The presentation “Reaction Flavors in Action: Where the Sciences of Food,
Cooking and Flavor Meet” included a hands-on taste test.
Robert Pan (Symrise) evaluated a raw material during a panel discussion; read
more about this panel in “Organoleptic Characteristics of Flavor Materials” on
page 50 in this month’s issue.
Greg McCollum (USDA, Agricultural Research Service, US Horticultural
Research Laboratory), spoke about how to keep citrus sustainable amid the
threat of huanglongbing “greening” disease in Florida.
John Wright spoke about “pirate solutions” for ambitious flavorists. From left: Matthias Guentert (Symrise) and Jeannette Haviland-Jones (Human
Peter Schieberle (Technical University of Munich) discussed “Flavor Value:
Chemistry Counts” and how flavor compounds affect aroma signature and
sensory preference; more photos at www.facebook.com/perfumerflavorist.
contains beads that are encapsulated flavors with a sweetener.
The straw flavors a single serving of milk. Sobel also discussed
the merits of microencapsulation for dry mix beverages.
Biotech and Flavor
During the “Biotech and the Flavorist’s Palette” panel, Peter
van der Schaft, technical director of Axxence Aromatic GmbH,
discussed “classical” versus GMO-based biotechnology. For
example, he noted that the precursor molecule ferulic acid
results in the fermentation product vanillin. A material like
fusel oil, when used as a precursor starter material, results in the
natural product propanol. Another natural precursor molecule,
potato, results in 2,4-decadienal. Reshma Shetty, co-founder of
Ginkgo Bio Works Inc., gave examples of cultured ingredients
grouped in various product categories such as organic acids,
terpenes, alcohols and esters, nucleoside phosphates, phenyl-
propanoids and enzymes.