248
INDUSTRIAL A N D ENGINEERING CHEMISTRY
News of t h e Society Members Elected May 1 to June 1, 1 9 3 7 AKRON
SECTION.
Alfred O. Perlenfein, Carl H. Pottenger, John. C. Snyder,1 Wilke G. Tebbens, Jr.1
Albert G. Chenicek,
Robert C . Kirk.' ALABAMA SECTION.
George A. Howland,
T. L. McWaters. CALIFORNIA SECTION.
Glenn L. Alien,
Jr.. Daniel J. 1Canty. Jr..1 Harold Farnsworth Gray, Jr.. George W. Hearne, William E. Turpen,' Heinz P. Weber,1 Glenn A. White. CENTRAL PENNSYLVANIA SECTION. George
W. Bird. 1 George M. Chamberlain,1 Richard R. Hetrick,1 Sara Louise Jordan.1 CHICAGO SECTION.
Meyer
S. Agruss.
Theodore Lucius Brownyard, Matthew S. Evans, S . L. Flugge. John Richard Fulghum, Durward O. Guth. Chester M. Himel.1 Oswald E . Knapp, Edward P. Lohmann, James Malone,1 Harold L. Reynolds, Alfred N. Setterlind, R. J. Vander Wal. CINCINNATI
SECTION.
Clarence Scott. 1
CLEVELAND SECTION.
Douglas M. Con-
COLUMBUS SECTION.
Herbert Lester
sidine.1
Feinberg.' DALLAS-FT.
WORTH
SECTION. H.
W.
Perkins. DAYTON SECTION.
DELAWARE
F. W. Berner.
SECTION.
Sidney
C. Ober-
baugh. DETROIT
SECTION.
Raymond
W.
1 Thomas.1 R. S. Valentine. E d . H. Wallace. August F . Wicke.1
EAST
SECTION.
James
EASTERN NEW YORK SECTION.
Joseph R.
Waiters.1
TENNESSEE
Ciaranello.1
ERIE SECTION.
H. B. Dawson, John C.
Tongren. INDIANA SECTION. Zichis. IOWA
SECTION.
James Irvine,1 Joseph L. Johnson.1
Herbert
Kathryn Traer.1
KANSAS CITY SECTION.
Frank G. Edson,
Henry B . Hettinger, William A. McCarthy. MARYLAND
SECTION.
James Alfred
SECTION.
R o b e r t George
Byers,1 MIDLAND
Heitz.1
Jr., William N. Henderson, 1 Norman F. Kennedy, Oran M. Knudsen. Kenneth G. Lee.1 Edward der Mateosian..1 William R. Minrath, T. Rosevelt, Arthur Rosinger, Sylvia Sternbach, James L. Wolf.1 CAROLINA
SECTION.
Wiley
A.
Preston. NORTH
Robert Ewing
PRINCETON SECTION. J. H. McLean, II. 1 PUOET SOUND SECTION. Joe Goodman,1
E. J. Ordal. PURDUE SECTION.
Thomas Z. Ball, Jr., 1
Fred W. Hoover,1 Austin Sprang.1 RHODE
ISLAND SECTION.
Henry
H.
Ziegel. ROCHESTER SECTION.
Sterling S. Sweet,
Arthur O. Tischer. ST.
JOSEPH
VALLEY
SECTION.
Robert
Carlisle. ST. LOUIS SECTION.
E. Lackland Beed-
ing, Preston M. Kampmeyer. SOUTHEASTERN TEXAS
SECTION.
Orval
Allen Brown, H. W. Fairbrother, Jr.,1 Wallace J. Frank. SOUTHERN CALIFORNIA SECTION.
Freder-
ick A. Scherf. SYRACUSE SECTION.
Victor E. Flanders.1
UNIVERSITY OF ILLINOIS SECTION.
Ken-
UNIVERSITY OF MICHIGAN SECTION.
Rob-
neth M. Brobst,1 Mylo Glenn Roberts.1 ert Ellis Clark.1
VIRGINIA SECTION.
Jr.1
Henry S. Garnett,
VIRGINIA BLUE RIDGE
SECTION.
WASHINGTON
Newell
C. L.
Crockett. Clarence C. Wad dell.1 SECTION.
A.
At-
1 wood, Willard E. Folland. Ralph M. Kingsbury, Arnold M. Sookne,1 Robin Van Meter.1
WESTERN CONNECTICUT SECTION.
Don-
ald W. Light. WESTERN N E W YORK SECTION.
George
W. Fiero. WISCONSIN
SECTION.
Gerald
T.
Bor-
cherdt.1 Bruno A. Stein. No SECTION. F. A. Clardy,1 Donald F. Hydrick,1 R. W. Jenner, Hugo V. Jordan,1 Stanislav Landa. J. G. Ledwidge, Lowell Lockridge, B. A. Poray-Koshits, C. H. Robinson, Gerald C. Rowland, Agustin Vazquez, T. C. Williams. 1
Junior member.
1
MINNESOTA SECTION. Herbert F.Scobie. NEBRASKA SECTION. James E. Brock. NEW YORK SECTION. Henry H. Baker,
NORTH
PITTSBURGH SECTION.
Bright,1 Charles R. Montgomery.1
JERSEY SECTION.
Clayton
M.
1 Beamer, Robert Maurice Brooks, Sumner C. Fairbanks, Fred J. Gajewski,1 Robert T. Gore, D . Earle Jones. J. Owen Morrison, F. M. Parker, Gerhard Sprenger.
NORTHEAST TENNESSEE SECTION.
Gregg
I. LeMaster.1 NORTHEASTERN
SECTION.
A.
Burnell
Crowell, Jr., Cecil Gordon Dunn, Ernest G. Smith. NORTHWESTERN UTAH SECTION.
William
J. Tanner.1
OMAHA SECTION.
Nell M. Ward.
PANHANDLE PLAINS SECTION.
George L.
Heller, Alfred L. Pope. PHILADELPHIA
SECTION.
Thomas
S.
Barker. Jr.1, Ernest P. Black, Ivor W. Mills,1
A. C. S. S y m p o s i u m o n Flavors in Foods a n d Food Products novelty, presented the spring meeting of the AMERIANat INTERESTING
CAN CHEMICAL SOCIETY at Chapel HiU,
was the Symposium on Flavors in Foods and Food Products by the Division of Agricultural and Food Chemistry. An audience of well over 100 listened with interest to the nine papers of an inclusive series. This is the first time that a symposium has been held on this subject, in this country at least, under any sponsorship, and interest was keen t o appraise this specialized branch of food work. The nine papers sufficed to define the scope of the subject, to give the present status of knowledge as to substance and technic, and t o imply some of the problems o n which more work might well be done with benefit to the food industry. Flavor work, while above all practical, has enough of the theoretical, and still more of the speculative, at this stage, t o attract research workers for some time ahead, while tasting is being crystallised into a scientifically developed art. Numer-
VOL. 15. NO. 11
ous chemical problems have a flavor side, and vice versa, and it is well t o hold an occasional symposium of this type, s o that the flavor man's needs will be exposed to the chemist, and the food chemist's needs to the flavor technologist. Three papers covered t h e important subject of food flavor evaluation. One by Washington Piatt stated: "'Better,' when applied to the flavor or eating qualities of a food, can have only one meaning— namely, what the public concerned likes better. This is the ultimate authority. To determine what the public likes requires preference tests going direct t o the public/' With complete consistency, he has worked out a mathematical means for interpreting the votes procured from such tests and the dependability of the results obtained. Florence B . King presented a detailed study of the choosing of a panel of superior and dependable tasters from a much larger initial group composed principally o f technically trained workers a t the Bureau of Home Economics. Both of these papers were concerned primarily with reactions toward the flavor of bread and other baked articles. A general paper on flavor measurement, by E. C. Crocker, was based on the effectiveness and dependability of the findings of a comparatively few workers, well trained in the tasting art. Flavor measurement, as outlined, is the splitting of t h e flavor sensation complex into its components b y (necessarily) trained workers, and comparing these components separately with suitable standards. The experimental work used as an illustration was the determination of the sweetness of several kinds of sugars. A paper by B. H. Smith discussed the need of more variety in food flavors, and more particularly of the existing trend in producing flavor blends, which are of greater appeal and more general acceptance than the older simple condiments. E. K. Nelson discussed the flavor of alcoholic beverages as influenced b y the raw materials used and by each step of the processing, including even that or holding the liquors in glass bottles. A paper read by J. W. Hassler dealt with the commercial removal by activated carbon of undesirable odors, tastes, colors, and turbidities from liquid or dissolved products of all kinds. Instances involving purification by carbon included improved drinking waters, beverages, gelatin, fats, and oils. A third group of papers dealt with the complex subject of the flavor of animal roducts. That by P. E . Howe and T. G. Barbella showed how unsatisfactory is present knowledge of the flavor of meats, and particularly how the glutamates fall far short of accounting for, or duplicating, meaty flavor. A paper by L. M. Thurston covered the influence of oxidation in developing off flavors in milk, and concluded that lecithin, quite as well as fat, is oxidized to products of unpleasant flavor. The last paper, by M. E . Parker, was on the Quantitative analytical determination in butter of acetyl methyl carbinol and its oxidation product diacetyl. This latter substance accounts for a large part of the distinctively buttery aroma. These papers, as a whole, will not be
S
published in INDUSTRIAL AND ENGINEER-
ING CHEMISTRY because they deal with much that is not strictly chemical. They are being published in their entirety in a shortly forthcoming number of Food Research.
