ChemLine

Marion Johnson 563-243-5350 A publication of

Secretary The Illinois-Iowa Section of

marjoh@clinton.net The American Chemical Society

April 2004

If you have items to be included in the next newsletter, submit the items by April 20 to the Secretary.

For the latest information about upcoming events, visit our website at http://membership.acs.org/I/ILIA/

APRIL MEETING

Tuesday, April 6, 2004

Location:		Monmouth College Monmouth, Illinois Map is attached

Times: 5:30 – 6:30 PM 6:30 – 7:45 PM		Wine and Cheese Private Dining Room Monmouth College Stockdale Center Dinner: Tenderloin, Dijon Crusted Chicken Breast, Potatoes Au Gratin, Caesar Salad. Broccoli, Tiramisu and Carrot Cake, Rolls, Beverages
7:30 – 8:30 PM		Speaker: Glenn Roy “In Vitro Taste Sensors: The Technology and Applications” Room 319 Haldeman – Thiessen Science Center

Member/Guest: $17.00 Student: $8.00 Deadline for Meal Reservations: Friday, April 2^nd at 4:00 PM
Contact: Dr. Jeff Draves 309-457-2368, jeffd@monm.edu or Dr. Richard Kieft 309-457-2369 richardk@monm.edu

Sponsor-a-Student: We are again looking for volunteers to sponsor a college student at the April meeting. Your part is to pay the meal cost of one student – or ask your employer to pay the cost – and spend the social and dinnertime visiting with the student that you are matched with. Whether you are currently employed, retired, or between jobs, you have much to offer to a student planning a science-based career. Additionally, after this brief mentoring experience you will likely find that you too have gained a lot. Please take part by signing up when you make your dinner reservation with Jeff Draves or Richard Kieft.

ABSTRACT

The flavor, aroma, and texture of foods and beverages drive consumer preference and purchase intent. Generally, in product development stages, products are tested in sensory panels to determine which variant of a chosen set are the preferred and the ideal candidate for further consumer testing leading to commercialization. So sensory panels are the industry's standard in product development and they give the indication of what specific attributes are important to the taste, aroma and texture of a product. Sensory tasting panels are fatiguing and require commitment on the part of panelists to attend and be consistent in their evaluation of blinded samples. In the absence of a willing, precise and trained human taste panel, as well as the need for a high through-put screening tool capable of real time assessment of product quality, the need for in vitro taste sensors correlated to human sensory perception is growing. Consistent product quality in production assures the consumer's receipt and consumption of what was intended to be the product desired. In the industrial and academic limelight, this technology is affectionately called an electronic tongue. This presentation will review the literature on the Technology of Electronic Tongue Sensing Devices (Artificial Membranes: lipid/PVC/DOPP, phospholipid LB films; Natural Sensors: Enzyme LB Films; adzuki bean roots; Light Addressing Potentiometers (LAP); Surface Photovoltage; Surface Plasmon Resonance (SPR); QSFET; Water/Oil/Water Liquid Membrane; Agar-Gel Salt Bridge; and Optical Fibers). We will examine the measures and interpretations of device effects on the basic tastes of sweet, salt, sour, bitter and umami. Illustrations will help us discuss the Principal Component Analyses for Sensory Applications of Food and Beverage QC in beer, coffee, carbonated soft drinks, tomato juice, sake (amino acids), milk; soy sauce, red wine, apple wine, consommé, vinegars, juices, miso, soybean, mineral water, boiled rice, tea, wort and beer, analgesics, drugs, sweeteners, and sesame oil.

BIOGRAPHY

Glenn Roy began training in the science of flavors and fragrances in 1971 with Tombarel Freres in Grasse, France. As a field laborer, he harvested raw plant materials and processed them to produce essential oils and absolutes. Additional Perfumery was studied at Givaudan Corp and Roure, Bertrand, Dupont, Inc, which are both in NJ. In the 1975 he was graduated with a B.S. in chemistry from St. Michael's College in Winooski, VT. There he researched and published a new method for the purification of 1,8-cineole from its undesirable 1, 4-isomer. A M.S. (1977) and Ph.D. (1980) degree in Organic Chemistry resulted from graduate studies at The Ohio State University. A discovery of new organosilicon methodology was illustrated in the syntheses of Frontalin, a beetle pheromone and Latia Lucifern, a firefly luminescence principle. The organosilicon reagent is now commercially available. In 1980 he entered the food industry as his chosen career. Six years of research were conducted in flavor generation, high potency sweeteners and taste modifiers at General Foods (NY). In 1986 a wonderful opportunity arose to pursue research at The Nutrasweet Co. (IL) in the area of non-fermentable, non-caloric sugar and fat macronutrient substitutes. Additional research in taste modification resulted in the discovery of bitterness inhibitors. The impending break-up of The Nutrasweet Co. R&D after four years prompted a move in 1990 to a managerial position in Food Processing Technical Services with Calgon Carbon Corp. in PA. In November 1994, the corporate downsizing of Calgon forced unemployment again. In April 1995 he joined Pepsi-Cola (NY) in Product Development of Functional Beverages and is now a Research Fellow. He also maintains a position as Field Editor of Food Science & Technology with Technomic Publishing Co. in Lancaster, PA with one published volume (Activated Carbon Applications) and an additional book nearing completion (Modifying Bitterness?).

MESSAGE FROM THE CHAIR

“Reaction” from the Bench

We had another good turn out for March’s meeting. Thanks, Dr. Miller for hosting the event.

As a change of venue, the upcoming meeting is more technical and “tasteful”. Ever wonder what tasting is all about, at least on an industry level. Well, I am part of a caramel color taste panel, and it leaves me quite “bitter” about it. Too many puns, I know. Dr. Glenn Roy will enlighten us more about taste panels and electronics devices that mimic the human sense of taste.

Now for some quick news blurbs ….

Janelle Torres-y-Torres has taken the initiative and formed a National Chemistry Week committee. The goals of the committee are to assist NCW sites to be even more successful than previous years. Whether you need materials, funding, or just general questions, either contact her directly or send an email tome with NCW in the subject line and I will forward it. We have already started the planning for this fall’s events. Is your event ready?

I have a need for volunteers. I have pledged this section’s support in another ACS Innovative Grant Proposal. Spearheaded by the Chicago Section, several Illinois ACS sections met in Peoria recently. The goal is to setup a booth at the Illinois State Fair this August. We need ideas and people. Sound interesting? If your curious, drop me an email and I’ll fill you in.

Finally, you should have received your first “postcard” for the ChemLine pamphlet. The full version is right here on the web. You still want a full copy sent to you instead? Please contact either Marion or myself. We are more than happy to assist.

Well, that’s a wrap for this month. I hope to see you in Monmouth.

Jerod Corbin

2004 Chair

CHEMISTRY OLYMPIAD

As the ChemLine goes to press, the Chemical Olympiad is only a few days away. The committee has organized a great event for local high schools this year. With the excellent support of local industries and chemical vendors, prizes and give-a-ways for the students and schools are abundant and varied (from a PDA to scholarships to Periodic tables). Look for a complete report in the May issue of ChemLine.

UPCOMING MEETINGS

The May meeting features Felice Frankel, a well known artist, who will give lectures on “Art & Science.” This is part of an ACS Innovative Grant awarded to our section and the Peoria section. Tentatively, Ms. Frankel will be speaking to the Illinois-Iowa Section on May 6^th at the Bettendorf Family Museum of Arts & Sciences; on May 7^th or 8^th she will be in Peoria .

KISER MEMORIAL SCHOLARSHIP

Applications for the Donald Kiser Memorial Scholarship offered by the Illinois-Iowa Section are available by contacting: Rich Craddick, Kent Feeds Inc., 1600 Oregon Street, Muscatine, Iowa 52761, Phone: (563) 264-4394, rich_craddick@kentfeeds.com. Applications must be completed and returned on or before April 1, 2004.

NATIONAL CHEMISTRY WEEK

A committee has been formed to facilitate National Chemistry Week. Members include: Michael Applequist, Jerod Corbin, Dick Kissack, Marion Johnson, Sally Rigeman, and Janelle Torres y Torres, Chairperson.

Contact us:

Chair: Audit Committee Chair Public Relations Committee Chair

Mr. Jerod Corbin Mr. Richard Helms Mr. Richard Kissack

(563) 243-3943 (563) 264- 4240 (563) 242-4812

sethnesslab@revealed.net FAX (563) 264-4216 rkissack@clinton.net

Chair Elect: Education/Grants and Awards National Chemistry Week

Dr. Janelle Torres y Torres Committee Chair Dr. Janelle Torres y Torres

jtorres@eicc.edu Dr. Sally Rigeman jtorres@eicc.edu

(309) 797 4369

srigeman@aea9.k12.ia.us

Secretary: Kiser Scholarship Committee Chair Past Chair

Mrs. Marion Johnson Mr. Richard Craddick Dr. Alan Abbott