Mar 6, 2017
PhD student Geoffrey Dubrow is the recipient of The 2017 Jogue Incorporated Scholarship Award, administered by The Society of Flavor Chemist (SFC).
Jan 10, 2017
Smoothness of alcoholic beverages is a general descriptor correlated with age (maturity) and associated with higher consumer preference or flavor quality. Product smoothness is often associated with decreases in attributes such as trigeminal burn, sourness, astringency and overall mouthfeel. A common strategy to improve the overall flavor profile and smoothness is to age alcoholic spirits after distillation. For example, bourbons and scotches are typically aged at least 3 years, and rums, tequilas and brandies are aged anywhere from 2 to 10 years or more.
Dec 9, 2016
Congratulations to David Potts who graduated with his Doctorate on December 9, 2016! David's research focused on understanding and providing insight into improving overall dairy flavor quality. The first phase of his research identified terpenoid, microbial off-flavors in a milk flagged as 'Spontaneously Oxidized,' providing a potential avenue to screen and improve milk quality for an increasingly acknowledged industry flavor defect. The second phase involved better understanding of nonvolatile contributors to creaminess in dairy products.