application in this area, the range of materials available and
effects that can be achieved with them, how these materials are
integrated into flavor systems, what types of materials might be
produced in the future and what further advances in sensates
are being sought.
Citrus is a leading flavor profile around
the world. Speaker Estelle Delort
(Firmenich) will provide illustrations of
in-depth analyses of some less common
citrus species, and discuss identification of unique chemotypes and discovery
of new trace volatile constituents using
sophisticated analytical instrumentation.
Next, Greg McCollum (USDA, ARS,
USHRL) will discuss huanglongbing
(HLB), or citrus greening, which is
considered to be the most devastating
disease of citrus, and is currently threatening sustainability of citrus production
in Florida and other citrus producing
regions of the world. HLB is caused by
the bacterial plant pathogen Candidatus
Liberibacter asiaticus (CLas); the pathogen is transmitted from tree to tree by
its insect vector, the Asian citrus psyllid
(ACP; Diaphorina citri). Currently, at
least 70% of all commercial citrus trees
in Florida are infected with CLas. There is no cure for trees
affected by HLB. This presentation will outline citrus disease
eradication efforts and the intensive research currently underway
to develop management strategies that will allow for sustainable
citrus production in the face of HLB.
Food Science in Action
Robert Sobel (FONA) will provide
practical insights into the science and
application of flavor encapsulation for
controlled flavor delivery.
Emmanuel Laroche (Symrise) will discuss how understanding consumer trends
leads to new product concepts and
flavor ideas, and how organizations can
connect consumer and sensory insights
for winning flavors.
Harshad Patel, Alexander Plotkin and
Adam Schreier (all Kerry Ingredients &
Flavours) will conduct a live presentation
demonstrating how reaction flavors
and cooking science combine for flavor development; how this expertise can
produce robust, compelling and delicious flavors and foods, while reducing
elements such as fat, salt, sugar and, in
some cases, calories; and how research
chefs and reaction flavorists collaborate
Latest in Science
In a one-on-one interview, Jeannette
Haviland-Jones, Ph.D, Professor Emerita
and Director, Human Emotions Lab,
Department of Psychology, Rutgers-The State University of New Jersey, will
discuss the relationship between flavor
and human moods and well-being.
In what ways do they interact? Can that
relationship be quantified and applied
to flavor formulation and product development? These and other questions will be addressed during
this unique presentation.
Haviland-Jones’ work at the Human Emotions Lab has,
according to Rutgers, “developed tools to quantify the relationship between the environment and emotional health.” These
insights have potential real-world relevance for interior air
quality, hygiene products, medical applications, fragrance and,
perhaps, flavor. However, even if the relationship between flavor
and emotion can be quantified, the road ahead is a complex one.
Finally, Peter Schieberle (Technical University of Munich)
will provide a presentation on applied understanding of the
flavor compounds generated during food processing, including
how flavor compounds affect aroma signature and sensory preference.
Schieberle studied food chemistry at the Universities of Bonn
and Aachen and received a Ph.D. at the Technical University
of Munich. He has since served as a research scientist at the
German Research Center for Food Chemistry, lecturer for Food
Chemistry at the University of Erlangen-Nürnberg, assistant professor at the Technical University of Munich, professor ( C3) for
food chemistry at the University of Wuppertal, professor ( C4)
for food chemistry at the Technical University of Munich, director of the German Research Center for Food Chemistry, and
director of the Hans-Dieter-Belitz Institute for Cereal Research.
For information on these and additional sessions and networking
opportunities, visit www.flavorcon.com/classes/.
To purchase a copy of this article or others,
Greg McCollum (USDA,
Estelle Delort (Firmenich).
Alex Plotkin (Kerry
Ingredients & Flavours).
November 18–19, 2013
Borgata Hotel Casino & Spa
Atlantic City, NJ