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New in Flavor (page 110 of 127)
Jun 19, 2007 | 09:42 AM CDT
FDA Inspection of Imported Foods
The Flavor and Extract Manufacturers Association (FEMA) has released a letter regarding a possible shift in how the FDA inspects and regulates imported foods.
Jun 13, 2007 | 01:39 PM CDT
Ready-to-Drink Iced Tea
Mintel explores new flavors emerging in the ready-to-drink iced tea market
May 21, 2007 | 04:42 PM CDT
Organoleptic Characteristics of Flavor Materials
By: Gerard Mosciano
Odor and taste characteristics and possible applications of Roastex Natural, Absolute Eucalyptus and more.
May 21, 2007 | 04:20 PM CDT
Progress in Essential Oils
By: Brian M. Lawrence
Lawrence discusses the composition of geranium oil from India, Egypt, China, Reunion Island, Portugal and Africa. Madagascar. He also discusses the composition of cedar leaf oil (Thuja occidentalis L.)from the Slovak Republic and Norway.
May 21, 2007 | 03:34 PM CDT
F&F chemistry: Conversion of Some Unsaturated Cyclic Ethers to Lactones Catalyzed by Lipase B from Candida antarctica
By: Ian Gatfield, Jens-Michael Hilmer and Heinz-Jü…
Is peracetic acid suitable for the reported conversion of menthofuran to menthofurolactone, and how does this reaction behave with other unsaturated, cyclic ethers as substrate?
May 16, 2007 | 03:16 PM CDT
Flavor Perception Study: The role of color, cooling and aroma
In a recent report published in Food Quality and Preference, researchers at the University of Nottingham studied the color, coolant and aroma interactions and their impact on flavor perception
May 16, 2007 | 01:18 PM CDT
Salty and Savory Snack Introductions Push Innovative Flavors
Mintel discusses the new flavor ranges available for savory snacks
May 15, 2007 | 04:41 PM CDT
Volatile Constituents of Essential Oils Isolated from...
By: Pran N. Kaul, Bhaskaruni R. Rajeswara Rao,* Ka…
The essential oils isolated from different parts of Alpinia calcarata Rosc., (family: Zingiberaceae) growing in Hyderabad, south India, were analyzed by capillary GC and GC/MS. The oil yields were: flower 0.06%, leaf sheath 0.03%, stem 0.05% and root 0.18%. Sixty-two compounds accounting for 92.3-98.3% of the oils were identified.
May 07, 2007 | 10:53 AM CDT
OSHA Initiates Program Addressing Butter Flavoring Hazards
The US Department of Labor's OSHA has announced that it is initiating a National Emphasis Program (NEP) to address the hazards and control measures associated with working in the microwave popcorn industry where butter flavorings containing diacetyl are used
May 02, 2007 | 10:44 AM CDT
Flavor Outlook: Berry Flavors Ripen on Restaurant Menus
Mintel Menu Insights discusses the increasing popularity of berries as an ingredient in food and beverages