468th Meeting of the Society of Flavor Chemists, Inc.
Wednesday September 25th 2024
Newark, NJ
11:30am-6:00pm EST
The Hilton Newark Airport
1170 Spring St., Elizabeth, NJ 07201
***Please note this is a WEDNESDAY meeting***
Schedule of Events
8:00 – 10:00am SFC Board of Directors Meeting
10:00 – 11:45am SFC Board and Committee Chairs Meeting
11:30 – 1:00pm Meeting Registration
12:00 – 1:00 pm Buffet Lunch
1:00 – 1:45 pm CSA Speaker: Siobhan Twohig and Jessica Messina, Robertet Robertet Ingredients Innovations: Exploring Fluid Extracts for Enhancing Flavor
Robertet will be showing a Tomato Juice without and then with the addition of kii Notes (Fluid Extracts). The presentation will discussing fluid extracts in beverage and sauce applications and will feature 5 different kiiNotes as well as one of their Capsicums. Robertet will talk about the trending factor of Country of Harvest,and how consumers are pushing for traceability and fair farming practices.
1:45 – 2:30 pm Dr. Joel Mainland, Monell Chemical Senses Center Digitizing Olfaction: Predicting Odor Perception from Molecular Structure
If you have a modern phone, you can capture a visual scene as a photograph, alter it, send it to a relative in another country in an instant, and store it so you can look at it for years to come. None of this is currently possible in olfaction. In vision and audition, we know how to map physical properties to perception: wavelength translates into color and frequency translates into pitch. By contrast, the mapping from chemical structure to olfactory percept is poorly understood, limiting our ability to describe and control odors. This, in turn, limits our ability to understand how the olfactory system encodes perception. Olfaction has a higher dimensionality than the other senses, but recent models have shown that with enough data, machine learning techniques can predict human perception from molecular structure. We hypothesized that the rate-limiting step for building a model that predicts human perception from molecular structure is the collection of high-quality psychophysical data. Here I will discuss our work towards predicting the intensity and character of both single molecules and complex mixtures. This will allow us to predict the odor of novel molecules and mixtures and paves the way toward digitizing odors.
2:30 – 2:45 pm Break
2:45 – 3:30 pm Dr. Nadia Berenstein, Food Writer and Historian
When the Society of Flavor Chemists was founded in 1954, the flavorists’ job description – and the future of the profession – was, in many ways, still TBD. In the decades to come, GC/MS and other technologies would vastly expand what was known about flavor, leading some to predict the imminent extinction of the flavorist. Yet the professional flavorist not only survived, but advanced – by expanding technical command and expertise, and, just as important, by providing creative and innovative solutions. Now, seventy years later, AI-driven generative technologies promise – or threaten? – to revolutionize creative work, including in the flavor industry. What will this mean for flavorists? And can past history provide any guidance for the road ahead?
3:30 – 4:15 pm Grant Dubois, Almendra Americas LLC
History of Stevia and Its Changes Over Time
Stevia sweeteners, consumed by the Guarani Indians of Peru andBrazil for centuries, were first described by Spanish botanist PedroJaime Esteve in the 1500s and described in detail in 1899 by theSwiss botanist Mosè Giacomo Bertoni, thus leading to the plantname Stevia rebaudiana (Bertoni). The history of chemicalstructure determination of stevioside, the principal sweetcomponent of the common cultivar as well as the discovery of morethan 40 steviol glycosides including rebaudioside A (REBA) andrebaudioside M will be discussed. Almendra manufactures anultra-pure REBA product known as Steviose 100TM as well asseveral other REBA products. Stevioside is disadvantaged by bitterand licorice off tastes. An early solution to this problem, developedin the 1970s, was glucosylation with cyclodextrin glucosyltransferase to yield complex mixtures of glucosylated steviolglycosides (GSGs). Almendra manufactures several GSGs asSteviaromeTM products used as taste modulators as well assweeteners. The major problem with stevia sweeteners, as well asall High-Potency Sweeteners (HPSs), is objectionable sweetnesslinger. At Almendra, based on a hypothesis of the bio-rationale ofsweetness linger, we have substantially solved this problem byformulation with synergistic compositions of nutritionally-importantmineral salts (System GTM). Serendipitously, in the course of our work, we found that formulations of our mineral salt / HPS compositions exhibited a striking sugar-like mouthfeel. Thus, weare able to formulate stevia sweeteners, or any HPSs, with SystemGTM to provide zero-calorie sweetener systems with remarkablesimulation of sugar taste. Finally, in recent work, we have foundthat System GTM can also be used with stevia sweeteners in bakedgoods, frozen desserts and confections to provide products withtaste qualities equivalent to or exceeding that of sugar-sweetenedproducts. The sensory properties of selected beverage and foodproduct formulations will be discussed. Results on selectedbeverage formulations have been published.
4:15 – 5:00 pm SFC Business Meeting (members only) – In person and via Zoom
5:00 – 6:00 pm Cocktail hour
ATTENDEE INFORMATION
Meeting Registration: Online registration open now.
Please go to the Eventbrite Link to register.
$150.00 Member / Non-member
$75.00 Retired/Emeritus/Student w/ID
Deadline for online registration is Friday, September 20th, 2024.
To attend this meeting virtually click the link below to register and attend the meeting on September 25th at 4:15 pm.
September 25 Zoom Business meeting link
Meeting/Hotel:
The Hilton Newark Airport
1170 Spring St., Elizabeth, NJ 07201
908-351-3900
Deadline for SFC rate is September 3rd. Please call the hotel and mention SFC meeting for booking.
Please click HERE to download a printable PDF file of this notice.
