors, using models such as ScentMove®, and show how targeted aromas can enhance both sensory quality and emotional engagement.
9 mars 2026