Challenges in Characterization of Flavor Compounds

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Agenda August 18-20, 2002

Sunday, August 18
Sensory Aspects of Flavor

9:00 AM	INTRODUCTION
	Kathryn Deibler, Cornell University and Robert McGorrin, Oregan State University,Presiding
9:05 AM	Dr. Peter Schieberle, Technical University of Munich
	Application of the CAMOLA approach (carbohydrate modul labeling) to clarify the formation of potent aroma and taste compounds in Maillard type reactions
9:25 AM	Dr. Hedwig Schlichtherle-Cerny, Nestec Ltd., Nestlé Research Center
	Identification of non-volatile flavor compounds by hydrophilic interaction liquid chromatography coupled to electrospray ionization mass spectrometry (HILIC-ESI-MS)
9:45 AM	Dr. Conor Delahunty, University College Cork
	Effects of random-coil polysaccharide rheology on perceived taste and aroma
10:05 AM	Marjorie Fabre, INRA-UMRA
	Correlation between sensory time-intensity and SPME analysis of fruity flavor in model food emulsions
10:20 AM	BREAK
10:35 AM	Professor Jeannine Delwiche, Ohio State University
	Perceptual interactions within and between the chemical senses
11:05 AM	Dr. Bonnie van der Pers-King, Quest International Nederland BV
	Difficulties in measuring what matters
11:25 AM	David Cook, University of Nottingham
	Measuring the sensory impact of flavor mixtures using controlled delivery
11:40 AM	Professor Susan Ebeler, University of California, Davis
	Sensory analysis and analytical flavor chemistry: Some missing links
12:00 PM	LUNCH BREAK
	Bonnie King, Quest Internationaland Kathryn Deibler, Cornell Univeristy Presiding
1:35 PM	Dr. Charles J. Wysocki, Monell Chemical Senses Center
	Methods, approaches and caveats for evaluating human olfaction and chemesthesis
2:05 PM	Dr. Matthias Guentert, Haarmann & Reimer
	Use of advanced sensory tools to identify drivers which effect consumer acceptance for the taste of functional market products
2:25 PM	Dr. Robert S. T. Linforth, University of Nottingham
	Novel mass spectrometric techniques for monitoring aroma volatiles
2:45 PM	BREAK
3:05 PM	Dr. Deborah Roberts, Nestec Ltd., Nestlé Research Center
	Nosespace analysis using Proton Transfer Reaction Mass Spectrometry: Influence of fat on perceived and measured flavor
3:35 PM	Koen G. C. Weel MSc, NIZO food research
	Effect of texture perception on the sensory assessment of flavour intensity
3:55 PM	Professor Andrew Taylor, University of Nottingham
	Identification of volatile compounds using combined API/EI-MS
4:25 PM	CLOSING

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Monday, August 19

Chemical Analysis

9:00 AM	INTRODUCTION
	Andrew Taylor, University of Nottingham and Keith Cadwallader, University of Illinois Presiding
9:05 AM	Dr. David Komarek, Nestle PTC
	Studies on the formation of 3-methyl-2-butene-1-thiol in beer
9:20 AM	Dr. Henryk H. Jelen, Agricultural University of Poznan
	Analysis of microbial volatile metabolites by HS-SPME-GC/MS
9:40 AM	Dr Robert J Braddock, University of Florida
	Variables affecting SPME headspace analysis of orange juice volatiles
10:00 AM	BREAK
10:15 AM	Dr. Rama Rengarajan, Quest International
	Analysis of flavor compounds from microwave popcorn using supercritical fluid CO2 followed by dynamic/static headspace techniques
10:35 AM	Dr. J. Stephen Elmore, University of Reading
	Meat aroma analysis - problems and solutions
10:55 AM	Lalitha R Sivasundaram , University of Nottingham
	On-line monitoring of Maillard reaction by FTIR
11:15 AM	Dipl.Chem.ETH Willi Grab, Givaudan Singapore Pte Ltd
	Challenges in analyzing difficult flavors
12:00	LUNCH BREAK
	Terry Acree, Cornell University and J. Stephen Elmore, University of Reading Presiding
1:35 PM	Professor Gary Reineccius, University of Minnesota, Substitued byProfessor Devin Peterson, Penn State University
	Finding support for Flavor Research
1:55 PM	Professor Dr. Karl-Heinz Engel, Technical University of Munich
	Correlation between structures and sensory properties of chiral sulfur-containing volatiles
2:15 PM	Masayuki Akiyama, Morinaga Milk Industry Co., Ltd.
	Characterization of Flavor Compounds during Grinding of Roasted Coffee Beans
2:35 PM	Dr. James Castellano, Seton Hall University
	Optimizing release of flavor in purge and trap analysis using humidified purge gas and inverse gas chromatography
2:55 PM	BREAK
3:10 PM	Gary W. Christensen, International Flavors & Fragrances, Inc
	Extraction of encapsulated flavors by accelerated solvent extraction
3:30 PM	Katherine Kittel, Cornell University
	The analysis of off-aromas in wines caused by aging
3:45 PM	Dr. Gerhard Zehentbauer, The Procter & Gamble Company
	Headspace sampling - a critical part in evaluating true gas phase concentrations
4:05 PM	Zena Bell, PepsiCo R&D
	Integrating art and science into citrus flavors
4:35 PM	CLOSING

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Tuesday, August 20

9:30 AM	INTRODUCTION
	Identification Robert Linforth, University of Nottingham and Sabine Widder, Dragoco,Presiding
9:35 AM	Philippe Mottay, Mass Evolution, Inc.
	Nose to Text: Voice recognition software for GC-O experiment
9:55 AM	Dr. Sabine Widder, DRAGOCO Gerberding & Co. AG
	New flavor compounds from orange essence oil
10:15 AM	Professor Donald Mottram, University of Reading
	Analysis of important flavor precursors in meat
10:35 AM	BREAK
10:50 AM	Dr. Peter Schieberle, Technical University of Munich
	The Flavor of Bourbon Whisky: Characterization of Key Aroma Compounds by Chemical Analysis and Flavor Recombination
11:10 AM	Dr. Florian Mayer, US Department of Agriculture
	Differences in the aroma of selected fresh tomato cultivars
11:30 AM	Prefessor Andrew Taylor and Dr. Deborah Roberts
	Flavor Perception Symposium Announcement
11:50 AM	Dr. Keith Cadwallader, University of Illinois
	Heat-induced changes in Holy basil aroma components
12:10 PM	LUNCH BREAK Impact of Physiology Jeannine Delwiche, Ohio State University and Deborah Roberts, Nestle Research CenterPresiding
1:35 PM	Dr. Klaus Gassenmeier, Givaudan Flavours Ltd
	Interactions of flavor compounds with dairy products
1:55 PM	Professor Bruce P. Halpern, Cornell University
	When are oral cavity odorants available for retronasal olfaction?
2:15 PM	Michael Geary, University College Cork
	Effects of oral physiology on the release of twenty aroma compounds from oil-in-water emulsions using two model mouth simulators
2:30 PM	Professor Conor Delahunty, University College Cork
	Representative sampling of volatile flavor compounds: The model mouth combined with gas chromatography and direct mass spectrometry
2:50 PM	BREAK
3:10 PM	Professor Terry Acree, Cornell University
	Challenges in flavor analysis posed by the structure and function of the olfactory system
3:40 PM	Dr. Thierry Thomas-Danguin, Claude Bernard University of Lyon - CNRS
	Sensory analysis and olfactory perceptions: sources of variations
4:00 PM	Professor Gordon Shepherd, Yale University School of Medicine
	Olfactory reception and processing: recent progress toward the neural basis of flavor
4:30 PM	CLOSING

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Handbook of Flavor Characterization: Sensory Analysis, Chemistry, Physiology

1. Methods, Approaches and Caveats for Functionally Evaluating Olfaction and Chemesthesis Charles J. Wysocki and Paul Wise	1
2. Sensory Analysis and Analytical Flavor Chemistry: Missing Links Susan E. Ebeler	41
3. When Are Oral Cavity Odorants Available for Retronasal Olfaction? Bruce P. Halpern	51
4. Sensory Analysis and Olfactory Perception: Some Sources of Variation T. Thomas-Danguin, et al	65
5. Similarity and Diversity in Flavor Perception Terry E. Acree, Kathryn D. Deibler, and Katherine M. Kittel	83
6. Implications of Recent Research on Olfaction for the Neural Basis of Flavor in Humans: Challenges and Opportunities Gordon M. Shepherd	93

7. Effect of Texture Perception on the Sensory Assessment of Flavor Intensity K. G. C. Weel, A. E. M. Boelrijk, A. C. Alting, G. Smit, J. J. Burger, H. Gruppen, and A. G. J. Voragen	105
8. Difficulty in Measuring What Matters: Context Effects Bonnie M. King, Paul Arents, and C. A. A. Duineveld	119
9. Measuring the Sensory Impact of Flavor Mixtures Using Controlled Delivery David J. Cook, Jim M. Davidson, Rob S. T. Linforth, and Andrew J. Taylor	135
10. Nosespace Analysis with Proton-Transfer-Reaction Mass Spectrometry: Intra- and Interpersonal Variability D. D. Roberts, P. Pollien, C. Yeretzian, and C. Lindinger	151
11. Correlation Between Sensory Time-Intensity and Solid-Phase Microextraction Analysis of Fruity Flavor in Model Food Emulsions M. Fabre, E. Guichard, V. Aubry, and A. Hugi	163
12. The Influence of Random Coil Overlap on Perception of Solutions Thickened Using Guar Gum Conor M. Delahunty, Siobhan OíMeara, Fiachra Barry, Edwin R. Morris, Persephoni Giannouli, and Katja Buhr	177

13. Differences in the Aroma of Selected Fresh Tomato Cultivars Florian Mayer, Gary Takeoka, Ron Buttery, Linda Whitehand, Yair Bezman, Michael Naim, and Haim Rabinowitch	189
14. New Flavor Compounds from Orange Essence Oil Sabine Widder, Marcus Eggers, Jan Looft, Tobias Vossing, and Wilhelm Pikenhagen	207
15. Heat-Induced Changes in Aroma Components of Holy Basil (Ocimum sanctum L.) Sompoche Pojjanapimol, Siree Chaiseri, and Keith R. Cadwallader	217
16. Characterization of Flavor Compounds During Grinding of Roasted Coffee Beans Masayuki Akiyama, et al	231
17. Interactions of Selected Flavor Compounds with Selected Dairy Products Klaus Gassenmeier	259
18. Challenges in Analyzing Difficult Flavors Willi Grab	267
19. Nose to Text: Voice Recognition Software for Gas Chromatography Olfactometry Philippe Mottay	277

20. Headspace Sampling: A Critical Part in Evaluating True Gas Phase Concentrations Gerhard N. Zehentbauer, Cindy I. Eddy, Pete A. Rodriguez, Christa S. Pelfrey, and Jianjun Li	285
21. Meat Aroma Analysis: Problems and Solutions J. Stephen Elmore, Donald S. Mottram, and Andrew T. Dodson	295
22. Analysis of Flavor Compounds from Microwave Popcorn Using Supercritical Fluid CO₂ Followed by Dynamic/Static Headspace Techniques Ramachandran Rengarajan and Larry M. Seitz	311
23. Representative Sampling of Volatile Flavor Compounds: The Model Mouth Combined with Gas Chromatography and Direct Mass Spectrometry Saskia van Ruth, Mike Geary, Katja Buhr, and Conor M. Delahunty	335
24. Effects of Oral Physiological Characteristics on the Release of Aroma Compounds from Oil-in-Water Emulsions Using Two Mouth Simulator Systems Michael D. Geary, Saskia M. van Ruth, Edward H. Lavin, Conor M. Delahunty, and Terry E. Acree	345
25. Identification of Nonvolatile Flavor Compounds by Hydrophilic Interaction Liquid Chromatography-Electrospray Mass Spectrometry Hewig Schlichtherle-Cerny, Michale Affolter, and Christoph Cerny	363

26. On-Line Monitoring of the Maillard Reaction Lalitha R. Sivasundaram, Imad A. Farhat, and Andrew J. Taylor	379
27. Optimizing Release of Flavor in Purge and Trap Analysis Using Humidified Purge Gas and Inverse Gas Chromatography James Castellano and Nicholas H. Snow	389
28. Novel Mass Spectometric Techniques for Monitoring Aroma Volatiles Rob S. T. Linforth and Andrew J. Taylor	401
29. Identification of Volatile Compounds Using Combined Gas Chromatography Electron Impact Atmospheric Pressure Ionization Mass Spectrometry Andrew J. Taylor, L. Sivasundaram, Rob S. T. Linforth, and S. Surawang	411

30. Variables Affecting Solid-Phas Microextraction Headspace Analysis of Orange Juice Volatiles Robert J. Braddock, Renee M. Goodrich, and Charles R. Bryan	423
31. Analysis of Microbial Volatile Metabolites Responsible for Musty-Earthy Odors by Headspace Solid-Phase Microextraction Gas Chromatography/Mass Spectrometry< Henryk H. Jelen, Malgorzata Majcher, and Erwin Wasowicz	437
32. Analysis of Off-Aromas in Wines Caused by Aging Katherine Kittel, Edward H. Lavin, Kathryn D. Deibler, Terry E. Acree, and Audrey Maillard	423
33. Analysis of Important Flavor Precursors in Meat Donald S. Mottram, Georgios Koutsidis, Maria-Jose Oruna-Concha, Maria Ntova, and J. Stephen Elmore	463
34. On the Role of 3-Methyl-2-Butene-1-Thiol in Beer Flavor David Komarek, Klaus Hartmann, Peter Schieberle	473
35. Extraction of Encapsulated Flavors by Accelerated Solvent Extraction Gary W. Christensen	483