Arkansas Flavor Analysis Conference
When
December 9, 2022
9:00 a.m. – 6:00 p.m. CST
Where
Don Tyson Center for Agricultural Sciences
Waldrip Hall
1371 W. Altheimer Drive
Fayetteville, AR 72704
Registration
Registration is $30. University of Arkansas faculty, staff and students can register for $15. Deadline is Dec. 2.
Instrumental analysis is an essential tool for quality control and research and development in food and beverage applications. Speakers representing academic research and industry will present a variety of topics on the introduction and application of instrumental analysis in food and beverage systems at the Arkansas Flavor Analysis Conference on Dec. 9.
A panel of scientists and industry professionals will highlight how we can harness flavor analysis technology to optimize the quality of foods and beverages by directly linking chemistry to flavor.
The conference will begin at 9 a.m. in Waldrip Hall of the Don Tyson Center for Agricultural Sciences, at 1371 W. Altheimer Drive, Fayetteville, Arkansas, at the Milo J. Shult Agricultural Research and Extension Center. Registration is $30 and includes lunch and coffee. University of Arkansas faculty, staff and students can register for $15.
Attendees can register to attend the conference virtually. When completing the registration form, please select the virtual attendance option. A Zoom link will be provided prior to the event.
The University of Arkansas System Division of Agriculture is an equal opportunity/equal access/affirmative action institution. If you require a reasonable accommodation to participate or need materials in another format, please contact Scott Lafontaine at scottla@uark.edu, as soon as possible.
8:45-9:20 a.m.
Registration
9:20-9:25 a.m.
Opening Address
Dr. Scott Lafontaine
Assistant Professor, University of Arkansas System
9:25-9:40 a.m.
Greetings
Dr. Jean-Francois Meullenet
Director, Arkansas Agricultural Experiment Station and Interim Dean, Dale Bumpers College of Agricultural, Food and Life Sciences
Dr. Jeyam Subbiah
Food Science Department Head, University of Arkansas System
9:40-10:25 a.m.
Introduction GCMS, MS/MS and GCO and applications in the food and beverage industry
Dr. Erich Leitner
Professor, Graz University of Technology
10:25-11:10 a.m.
Different aroma profiling quantification strategies — the basics of method development
Dr. Erich Leitner
Professor, Graz University of Technology
11:10-11:40 a.m.
Coffee Break
11:40 a.m. – 12:25 p.m.
What can you measure and what is important to measure? Detection of positive and off flavors
Dr. Erich Leitner
Professor, Graz University of Technology
12:25-1:25 p.m.
Lunch
1:25-2:10 p.m.
Analytical applications for flavor analysis
Jonathon Smith
Technical Support Scientist, Shimadzu
2:10-2:40 p.m.
Hops and rice — Volatile profile and sensory
Bernardo Guimaraes
Ph.D. Student, Spring 2023, University of Arkansas System
2:40-3:10 p.m.
Identifying chemical and flavor indicators of consumer preference towards nonalcoholic beer flavor
Dr. Scott Lafontaine
Assistant Professor, University of Arkansas System
3:10-3:40 p.m.
Coffee Break
3:40-4:10 p.m.
Using comprehensive chromatography to better understand chocolate flavor
Aaron M. Wiedemer
Ph.D. Student, The Ohio State University
4:10-4:40 p.m.
Volatile and sensory attributes of muscadine grapes
Jordan Chenier
Ph.D. Student, University of Arkansas System
4:40-5:10 p.m.
Volatile and sensory attributes of blackberries
Dr. Renee Threlfall
Research Scientist, University of Arkansas System
5:10-5:40 p.m.
Open Discussion
5:40 p.m.
Wrap up
This is event is sponsored by
