A List
10/6/03

CHEMISTRY OF FLAVOR EXPLORED IN TALK AT SLU

CANTON – Thomas Parliament, an expert in flavors and fragrance chemistry, will 
give a talk called "A Chemist's View of Flavors" on Monday, October 13, at 7:30 
p.m. in Room 203 of Valentine Hall at St. Lawrence University. The event, 
sponsored by the chemistry department at the University and the Northern New York 
Section of the American Chemical Society, is open to the public, free of charge.
	The aromas of food products are complex, with typically hundreds of 
volatile components present. Parliament's talk will discuss the origin of compounds 
found in aromas and will cover the contribution of these chemicals to the overall 
character of a food. Examples of interesting aroma chemicals will be presented. 
The aromatic composition of selected foods will be discussed in detail and used to 
demonstrate how aroma research is conducted.
	Parliment is a flavor chemist who earned his undergraduate degree at Lehigh 
University and the Ph.D. in food science from the University of Massachusetts. 
In his career with General Foods and Kraft Foods, he studied the aromatic composition 
of numerous foods such as meat, coffee, baked goods, seafood, fruits and cheese, 
and he has more than 20 patents and 50 publications in these and related areas. 
Parliament is the co-organizer of four national American Chemical Society Symposia, 
covering biologically and thermally derived aromas. He has also co-edited four 
flavor-related books. Since retiring from Kraft, he has been a consultant to the 
flavor industry.

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