Lieke van der Hulst and Duc-Truc Pham presented their research at the Wartburg Symposium on Flavour Chemistry & Biology in Germany. The 11th Wartburg Symposium was held in the picturesque town of Eisenach on the 21st until the 24th of June 2016. It comprised 50 oral and 65 poster presentations and was attended by 160 participants from 22 countries. The main topics included Chemosensory reception, processing, and perception, Food-born bioactives and chemosensory health prevention, Flavour generation & precursors, Functional flavour genomics & biotechnology, New molecules and structure/activity relationships and New approaches and technologies in flavour research.
In her presentation ‘Impact of smoke exposure on the composition of different fruit’, Lieke van der Hulst spoke about smoke taint and the chemical impact of smoke on grapes and other types of fruit. This was an excellent opportunity for Lieke to present and discuss her work with influential researchers in the flavour chemistry community, as well as to see a full overview of the field of flavour science. Her professional highlights were the presentations by dr Atkinson from New Zealand, on the genetics behind flavour development in fruit and dr Parker who spoke on producing smoked foods with reduced polyaromatic hydrocarbon concentrations.
Duc-Truc Pham presented ‘Compositional consequences of partially dealcoholising red wine’ in the poster session and received positive and encouraging feedback. Both students agreed that the Wartburg conference provided a platform to socialize with other young researchers, while enjoying the beautiful views of the conference location at the Wartburg Castle, UNESCO world heritage, as well as the amazing local Riesling and Pinot Gris.