Editor’s Biographies Downloaded by UNIV OF MICHIGAN ANN ARBOR on December 24, 2017 | http://pubs.acs.org Publication Date (Web): June 15, 2015 | doi: 10.1021/bk-2015-1191.ot001
Brian Guthrie Brian Guthrie currently performs research to understand the chemical and physical origins of human sensations during the oral processing of food. He has worked in the food and ingredients industries with responsibilities spanning from knowledge building, utilizing fundamental science, to formulation and product development. Brian has also worked extensively in food sensory science, from studies on the peripheral cellular events of olfaction and gustatory signal transduction to developing the understanding of consumer preference and choice. He has also been involved exploring the use of sensor technology in food and ingredient applications.
Jonathan Beauchamp Jonathan Beauchamp is a physicist (MSci, University College London, U.K., 2002) with expertise in the detection of volatile organic compounds (VOCs) – including odorants – primarily using proton-transfer-reaction mass spectrometry (PTR-MS). After completing his PhD in environmental physics (University of Innsbruck, Austria, 2005), Jonathan worked for a small private company on R&D of instrumentation for VOC detection, specifically in the medical and bio-pharmaceutical sciences, principally breath gas analysis. In 2008 Jonathan relocated to Germany, joining the Department of Sensory Analytics at Fraunhofer IVV in Freising, where he is currently a research associate and deputy head of department. His research interests and activities focus on olfactory detection and perception of aromas, as well as the temporal development and release of volatiles from food, both desired and undesired. Jonathan also maintains an active role in the breath gas analysis community and is a member of the editorial board of Journal of Breath Research.
Andrea Buettner Dr. Buettner studied Food Chemistry and is Professor of Aroma Research. Her work has demonstrated the importance of the combined effects of the food matrix, physiology and behavior on flavor release and perception. She has identified new aroma compounds and elucidated structure-odor relationships. Some of her experimental methods include chemical trace analysis, quantification via isotope dilution analysis, monitoring the physiology during eating, sensory psychophysics, and determination of odor-active compounds in vivo. At the University of Erlangen and Fraunhofer IVV, Freising, Dr. Buettner has broadened © 2015 American Chemical Society Guthrie et al.; The Chemical Sensory Informatics of Food: Measurement, Analysis, Integration ACS Symposium Series; American Chemical Society: Washington, DC, 2015.
her research interests to include the field of odorants in the physiological context, with monitoring of uptake, distribution and biotransformation of odorants, as well as further physiological impact in humans.
Downloaded by UNIV OF MICHIGAN ANN ARBOR on December 24, 2017 | http://pubs.acs.org Publication Date (Web): June 15, 2015 | doi: 10.1021/bk-2015-1191.ot001
Barry K. Levine Dr. Barry K. Lavine is a Professor of Chemistry at Oklahoma State University in Stillwater, OK. He has published more than 100 papers in chemometrics and is on the editorial board of several journals including the Journal of Chemometrics and the Microchemical Journal. He is the Assistant Editor of Chemometrics for Analytical Letters. Lavine s research interests encompass odor structure relationships and many aspects of the applications of computers in chemical analysis including spectral library matching, pattern recognition, and multivariate curve resolution. His laboratory is a leader in the field of evolutionary computations, and the application of pattern recognition methods to the forensic examination of automotive paints using infrared and Raman imaging techniques.
362 Guthrie et al.; The Chemical Sensory Informatics of Food: Measurement, Analysis, Integration ACS Symposium Series; American Chemical Society: Washington, DC, 2015.
