Emerging Topics and Trends in the Flavor and Fragrance Application Space

Join Agilent Technologies, GERSTEL, and our guest speakers for a day of scientific discussions! Gain insight from our presentations that are focused on emerging topics and trends in the fragrance and flavor application space.

A Validated Method for Simultaneous Quantitation of 20 Common Flavoring Chemicals in E-Cigarette Refill Solutions

Numerous flavored e-cigarettes have emerged on the market in recent years, increasing the appeal of these products. Hundreds of unique flavoring chemicals are known to constitute e-liquid flavors, previously identified by untargeted MS techniques. While many of these chemicals are “general recognized as safe” (GRAS) for consumption, inhalation toxicity remains relatively unknown. Measuring their concentrations in e-liquids is an important first step in understanding potential inhalation toxicity and associated health outcomes.

Key Learning Objectives/What attendees will learn:

• The approach and method development to measure 20 common flavoring chemicals in e-cigarette liquids via GC/Q-TOF technology.
• Understand the variability of these flavorings in a wide range of flavored e-liquids.

Who Should Attend: Those interested in the chemical formulations of e-cigarette liquids as it pertains to the specific flavoring chemicals that are added. Focus will be on the methodology used to measure concentrations of 20 common additives and how they are distributed among various flavored e-liquids.

Presenter: Michelle Page (Research Associate, Roswell Park Comprehensive Cancer Center)

Ms. Page is a Research Associate in the Department of Health Behavior, a subset of the Department of Cancer Control and Prevention at Roswell Park Comprehensive Cancer Center. Her expertise is in GC/MS methodology with several years of tobacco research, specializing in product chemical characterization. Previous work included a decade of routine environmental testing for semi-volatile pollutants in water and soil matrices, using GC/MS. She holds a bachelor’s degree in Chemistry from the University at Buffalo and is a current PhD candidate in the Cancer Sciences program through the University at Buffalo and Roswell Park.

The Flavor Chemistry of Hamburger Aroma and the Challenges for Plant-Based Prototypes

The aroma of hamburgers cooking on the grill is easy to recognize and can be perceived from a distance, far from the site of cooking. The characteristics of such a recognizable odor may pose a significant challenge for the development of plant-based analogues. This presentation will describe the results of recent volatile (GC-MS) comparisons of the aroma between a beef hamburger and the various commercial plant-based hamburgers in the marketplace. Insights into the development and analysis of hamburger aroma will also be highlighted in the presentation.

Presenter: Li Li Zyzak, PhD (Assistant Professor, Eastern Kentucky University)

Dr. Zyzak received her Ph.D (1993) in Biochemistry from University of South Carolina. She is currently an assistant professor of Biochemistry at Eastern Kentucky University. Dr. Zyzak’s research interests include flavor and food chemistry, and sensory evaluation. She teaches Biochemistry and a graduate course on Applied Biochemistry relating to food chemistry/flavor at EKU. Dr. Zyzak is a professional member of the American Chemical Society and the Institute of Food Technologists.