Flavor research has been a key activity in academia as well as in the flavor and food industry. Many key aroma and taste compounds have been identified, their sensory characteristics described, their formation mechanisms studied using thermal and/ or bio-assisted approaches and means for protection against instability developed. For a long time, discovery of new molecules has been the focus, using analytics and synthetic chemistry, and recently new high throughput receptor-based assays have been designed for the screening of flavor-active components.

Given the global trends, i.e. natural, organic, authentic, “clean label”, it has become essential to revisit the way flavor is used in foods and beverages. Adding flavors is not anymore, the standard and often not the most preferred approach. This may even apply to “natural flavors”, depending on the product category. Hence, the food industry requires alternative concepts responding to consumers’ needs, inspired by home-style cooking, natural flavor xtracts, and ingredient-based flavoring. The talk will elaborate on a few current topics and how challenges can be transformed into opportunities. This, however, needs to be supported by academic research adapted to the new trends.

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