Member of WG5 in the FLAVOURsome Action, which proposes a new way to break down barriers for improving consumers’acceptance of plant-based protein alternatives by considering the whole food (process and matrices) and its interaction with the human. This means to understand the release of flavour chemicals in mouth, the interaction of molecules with oral medium (saliva), the transport processes to the oral and nasal receptors, the specificity and characteristics of the receptors, the transduction mechanisms and the subsequent processing of signals.