 | Publications, Lectures, and Presentations |
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Flavor Perception
A.J. Taylor and D.D. Roberts. Blackwell Publishing, 2004. ISBN: 978-1-4051-1627-5. Hardcover, 304 pages. August 2004, Wiley-Blackwell. |
Comparison of Nosespace, Headspace, and Sensory Intensity Ratings for the Evaluation of Flavor Absorption by Fat
D.D. Roberts, P. Pollien, N. Antille, C. Lindinger, and C. Yeretzian. J. Agric. Food Chem., 2003, 51 (12), pp 3636–3642. DOI: 10.1021/jf026230+. Publication Date (Web): May 3, 2003. Copyright © 2003 American Chemical Society.
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Nosespace Analysis with Proton-Transfer Reaction Mass Spectrometry: Intra- and Interpersonal Variability
D.D. Roberts, P. Pollien, C. Lindinger, C. Yeretzian. In Handbook of Flavor Characterization, 2003, p.151-162.
Flavor Release from Milk-Based Liquid Emulsions: Key Influence of Fat Phase
D.D. Roberts, P. Pollien, and B. Watzke. In Flavour Research at the Dawn of the Twenty-First Century, 2003, p. 21-26.
Influence of Coffee Brew Non Volatiles on Coffee Brew Stability
M. Charles-Bernard, K. Kraehenbuehl, D.D. Roberts. In Flavour Research at the Dawn of the Twenty-First Century, 2003, p. 552-555.
Study of the Release of Model Flavour Compounds from Melanoidin Containing Solutions by Solid-Phase Microextraction
J. Demyttenaere, J.E. Alonso, K.A. Tehrani, M. Kersiene, D.D. Roberts, and N. de Kimpe. In Flavour Research at the Dawn of the Twenty-First Century, 2003, p. 560-563.
Flavor Release: A Rationale for Its Study
D.D. Roberts and A.J. Taylor. Flavor Release. Chapter 1, pp 1–6. Chapter DOI: 10.1021/bk-2000-0763.ch001. ACS Symposium Series, Vol. 763. ISBN13: 9780841236929. eISBN: 9780841218116. Publication Date (Print): September 07, 2000. Copyright © 2000 American Chemical Society. |
Relative Influence of Milk Components on Flavor Compound Volatility
D.D. Roberts and P. Pollien. Flavor Release. Chapter 26, pp 321–332. Chapter DOI: 10.1021/bk-2000-0763.ch026. ACS Symposium Series, Vol. 763. ISBN13: 9780841236929. eISBN: 9780841218116. Publication Date (Print): September 07, 2000. Copyright © 2000 American Chemical Society. |
Relationship between Salting-Out Phenomena and Compound Partition Coefficients
D.D. Roberts and P. Pollien. In Frontiers of Flavour Science, 2000, p. 311-315.
Correlation of Two Methods to Determine Compound Lipophilicity: Reversed-Phase HPLC and Oil-Water Partition Coefficient with Solid-Phase Microextraction Quantitation
P. Pollien and D.D. Roberts. J. Chromatogr., 864, 183-189.
Flavor Release: A Symposium of the 1999 American Chemical Society’s Annual Meeting
D.D. Roberts and A.J. Taylor. In Proceedings of the 6th Wartburg Aroma Symposium.
Unit G4.2 Smell Chemicals: Isolation and Concentration of Aroma Compounds
D.D. Roberts and H. Brevard. In Current Protocols in Food Analytical Chemistry, 2001. Generation and Release of Food Aromas under Microwave Irradiation. V.A. Yaylayan and D.D. Roberts. In Handbook of Microwave Technology, 2001, p. 173-189.
Relationship between Aroma Compounds' Partitioning Constants and Release during Microwave Heating
D. D. Roberts and P. Pollien. In Flavour Analysis: Developments in Isolation and Characterization, American Chemical Society, 1998, p. 61-68.
Model Development for Flavor Release from Homogeneous Phases
D.D. Roberts and T.E. Acree. In Flavour Science: Recent Developments. Royal Society of Chemistry, 1997, p. 399-404.
Flavor Release Analysis Using a Retronasal Aroma Simulator
D. D. Roberts. Ph.D. Dissertation, Cornell University 1996. Dissertation Abstracts International, B, 1996. 56(11).
Retronasal Flavor Release in Oil and Water Model Systems with an Evaluation of Volatility Predictors
D.D. Roberts and T.E. Acree. In Flavor-Food Interactions. 1996. American Chemical Society, Washington, D.C. p. 179-187.
The Effect of Viscosity on Dynamic Flavour Release
D.D. Roberts, J.S. Elmore, K.R. Langley, J. Bakker. In Bioflavour 95. INRA, 1995, p. 35-38.
Developments in the Isolation and Characterization of β-Damascenone Precursors from Apples
D.D. Roberts and T.E. Acree. In Fruit Flavors: Biogenesis, Characterization, and Authentication. American Chemical Society, Washington D.C. 1995 p. 190-199.
Simulation and Analysis of Retronasal Aroma
D. D. Roberts, E.H. Lavin, and T.E. Acree. In Aroma: Perception, Formation, Evaluation. Deutshes Institut fur Ernahrungsforschung, Potsdam-Rehbrucke. 1995, pp. 619-626.
Gas Chromatography Olfactometry of Glucose-Proline Maillard Reaction Products
D.D. Roberts and T.E. Acree. In Thermally Generated Flavors: Maillard, Microwave, and Extruded Processes. American Chemical Society, Washington, D.C. 1994, p. 71-79.
Isolation and Characterization of β-Damascenone Precursors from Apples
D.D. Roberts. M.S. Thesis, Cornell University, 1993.
β-damascenone Precursors in Apples
P.G. Zhou, J.C. Cox, D.D. Roberts, and T. E. Acree. In Progress in Flavor Precursor Studies; Schreier, P. and Winterhalter, P., Eds.; Allured Publishing, Carol Stream, IL 1993, pp. 261-274.
- Fall 2010 American Chemical Society National Meeting & Exposition. Symposium Honoring Terry Acree.
- Flavor Creation Workshop. University of Missouri – St. Louis, Nov. 2003 “Flavor Release”; August 2004: “Methods for Analysis and Characterization of Flavor Compounds”; August 2005: “Gas Chromatography Olfactometry”
- Reaction Flavors Training Course. University of Missouri – St. Louis. March 2004, “Methods for Analysis and Characterization of Flavor Compounds”
- Flavor Research Workshop. American Chemical Society Annual Meeting. August 1999, August 2002, August 2003, August 2005 “Flavor Release” and “Flavor Issues in the Food Industry”
- 224th American Chemical Society National Meeting, August 2002. “Nosespace Analysis Using Proton Transfer Reaction Mass Spectrometry: Influence of Fat on Perceived and Measured Flavor." AGFD # 31.
- Cheese Flavor Workshop. May 2000. Sicily, Italy. “Flavor Release.”
- 6th Wartburg Aroma Symposium. April 2000. “Flavor Release: A Synopsis of Current Research Presented at the 1999 ACS Symposium.”
- COST Action 919: Melanoidins in Food and Health. April 2000. “Interactions of Volatile Flavour Compounds with Food Components: Overview of Current Status.”
- COST Action 96: Interactions of Food Matrix with Small Ligands Influencing Flavor and Texture. September 1999. “Role of Polysaccharides in Modifying Flavor Release.”
- 4th Savory Flavour Conference. March 1998. “Challenges of Aroma Release Measurements from Frozen Foods.”
- COST Action 96: Interactions of Food Matrix with Small Ligands Influencing Flavor and Texture. November 1995. “Use of a Retronasal Simulator for Flavor Release Analysis.”
- 10th Weurman Flavor Symposium. June 2002. “Flavor Release from Milk-Based Liquid Emulsions: Experiments to Validate Theory.”
- 218th American Chemical Society National Meeting, August 1999. “Relative Influence of Milk Components on Flavor Compound Volatility.” AGFD # 124.
- 216th American Chemical Society National Meeting, August 1998. “SPME Method Development for Headspace Analysis of Volatile Flavor Compounds.” AGFD # 146.
- COST Action 96: Interactions of Food Matrix with Small Ligands Influencing Flavor and Texture. September 1998. “SPME Method Development for Headspace Analysis of Volatile Flavor Compounds.”
- COST Action 96: Interactions of Food Matrix with Small Ligands Influencing Flavor and Texture. October 1997. “Analysis of Aroma Release during Microwave Heating.”
- 214th American Chemical Society National Meeting. September 1997. “Analysis of Aroma Release Kinetics during Microwave Heating.” AGFD # 58.
- 5th Wartburg Aroma Symposium. March 1997. “Analysis of Binding Between Hydrocolloids and Aroma Compounds.”
- COST Action 96: Interactions of Food Matrix with Small Ligands Influencing Flavor and Texture. November 1996. “Aroma-Hydrocolloid Interactions.”
- 8th Weurman Flavor Symposium, July 1996. “Model Development for Flavor Release from Homogeneous Phases.”
- 2nd Pangborn Sensory Science Symposium, July 1995. “Aroma Analysis of Raspberry Samples by Retronasal Simulation Combined with Headspace Gas Chromatography Olfactometry.”
- 209th American Chemical Society National Meeting, April 1995. “Effect of Saliva, Temperature, Stirring, and Oil on Simulated Retronasal Aroma.” AGFD # 21.
- 208th American Chemical Society National Meeting, August 1994. “Interactions between Flavor and Non-Flavor Components. Retronasal Flavor Release in Oil and Water Model Systems.” AGFD # 26.
- 206th American Chemical Society National Meeting, August 1993. “Identification of the Most Abundant β-Damascenone Precursors in Apples Malus domestica Borkh. CV Empire.” AGFD #66.
- 10th Montreux Symposium on Liquid Chromatography/Mass Spectrometry July 1993; “Identification of the Most Abundant β-Damascenone Precursors in Apples Malus domestica Borkh. CV Empire.”
- 205th American Chemical Society National Meeting, March 1993 AGFD Graduate Research Paper Competition, 1st Place “Isolation Characterization of β-Damascenone Precursors in Apples Malus domestica Borkh.” AGFD # 24.
- Institute of Food Technologists Annual Meeting, June 1991 Undergraduate Research Paper Competition, 3rd Place “The Chemical Basis for the Yellow Color of Lipoxygenase-Free Tofu.”
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