Satellite Symposium to the 15th Weurman Flavour Research Symposium

Monday, September 18, 2017, 13:00-17:00

A Satellite Symposium took place in the run-up to the 15th Weurman Flavour Research Symposium. Two important areas for flavour chemistry were covered in detail during the Satellite Symposium. Both seminars were fully booked.

We were able to gain two renowned companies to be the host of the Satellite Symposium:

  • Session I: Interactive Symposium on Real-time Flavour Release Analysis with PTR-TOFMS
    Applications and challenges of dynamic trace VOC analysis in food & flavour science                                                                                                                                                                                                                                           
    hosted by IONICON

  • Session II: Analysis of Flavour Compounds by Advanced Chromatographic Methods                                                                                                                                             
    hosted by SHIMADZU                                                                                                                                                                                           



Session IInteractive Symposium on Real-Time Flavour Release Analysis with PTR-TOFMS

13:00 – 14:30          Interactive presentation of the PTR-MS technology using a state-of-the-art PTR-TOFMS instrument: real-time direct injection analysis, online quantification of compounds in food samples, quality monitoring, etc.
IONICON science team

14:30 – 15:00          Coffee break

15:00 – 15:45          Renowned international expert talk: „Two decades of PTR-MS in food science: discoveries, developments and future challenges“
Jonathan Beauchamp
Fraunhofer Institute for Process Engineering and Packaging

15:45 – 16:00          Discussion and Q&A
Jonathan Beauchamp, IONICON science team, all participants

16:00 – 17:00          Hands-on PTR-TOFMS experience: analyze your breath and monitor flavour release after ingestion of different food products, identify beverages via rapid headspace sampling, learn about the advantages of direct injection technologies, etc.
all participants


Session II – Analysis of Flavour Compounds by Advanced Chromatographic Methods

13:00 – 13:45          Characterization of the Oxygen Heterocyclic Compounds (Coumarins, Psoralens, and Polymethoxylated Flavones) in Cosmetic Products
Luigi Mondello
University of Messina, Italy

13:45 – 14:30          Aroma Profiling – fast, sensitive and universal?
Erich Leitner
Graz University of Technology, Austria

14:30 – 15:00          Coffee break

15:00 – 16:30          Comprehensive solutions in flavour & fragrance analysis Quantitative GCXGCMS of the extended list of allergenes Use of LRI and AART in modern GCMS and GCMSMS
Stephane Moreau
Shimadzu Europe GmbH

16:30 – 17:00          Discussion and Q and A
Discussion with all participants


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