Jaggard Scholarship Winners
Recipients of the William Jaggard Memorial Scholarship.
You are eligible to apply for this award if you are currently enrolled or accepted into a graduate degree program specifically related to the flavor industry. Our ideal candidate will have a proven passion for analytical chemistry as it relates to the flavor or food industry.
2020 William F. Jaggard Memorial Scholarship award recipient Angelica de Castro Iobbi
ANGELICA DE CASTRO IOBBI
Angelica Iobbi is pursuing her Ph.D. under the supervision of Dr. Elizabeth Tomasino at Oregon State University. She is a Food Scientist and her work investigates the cause of fruity aromas in white wine. Her current studies involve the adaptation of a novel sensory methodology, identification of esters, monoterpenes and volatile thiols using the GC and HPLC, and the effects of specific aroma families to tropical fruit aroma causation. She has a passion for flavor chemistry and seeks to work as a food and flavor developer.
“The role of esters and thiols in white wine and their interaction in the formation of tropical fruit aroma”
White wines are typically characterized by their fruity aromas, which are important for wine quality and consumer acceptance. Volatile thiols are impact aroma compounds, well-known for imparting tropical fruit aromas such as mango, passion fruit, and guava in wine. Although there is scientific evidence that thiols cause tropical fruit aromas, this is not the complete story. They must be in combination with other fruity aroma compounds, such as esters, to produce tropical fruit aromas in wine. Therefore, the objective of this study was to investigate the interaction effects of esters and volatile thiols to the fruitiness profile of white wine. A Pinot gris wine was produced at the OSU research winery and was dearomatized using Lichrolut® EN resin. Combinations of fermentation volatile compounds were added to the wine, forming the aroma base. Treatment wines were composed of additions of different concentrations and combinations of thiols and esters. Samples were subjected to sensory analysis where fifty-one white wine consumers evaluated the orthonasal aroma of the wines and participated in check-all-that-apply (CATA). Results were analyzed using Correspondence Analysis (CA). Volatile thiols contributed to earthy, green, and non-tropical fruit aromas. Overall, tropical fruit aromas were only detected in treatments where combinations of esters and esters + thiols were present, showing that esters themselves and esters + thiol combinations are important for tropical fruit aroma formation in white wine. This study showed that there is an interaction effect between esters and thiols to form tropical fruit aroma in white wine. In addition, esters caused tropical fruit aroma without the presence of thiols. This study emphasized the importance of studying the interactions that occur between aroma compounds in the wine to better understand aroma causation. As a next step, we will test different combinations of esters present in white wines to evaluate their fruitiness profile.
2019 William F. Jaggard Memorial Scholarship award recipient Brianne Linne
Brianne grew up in New Jersey and received her BS in neuroscience from the University of Rochester in 2014. She completed her MS in sensory food science at Ohio State under Dr. Christopher Simons, during which she researched roughness and astringency perceptions in the oral cavity. She then completed a year-long graduate internship in R&D at Coca-Cola before returning to Ohio State to pursue a PhD at the intersection of flavor chemistry and sensory science under the co-advisement of Dr. Devin Peterson and Dr. Chris Simons. Her research currently focuses on tactile and chemesthetic drivers of “body” in coffee.
Research outline: Characterization of body in coffee: A tactile approach
Four tactile attributes in coffee, including “chalkiness”, “mouthcoating”, “astringency”, and “thickness”, were defined by descriptive analysis panel. A high body coffee then underwent sensory-guided fractionation using preparative-scale LC/MS in order to elucidate chemical drivers of these tactile attributes. This work will help to understand how factors such as regional origin, processing, and roasting conditions may affect differences in “body”, as well as how these effects could be predicted and optimized.
2017 Jaggard Scholarship Chelsea Ickes
Chelsea received her B.S. in Chemistry from Juniata College in 2012. During her time as an undergraduate, Chelsea discovered her passion for flavor chemistry while working as an intern at McCormick and Co. the summer of her junior year. As a result, she decided to pursue flavor chemistry for her career. Chelsea is currently pursuing her Ph.D. in Food Science with a concentration in flavor chemistry under the supervision of Dr. Keith Cadwallader at the University of Illinois at Urbana-Champaign. Her research topic is “Understanding the complex aroma chemistry of premium aged rums.”
Understanding the complex aroma chemistry of premium aged rums
University of Illinois at Urbana-Champaign
For over 350 years, rum has been produced by the fermentation of sugar cane juice, syrup or molasses, followed by distillation and then aging in oak barrels. Rum is a highly varied product because it has a somewhat simple standard of identity, with the only requirement being that it must be produced from sugar cane or its byproducts. The general lack of regulation allows for a breadth of product variety that is not typical of other spirit classes. Even though variability among rums is high, rum as a distilled spirits class is readily distinguishable from other traditionally aged spirits such as Bourbon, rye, Scotch, and Tequila. Limited literature exists on rum flavor, with previous studies only evaluating one or two rum samples and only a few of those studies made use of gas chromatography-olfactometry (GC-O) to identify the odor-active components. Our research aims is to better understand the complex flavor chemistry of rum, including its aroma composition through the analysis of nine rums; two mixing and seven premium. A combination of sensory and analytical techniques were utilized to better understand the complexity of rum flavor. Development of a rum lexicon and subsequent use in a descriptive analysis panel have lead to the identification of key attributes that describe overall rum flavor. On the analytical side, gas chromatography-olfactometry and aroma extract dilution analysis 51 odor-active compounds were identified. Nine odorants were detected in all rums, including acetal, ethyl butyrate, 2-/3-methyl-1-butanol, 2-phenethyl alcohol, cis-whiskey lactone, ethyl vanillin, vanillin, syringaldehyde and an unknown compound with a rosy note (RI-2951). Nevertheless, all of the aroma compounds identified are present in all nine rums, with the exception of the white rum and ethyl vanillin. Highly accurate quantitation of 34 of the identified compounds has been achieved by stable isotope dilution analysis combined with gas chromatography-mass spectrometry. Chemometrics was implemented to correlate the quantitative data with the sensory profiles generated for each rum though descriptive analysis. This approach provides insights into how changes in the chemical composition of rum flavors directly influences sensory perception of rum flavor. This talk will primarily focus on the analytical analysis characterization of rum flavor.
2016: Samantha McKenna
A native of Long Island, New York, Samantha received her BA in Chemistry from Cornell University in 2013 and is currently pursuing her MS in Food Science and Human Nutrition with a concentration in flavor chemistry under the supervision of Dr. Keith Cadwallader at the University of Illinois at Urbana Champaign. Her research topic is: “Identification and Characterization of Mint Lactones: Trace-Level Odor-Important Compounds in Peppermint Oil.” She is currently the Treasurer of the Food Science and Human Nutrition Graduate Student Association at UIUC and an active member of the Alpha Chi Sigma Professional Chemistry Fraternity.
2015: Wenqi ZhuWenqi is currently pursuing a doctorate in food science with a concentration in flavor chemistry at the University of Illinois at Urbana-Champagne.Her area of research is “compounds responsible for ‘soy sauce’ flavor of traditional Chinese liquor”.