The smell perceived in a product is the result of the combination of different individual odors in a specific proportion. We use state-of-the-art analytical methods, combined with trained human assessors to determine the molecular origin of odors and which are the relevant volatile compounds. Understanding the chemical origin of the characteristic odor of a product or material is key to improving it sensory.
Who is it for: People involved in industrial sectors or areas of activity such as perfumery, cosmetics, food, plastics and packaging, textile, automotive, detergents, consumer goods, etc.
Host: Carmen Villatoro González, PhD Head of Molecular Laboratory – Sensenet – Odournet Group