Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany.
Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35392 Giessen, Germany.
J Agric Food Chem. 2020 Sep 23;68(38):10247-10251. doi: 10.1021/acs.jafc.0c05126.
The 12th Wartburg Symposium on Flavor Chemistry & Biology was held at the hotel "Auf der Wartburg" in Eisenach, Germany, from May 21 to 24, 2019. It offered a unique venue for global exchange on cutting-edge research progress in chemistry and biology of odor and taste. The focus areas were (1) chemosensory perception and signal processing, (2) flavor systems: molecular decoding, interactions, and perception, (3) new computational approaches in flavor chemistry, (4) functional flavor genomics and biotechnology, (5) food-borne bioactives: molecular decoding, interactions, and perception, and (6) next-generation technologies in flavor molecule and precursor discovery. Selected from more than 250 applicants, 160 distinguished scientists and early career researches from industry and academia from 24 countries and 4 continents participated in this inspiring and multidisciplinary event. This special issue comprises a selection of 20 papers from oral presentations and poster contributions and is prefaced by this introduction paper.
第 12 届瓦特堡风味化学与生物学研讨会于 2019 年 5 月 21 日至 24 日在德国埃森纳赫的“瓦特堡酒店”举行。它为全球范围内关于气味和味道的化学和生物学的前沿研究进展提供了一个独特的交流场所。重点领域包括（1）化学感觉感知和信号处理，（2）风味系统：分子解码、相互作用和感知，（3）风味化学中的新计算方法，（4）功能风味基因组学和生物技术，（5）食源生物活性物质：分子解码、相互作用和感知，以及（6）风味分子和前体发现的下一代技术。从 250 多名申请者中选出的来自 24 个国家和 4 大洲的 160 名杰出科学家和行业及学术界的早期职业研究人员参加了这次鼓舞人心的多学科活动。本特刊收录了 20 篇口头报告和海报论文，由这篇介绍性论文开篇。
