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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