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Terry E. Acree is a professor in the Department of Food Science at Cornell University. He is the co-founder of Flavornet, a database contains flavor and chemical properties of more than 900+ chemical compound. He used to serve as a consultant of Culinary Institute of America.

Background
Acree was born and raised in Southern California. He is always a kid with enormous curiosity. When he finished high school in California, he went to University of California, Berkeley to pursue degree in Biochemistry, B.S. After he graduated from Berkeley, he met his prospective graduate school adviser in a bar, who offered him Ph.D position at Cornell University studying saccharide.

Career
After earning his Ph.D in food science, Acree started as assistant professor at Cornell University and became a professor ever since. His current research focus is chemosensory perception of food.

Sniff Olfactometer
The sniff olfactometer is a device, which delivers equilibrium odor headspace samples during 70 ms to the nose of a subject. The equipment was designed for multisensory psychophysical experiments in such a way that can deliver olfactory, visual and auditory stimuli with microsecond precision, double-blind presentations and millisecond response recording. Only the olfactory aspect was studied here.This device can minimize adaptation when studying odor perception, which delivers a more accurate result.

Flavornet
Flavornet is a database that includes more than 900 aroma compounds, their odor description, and retention indices by four different column substrates. A link to a chemical's summary page contains chemical properties, sensory descriptors, bibliographies and pdb (protein data bank) files of MM2 minimized structures is provided for each ligand. Developed by Terry and his graduate students, this database serve as basic guidelines for doing flavor chemistry research.

Gas Chromatography - Olfactometer
Gas chromatography olfactometer combines Gas chromatography and olfactometer to measure the aroma compounds. First described by Terry Acree, J. Barnard, and D. Cunningham in Food Chemistry (14, 273-286, 1984) Charm Analysis yields chromatograms in which the ordinates or y-axies are measures of odor potency, titer, or multiples of odor threshold. Peaks in these chromatograms can be integrated and associated descriptive words.

AH-B theory of sweet taste
Acree, together with Robert Sands Shallenberger proposed AH-B theory of sweetness. According to AH-B theory, a compound has hydrogen bond donor (AH) and a Lewis base (B) separated by about 0.3 nanometres. In order to be tasted sweet, the AH-B unit of a sweetener binds with a corresponding AH-B unit on the biological sweetness receptor to produce the sensation of sweetness.

Awards
2018 Merit Award, the American Society for Enology and Viticulture(ASEV) 2011 FEMA Excellence in Flavor Science Award 2010 IFF's Distinguished achievement and service in Agricultural and Food Chemistry by American Chemical Society