Dr. Gerd Kobal
Gerd Kobal currently holds the position of Vice President,
Sensory and Analytical Sciences at Altria Client Services
Company in Richmond, Virginia. A
citizen of Germany, Dr. Kobal's
background includes an M.D. from the Medical School of the
University Erlangen-Nuremberg; a Ph.D. in Physiology and a
Ph.D. in Pharmacology. He is the former Professor and Chair
of the Department of Psychophysiology at the University of
Bamberg, and former Professor of Physiological Pharmacology
at the University Erlangen-Nuremberg.
Dr. Kobal has been with Altria since 2001 having started his
industrial career as Director of Sensory Research. He is a
member of the ACS, former President of ECRO (European
Chemoreception Research Organization), member of the New
York Academy of Sciences and various other scientific
organizations. Since 2002 he has served as a Temporary
Member of the NIH study section review board Cognitive
Dr. Kobal has published 138 peer reviewed papers and 50 book
chapters and is the recipient of six patents with two
patents pending. He appears on the Biomed Experts website as
the #3 expert in the category of "Smell",
and his article "..., olfactory
performance assessed by the combined testing of odor
identification, odor discrimination and olfactory threshold"
is the single most frequently cited publication in the
journal Chemical Senses.
Dr. Kobal is married with three children and resides in
WHAT CAN WE LEARN FROM SENSOMICS?
Sensomics can be understood as the
analysis of all (natural) product elements that are
necessary for sensory perception. For the purpose of this
presentation, however, sensomics is more narrowly defined as
the science of flavor relevant chemicals.
Sensomics provides an in-depth analysis of flavor profiles
by listing compounds, concentrations, and their potential
interactions with other product elements. The typical
Sensomics analytical process follows the following scheme:
identifying the major flavor-relevant compoundsBthe goal
is to find all compounds that contribute to the sensory
elucidation of chemical structures;
of flavor-relevant compounds as found in the product;
compounds and concentrations into sensory perceptions and their
recombinants, i.e., the recombined set of isolated flavor compounds
at proper concentrations in appropriate matrices.