About a hundred researchers from all over the world, in particular from Europe, the United States and New Zealand, took part in the first international symposium on methods of direct analysis of aromatic compounds in foods organized in Trentino, in San Michele all'Adige, by Fondazione Edmund Mach and the Mass Spectrometry Division of the Italian Chemical Society.

The conference, which ends tomorrow, represents an important opportunity for discussion for experts from various scientific and technological disciplines.
At the center of the three days, introduced yesterday by the greetings of the director of the Research and Innovation Centre, prof. Mario Pezzotti, the crucial importance of volatile organic compounds in various scientific and technological fields, with a particular emphasis on their relevance for food science and technology. The most innovative approaches for the measurement of volatile organic compounds were discussed, which have proven to be highly efficient and rapid, and which successfully complement traditional analytical approaches. In this scenario, the Mach Foundation was identified as the most appropriate venue to host the event, given its decisive role in the development of new and original methodologies such as, for example, the rapid phenotyping of fruit and other products, the control of process, breath analysis and, in particular, the links with sensory sciences and genomics.
The conference featured internationally renowned guests such as Andrew Taylor of the University of Nottingham and Patrik Španěl of the J. Heyrovsky Institute of Physical Chemistry.