Practical Application of Sensory-directed Flavor Analysis of Foods
10:05 - 10:40
This talk will focus on sensory-guided flavor analysis, which is based on combining sensory and instrumental methods of analysis for the detection and measurement of important, and often trace level, odor important compounds in foods, food ingredients and other complex materials where odor quality is of concern
The identification of odor-important compounds, including character-impact or key odorants, aids in the development of higher quality food products and associated materials (ingredients, packaging materials, etc.) by supporting activities related to product development/improvement and shelf-life estimation
The approach may also lead to the identification of sources of off-flavors, taints and other odor-based issues
Professor Dr. Keith R. Cadwallader is a leading national and international researcher and scholar in the field of flavor science, where he has made both fundamental and applied contributions. He received his B.S. degree from the University of Georgia, and his M.S. and Ph.D. degrees from the University of Florida. He worked as assistant professor at Louisiana State University, as assistant/associate professor at Mississippi State University and then joined the faculty of the University of Illinois, College of Agricultural, Consumer and Environmental Sciences (ACES) in 1999. He is currently a professor of food chemistry within the Department of Food Science and Human Nutrition.