Flavors of Chemistry - Shared screen with speaker view
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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)
Where will this recording be posted?
Hello Zoom Attendees, this recording will be accessible on the section website: acs-sacramento.org
Are there any questions from the zoom attendees?
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.
Have their been any research on the olfactory receptors themselves and the specific regions of the chemical flavors which bond to the receptors?
who are the buyers of these chemicals? is it just the food and beverage industry?
For the strawberry example in the presentation, and other ingredients how would you experimentally identify the compounds presented? Do you use gas chromatography?
How did you get into this kind of work?
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?
(Oh like Kara's question)
Are there any other questions from the zoom attendees?
Thank you for your amazing lecture today!