Discovery of impact taste molecules in natural products by an integrated analytical and chemosensory platform

Consumers demand for healthy and tasty foods which challenges researchers to identify flavour molecules capable to impart and/or modulate gustatory as well as somatosensory sensations (e.g. sweet and salt enhancers, bitter-masking, cooling, tingling, etc.). In addition, flavour and food scientists face other challenges such as ingredient performance (e.g. unique taste signature, stability, and solubility), applicability, and the request of products without artificial ingredients. Therefore products from plant materials are screened in order to identify and deliver naturally occurring ingredients.

The presentation will highlight some challenges in the development of screening tests and some of the different scientific assays developed to identify and characterize new active molecules in natural products. Some of the recent discoveries will be presented as examples of the success of the use of such an integrated platform which include sensory screenings and advanced analytical tools among others.