Presented By: Eberhardt R. Kuhn, Ph.D
Speaker Biography: Dr. Eberhardt Kuhn is the Marketing Manager for Food, Cannabis, and Hemp at Shimadzu Scientific Instruments. He is a renowned chromatographer with over 30 years of experience in this field at companies like Restek, Agilent, and Bio-Rad. Dr. Kuhn has presented talks at conferences and events in over 30 countries. His expertise is the field of chromatographic separations, column chemistry, and scientific instrumental analysis of food, including determination and identification of contaminants (pesticides, heavy metals, and Food Contact Materials, such as PFAS), food quality, food adulteration and confirmation of food authenticity, and general analytical method development. His recent interests focus on all aspects of cannabis and hemp analytics, from potency to terpenes to contamination (pesticides, residual solvents, metals), as well as educating the public on the countless benefits of hemp and cannabis.
Webinar: Food Aroma - Identifying the Chemistry of Smell
Webinar Abstract: Aroma is an important sensory factor in the perception of food. But what exactly makes a food smell pungent, or savory, or foul? The chemistry of aroma, or smell, can be very complex. There are an estimated 10,000 volatile compounds across all foods that can contribute to the specific smell of a given food. Yet only a few hundred determine the aroma of the food we eat. In this study, we developed a novel approach to identifying aroma compounds in foods. Using a combination of GCMS and GC-SCD (sulfur chemiluminescence detector) along with employing metabolomic techniques, we were able to identify and quantitate key aroma compounds in various foods and beverages. Samples include several aromatic beverages (beer, wine, spirits, and coffee) and foods (kimchi, soy sauce, and cheese).
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