129th AOAC Annual Meeting & Exposition Preliminary Program

SCIENTIFIC SESSIONS

PDE5 Inhibitors in Dietary Supplements – the USP Expert Panel Experience For the last two years, under the aegis of United States Pharmacopeial Convention, the Expert Panel on Adultera- tion of Dietary Supplements with Drugs and Drug Analogs has been evaluating analytical methodologies in order to establish effective dietary supplement screening proce- dures for artificially introduced synthetic adulterants. Three dietary supplement categories, in which adulteration is particularly rampant, are Sexual Enhancement, Weight Loss and Sports Performance Enhancement. Method develop- ment and validation efforts are exacerbated by the three major handicaps: the analytes are unknown, the matrix cannot be defined, and there is no established dosage. The USP Expert Panel evaluated a number of analytical strategies and identified five diverse methodologies which enable to conduct successful screening of Sexual Enhance- ment supplements adulterated with PDE5 inhibitors. The techniques, assembled into the first installment of USP General Chapter <2251>, Adulteration of Dietary Supple- ments with Drugs and Drug Analogs, are truly orthogonal, and complementary. The symposium will showcase three of these techniques, highlight their nuances, and discuss practical implications of their utilization for this and other adulteration categories. CO-CHAIR: James Neal-Kababick, Flora Research Laboratories CO-CHAIR: Dennis Gorecki, University of Saskatchewan • Teresa Cain, U.S. FDA LCMS Analysis of PDE-5 Inhibitors Utilizing Ion-Trap Data Triggered Scanning and UV Spectra • John Edwards, Process NMR Associates Bench-top Lowfield NMR Techniques for Detection of PDE-5 Inhibitors in Dietary Supplements • Said Goueli, Promega Corporation High Throughput Rapid Phosphodiesterase-5 Inhibitor Assay Technique for Non-Targeted PDE-5 Inhibitor Detection • Anton Bzhelyansky, United States Pharmacopeia From the USP- Why a General Chapter and How USP Enters Into New Territory for General Chapters

10:15 am – 11:45 am

Analytical Assessment of Food Sensory Quality: Bridging Two Disciplines Understanding food composition as it relates to sensory perception requires bridging the often separate disciplines of analytical chemistry and sensory analysis in a mean- ingful way to enable the identification and quantitation of chemicals present in food responsible for the biological responses of taste and smell. Flavor chemists have long understood this and have worked to develop techniques such as gas chromatography-olfactometry (GCO) to focus their attention on the compounds most impactful to the overall flavor or off-flavor of a food. The most recent advances in this area are using chemometrics to analyze the various data generated by chemical sensors and the GC and LC analysis of foods, in conjunction with the sen- sory analysis of food as conducted by experienced, expert sensory analysts, with this technique being used both in product development and everyday quality control where sensory analysis may not be practical from a cost and reli- ability standpoint. The intent of this session is to provide an introduction into this area of work and it’s applications to the food and flavor industry as it relates to basic research, product formulation and shelf stability. CHAIR: David Cunningham, Ocean Spray Cranberries, Inc. • Ian Ronningen, University of Minnesota Untargeted Flavoromics for Novel Flavor Compound Discovery • Roger Bleiler, Mocon, Inc. A Better Approach to Investigating Aroma and Odor Problems • Jean-Christophe Mifsud, Alpha M.O.S. America, Inc. Electronic Sensing Instrumentation, Filling the Gap Between Sensory and Instrumentation

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