Food Science: UV-Vis, NIR, AA, LC, GC, and Electronic Nose
Well, it's Pittcon Day 2, and I followed the suggestion of LCGC Columnist John Hinshaw and attended session 410, "Food Science: UV-Vis, NIR, AA, LC, GC, and Electric Nose."
Well, it's Pittcon Day 2, and I followed the suggestion of LCGC Columnist John Hinshaw and attended session 410, "Food Science: UV-Vis, NIR, AA, LC, GC, and Electric Nose."
The session began with a presentation by Latoya Elizabeth Whitley of Claflin University. She discussed "Quantitative Analysis of Phenolic Content and Antioxidant Capacity of Soy Hull Extract." She was followed by Suzanne K. Schreyer of Polychromix, who discussed a topic that has been in the news recently-"Rapid Classification and Quantification of Raw Materials and Adulterants in Pet Food Manufacturing Supplies." As a pet owner myself (4 cats and a dog), I found this topic very interesting.
The third presentation, by Wesley Ohifeme Okiei of the University of Lagos, was entitled "Determination of Toxic Metal Ion Concentrations in Flame-Treated Meat Products." We had a longer-than-usual recess period because the fourth speaker didn’t attend the session.
After the break, we heard from Thomas E. Wheat, from Waters Corporation. It was a pleasure to listen to his presentation entitled "Analytical Solutions for the Analysis of Bound and Free Amino Acids in Foods and Feeds" because he was an engaging speaking with a loud, clear voice. In addition, he elicited a room-wide chuckle when explaining that one reason his group chose to analyze commercial pale ales is that they are "fun" to work with because once you remove the 10-mL sample "you have to find something to do with the rest of the bottle’s contents."
The next speaker discussed "Use of Dynamic Headspace to Detect Aromas in Juices and Juice Drinks," where the focus was on analysis of volatiles in citrus beverages.
The topics were all related but varied, and this proved to be a very informative session.
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