Flavor and Natural Products Chemistry Lab
Why is flavor important?
Our flavor research strives to understand the contribution of aroma/taste compounds to the flavor profile and overall sensory perception of food. Our laboratory is equipped with high-end, modern technology for performing analytical methods to enhance identification and quantification of novel aroma/taste compounds responsible for the primary flavor perceptions. We investigate the complex and challenging aspects of flavor from two perspectives: targeted and untargeted flavoromics.
How can nutraceuticals benefit us?
Our nutraceutical health benefit studies focus on the discovery of bioactive compounds in natural products that provide benefit to human health. Using state of the art analytical techniques, combined with bioactivity-guided assays, our research aims to:
Potent Sulfur Volatiles
Sulfur compounds have been reported in citrus juices since the 1950's. However, only with the development of more sensitive technology, has the extent of their contribution become evident. In a recent study, over 20 sulfur compounds were detected using a pulsed flame photometric detector. Gas chromatography-olfactometry data has identified two new sulfur compounds and demonstrated that not all sulfur volatiles exhibit aroma activity. Additional experiments indicated that sulfur aroma impact compounds were altered during thermal processes such as pasteurization and concentration.
Citrus Oil Production