Dr. Hamann received his PhD in chemistry from Columbia University.
He worked for Fritzsche Brothers where he was in charge of R & D.
He did try to get authors of analytical papers to include whatever sensory data could have been perceived by the author concerning naturally occurring chemicals indentified in food raw materials.
He not only had his young chemists prepare samples of otherwise unavailable naturally occurring chemicals and their homologues, he encouraged the inclusion of unusual essential oils, extracts and oleo resins in flavor formulations
He passed in February 1977 at the age of 76.
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