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Flavors of Chemistry - Shared screen with speaker view
Olivia Matsumoto-Elliott
01:21:47
For flavors that resulted in the intended olfactory result (smell), but failed the taste test, are the recipes ever repurposed in other ways? (ex: perfume, candles, or other aromatic products)
Suljit Dodd
01:26:54
Where will this recording be posted?
Slava Bekker
01:27:40
Hello Zoom Attendees, this recording will be accessible on the section website: acs-sacramento.org
Zamarud Aminy
01:28:17
Noted-Thank you!
Slava Bekker
01:29:03
Are there any questions from the zoom attendees?
Olivia Matsumoto-Elliott
01:30:38
Are there different types of flavor chemists? For example, ones who focus on the discovery of new molecules that could be used to create flavor combinations vs someone else who focuses more on creating the recipe of a desired flavor.
Nipun Dour
01:31:57
Have their been any research on the olfactory receptors themselves and the specific regions of the chemical flavors which bond to the receptors?
Natalie Lopez-Alvarez
01:32:03
who are the buyers of these chemicals? is it just the food and beverage industry?
Sona Khachiyan
01:32:19
For the strawberry example in the presentation, and other ingredients how would you experimentally identify the compounds presented? Do you use gas chromatography?
Kara Beightol
01:34:50
How did you get into this kind of work?
Olivia Matsumoto-Elliott
01:35:30
What sort of experience or education do you need to step into the flavor chemistry field? Is it relatively easy to enter or is it pretty dependent on connections?
Olivia Matsumoto-Elliott
01:35:44
(Oh like Kara's question)
Slava Bekker
01:42:53
Are there any other questions from the zoom attendees?
Bokyoung Son
01:44:06
Thank you for your amazing lecture today!