Flavor

<p>Part one: Flavor release in Humans<br>1. Modulation of flavour release and perception by food matrix composition and structure<br>2. Dynamic methods to link flavor release and flavor perception<br>3. How amniotic fluid shapes early odor-guided responses to colostrum and milk (and more)<br>4. In-mouth metabolism of flavour compounds</p> <p>Part two: Flavor perception, from molecule to receptor and brain integration<br>5. Taste perception and integration<br>6. Olfactory function of nasal odorant metabolism<br>7. Olfactory perception and integration<br>8. Multimodal integration<br>9. Brain processing<br>10. Holistic perception and memorization of flavor</p> <p>Part three: Flavor perception, preferences and food intake<br>11. Learning of human flavor preferences<br>12. Relationships between early flavor/texture exposure, and food acceptability and neophobia<br>13. Flavor perception and satiation<br>14. Familiarity, monotony, or variety: The role of flavour complexity in food intake</p> <p>Part four: Flavor perception and physiological status<br>15. Metabolic status and olfactory function<br>16. Taste disorders in disease including COVID<br>17. Olfactory disorders and consequences<br>18. Relationship between oral microbiota and flavour perception</p>