The aroma of wine and other foods and beverages is due to the combined sensory impact of dozens of volatile odorants. The talk will discuss the main odorant classes found in wine, and how close (and far) enologists are from recreating the odor of wine; common applications of targeted and untargeted volatile analyses for wine quality control; and, why volatile analyses are more expensive than other chemical analyses, along with recent work by the Sacks lab to decrease the cost of targeted analyses.
Gavin Sacks, Professor, Food Science, Cornell University
Dr. Sacks is a Professor and Associate Chair of Food Science at Cornell University. His research interests are in developing and utilizing state-of-the-art approaches to analysis of trace-level components associated with food and beverage quality. He teaches courses related to wine flavor chemistry and analysis. He has also co-authored a textbook on wine chemistry