Eric V. Anslyn (born June 9, 1960, Santa Monica, California) is an American chemist, University Distinguished Teaching Professor, and Welch Regents Chair in Chemistry at the University of Texas at Austin.[1] He previously held the Norman Hackerman Professorship[citation needed]. Anslyn is co-author of Modern Physical Organic Chemistry, an introductory graduate textbook.[2]
Anslyn is notable for his work in developing designed receptors and sensor arrays by incorporating principal component analysis and discriminant analysis to mimic human taste and smell.[3][4][5] Prof. Anslyn developed a colorimetric sensor to distinguish flavonoids (hydrolysis products of tannins) between varietals of red wines. An analogous colorimetric sensor was developed to mimic human taste by positioning polymer microbeads on a silicon chip.[citation needed] In related research, Prof. Anslyn designed a fluorometric chemical sensor consisting of a light-tight lego box and a smart phone to detect nerve agents such as VX and sarin.[6]
Research: Mechanistic studies of ribonuclease A mimics. Detailed kinetics analyses of imidazole catalyzed 3'→5' UpU hydrolysis and isomerization. Synthesis and kinetics studies of bis-imidazole β-cyclodextrin catalyzed phosphodiester hydrolyses.
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