A Chemist's View of Flavors

Tom Parliment

Monday, April 13

Location:

Miller Inn
3931 W. State Street
Milwaukee

DIRECTIONS

6:00 PM - Social Hour
7:00 PM - Dinner
8:00 PM - Meeting and Program

Entrees and Sides: Saz's Catering - Buffet style

(Prices include tax and gratuity)

Grilled Salmon w/Lime Dill Butter
Chicken Parmesan
American Potato Salad
Sun Dried Tomato Pasts Salad
Gemelli Pasta w/Red Sauce
Tossed Garden Salad w/Assorted Dressings
Yukon Gold Garlic Mashed
Fresh Bakery Rolls with Butter and Relish Tray with Dip
Fresh Roasted Vegetable Blend w/Basil Olive Oil
Assorted Brownies and Cookies
Coffee and Milk

Members/Guests – $20.00

Post Doctoral Fellow – $15.00

Chemistry Students – $10.00

For dinner reservations, please call
Jackson Messner
414-229-6639
or
e-mail: jmessner@uwm.edu (subject="ACS Dinner Reservation")

by Tuesday, April 7, 4:00pm.

All are welcome.

ABSTRACT

The aromas of food products are quite complex with typically hundreds of volatile components present. This talk will discuss the origin of compounds found in aromas and will cover the contribution of these chemicals to the overall character of a food. Examples of interesting aroma chemicals will be presented. The aromatic composition of selected foods will be discussed in detail and used to demonstrate how aroma research is conducted.

BIOGRAPHICAL SKETCH:

Tom Parliment is a flavor chemist who received a BS degree in Chemistry from Lehigh University and a Ph.D. in Food Science from the University of Massachusetts. In his career with General Foods and Kraft Foods, he studied the aromatic composition of numerous foods such as meat, coffee, baked goods, seafood, fruits, cheese and he has more than 20 patents and 50 publications in these and related areas. He is a member of a number of professional societies, including the American Chemical Society (ACS), Sigma XI and the New York Institute of Food Technology. Tom is past chairman of the New York Chromatography Society, the Flavor Subdivision of the ACS, and the Rockland Chemical Society. He is the co-organizer of four national American Chemical Society Symposia, covering biologically and thermally derived aromas. He has co-edited four flavor-related books. Since receiving a retirement package from Kraft, he has been a consultant to the flavor industry.

HTML by: Holger Foersterling - holger@uwm.edu - April 01 2009 22:33:58.