Multidimensional chromatography has been applied for many years
as a core technology for odorant patterns characterization in the flavor
and fragrance field. Very recently a sensomics-based expert system
(SEBES) capable to predict key-aroma signatures of food without
using human olfaction has been implemented in a comprehensive
two-dimensional gas chromatography (GC×GC) platform. The
strategy, known as Artificial Intelligence Smelling, opens many
opportunities for odorant patterns recognition and sample
qualification/discrimination based on Computer Vision strategies. On
top of that the current research on chocolate flavor known as
Sensomics has been applied to unravel distinctive flavor properties of
chocolates manufactured by novel processing techniques.
The first part of the talk focus at the future of chocolate aroma
research based on AI Smelling followed by the application of
sensomics to decode flavor properties of dark chocolates; guided by
these two experts, our senses will be solicited and challenged by the
wonderful multidimensionality of chocolate flavor during a dedicated
tasting session.
conférence publique suivie d'une dégustation pour les 100+1 années de la ScG
présentée par
la Prof. Chiara Cordero (Dipartimento di Scienza e Tecnologia del Farmaco, Univerisità degli Studi di
Torino)
et la Prof. Irene Chetschik (Insitute of Food and Beverage Innovation, Zurich University of Applied
Sciences)
le lundi 28 novembre 2022 dès 17h30
à Sciences II, auditoire A-150[Affiche PDF]