MEETING NOTICE

The 410th meeting of the Society of Flavor Chemists, Inc. will take place October 15, 2013,

at the MileNorth Hotel, and at Northwestern University, Chicago, IL

AGENDA

8:30 – 10:00 SFC Board Meeting

10:00 – 11:30 SFC Board and Committees Meeting

11:00 – 11:45 SFC Meeting Registration

11:45 – 12:45 Lunch – buffet

Tomato Bisque Soup with Roasted Crimini Mushrooms and Cilantro

Mixed Green Salad with House Made Dressing

Caprese Salad with Aged White Balsamic, Extra Virgin Olive Oil and Fresh Basil

Grilled Asparagus with Toasted Almonds

Roasted Red Bliss Potatoes with Extra Virgin Olive Oil and Rosemary

Brown Butter Roasted Grouper with Roasted Mushroom Risotto

Tri-Color Tortellini and Grilled Chicken with Pistachio Pesto and Vegetarian Tortellini

Apple Spice Cake with Candied Pecans and Salted Caramel

Coffee, Tea, Bottled Water and Soda

1:00 – 2:00 CSA Meeting and Speakers – Chaim Frenkel, Professor, Department of Plant Biology and Pathology, Cook College, Rutgers - The State University of New Jersey

NOTE: Separate Registration Required. Visit chemicalsources.org for more information.

Improving the Sensory Impact of Vanillin - The sensory impact of vanillin can be compromised by various conditions. In this talk, Dr. Frenkel will show that by increasing water solubility with

alkalinity, chaotropes or temperature, one can enhance the escape tendency and also chemical reactivity of the vanillin. This perspective might be important during the various stages of vanilla bean curing, storage and handling.

2:00 – 2:30 SFC Business Meeting

3:00 – 5:00 Tour of NWU Neuroscience Lab (Abbott Hall, 710 Lake Shore Drive, Chicago, IL 60611)

(3 block walk from the hotel – wear comfortable shoes)

Hosted by Dr. Jay Gottfried – More details to follow.

Visit http://www.neurology.northwestern.edu/faculty/gottfried/index.html for more information about the Gottfried Laboratory.

3:00 – 3:05 Introductions

3:05 – 3:30 Presentation by James Howard in Neuroscience Lab

3:30 – 3:55 Presentation by Analytical Chemist from IFF

Robert Cannon - Identifying High Impact Volatile Compounds

Natural products are an extremely complex matrix of volatile and non-volatile compounds. In order to identify high impact compounds, numerous techniques and instruments may need to be used to enhance and resolve areas of interest. This presentation describes the importance of fractionation, GC-O, Multi-Dimensional GC/GC-MS, and elemental specific detection for extracts of natural products.

4:00 – 4:30 Half of the group will get a tour of the scanner

4:30 – 5:00 Half of the group will get a tour of the lab

Speaker Biographies are available on the SFC website.

ATTENDEE INFORMATION

Hotel: MileNorth Hotel, 166 East Superior Street, Chicago, IL 60611. 312-787-6000

SFC Room Rate for October 14 and 15 is $189/night (expires on September 22, 2013).

You must use the group code FLAVCHEM to get this rate, or book through the hotel website:

Parking rate is $25.00/day. Additional parking is available next to hotel.

Registration Fee: $75.00 Member / Non-Member

$37.50 for Emeritus / Unemployed / Students

Meeting Registration: Please go to the SFC Website for meeting registration and payment.

The deadline for online registration is October 12, 2013.

ABSOLUTE SPONSOR

Kerry Ingredients & Flavours

BOARD OF DIRECTORS

Chairperson
GARY RAAB
WILD Flavors, Inc.
1261 Pacific Ave.
Erlanger,KY 41018
(859) 342-3745
(859) 342-3602 (fax)
/ President
HEDY KULKA
International Flavors & Fragrances
150 Docks Corner Road
Dayton, NJ 08810
(732) 329-5386
(732) 329-5587 (fax)
/ Vice President
CYNTHIA LIPKA
Bell Flavors and Fragrances
500 Academy Dr.
Northbrook, IL 60062
(800) 323-4387
(847) 291-4423 (fax)
/ Secretary
MARY FOSTER
WILD Flavors, Inc.
1261 Pacific Ave.
Erlanger, KY 41018
(859) 372-4925
(859) 342-3704 (fax)
/ Treasurer
DEBORAH OSBORNE
Mondelez Global LLC
941 Route 10
Whippany, NJ 07981
(973) 909-1148