ACS Logo

Held in Conjunction with the American Chemical Society National Meeting
Division of Agricultural and Food Chemistry
San Francisco, CA
March 21-22, Moscone Center
For more information about the meeting,
please see the ACS web site at:

The symposium will highlight international research in the area of wine and food authentication and will increase industry awareness of the need for multidisciplinary research in this area.  The audience for the symposium will be very broad-based and will include industry, government and academic scientists in the fields of food science, wine/beer/spirits chemistry, flavor and fragrance chemistry, nutraceuticals, etc.  Based on previous work we have done in this area, we expect this symposium to generate a significant amount of interest from the news media.

Organizers:  This symposium is jointly organized by the following scientists:
    Prof. Susan Ebeler, UC Davis, Davis, CA USA
    Dr. Gary Takeoka, USDA, ARS, Albany, CA USA
    Prof. Peter Winterhalter, TU Braunschweig, Braunschweig Germany

Program and Confirmed Speakers

Session I: Overview and Analytical Methods

•    Overview: Progress in Authentication of Food and Wine
Dr. Susan Ebeler and Dr. Gary Takeoka
Department of Viticulture and Enology, UC Davis and USDA-ARS WRRC Laboratory, Albany CA

•    Scientific Approaches to Traceability in the Food Chain
Dr. Reiner Wittkowski
Bundesinstitut für Risikobewertung, Berlin, Germany

•    NMR Studies in Food Authentication
Speaker: Dr. Roberto Consonni
    Instituto per lo Studio de la Macromolecole, Milan, Italy

•    DNA and Peptides as Molecular Markers for Assessing Food Authenticity
Prof. Dr. Stefano Sforza
    University of Parma, Italy

•    Using Chemometrics to Classify Samples and Detect Misrepresentation
Prof. Dr. Karl Siebert
    Cornell University, Ithaca, NY

•    Establishing Natural Product Content with the Natural Radiocarbon Signature
Dr. Bruce Buchholz
Lawrence Livermore National Laboratory, Livermore, CA

•    Authentication Approach of the Chemodiversity of Grape and Wine by FTICR-MS
Dr. Régis Gougeon
University of Burgundy, Dijon, France

Session II: Authentication of Wine and Alcoholic Beverages

•    Overview of Chemical Markers for Varietal Authentication of Red Wines
Prof. Dr. Dietrich von Baer
University of Concepcion, Concepcion, Chile

•    Flavonol Profiles for Grape and Wine Authentication
Prof. Dr. Isidro Hermosín-Gutiérrez
University of Castilla-La Mancha, Spain

•    Suitability of Grape-Derived Phenolic Compounds for Determining Wine Varietal Authenticity
Dr. Jim Kennedy
    AWRI, Australia

•    Authentication of Different Terroirs of German Riesling Using Sensory and Flavor Analysis
Prof. Dr. Uli Fisher
DLR Rheinpfalz, Neustadt a. d. Weinstrasse, Neustadt, Germany

•    Authentication of Red Wine Vintage Using Bomb-Pulse 14C Signatures
Prof. Dr. Graham Jones    
University of Adelaide, Australia

•    Analytical and Multivariate Statistical Methods for Differentiation of Wines Produced with Oak Chips and Barriques
Dr. Magdalena Mueller
Bavarian Health and Food Safety Authority, Würzburg, Germany

•    Influence of the Storage in Oak Barrels on the Aroma Blueprint of Red Wine Made from Dornfelder Grapes
Dr. Stephanie Frank
Technical University of Munich, Germany

•    Characterization of the Key Aroma Compounds in Brandies from Different Origins
Prof. Dr. Peter Schieberle
    Technical University of Munich, Germany

•    Mezcal: The Other Agave Drink
Prof. Dr. Mercedes Lopez
    University of Irapuato, Mexico

Session III: Authentication of Food

•    Authentication of Caffeinated Beverages
Prof. Dr. Uli Engelhardt
Technical University of Braunschweig, Braunschweig, Germany

•    Authentication of Saffron Spice (Crocus sativus L.)
Prof. Dr. Ana Sánchez
Universidad de Castilla-La Mancha, Albacete, Spain

•    Can Consumers Trust Salmon Production Method Labels Through the Use of Chemical Profiling?
Prof. Dr. Kevin Hobbie
Oregon State University

•    Quality and Authenticity Control of Fruit-Derived Products
Dr. Andreas Schieber
University of Alberta, Edmonton, Canada

•    Authentication of Fruit Juices by Spectroscopic Techniques
Dr. Monica Giusti
    The Ohio State University

•    Authentication of Fruit Juices Derived from Morinda citrifolia (noni)
Dr. Sebastian Tolle and Prof. Dr. Peter Winterhalter
Technical University of Braunschweig, Braunschweig, Germany

•    Authentication of Fruit-Juice Aroma-Evaluating Re-aromatization
Dr. Carolin Wolter
Wesergold Getränkeindustrie GmbH & Co. KG, Rintein, Niedersachsen, Germany

•    Phenolic Compounds as Markers for the Authentication of Sherry Vinegars: A Foresight for High Quality Vinegar Characterization
Prof. Dr. M. Carmen Garcia-Parrilla
University Sevilla, Sevilla, Spain

Session IV:  Authentication of Botanicals and Ingredients
•    Herbal Reference Standards and the Authentication of Botanicals
Dr. Michael Schwarz
PhytoLab GmbH & Co. KG, Vestenbergsgreuth, Germany

•    Detecting the Components of Botanical Mixtures by Single-Strand Conformation Polymorphism Analysis
Dr. Ann M. Hirsch
UCLA, Los Angeles, CA

•    Identity and Authenticity Control of Complex Raw Materials in the Flavor Industry
Dr. Andreas Degenhardt
    Symrise, Holzminden, Germany

•    Authentication of Foods Enriched with Plant Sterols/Stanols and their Esters
Prof. Dr. Karl-Heinz Engel
    Technical University of Munich, Freising, Germany

•    Varietal Screening of Quercetin in Onions (Allium cepa L.) and Onion Waste Materials for Authentication in Food Fortification
JiHyun Lee and Prof. Dr. Alyson Mitchell
University of California, Davis, Davis, CA

•    Multiresidue Pesticide Analysis of Ginseng and other Botanical Dietary Supplements
Dr. Jon Wong
    US Food and Drug Administration, Center for Food Safety and Applied Nutrition, College Park, MD

•    Evaluation of Disposable Pipette Extraction (DPS) for the Rapid Determination of Melamine and Canuric Acid in Food
Dr. Alex Krynitsky
    US Food and Drug Administration, Center for Food Safety and Applied Nutrition, College Park, MD

American Chemical Society Division of Agricultural and Food Chemistry
College of Agriculture and Environmental Sciences, University of California, Davis
Department of Viticulture and Enology, University of California, Davis
California Association of Winegrape Growers
Constellation Wines US
DAAD (German Academic Exchange Service/Deutscher Akademischer Austausch Dienst)
ETS Laboratories
E&J Gallo Winery
Mars Botanical/Mars, Inc.
PhytoLab GmbH. & Co. KG
Symrise AG