讲座编号：jz-yjsb-2015-y057

讲座问题：Chemical and Sensory Characterization of Food Aroma

主 讲 人：Keith R. Cadwallader教授 Chemical and Sensory Characterization of Food Aroma

讲座时间：2015年10月14日（星期三）下昼14:00

讲座所在：阜成路西校区教一楼305

加入工具：食物学院西席与研究生

主理单位：食物学院

主讲人简介：

Dr. Cadwallader is Professor of Food Chemistry at the University of Illinois. He received his B.S. degree from the University of Georgia, and his M.S. and Ph.D. degrees from the University of Florida.  Prior to joining the faculty of the University of Illinois, Dr. Cadwallader worked as an assistant/associate professor at Louisiana State University and Mississippi State University.  His research is concerned with the study of food flavor as it relates to overall food quality.  Specific interests include: food flavor chemistry and analysis, occurrence and mechanisms of flavor formation in foods, technology for production of food flavors, and physical chemistry of food-flavor binding, release and interactions.

主讲内容：

Identification and characterization of food aroma components has been of academic interest for over half a century.  Studies involving the use of modern GC-MS and GC-olfactometry techniques have provided much of our current understanding about food flavor systems.  However, limited attention has been given to establishing the sensory relevance of compounds identified by instrumental techniques.  This talk will present specific examples of research conducted in his laboratory where robust chemical and sensory evaluation techniques have been applied to verify the importance of key odorants in foods and beverages.