Flavor workshop I
Flavor Analysis – State of the Art
August 6-7, 2012 we will be offering our first FREC flavor workshop at the University of Minnesota, Food science and Nutrition Department. This first in a series of six workshops will be a comprehensive treatment of the current state of the art techniques used in both aroma and taste analysis.
Please click here for workshop details.
Analysis of flavor compounds in foods
· 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 two 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.
· Selected applications of these techniques will be presented