FLAVOUR CHEMISTRY, ORAL PHYSIOLOGY AND FOOD SENSORY PERCEPTION GROUP (FlavorSen)

The group addresses different aspects related to the chemistry of the molecules responsible for the sensory characteristics of food, especially aroma and taste, and their impact on sensory perception during oral food processing. One aspect of great interest and novelty is to determine the impact of different olfactory and gustatory phenotypes in consumer's food preference, as well as the consequences on the adoption of healthy eating habits, as a strategy for the development of more personalised foods for targeting specific groups of consumers (young people, seniors, people with obesity, etc.). Our research employs a multidisciplinary approach that requires the use of a large number of instrumental and sensory techniques and procedures, as well as chemometric and sensometric techniques.