Division of Agricultural & Food Chemistry

Flavor Research Workshop

An ACS Short Course

August 20 & 21, 2010 - Boston

ACS members: $1095, Nonmembers:$1295

The Flavor Research Workshop is designed to help scientists involved in flavors. Fundamentals of flavor research will be reviewed and the latest technology discussed by world renowned flavor scientists from both industry and academia. During informal receptions at the end of each day, participants and instructors will have the opportunity to discuss topics of interests.

Participants should have a fundamental knowledge of chemistry.

Course registration here at ACS.
For questions about the program contact Terry Acree (tea2@cornell.edu)
Flavor related symposia at the national meeting that follows: Register for the ACS National Meeting!

2007 Program Itinerary below

  Friday August 17, 2007
Time

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Check-In & Handouts
9:00 - 9:15 AM

Overview of Flavor Chemistry
Terry Acree- Cornell University

Flavor Analysis – activity, potency & character
Olfaction & Taste
Gas Chromatography/Olfactometry – potency vs. intensity
Charcter, Percept and Qualia
9:15 - 10:00 AM

The Psychology of Flavor
William Cain - University of California San Deigo

Chemosensory cognition
Savor that mouthful!
Perceptual reorganization
Imaging of flavor
Learning to like gin
10:15 - 11:00 AM

Drivers of Flavor Acceptance
Jeannine Delwiche – Firmenich

Multisensory nature of flavor
Three component theory of acceptance
Correlation of sensitivity and liking
Heritability of flavor acceptance
11:30 AM - 12:15 PM

Comprehensive 2-D Gas Chromatography (GCxGC)
Gavin Sacks - Cornell University

Principles of Two dimensional GC (GCxGC)
Detectors for GCxGC
Applications
Future Directions
2:00 - 2:45 PM

Analytical Chemistry of Flavors
Robert McGorrin – Oregon State University

Flavor isolation techniques
Sensory-directed analytical approaches
Chromatography
Chiral separations
Naturalness
3:00 - 3:45 PM
  Informal Reception with Speakers
4:30 - 6:00 PM
     
 
Saturday August 18, 2007
     
 

Neurobiology of Smell
Stuart Firestein – Columbia University

Physiology and Anatomy of the olfactory system
Odor Receptors and Transduction
Your nose and the Genome
Two synapses to the Cortex: the Olfactory Bulb and Pyriform cortex
A Code in the Nose or how we make sense of scents
9:00 - 9:45 AM
 

Signal Detection Theory & Flavor Chemistry
Keith Cadwallader - University of Illinois

History of Signal Detection Theory
Reciever Operating Characteristic (ROC)
D'-values
R-Index
Quantifying differences in Mixture Perception
10:00 - 10:45 AM
 

Authentication and Quality Control of Flavor and Fragrances
Kathryn Deibler - Avon Products, Inc.

Specification
Certification
Chemical Analysis
Functional Analysis
Monitoring
11:00 AM - 11:20 PM
 

Multisensory nature of flavor within the gastronomic context
Christopher Young - The Fat Duck, Berkshire UK

Impact of novel tactile experiences
Integration of color and smell
Effect of sound on flavor perception
Crossmodal effects of taste and aroma
Gastronomic example of suppression and release
11:30 - 12:00 PM
 

Oral Modulation and Perception
Andrew Taylor - University of Nottingham

Introduction
Inmouth Analysis
Retronasal vs. Orthonasal
Aroma delivery systems
Brain Imaging
2:00 - 2:45 PM
 

The Analysis of Tastants
Thomas Hofmann - Technical University of Munich

Separation of Tastants
Taste Dilution Analysis
Tastant interactions
Tea Flavor
Coffee Flavor
3:00 - 3:45 PM
 

Discussion
Instructors
4:00 - 4:30 PM
  Informal Reception with Speakers
4:30 - 6:00 PM

Organizers

Professor Terry Acree
Cornell University
NYSAES – Food Science & Technology
Geneva, NY 14456
(315) 787-2240
fax: (315) 787-2397
email:tea2@cornell.edu		 Jane V. Leland, Ph.D.
Kraft Foods, Global Technology & Quality
801 Waukegan Rd.
Glenview, IL 60025 U.S.A.
Phone: 847-646-7491
fax: xx
email: JLeland@Kraft.com

Other Important ACS Contacts: ACS, Meetings, ACS Short Courses - 4.23.07