British Society of Flavourists

Trevor is joined in Flavour Talk by another renowned guest, Prof Barry C Smith, in Part 1 to discuss life and research as a philosopher of the multisensory nature of flavour. Stay tuned for Part 2. open.spotify.com/episode/4FCpTt…

Over the past five years, Jingang formulated a groundbreaking hypothesis that taste stimuli could be perceived through retronasal olfaction. Hear more about this next week in the webinar. Spots are still available bsf.org.uk/my-bsf/council…

Question everything (Blumenthal, 2024)

Heston Blumenthal

Beta-bisabolene: "not the full carrot experience" (Albertino, 2024)

Just in case you haven't seen the Isobionics portfolio.

The familiar Marc van Leuven on @BASF Isobionics products. It means more smelling and tasting of natural aroma chemicals.

Sandalwood use in a flavour according to John Wright

Dr Dhanushka Hettiarachichi talking from Quintis Sandalwood: we hear of sandalwood being a "part of life" in Sri Lanka.

Sky's the limit with @LanzaTech as they explain how their renewable ethanol can be converted to sustainable aviation fuel via ethylene glycol.

@LanzaTech on Creating a Circular Carbon Economy. Capturing CO or CO2 and H2 from waste and transforming into ethanol using bacterial fermentation.

Anyone want to guess what 2-ethoxypyridazine smells like?

The machine learning model was able to beat the random forest (RF) model in most cases, not so much with musky notes (not shown)

@JKP27 on The Practical Challenges of Flavour Prediction using Artificial Intelligence. We are told AI is not going to be discussed!

Our President Andrea Albertino giving everyone an introduction to the Society.

The "Bringing the Senses Together" event is underway this afternoon at @RoySocChem, together with @BSP50 and @SCS_Society