Thursday, 09. May 2019, Newark Liberty International Airport Marriott, Society of Flavor Chemists May Meeting (#441) NEWARK

from 09. May 2019 - 8:00 till 19:00

Newark Liberty International Airport Marriott

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Event description
8:00 – 10:00 am              SFC Board of Directors Meeting
10:00 – 11:45 am              SFC Board and Committee Chairpersons Meeting
9:00 – 4:30 pm                Chemical Sources Association Roundtable
Separate registration required. Buffet lunch included.
Interactive sensory sessions and demonstrations by 26 vendors to the Flavor and Fragrance industries.
Visit for additional information and registration details.
3:00 – 5:00 pm                SFC Meeting and Dinner Registration
4:45 – 5:15 pm                SFC Business Meeting (members only)
                                                Election of Officers for 2019-2020 – TBA

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5:30 – 6:00 pm               Cocktail Reception for guests registered for dinner
6:00 – 7:00 pm               Buffet dinner
7:00 – 7:30 pm               Presentation by 2019 Jogue Scholarship Award Recipient
Zhuzhu Wang
Department of Flavor Science, University of Illinois at Urbana- Champaign
“The effect of ethanol on the flavor perception of distilled spirits”
Despite the variety of classes and types, many people enjoy drinking distilled spirits on the rocks or with a splash water to open up the flavors. From a physicochemical perspective, the addition of water (dilution of ethanol) affects the spirit’s matrix in several ways. These include a decrease in surface tension, a change in the structure of the liquid water/ethanol matrix and a change in volatile compound partitioning/release from the bulk solution. However, physicochemical properties of the aroma compounds and ethanol only determine the likelihood that the aroma compounds will be released from the matrix into the headspace. Additional attention has also been drawn to the physiological impact of low ethanol content (caused by dilution with water) on aroma perception, as it partially reduces the pungency associated with high ethanol content, and more importantly, it increases olfactory sensitivity to the aroma compounds. In order to provide a clearer picture as to the physiological effects of ethanol on individual aroma compound perception, a modified gas chromatography-olfactometry (GC-O) system was built so that panel was able to sniff the GC effluent in a background of constant ethanol vapor of differing concentrations (generated from 0% ABV, 20% ABV, and 40% ABV solutions). In this way, the solvating effect of ethanol (such as in the case of distilled spirits) was totally excluded, so that any experienced alteration of aroma detection could be attributed solely to the physiological effect of ethanol from the vapor background. Our results support the physiological suppression effects of ethanol on aroma compound detection thresholds in air, suggesting a possible relationship between aroma compound structure and the degree of ethanol aroma suppression. Accordingly, this research will provide additional insights into the structure-function understanding at the molecular level in an effort to better explain the physiological suppression effect of ethanol on flavor perception.
7:30 – 8:00 pm               Presentation of Awards and Closing Remarks by the President
2019 Jogue Scholarship
Zhuzhu Wang    University of Illinois at Urbana- Champaign

25-year membership

Sajid Ahmedi
Larry Buckholz III
Yogendra Desai
John Houtenville
Christopher Ivaniski
Gregory Mondro
Yasuhiro Unno
Maria Wallack
Douglas Young


50-year membership – TBA

 $75.00 Member / Non member
$37.50 Emeritus / Unemployed / Student
Deadline for online registration is May 3, 2019.
A limited number of rooms are available at a discounted group rate of $169 plus tax, per night. Please book by April 24, 2019.
Call for reservations 1(800)-228-9290 or (973)-623-0006.
When making the reservation, please identify yourself as part of The Society of Flavor Chemists group.
Transportation:  From Newark Airport, go to baggage claim and use the courtesy phone for the hotel shuttle
Parking: $10/day + tax - self-park at the hotel. Max 12hrs.
$25/day + tax - self park overnight guests
$32/day + tax - valet parking for overnight guests
Click here to download a printable PDF of this notice.

Society of Flavor Chemists May Meeting (#441) NEWARK, Newark Liberty International Airport Marriott event

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