Chemist, M. Sc and Dr. Sc. in Science-Chemistry from Universidad
Nacional de Colombia. Full Professor at Department of Chemistry of Universidad Nacional de
Colombia-Sede Bogotá. Research expertise: flavor chemistry, pigment chemistry, natural
product chemistry, drying techniques for the development of added-value products
(microencapsulation and freeze-drying), and chemical ecology. She has published more than 50
research papers on scientific journals, coedited one ACS book and recently joined the Editorial
Advisory Board of Journal of Agricultural and Food Chemistry. At present, is the main
coordinator of RIFRUTBIO (Red Nacional para la Bioprospección de Frutas Tropicales) and
the research group GANAC (Grupo de Aditivos Naturales de Aroma y Color), which research
target has been the tropical fruits, with emphasis en flavor chemistry. -Dr. Michael Qian
Department of Food Science and Technology, Oregon State University,
Corvallis, Oregon, USA. Dr. Qian is Professor of flavor chemistry at Oregon State University,
elected fellow of Agricultural and Food Chemistry Division of American Chemical Society and
past chair (2014) of Food and Agricultural Food Chemistry Division of American Chemical
Society. He received his BS in Chemistry from Wuhan University, MS from University of
Illinois and PhD from the University of Minnesota. Dr. Qian is an expert in aroma/flavor
extraction and analysis involving solid phase micro-extraction, stir bar sorptive extraction, gas
chromatography/olfactometry-mass spectrometry, and multi-dimensional-GC-MS analysis. Dr.
Qian’s research interests at Oregon State University covered aroma/flavor
chemical/biochemical generation in dairy products, small fruits (blackberries, raspberry, and
strawberry), wine and wine grapes, beer and hops, Chinese liquor and wine, tea, coffee as well
as sea foods. Dr. Qian has published over 80 research articles, 12 book chapters and co-edited 4
ACS symposium books in the field of flavor chemistry, and has given numerous presentations
at national and international meetings. -Dr. Robert McGorrin
Is the Jacobs-Root Professor of Food Chemistry and Department Head
of Food Science and Technology, Oregon State University, Corvallis, Oregon, USA. He is a
Fellow of the American Chemical Society (ACS) and the Institute of Food Technologists (IFT),
past-chair of the ACS Division of Agricultural and Food Chemistry (1994) and Flavor
Subdivision (1989), and presently serves on the IFT Board of Directors. He received a BA in
chemistry from Northwestern University, and MS and PhD in organic/medicinal chemistry
from the University of Illinois. Research expertise: Flavor analysis, identifications of key aroma compounds in foods, cereal and dairy flavor
chemistry, interactions between flavor volatiles and food components, effects of processing /
packaging on flavor generation and deterioration, chromatography and separations (GC,
HPLC), spectrometry (GC/MS, GC/MS/MS, GC/IR/MS). Dr. McGorrin has published 11 book
chapters and co-edited 4 ACS Symposium Series books in the areas of thermal generation of
aromas, thermally generated flavors, flavor-food interactions, and dairy flavor chemistry. -Dr. Alvaro Orjuela
Chemical engineer and Master from the Universidad Nacional de
Colombia. He has a Ph. D. in chemical engineering from Michigan State University (East
Lansing, USA). Associate Professor at Departamento de Ingeniería Química y Ambiental,
Universidad Nacional de Colombia-Sede Bogotá. Dr. Orjuela started working on chemical
process design, and also in pilot scale process equipment design, construction and start-up. As
young entrepreneur he co-founded Green Andina ltda, company dedicated to produce and
commercialize natural extracts, and also to design agro-industrial process technologies.
Research expertise: development of technologies to obtain and purify natural products and
biobased chemicals, process design and intensification, reactive separations, biobased fuels and
chemicals, computer aided process simulation, applied heterogeneous catalysis, and multiphase
equilibria. He has published over 60 research articles and contributions to scientific events, as
well as 2 invention patents.
1. To identify major volatile compounds related to the flavor of foods, their generation, detection and sensory analysis.
2. To deepen the understanding of the principles and applications of techniques to chemically and instrumentally analyze flavors.
3. To study the influence of processing in the flavor of foods, and their production at industrial scale.
LECTURE TOPICS AND WORKSHOP SCHEDULE Monday 8-12 m: Basics of Flavor Chemistry and olfactory detection. Coralia Osorio 8-10: Introduction to flavor chemistry, terminology, odor descriptors, flavor materials, flavor creation and olfactory descriptive training in common odor-notes. Coffee Break 10:15-12:15 Basic flavor perception, olfactory analyses, sensory molecular approach and sensory analysis of flavors (AEDA and threshold odor value), biogenesis of main odor active
volatiles. 12:15-2 pm Lunch Monday 2- 6 pm: Analysis of flavors. Michael Qian
2-4: Advances in flavor extraction and analysis (LL, SAFE, SDE, HS-SPME, SBSE, thermal desorption). Coffee Break 4-6: Sensory-directed flavor analysis, GC/Olfactometry-MS, 2D-GC-MS, chiral separation and analysis, analysis of volatile sulfur compounds by GC-PFPD
Tuesday 8-12 m: Processed flavors. Robert McGorrin 8-10: Introduction, thermal generated process flavoring (Maillard reaction), Strecker degradation, impacts of processing on flavor stability, enzyme modified dairy flavors, flavor
enhancers. Coffee Break 10:15-12:15 Soruces of flavor-food interactions, reactivity, flavor degradation, flavor oxidation, interactions of flavors with proteins/carbohydrates/lipids, high-potency sweeteners. 12:15-2 pm Lunch Tuesday 2- 6 pm: Industry of flavors. Alvaro Orjuela 2-4 pm History of flavors and fragrance industry, market segments, natural and artificial flavors. Essential oils, industrial production, biotechnological applications for flavor
production. Coffee break 4-6 pm Up-scaling extraction methods flavor and fragrances, international regulation, FEMA, GRAS. Costs of flavourings.