Symposium Program
DAY 1 - July 1st, 2026
08:30 – 09:30 REGISTRATION
09:30 – 09:45 Conference opening
09:45 – 10:00 Flavor chemistry, flavor analysis. Opening remarks
Henryk Jeleń, Poznań University of Life Sciences
Session 1. Chair: Imre Blank, Małgorzata Majcher
10:00 – 10:40 Plenary lecture I: Advancing Flavor Discovery Through Flavoromics
Devin Peterson, The Ohio State University
10:40 – 10:55 Sophisticated tools for analysis of natural flavours formed by basidiomycota
Holger Zorn, Justus Liebig University Giessen
10:55 – 11:10 Molecular mapping of portioned coffee: Linking chemical fingerprints to in-cup flavour
Johannes Polster, Société des Produits Nestlé SA, Nestlé, Product Technology Centre Beverage
11:10 – 11:40 Coffee break
11:40 – 11:55 Bridging the Gap Between GC-O and Consumer Perception: The Evolution of Composcent v3.
Erini Pegiou, Wageningen University & Research
11:55 – 12:10 Revisiting Jopenbier Aroma: Insights After a Century-Long Research Gap
Tomasz Majchrzak, Gdańsk University of Technology
12:10 – 12:25 The FlavourGrams concept: targeted analysis of key food odorants in the headspace to describe food aroma
Roelant Hilgers, Wageningen University & Research
12:25 – 12:40 Challenges in SPME-based flavor analysis: from extraction to interpretation
Martyna Wieczorek, Poznań University of Life Sciences
12:40 – 12:55 Linalyl anthranilate: a case of common misidentification in GC-MS analyses
Katarzyna Pokajewicz, University of Opole
12:55 – 13:55 Lunch
Session 2. Chair: Hans-Gerd Janssen, Henryk Jeleń
13:55 – 14:35 Plenary lecture II: Engineering Multidimensional Chromatography for Practical Food Volatilomics
Chiara Cordero, University of Turin
14:35 – 14:50 Comprehensive GCxGC TOF SCD a powerful combination for the identification of odor active sulfur compounds in complex food matrices
Erich Leitner, Graz University of Technology
14:50 – 15:05 Quantitative volatilomics by GC×GC–MS/FID parallel detector signal fusion: tracking potent odorants and quality markers in hazelnuts
Andrea Caratti, University of Turin
15:05 – 15:20 Decoding chemical profile of Lazur Blue Cheeses through Multiplatform GC×GC Volatilomics and Lipidomic Precursor Mapping
Natalia Drabińska-Fois, Poznań University of Life Sciences
15:20 – 15:40 Innovations in Action: Mastering the separation and identification of compounds in complex samples
Tomas Kovalczuk & Edyta Szyszko, LECO
15:40 – 16:10 Coffee break
16:10 – 17:40 Hands on by LECO
18:00 – 19:00 BIMBA - A ride on a historic tram
19:00 – 23:00 WELCOME RECEPTION in Brovaria
DAY 2 - July 2nd, 2026
Session 3. Chair: Corinna Dawid, Daria Cicha-Wojciechowicz
09:20 – 10:00 Plenary lecture III: Challenges in Food Aroma Analysis
Martin Steinhaus, Leibniz Institute for Food Systems Biology at the Technical University of Munich
10:00 – 10:15 Volatile Profiling of Orange Juice Samples by SPME-GC-MS-Based Method - The Characterisation and Differentiation
Magdalena Ligor, Nicolaus Copernicus University
10:15 – 10:30 Fruit Cultivation in the 21st Century: The Role of Flavour Chemistry in Understanding Emerging Challenges
Barbara Siegmund, Graz University of Technology
10:30 – 10:45 Impact of Ozone Treatment on the Formation of Key Aroma-Active Compounds and Sensory Quality of Rapeseed and Flaxseed Oils During Storage
Małgorzata Majcher, Poznań University of Life Sciences
10:45 – 11:05 To be announced
Piotr Wójtowicz, SHIM‑POL
11:05 – 11:35 Coffee break
Session 4: Chair: Chiara Cordero, Imre Blank
11:35 – 12:15 Plenary lecture IV: Strategies to Reduce Off-Taste in Plant- Based Proteins
Corinna Dawid, Technical University of Munich
12:15 – 12:30 Comparative assessment of odor-active compounds and sensory changes in beverages served in plant-based food contact materials (FCMs)
Karolina Brończyk, Adam Mickiewicz University
12:30 – 12:45 Sensomics-based elucidation of the odorant profiles of CBD-hemp flowers
Irene Chetschik, Zurich University of Applied Sciences
12:45 – 13:00 Expanding the Aroma Horizon: Untargeted Volatile Profiling as an Important Complement to Targeted Odorant Analysis in Mead Fermentation
Daria Cicha-Wojciechowicz, Poznań University of Life Sciences
13:00 – 13:20 Non-targeted analysis of whisky using SPME Arrow and GC Orbitrap high resolution MS
Dominic Roberts, Thermo Fisher Scientific
13:20 – 14:20 Lunch
Session 5. Young scientists presentations. Chair: Martin Steinhaus, Martyna Wieczorek
14:20 – 14:30 Non-Targeted HS-GC-IMS Volatile Fingerprinting and IMS Chemometrics for Entomological Authentication of Honey
Kingsley Enoch Adukpoh, Gdańsk University of Technology
14:30 – 14:40 Decoding the molecular background of a medicinal off-flavor in curry ketchup
Matteo Benaglia, Leibniz Institute for Food Systems Biology at the Technical University of Munich
14:40 – 14:50 Occurrence of Genotoxic Furan-2(5H)-one in Heated Milk, Pancakes, and Special Malts: Key Role of 1,4-Disaccharides, Temperature and Free Radicals
Alexandre Dusart, Université Catholique de Louvain
14:50 – 15:00 Decoding Cocoa Aroma: An Interpretable Multi-Level Framework Linking Chemical Profile, Sensory Analysis, and Olfactory Receptor Mechanisms
Giorgio Felizzato, University of Turin
15:00 – 15:10 From Waste to Taste: In situ Production of Maillard Reaction Flavours Derived From Plant-Based Side-Streams
Emma Khazzam, Wageningen University & Research
15:10 – 15:20 Formation of (Z)-3-Hexenol by Various Grass Species
Judith Metz, Justus Liebig University
15:20 – 15:30 The influence of myoglobin on the generation of meat aroma in reaction flavors
Eva Oehlers, Wageningen University & Research
15:30 – 15:40 3-Oxazolines as Flavour Precursors in Cocoa
Heather Spooner, University of Reading
15:40 – 15:50 From bergamot oil to Earl Grey infusion
Maral Arabi, Poznań University of Life Sciences
15:50 – 16:20 Coffee break
16:20 – 17:50 Workshop by SYFT
19:00 – 23:00 GALA DINNER
DAY 3- July 3rd, 2026
Session 6. Chair: Devin Peterson, Natalia Drabińska-Fois
09:30 – 10:10 Plenary lecture V: Next-Generation Flavour Analytics: The Impact of developments in Chromatography, Mass Spectrometry and Data Sciences
Hans-Gerd Janssen, Wageningen University & Research/ Unilever
10:10 – 10:25 The Distinctive Aroma of White Kołuda Goose – Shaped by Breeding, Feeding, and Tradition
Robert Gąsior, National Research Institute of Animal Production
10:25 – 10:40 Prioritization of key aroma compounds in microbially fermented oil matrices using GC-ecTOF-MS
Lucie Tintrop, Federal Department of Economic Affairs, Education and Research (EAER)
10:40 – 10:55 New Dimensions in Flavour Profiling
Geraint Huw Morgan, The University of Southampton
10:55 – 11:25 Coffee break
11:25 – 11:40 Is your wine artificially aged?
Xi He, University of Greenwich
11:40 – 11:55 From Molecular Understanding to Product Design: Expanding Sensomics for Plant-Based Food Innovation
Thi Khanh Linh Tran, ZHAW School of Life Sciences and Facility Management
11:55 – 12:35 Plenary lecture VI: Decoding Flavor Complexity - Making Sense Out of What We Measure and Perceive
Imre Blank, IBK Food & Beverage Consultancy Sàrl
12:35 – 12:45 Conference closing & awards
12:45 – 13:45 Farewell Lunch
