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Sep 26, 2006 | 02:37 PM CDT
By: Robert Sobel, FONA International
Applying the lead user process to identify and implement new F&F technologies. Technology and innovation initiatives at flavor companies often are misunderstood or, worse, mismanaged because of poor understanding of the relationships between technology, innovation and the company’s business engine. This article will attempt to shed some much-needed light on the connections between these three variables, as well as the challenges in reaching a harmonious balance among them.
Sep 26, 2006 | 01:50 PM CDT
By: Ian Gatfield and Heinz-Jürgen Bertram
Actively fermenting baker’s yeast (Saccharomyces cerevisiae) not only converts aliphatic aldehydes to the corresponding alcohols, but also may reduce certain carbon-carbon double bonds in the same molecule. Furthermore, an in situ acyloin condensation reaction occurs; this bioconversion reaction gives rise to relatively good yields of unsaturated 2,3-diols, which have two carbon atoms more than the corresponding aliphatic aldehyde used as substrate. Baker’s yeast has been used as a reagent in organic synthesis since the beginning of the 20th century, when fundamental studies were initiated on the mechanism of formation of fusel alcohols from the corresponding l-amino acids during the formation of ethanol.
Sep 18, 2006 | 05:25 PM CDT
Scientists at the Monell Chemical Senses Center (Philadelphia) have reported that bitter taste perception of vegetables is influenced by an interaction between variants of taste genes and the presence of naturally-occurring toxins in the vegetable.
Sep 14, 2006 | 03:43 PM CDT
In recent weeks, a new petition was filed requesting immediate action to protect factory workers from diacetyl, a commonly used synthetic butter flavoring tied to a rare lung disease—bronchiolitis obliterans.
Aug 23, 2006 | 04:50 PM CDT
By: Brian M. Lawrence
Lawrence discusses the composition of tagetes oil (Tagetes minuta) from Argentina, India, United Kingdom, Egypt, South Africa and Italy. He also discusses the composition of Australian sandalwood oil (Santalum spicatum
Aug 23, 2006 | 03:58 PM CDT
By: Gerard Mosciano
Odor and taste characteristics and possible applications of Coffee Essence Concentrate CE205, Osmanthus Absolute and more.
Aug 23, 2006 | 02:50 PM CDT
By: Daemmon Reeve, Treatt plc
Origins, cultivation and processing. Nutmeg and its sister spice, mace, come from the nutmeg tree (Myristica fragrans). This evergreen tree is native to the Molucca (or Banda) Islands in East Indonesia — known as the “Spice Islands” — and elsewhere in Indonesia.
Aug 23, 2006 | 02:44 PM CDT
By: Andrew Walter, Earthoil Plantatoins Ltd.
An evolving sector’s benefits, legislation and use in the flavor and fragrance industry. How can the present and future prospects of organic natural products be judged, and can they become important contributors to the total market — either now, or in the future? Organic essential oils — like organic vegetables and fruit — often are regarded as an oddity.
Aug 23, 2006 | 02:24 PM CDT
By: David Brassington, Oxford Chemicals, Ltd; and …
The challenges and opportunities of sourcing high-impact aroma chemicals from nature. As part of a long-term program to source more natural high-impact aroma chemistries (HIAC), Oxford Chemicals Ltd. (OCL) and the Center for Bioactive Chemistry, Durham University, have been collaborating on the bioproduction of sulfur-containing volatiles. Robert Edwards (Durham University) and David Brassington (OCL) examine some of the technical challenges and opportunities of sourcing HIACs from nature.
Jul 26, 2006 | 04:52 PM CDT
By: Gerard Mosciano
Odor and taste characteristics and possible applications of coffee extract (French roast), Treattarome roasted bell pepper and more.