The Flavor Research and Education Center at the University of Minnesota will hold a flavor (taste and aroma) analysis workshop August 6-7, 2012. The content is intended for those working in the food or flavor industries, according to the organizers.
According to the center:
The workshop will consider all aspects of this topic from sample selection to final data interpretation.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.
For more information, contact Gary Reineccius;1-612-624-3224.