Volatile Phenols - Important contributors to the flavour and aroma of herbs spices and fruits

Matthias Wust Malta Polyphenols 2019-uptWe are honoured to announce that Prof. Matthias Wüst from Bonn University, Germany will join the 13th World Congress on Polyphenols Applications: Malta Polyphenols 2019 which will be held in Malta on September 30 -  October 1, 2019.

During the congress, Prof. Wüst will speak about "Volatile Phenols– Important contributors to the flavour and aroma of herbs spices and fruits".

Volatile phenols like phenylpropanoid and benzoid compounds originate from the aromatic amino acid phenylalanine that is in turn generated by the shikimate/arogenate pathway. These compounds contribute to the flavour and aroma of a number of economically important herbs, spices and fruits. The sequestration of phenylpropanoid and benzoid compounds as glycosides occurs widely in fruits, and this pool represents an important source of flavor that can be released during storage and processing. Therefore, the lecture will provide an overview of the biosynthesis of free and glycosylated phenylpropanoid and benzoid compounds and demonstrate how this knowledge can ultimately lead to the improvement crops with respect to their odor traits.


For more information: www.polyphenols-site.com

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