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Expert in Maillard Reaction; Flavor Analysis
Available for your Consulting and Expert Witness Needs
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| Summary of Expertise: |
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Primary Expertise Areas:
(links show more experts in each area)
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Expertise Description: |
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browning expert
flavor analysis expert
Maillard reaction expert
microwave cooking expert
non-enzymatic browning expert
reaction flavor expert
amino acid expert |
MAILLARD REACTION; NON-ENZYMATIC BROWNING; REACTION FLAVOR. Expert has studied the interaction of amino acids or proteins with reducing sugars which results in a prominent chemical reaction that occurs during thermal processing of foods. This reaction, known as Maillard or browning reaction, has profound effects on the color, flavor, and texture of processed foods. Control of this reaction during thermal treatment can lead to a greater commercial exploitation of its effects, such as in situ generation of reaction flavors and enhancement of the quality of flavor and color of processed food. Expert has spent the last ten years studying the detailed mechanism of this reaction to provide the tools necessary to control this reaction in food systems. The effects of amino acid and sugar type, kinetics of the reaction, effect of temperature, and water content are important parameters that can be manipulated to achieve the desired end product. Expert has used synthetic intermediates (Amadori products) of this reaction to study their fate during the Maillard reaction and employed different analytical techniques to analyze the reaction mixtures. These techniques include pyrolysis coupled with gas chromatography/mass spectroscopy (Py/GC/MS), linked-scan mass spectroscopy, high-performance liquid chromatography (HPLC) with a multi-detector system (diode array, scanning fluorescent and pulsed amperometry) and Fourier transform infrared spectroscopy (FTIR). FLAVOR ANALYSIS. Expert understands that the flavor of a food product is the single most important factor that determines its commercial success. Knowledge of the differences in flavor composition between different samples can lead to a better understanding of the differences in their processing conditions and the presence of specifically added ingredients that give rise to the perceived differences. Expert has applied his experience gained through analysis of complex Maillard reaction mixtures to the analysis of different food samples, using gas chromatography/mass spectrometry (GC/MS) with cryogenic cooling of the GC column to trap volatile aroma components and identifying their structures by mass spectrometry. In addition, the origins of certain reaction flavors can be identified by tracing back specific products arising from specific precursors. MICROWAVE COOKING. A recurring problem facing the food and flavor industries is the lack of browning that occurs during microwave cooking. In addition, the sensory properties of microwave-cooked foods differ considerably from those prepared by conventional heating methods. Expert, based on his research of Maillard reaction, has developed considerable experience in generating specific flavors and colors under microwave irradiation. This approach has been used successfully to generate freshly-baked and meat flavors under microwave heating.
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| Show Secondary and Basic Areas of Expertise |
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Degree |
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Subject |
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Institution |
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1986
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PhD
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Food Chemistry
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University of Alberta, Edmonton, AB, Canada
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1978
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MSc
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Chemistry
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American University of Beirut, Lebanon
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1976
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BSc
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Chemistry
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American University of Beirut, Lebanon
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| Years |
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Employer |
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Title |
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1993 to
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(Undisclosed University)
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Associate Professor
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1987 to 1993
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(Undisclosed University)
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Assistant Professor
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1986 to 1987
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University of Alberta
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Post Doctoral Fellow
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Associations/Societies
Expert is a member of the American Chemical Society (ACS), the Canadian Institute of Food Science and Technology (CIFST), and the Institute of Food Technologists (IFT).
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Professional Appointments
He is the book review editor of Food Research International, published by Elsevier.
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Awards/Recognition
He is the recipient of the 5NR research award from the Government of Canada.
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Publications and Patents
Expert has authored numerous scientific publications and has been invited to write chapters in books and review articles on the Maillard reaction.
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| Government Experience: |
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Role |
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Description |
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1995 to 1996
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Environment Canada
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Consultant
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Expert participated in the development of microwave-assisted synthesis and extraction for Canada's Department of the Environment (Environment Canada).
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As a member of the Intota consultant network,
Expert is a specialist who provides technical consulting to corporate, legal and government clients. Expert provides professional consulting as a Maillard Reaction Consultant; Flavor Analysis Consultant. Expert may consult as an independent consultant or as a member of a consultancy, consulting company,
or consulting firm. Consultants service will be covered by a consulting contract.
Ask an expert initial screening questions and ask the experts services particulars, by simply submitting
an expert request.
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Intota experts can serve as expert witnesses or litigation consultants offering expert testimony, expert advice, litigation support,
forensic services, and related expert witness services. Expert can serve as an expert witness or litigation consultant in intellectual property (patent, trademark, trade secret, copyright),
product liability, and insurance matters. Expert may provide forensic expert witness testimony, litigation consulting services, forensic investigation,
and forensic testing if appropriate in litigation areas as a Maillard Reaction Expert Witness; Flavor Analysis Expert Witness.
Intota provides attorneys and legal professionals the opportunity to ask an expert initial screening questions and
ask the experts services particulars by submitting an expert request.
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| Language Skills: |
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| Foreign Language |
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English
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Armenian
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Arabic
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French
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Expert serves as a resource to
Intota Market Research Services
for customized marketing research in industries or areas related to
Maillard Reaction; Flavor Analysis.
Experts are an invaluable source of overall industry insight as well as insight into specific companies and firms for
custom business to business (b2b) and industrial market research. Intota uses analyst and
consultant resources from Guideline whose Research Directors manage the research and analysis of the qualitative
and quantitative data as well as report writing for the custom studies. The methods and tools
used by Intota market research combine the insights of technical experts and industry insiders with secondary
research to provide the custom b2b and industrial market research you need.
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| Additional Skills and Services: |
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Other Skills and Services
Expert has been an invited speaker at various international conferences. Among Expert's teaching responsibilities at McGill are the undergraduate courses organic chemistry and flavor chemistry.
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Expertise
