Friday 5th August - The Science of Volatiles: How to taste with your nose

Smelling is essential to enjoy good food and drink, but why is smell so critical for a good meal? How does smell tie into taste? Chemical molecules known as volatiles are highly potent constituents of food and drink, and tickle the nose and triggers flavour, but how do volatiles create all the different sensory sensations of food and drink?​

Find out more with our panel:
Prof Kerry Wilkinson: School of Agriculture, Food and Wine, University of Adelaide
A/Prof David Jeffery: School of Agriculture, Food and Wine, University of Adelaide
Dr Marlize Bekker: Principal Research Scientist, The Australian Wine Research Institute