Educational Meeting of The Society of Flavor Chemists, Inc.
Thursday, September 30th, 2021, 3:00 – 4:45 PM EST
Register in advance for this meeting: CLICK HERE TO REGISTER ON ZOOM
After registering, you will receive a confirmation email containing information about joining the meeting. This will strictly be an educational meeting. NOTE: There is no deadline for registration. For questions or assistance, contact Bill Aslanides @ email@example.com.
3:00 – General updates and discussion
3:10 – Speaker – Gary Reineccius Ph.D. – Emeritus Professor in the Department of Food Science and Nutrition at the University of Minnesota – Presenting Flavor Encapsulation
He has been actively involved in flavor research for more than 51 years. During this time he has published over 250 research articles. Dr. Reineccius has spent sabbatical leaves with Fritzsche Dodge and Olcott (New York, flavor creation and encapsulation), Nestle (Switzerland, process flavors) and Robertet S.A. (France, taste modifiers and encapsulation). Dr. Reineccius has taught courses in Food Processing, Food Chemistry, Food Analysis, and Flavor Chemistry and Technology. He has written a college textbook on food flavors: the second edition of this book became available in 2006 and is the only textbook in the flavor area which combines both flavor chemistry and technology (currently being revised). He also has authored the Source Book of Flavors. Dr. Reineccius’ achievements have been recognized by numerous local and international organizations and industry. His current research focus is on flavor encapsulation and flavor interactions with proteins. Gary will provide a quick review and an update on flavor encapsulation research.
3:45 – Speaker – William van Dongen Ph.D. – Co-Owner VCF – Presenting VCF online database
William van Dongen is holding a PhD in organic and analytical chemistry. He has more than 30 years of experience in the food and pharma industry as an analytical chemist. During this time, he gained a broad experience in characterization and identification of unknown compounds in complex mixtures. He worked for almost 15 years at TNO in Zeist, The Netherlands where the VCF database was initiated by the late dr. Weurman in 1963. At TNO, he was several years responsible for the analytical flavour and fragrance group and was involved in the development of an analytical platform to unravel complex carbohydrate mixtures in baby food, mother’s milk and others. The carbohydrate platform was successfully applied to the infant nutrition constituent galacto-oligosaccharide (GOS) to obtain the FDA status: Generally Recognized As Safe (GRAS). He was also leading a large project on the identification of critical odour and flavour compounds in cognac and beer. In December 2019, William purchased the VCF-online database together with Bert Wiggers.
VCF Online (www.vcf-online.nl) – The most extensive scientific database of odours and flavours in foods
The VCF Volatile Compounds in Food database lists more than 870 food products. Products are clustered in product groups, such as Seafood, Vegetables or Fruits. Moreover, product categories are given, i.e. combinations of two or more products which can be products belonging to the same family of plant products or materials (for instance all citrus product and Caraway root, seed and herb), products which have undergone different processing steps (like raw, cooked and fried potatoes) or from different raw materials (like cow milk and goat milk).
All the information mentioned above is deduced from scientific literature. The VCF database contains in total almost 6400 literature references. These citations are given per product or product category. For each product its identified volatile compounds are given. The concept of product category offers the possibility to aggregate the data for all products within a product category. For instance, to aggregate all volatile compounds in all citrus products. Also, the data for the occurrence of a specific compound in all products within the database can be shown in a more convenient survey. In excess of 9,900 volatile compounds, listed by product, are grouped in 18 chemical classes, such as hydrocarbons, aldehydes, esters, acids, etc.
We require that every compound in our database must have been identified by at least two methods, for instance by retention time and mass spectrum. Quantitative data are provided if they are available. If necessary, these data were recalculated to the same units. More than 140,000 occurrences are found and registered in the VCF database.
For each individual compound additional information is given, such as CAS registry number, molecular weight and formula, FLno (EU-Flavis number) and FEMA (GRAS) number and a list of synonyms. Also, molecular structures are shown when available. Over 26,000 synonyms are known. All Fema/GRAS numbers (2,916) and their synonyms and the EU-Flavis (Flavouring Information System) data (2,646) are included.
In this presentation, William van Dongen, director content of the VCF-online database will explain what kind of information is present in the database, how VCF-online can be used and how to find the required information effectively. He will demonstrate the capabilities of VCF-online using specific examples.
4:30 – Closing comments – Chris Williams, SFC President