The 361st meeting of the Society of Flavor Chemists was held on April 6, 2006 at the Cincinnati Airport Marriott Hotel in Hebron, KY. Members and guests were enlightened by Gary Reineccius (University of Minnesota) with his presentation on flavor release in foods during eating, and the implications of flavor release to flavor creation. A presentation by Jason Newlon discussed research on odor perception of the elderly, compared to the young. The dinner speaker, Steve Gird (Jim Beam Brands), educated the group on the process of manufacturing bourbon, explaining what it is and why it is unique.
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