BEGIN:VCALENDAR VERSION:2.0 PRODID:-//The Society of Flavor Chemists - ECPv6.17.2//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-WR-CALNAME:The Society of Flavor Chemists X-ORIGINAL-URL:https://flavorchemist.org X-WR-CALDESC:Events for The Society of Flavor Chemists REFRESH-INTERVAL;VALUE=DURATION:PT1H X-Robots-Tag:noindex X-PUBLISHED-TTL:PT1H BEGIN:VTIMEZONE TZID:America/New_York BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20250309T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20251102T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20260308T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20261101T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20270314T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20271107T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20280312T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20281105T060000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/New_York:20260930T093000 DTEND;TZID=America/New_York:20260930T180000 DTSTAMP:20260922T153001Z CREATED:20260605T004656Z LAST-MODIFIED:20260922T153001Z UID:16619-1790760600-1790791200@flavorchemist.org SUMMARY:East Coast Meeting in Rutherford\, NJ - Sept 30\, 2026 9:30am-6:00pm EST DESCRIPTION:MEETING NOTICE \n481st Meeting of the Society of Flavor Chemists\, Inc. \nWednesday\, September 30th\, 2026 \nRutherford\, NJ \n9:30am-6:00pm EST \nRenaissance Meadowlands \n801 Rutherford Ave\, Rutherford\, NJ 07070 \n  \nSCHEDULE OF EVENTS \n  \n  8:00 – 10:00 am    SFC Board of Directors Meeting        \n 9:15 – 9:30 am      Registration for Training Session \n 9:30 – 11:30 am     Training Session on Natural Materials hosted by Tony Moore \n“From Beastly to Beautiful: Unexpected Lessons from Botanical Extracts” \nBotanical extracts contain far more information than a list of their major constituents. Using ginger\, jasmine\, and osmanthus as case studies\, this presentation explores how different extraction methods reshape chemical and sensory character\, why trace and companion compounds can matter more than analytical abundance\, and what these naturally occurring compositions can teach us about building flavors. From the concentration-dependent role of indole in jasmine to the remarkably different personalities captured in ginger oil\, oleoresin\, and CO₂ extracts\, we will look at botanical extracts not simply as ingredients\, but as models for flavor creation.                                       \n10:00 – 11:45 am    SFC Board and Committee Chairs Meeting \n 11:30 – 1:00 pm    Meeting Registration \n 12:00 – 1:00 pm    Buffet Lunch \n  \n   1:00 – 1:30 pm    CSA: Joe Syrko\, New Business Development & Account Manager- Isobionics \n“How Biotech Is Complimentary to Nature” \nEssential oils have been extracted from fruits and plants for flavor use for millennia. However\, key terpene flavor molecules are often low in abundance\, requiring a large harvest for a small amount of product. Additionally\, the extraction of essential oil often yields a complex mixture of terpenes that are difficult to separate and can be highly variable due to weather\, location\, season\, extraction method and variety of plant. This leads to a volatile sourcing environment\, with volumes and pricing also changing each harvest. An alternative to this approach is to produce the key components of essential oils by fermentation\, in a process akin to brewing beer. By using fermentation\, we can control the complete process which allows us to produce an identical product each time with a higher purity. Join us to learn more about how Biotechnology is helping to compliment nature. \n  \n   1:30 – 2:10 pm    Andrew Maust\, PhD Candidate\, University of Arkansas \n“Sensory and Volatile Profile Characterization of Nontraditional Yeasts in Nonalcoholic Beer Production” \nThe demand for nonalcoholic beer (NAB) is growing\, with nontraditional yeast strains emerging as valuable tools for brewers to craft distinct NABs. However\, independent information about the performance of these commercially available yeasts remains limited. In this study\, 11 nontraditional yeast strains were evaluated at two wort nutrient levels to assess their impact on beer chemistry\, sensory attributes\, and volatile profiles. Basic fermentation metrics were monitored\, followed by descriptive sensory analysis and GC–MS/MS quantification of volatile compounds. Results revealed significant differentiation among yeast strains with unique aroma and flavor profiles driven by variations in ester production\, fusel alcohol synthesis\, and aldehyde reduction. These findings provide brewers with actionable insights to select yeasts that align with desired NAB characteristics\, enabling the production of style-specific and high-quality NABs. \n  \n2:10 – 2:50 pm     Aqsa Chatha\, PhD Candidate\, University of Illinois \n“From Acetate to Aroma: Sustainable Process Flavor Generation from Microbial Consortia” \nHarnessing microbial consortia originating from renewable carbon sources offers an eco-friendly\, sustainable solution to produce process flavors. In the present study\, Escherichia coli Strain Nissle 1917\, Saccharomyces cerevisiae (21CFR 172.896 and 184.1983) and Rhodotorula toruloides were cocultured together on an acetate\, and the resulting biomass was autolyzed and hydrolyzed using minimal resources. Autolyzed microbial biomass (Aut-MBP) and hydrolyzed microbial biomass (H-MBP) were analyzed for their amino-nitrogen and free amino acid contents and further subjected to produce a base process flavor model comprising solely microbial biomass and a fortified process model system including cysteine and ribose\, along with microbial biomass. Results indicated that Aut-MBP has higher free amino-nitrogen contents and a lesser amount of free amino acids. On the other hand\, H-MBP has a lesser amount of free amino-nitrogen content but has a higher amount of free amino acids. The effect of Aut-MBP and H-MBP process models on the aroma precursors (free amino acids) as well as key odor impact compounds will also be discussed. This study\, for the first time\, will provide fundamental knowledge on the release of flavor constituents from microbial biomass harvested from a non-conventional carbon source (acetate)\, which will offer an opportunity to substitute yeast extract or hydrolyzed vegetable protein in the food and flavor industry with a sustainable solution for the next generation of food. \n  \n2:50 – 3:05 pm  Break \n  \n3:05 – 3:45 pm  Yashmita Grover\, PhD Candidate\, Pennsylvania State University \n“Exploring Quinine–Salivary Protein Interactions as a Mechanism of Bitterness Modulation” \nBitterness is an aversive taste that can limit the acceptance of nutritionally beneficial foods like vegetables. Its perception begins with the dissolution of bitterants in saliva before they can activate taste receptors. Saliva is composed of water\, ions\, and critically\, proteins\, which may interact with bitterants in the oral cavity. Salivary proteins could influence taste by interacting with either taste receptors or chemical stimuli; to date\, most evidence comes from animal studies\, leaving the contribution of salivary proteins to bitterness perception in humans incompletely understood. Here\, we explored binding interactions between human salivary proteins and quinine as a step toward understanding their potential role in bitterness perception. Saliva from 46 healthy volunteers was pooled and separated (3 kDa filter) into low and high molecular weight protein fractions. Protein-unbound quinine was quantified in whole and fractionated saliva using fluorescence spectroscopy\, and binding was further characterized using isothermal titration calorimetry and analytical ultracentrifugation. The proportion of unbound quinine decreased with increasing protein concentration (to 59% at 0.6 mg/mL protein). Salivary proteins showed higher binding coefficient and reaction enthalpy\, binding quinine comparably at 4.3X lower protein concentration than sodium caseinate\, a food-grade protein previously studied by our team. Low molecular weight salivary proteins and peptides were particularly active\, displaying the highest binding coefficient and enthalpy. This was further supported by the presence of protein-quinine complexes at higher sedimentation coefficients. This study demonstrates that human salivary proteins bind quinine\, suggesting a potential endogenous mechanism for modulating bitterness perception. This work provides a foundation for understanding how individual differences in salivary composition may influence flavor perception and offers new insights for designing bitterness-modulating strategies in food and beverage applications.   \n  \n3:45 – 4:30 pm  Swetha Sarangarajan\, PhD Candidate\, Ohio State University \n“Beyond Sugars: Aroma and Chemical Contributors to Sweetness Perception in Specialty Coffee” \nSweetness is a critical sensory attribute driving quality\, value\, and consumer preference in specialty coffee\, yet the mechanisms underlying its perception remain poorly resolved\, particularly the relative contributions of direct gustatory stimulation versus multisensory flavor interactions. This study integrates sensory evaluation with targeted and untargeted flavoromic approaches to elucidate volatile and non‑volatile contributors to sweetness perception in brewed specialty coffee. Sensory rank‑rating assessments conducted with and without nasal occlusion revealed pronounced differences in perceived sweetness that could not be explained by saccharide content alone\, indicating a multimodal basis for sweetness perception. Aroma‑active compounds were characterized using GC‑MS/O (GC‑MS/Olfactometry)\, with 41 odor‑active compounds identified by trained panelists in duplicate across complementary column chemistries (DB‑5 and DB‑Wax). Multivariate modeling enabled the identification of volatile compounds positively and negatively correlated with sweetness perception\, which were subsequently quantified using GC‑MS/MS and are currently being evaluated through sensory recombination studies to determine their causal roles in modulating sweetness. In parallel\, untargeted LC‑MS‑QToF analyses performed in both positive and negative ESI modes provided comprehensive coverage of non‑volatile coffee chemistry\, yielding multiple features associated with sweetness perception independent of saccharide content\, with ongoing efforts focused on their isolation and structural identification. Collectively\, this work advances the mechanistic understanding of sweetness as a chemically and perceptually complex attribute and provides an integrated analytical–sensory framework with direct relevance to flavor chemistry\, sensory science\, and specialty coffee quality assessment. \n  \n4:30 – 5:00 pm  SFC Business Meeting (members only) –In person and via Zoom \n5:00 – 6:00 pm  Poster Session & Cocktail Reception \n  \nATTENDEE INFORMATION \nMeeting Registration: Online registration open now. Please go to the Eventbrite Link to register. \n                          $150.00 Member / Non-member \n                          $75.00 Retired/Emeritus/Student w/ID    \n                          $50 / person – additional for natural materials training session (optional)                                \nDeadline for online registration is Friday\, September 25th\, 2026. \nTo attend this meeting virtually click the link below to register and attend the\nmeeting on September 30th at 4:30 pm. \n                            September 30 Zoom Business meeting link \n  \n  \nMeeting/Hotel:      \nRenaissance Meadowlands Hotel by Marriott \n801 Rutherford Ave\, Rutherford\, NJ 07070 \n201-231-3100 \nDeadline for SFC rate is September 9th.   Please use the link below for hotel reservations. \nBook your group rate for Society of Flavor Chemists Meeting. \n  URL:https://flavorchemist.org/events/east-coast-meeting-in-newark-nj-sept-30-2026-1130am-630pm-est/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20261103T113000 DTEND;TZID=America/New_York:20261103T183000 DTSTAMP:20260809T140148Z CREATED:20260605T004947Z LAST-MODIFIED:20260809T140148Z UID:16617-1793705400-1793730600@flavorchemist.org SUMMARY:Chicago Meeting in Chicago\, IL - Nov 3\, 2026 11:30am-6:30pm CST DESCRIPTION:November 3rd\, 2026 \nDoubletree Chicago O’Hare Rosemont \n\n5460 N River Rd\, Rosemont\, IL 60018\nRoom block at Embassy Suites across the street.\n\nHotel Room Pricing: $169. Reservation Link\n5500 N River Rd\, Rosemont\, IL 60018 URL:https://flavorchemist.org/events/chicago-meeting-in-chicago-il-nov-3-2026-1130am-630pm-cst/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20270119T113000 DTEND;TZID=America/New_York:20270119T183000 DTSTAMP:20260809T140304Z CREATED:20260605T005300Z LAST-MODIFIED:20260809T140304Z UID:16615-1800358200-1800383400@flavorchemist.org SUMMARY:West Coast Meeting in Anaheim\, CA - Jan 19\, 2027 11:30am-6:30pm PST DESCRIPTION: January 19th\, 2027 \nAnaheim\, CA – Chapman University \n\nMore details to follow. URL:https://flavorchemist.org/events/west-coast-meeting-in-anaheim-ca-jan-19-2027-1130am-630pm-pst/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20270219T090000 DTEND;TZID=America/New_York:20270219T183000 DTSTAMP:20260809T170636Z CREATED:20260809T140556Z LAST-MODIFIED:20260809T170636Z UID:16631-1803027600-1803061800@flavorchemist.org SUMMARY:East Coast Meeting in Lakeland\, FL - Feb 19\, 2027 9:00am-6:00pm EST DESCRIPTION:February 19th\, 2027 \nLakeland\, Fl area \n\nMore details to follow. URL:https://flavorchemist.org/events/east-coast-meeting-in-lakeland-fl-feb-19-2027-900am-600pm-est/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20270302T080000 DTEND;TZID=America/New_York:20270302T170000 DTSTAMP:20260809T172319Z CREATED:20260809T171129Z LAST-MODIFIED:20260809T172319Z UID:16633-1803974400-1804006800@flavorchemist.org SUMMARY:SFC/CSA/NAFFS Joint Meeting in Anaheim\, CA - Mar 2\, 2027 8am-3pm PST DESCRIPTION:March 2027 – CSA Roundtable\, SCIFT\, NPEW \nAnaheim\, CA \n\n12021 Harbor Blvd\, Garden Grove\, CA 92840 URL:https://flavorchemist.org/events/sfc-csa-naffs-joint-meeting-in-anaheim-ca-mar-2027-8am-3pm-pst/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20270415T113000 DTEND;TZID=America/New_York:20270415T183000 DTSTAMP:20260809T171340Z CREATED:20260809T171340Z LAST-MODIFIED:20260809T171340Z UID:16635-1807788600-1807813800@flavorchemist.org SUMMARY:Midwest Meeting in Cincinnati\, OH - Apr 15\, 2027 11:30am-6:30pm EST DESCRIPTION:  \nApril 15th\, 2027 – Cincinnati \nTBD \n\nMore details to follow URL:https://flavorchemist.org/events/midwest-meeting-in-cincinnati-oh-apr-15-2027-1130am-630pm-est/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20270506T080000 DTEND;TZID=America/New_York:20270506T200000 DTSTAMP:20260809T171744Z CREATED:20260809T171744Z LAST-MODIFIED:20260809T171744Z UID:16637-1809590400-1809633600@flavorchemist.org SUMMARY:CSA Roundtable & SFC Annual Awards Dinner Meeting in Newark\, NJ - May 2027 8am-8pm EST DESCRIPTION:May 2027 – CSA Roundtable and SFC Annual Awards Dinner Meeting \nNewark Liberty International Airport Marriott \n\n1 Hotel Road\, Newark\, NJ 07114\nCall for reservations – T: 973-623-0006 URL:https://flavorchemist.org/events/csa-roundtable-sfc-annual-awards-dinner-meeting-in-newark-nj-may-2027-8am-8pm-est/ END:VEVENT END:VCALENDAR