The course will begin with a discussion of methods used in the analysis of flavor (aroma and taste) compounds. The initial and key step in analysis is the isolation of flavor stimuli from foods in a manner that reproducibly captures the stimuli of interest in sufficient quantities to be measurable using current instrumentation. Each isolation method offers unique benefits and short comings which will be discussed.
Instrumental methods for the analysis of flavor compounds using state-of-the-art instruments will be presented. The latest multi-dimension LC-MS and comprehensive GC-MS will be discussed.
The strengths and limitations of various GC-olfactometric and LC-taste methods to obtain sensory relevance of flavor compounds will be critiqued.
The last section will offer a discussion of selected applications of these techniques.
The course is focused on the analysis of volatile and non-volatile compounds that contribute to the flavor of a food. It is targeted to academic, industry and government individuals who work to characterize both desirable and undesirable flavors in foods. It is desirable that the attendees have a solid knowledge of analytical chemistry – primarily chromatographic and mass spectrometric techniques.
Five for four! Register five people for one course, one person for five courses, or any combination in between and your fifth registration is free. The free registration will be the course of the lowest price. Please note: This discount cannot be combined with any other discount offered.
Devin Peterson is professor of chemistry at The Ohio State University and Director of the Flavor Research and Education Center.
Gary Reineccius is professor in the Department of Food Science at the University of Minnesota