讲座报告

06月06日09:00 Robert J. McGorrin :Chemical Approaches for the Characterization and Measurement of Flavor

讲座编号:jz-yjsb-2018-y032

讲座题目:Chemical Approaches for the Characterization and Measurement of Flavor

主 讲 人: Robert J. McGorrin 教授 俄勒冈州立大学 OREGON STATE UNIVERSITY

讲座时间:2018606日(周三)上午0900

讲座地点:阜成路西校区教一楼306

参加对象:食品学院全体学生及对研究方向感兴趣的师生

主办单位:研究生院

承办单位:食品学院

主讲人简介:

    Prof. Robert J. McGorrin is Department Head and Jacobs-Root Professor in the Department of Food Science & Technology at Oregon State University, a position he has held since 2000.  He also was interim Director of OSU’s Food Innovation Center in Portland in 2006.  He currently serves as Project Director for the USDA Western Regional Center to Enhance Food Safety.

Dr. McGorrin’s career spans nearly 40 years of food chemistry research in academia and industry. His research interests are in food safety, the identification of key flavor compounds in dairy foods, and the effects of processing on flavor generation and deterioration.  His focus involves understanding the interactions among flavors, food components, and packaging materials. Prof. McGorrin has co-edited four books on Flavor-Food interactions, Dairy Flavor chemistry, Thermally Generated Flavors, and Thermal Generation of Aromas.  At Quaker Oats, he published the first comprehensive identifications of key flavor compounds in oats. 

Dr. McGorrin is a Fellow of both the American Chemical Society and the Institute of Food Technologists, and currently serves on the IFT Board of Directors.

主讲内容:

    Identifications of volatile flavor compounds have been the subject of active flavor research over the past several decades.  The ultimate goal of flavor chemistry research is to identify and classify unique aroma chemicals which contribute to the characteristic odor and flavor of foods and beverages.  Potent aroma compounds have been identified using gas chromatography-mass spectrometry in combination with various gas chromatography-olfactometry (GCO) techniques, and aroma extract dilution analysis (AEDA).  These sensory-directed analytical techniques have enabled the discovery of new character-impact flavor compounds, with the concentration of individual compounds ranging from parts-per-billion to parts-per-trillion.  As analytical techniques improve in sensitivity, flavor researchers continue their quest to discover new character-impact flavors which will enable them to formulate the next generation of improved flavor systems.  Examples will be used from my research to show how flavor chemistry has been applied to identify new aroma compounds and to solve flavor problems.

 

来源:研究生院(党委研究生工作部) 发表日期:2018-06-05 阅读次数: