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

Keith R. Cadwallader, Professor, University of Illinois at Urbana-Champaign