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FLAVOR ANALYSIS; FLAVOR CHEMISTRY. Expert has more than 25 years of experience providing flavor analysis to major food companies. He is proficient in developing and applying methods of analysis for aromatic compounds in food flavors such as coffee, cereals, beverages, reaction flavors, and dairy products. He is experienced in developing separation, concentration, isolation, and identification techniques. He is highly competent in the operation of gas chromatographic systems and Hewlett Packard GC/MSD systems. Expert has numerous publications and patents in this field. He has developed national American Chemical Society symposia and edited books in the area.

OFF FLAVOR. Off flavor analysis has become an increasingly important field of study as the consumer has become more discerning. Over the course of his career, Expert has been involved in determining the causation and prevention of off odor in foods. For example, coffee beans may develop a "medicinal" flavor defect. He demonstrated this defect to be due to the presence of a series of chlorinated phenols present at the parts per trillion level. In another case, a natural red food color developed an off odor during storage. Expert demonstrated the chemical identity of the compound and proposed methods to prevent its formulation. Off flavor analysis frequently demands sensory-driven separations. This area is one where Expert has developed and applied many innovative techniques.

REACTION FLAVOR. Reaction flavors find a great deal of value in numerous food systems such as meat, cereal, chicken, and other savory flavors. Expert has extensive experience in sensory-driven reaction chemistry, ranging from lab to pilot plant scale. He developed techniques for efficiently creating reaction flavors on a gram scale, modifying the character by pH, time, temperature, sugar, and amino acid adjustment. He performed sensory evaluation of products analyzed by GC and GC/MS techniques. Expert characterized the flavor-critical components of the mixture. In this fashion, he developed a series of roasted chicken and heated cheese flavors. Patents and technical publications resulted from Expert's efforts.

MAILLARD REACTION. Expert maintains that the Maillard reaction (MR) is one of the most important flavor developing reactions in heated foods, responsible for the delightful aroma of meats, coffee, breads, and other foods. Expert has spent a significant portion of his career investigating the positive aspects of the MR. The pH, amino acid, sugar, and water activity all contribute to the character of the product. A particular strength of Expert's is to focus in on the critical aroma components of the complex MR products and to enhance the production of these. Expert has used the MR to develop coffee, bread, corn chip, and toasted corn aromas.


Consulted regarding the preparation and flavoring of low fat peanut butterAssisted coffee appliance manufacturer in design of improved coffee brewing system