Presentation: Emerging Research in Aromas & Sweetness Enhancement
Speaker: Thomas A. Colquhoun, Ph.D., Assistant Professor, Plant Biotechnology, University of Florida
Thomas A. Colquhoun, Ph.D. holds the position of Assistant Professor in the Environmental Horticulture Department at University of Florida.
Thomas operates the UF/IFAS Plant Biotechnology Laboratory where postgraduate, graduate, and undergraduate mentoring and research training is of highest priority. Current research has a strong focus on biochemistry and biotechnology with two main principles: elucidation and manipulation of plant volatile compound biosynthesis and the basic/applied interactions of plant generated stimuli with animals. These principles are achieved utilizing molecular, biochemical, metabolomic, genetic, psychophysics, and neuroscience approaches.
Recent published papers include:
• Strawberry flavor: diverse chemical compositions, a seasonal influence, and effects on sensory perception.
Schwieterman ML, Colquhoun TA, Jaworski EA, Bartoshuk LM, Gilbert JL, Tieman DM, Odabasi AZ, Moskowitz HR, Folta KM, Klee HJ, Sims CA, Whitaker VM, Clark DG.
PLoS One. 2014 Feb 11;9(2):e88446. doi: 10.1371/journal.pone.0088446.
• Identifying Breeding Priorities for Blueberry Flavor Using Biochemical, Sensory, and Genotype by Environment Analyses
Gilbert JL, Guthart MJ, Gezan SA, Pisaroglo de Carvalho M, Schwieterman ML, Colquhoun TA, Bartoshuk LM, Sims CA, Clark DG, Olmstead JW.
PLoS One. 2015 Sep 17;10(9):e0138494. doi: 10.1371/journal.pone.0138494.
• Lilium floral fragrance: A biochemical and genetic resource for aroma and flavor.
Johnson TS, Schwieterman ML, Kim JY, Cho KH, Clark DG, Colquhoun TA.
Phytochemistry. 2016 Feb;122:103-12. doi: 10.1016/j.phytochem.2015.11.010. Epub 2015 Dec 1.
2016 Sweetener Systems Trends & Technologies Conference Presentation
Emerging Research in Aromas & Sweetness Enhancement
The phenomenon of volatile-enhanced-sweetness is far more common than suspected and makes a substantial contribution to the sweetness of some fruits (e.g., fruit sweetness can double with appropriate volatiles). Volatile-enhanced-sweetness has been demonstrated by cataloging the chemical contents of many different fruits in tandem with human taste panels. Then validated using a subset of “sweet-enhancing” volatiles in a simple sweet solution. The rules that govern this phenomena are not clear, but we have some ideas.