ORC Expert Advisory Services ORC International

  home    |    find an expert    |    request an expert    |    join our network    |    about us     expert login  
Expert Consulting and Expert Witness Services
  search tips 
Share this page:  Send to LinkedIn Send to Facebook Tweet This Email Print

 Expert  108181

Expert in Flavor Chemistry, Aromas

Available for your Consulting and Expert Witness Needs

New York (NY)
Education Work History Career AccomplishmentsPublicationsConsulting Services Expert Witness

Summary of Expertise: Listed with other top experts in: 
FLAVOR ANALYSIS; FLAVOR CHEMISTRY. Expert has more than 25 years of experience providing flavor analysis to major food companies. He is proficient in developing and applying methods of analysis for aromatic compounds in food flavors such as coffee, cereals, beverages, reaction flavors, and dairy products. He is experienced in developing separation, concentration, isolation, and identification techniques. He is highly competent in the operation of gas chromatographic systems and Hewlett Packard GC/MSD systems. Expert has numerous publications and patents in this field. He has developed national American Chemical Society symposia and edited books in the area.

OFF FLAVOR. Off flavor analysis has become an increasingly important field of study as the consumer has become more discerning. Over the course of his career, Expert has been involved in determining the causation and prevention of off odor in foods. For example, coffee beans may develop a "medicinal" flavor defect. He demonstrated this defect to be due to the presence of a series of chlorinated phenols present at the parts per trillion level. In another case, a natural red food color developed an off odor during storage. Expert demonstrated the chemical identity of the compound and proposed methods to prevent its formulation. Off flavor analysis frequently demands sensory-driven separations. This area is one where Expert has developed and applied many innovative techniques.

REACTION FLAVOR. Reaction flavors find a great deal of value in numerous food systems such as meat, cereal, chicken, and other savory flavors. Expert has extensive experience in sensory-driven reaction chemistry, ranging from lab to pilot plant scale. He developed techniques for efficiently creating reaction flavors on a gram scale, modifying the character by pH, time, temperature, sugar, and amino acid adjustment. He performed sensory evaluation of products analyzed by GC and GC/MS techniques. Expert characterized the flavor-critical components of the mixture. In this fashion, he developed a series of roasted chicken and heated cheese flavors. Patents and technical publications resulted from Expert's efforts.

MAILLARD REACTION. Expert maintains that the Maillard reaction (MR) is one of the most important flavor developing reactions in heated foods, responsible for the delightful aroma of meats, coffee, breads, and other foods. Expert has spent a significant portion of his career investigating the positive aspects of the MR. The pH, amino acid, sugar, and water activity all contribute to the character of the product. A particular strength of Expert's is to focus in on the critical aroma components of the complex MR products and to enhance the production of these. Expert has used the MR to develop coffee, bread, corn chip, and toasted corn aromas.


flavor analysis


flavor chemistry


Maillard reaction




reaction flavor




fat flavor


flavoring instrumental analysis


volatile flavor

Show Secondary and Basic Areas of Expertise
Expert may consult nationally and internationally, and is also local to the following cities: New York, New York;  Yonkers, New York;  Bridgeport, Connecticut;  New Haven, Connecticut;  Hartford, Connecticut;  Newark, New Jersey;  Jersey City, New Jersey;  Paterson, New Jersey;  Springfield, Massachusetts;  and Philadelphia, Pennsylvania.

Often requested
with this expert:

Maillard Reaction; Flavor Analysis
Food Technology, Product Development/ Optimization, Food...
Food Analysis, Flavor, Off-Flavor, Dairy Products, Wine and...
Food Sensory Science, Food Acceptability, Food Texture,...

Year   Degree   Subject   Institution  
1965   PhD   Food Science and Technology   University of Massachusetts  
1961   BS   Chemistry   Lehigh University  

Work History:
Years   Employer   Title  

1998 to 2000


Expert Consulting




1995 to 1998


Kraft Foods


Research Principal


1992 to 1995


KGF Corp


Senior Research Scientist


1966 to 1992


General Foods Corp


Senior Research Chemist


Career Accomplishments:

Sigma Xi, New York Institute of Food Technologists, American Chemical Society, Institute of Food Technologists


· Recipient of Kraft Foods ABCD Award · Recipient of General Foods Chairman's Award · Fellow, AGFD Division, American Chemical Society · Distinguished Service Award, AGFD Division, American Chemical Society

Publications and Patents Summary

· Inventor of 22 U.S. patents · Author of more than 50 technical articles

Selected Publications and Publishers  
 - American Chemical Society (ACS)  

Consulting Services:
Selected Consulting Examples:
  • Consulted regarding the preparation and flavoring of low fat peanut butter
  • Assisted coffee appliance manufacturer in design of improved coffee brewing system
Recent Client Requests:
  • Coffee expert for consulting on Maillard Reaction and coffee roasting issues.
  • Expert in diacetyl for consultation on food flavorings.
  • Food science expert flavor profile for consulting on Flavor Profile enhancement.
  • Expert for consulting on Methods and/or Materials to Mask/Control ODOR of FAME.
  • Expert in Food Pairing and flavor chemistry.
  • Expert for consulting on Fragrance Manufacturing.
  • Flavoring expert for consulting on Flavoring in non-dairy creamers self life.
Click the green button above to contact Expert for a free initial screening call regarding your expert consulting needs.  Expert is available for consulting to corporate, legal and government clients.  Remember, your initial screening call to speak with Expert is free.

Expert Witness:
Recent Litigation Client Requests:
  • Wine and "expert witness" for consulting on needed to analyze wine spoilage loss.
Click the green button above to contact Expert for a free initial screening call regarding expert testimony, litigation consulting and support, forensic services, or any related expert witness services.  A few litigation needs include product liability, personal injury, economic loss, intellectual property (patent, trademark, trade secret, copyright), and insurance matters.  Remember, your initial screening call to speak with Expert is free.


Need the right expert?  We can help!

home       find an expert       request an expert       join our network       about us

Intota is now ORC Expert Advisory Services