FlavAR workshop to shed light on the impacts of flavor-related chemicals in food systems

Ragita Pramudya

FAYETTEVILLE, Ark. – Flavors and food systems are inextricably linked. Scientists and industry professionals are coming to Arkansas to share recent knowledge and findings, industry trends, and analytical skills highlighting such relationships between flavor-related chemicals and food systems at the FlavAR workshop.

The FlavAR workshop entitled "Flavor compounds around food systems" will be held at 8 a.m. Friday, Nov. 12, at Waldrip Hall, Don Tyson Center for Agricultural Sciences, Fayetteville.

While the number of on-site seats will be limited due to an abundance of caution, the workshop will also be delivered via virtual platform. To attend this workshop either on-site or virtually, please RSVP at https://www.surveymonkey.com/r/JRKBXFJ.

The workshop sponsored by Shimadzu Corporation, University of Arkansas Division of Agriculture, and Sensory Science Center, will address a variety of topics associated with flavor-related chemicals in food systems, by speakers from academia and industry: Jordan Chenier, Luke Howard, Sun-Ok Lee, Andrea Myers, and Han-Seok Seo (University of Arkansas Division of Agriculture), Erich Leitner (Institute of Analytical Chemistry and Food Chemistry at the Graz University of Technology, Graz, Austria), and Robert English and Jonathon Smith (Shimadzu Corporation).

 The workshop schedule is as follows:

• 8-8:30 a.m. — Registration and breakfast
• 8:30 a.m. — Opening address, by Han-Seok Seo, Ph.D.
• 8:30-8:45 a.m. — Greeting speeches, by Jean-François Meullenet, Ph.D., Jeyam Subbiah, Ph.D., and Derek Selvidge, B.S.
• 8:45-9 a.m.: — Flavor Intelligence: From farms to health benefits, by Han-Seok Seo, Ph.D.
• 9-10 a.m. — Overview of food analysis: Volatile and non-volatile compounds, by Erich Leitner, Ph.D.
• 10-10:45 a.m. — Aroma of food: Analytical and legal perspectives, by Erich Leitner, Ph.D.
• 10:45-11 a.m. — Refreshment Break
• 11 a.m. to noon — What's that smell? Quantitative and qualitative solutions for flavor and fragrance analysis, by Robert English, Ph.D. and Jonathon Smith, M.S.
• Noon to 1:15 p.m. — Lunch and Shimadzu corporation booth visit
• 1:15-2 p.m. — Flavor and off-flavor of food and food contact materials (FCM), by Erich Leitner, Ph.D.
• 2-2:30 p.m. — Volatile and sensory aroma attributes of Arkansas-grown fresh market blackberries, by Andrea Myers, B.S.
• 2:30-3 p.m. — Volatile and sensory aroma attributes of Arkansas-grown hops, by Jordan Chenier, B.S.
• 3-3:15 p.m. — Refreshment Break
• 3:15-3:45 p.m. — Health-promoting properties of berry volatiles, by Sun-Ok Lee, Ph.D.
• 3:45-4:15 p.m. — Blackberry phenolics and volatile extracts inhibit nitric oxide, interleukin-n-6 and tumor necrosis factor alpha in LPS-inflamed RAW264.7 cells, by Luke Howard, Ph.D.
• 4:15-5 p.m. — Open discussion and wrap-up
• 5 p.m. — Closing

If you have any questions, please feel free to contact Han-Seok Seo at hanseok@uark.edu.