CHEMOSENSE: data-driven approaches for food products with superior sensorial properties

The food we eat is chemically complex. This complexity is especially prevalent in processed soups and sauces. Within Chemosense we developed new analytical approaches to determine the chemical composition of food. We evaluated how novel analytical approaches can be applied to soups and soy sauce. Once these were developed, human sensory panels evaluated the sensory profiles of soup preparations with highly contrasting flavour and aroma profiles. We then developed novel statistical approaches to allow us to couple chemical data and sensory data and make predictions on which chemical ingredients might be causal to certain taste and aroma attributes.