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New in Flavor (page 118 of 127)
Jul 26, 2006 | 04:38 PM CDT
Progress in Essential Oils
By: Brian M. Lawrence
Lawrence discusses the composition of carrot oil (Daucus carota L. ssp. carota and Daucus carota L. ssp. sativus from Poland, Lithuania, France and India.
Jul 26, 2006 | 04:26 PM CDT
Asia Industry Overview
By: Kelly Frederick, Associate Editor
A intro to the Asian flavors and fragrance industry, including interviews with Givaudan and IFF. A glance at the latest news in flavors and fragrances will reveal what most of the top industry companies already know — Asia is the place to be. According to a recent report from The Freedonia Group Inc., global demand for flavors and fragrances will reach $18.6 billion in 2008, with developing areas outpacing industrialized regions.
Jul 26, 2006 | 03:46 PM CDT
Divanillin: Novel Taste-Active Component of Fermented Vanilla Beans
By: Ian Gatfield, Ingo Reib, Gerhard Krammer, Clau…
The elucidation of the fate of the vanillin during the traditional curing process. The transition of the elegant blossom of the vanilla orchid into the green vanilla bean and the subsequent conversion of this into the traditionally cured brown vanilla bean have captivated generations of scientists.
Jun 21, 2006 | 03:49 PM CDT
Progress in Essential Oils
By: Brian M. Lawrence
Lawrence discusses the composition of Mandarin Oil from Venezuala, Cicily, Italy, Kenya and Brazil. He also discusses Mandarins Oils chirality. Lastly, he examines Spike Lavender Oil from Iran and Spain.
Jun 21, 2006 | 03:48 PM CDT
Organoleptic Characteristics of Flavor Materials
By: Gerard Mosciano
Odor and taste characteristics and possible applications of Blood Orange, Lemon Isolate and more.
Jun 21, 2006 | 03:40 PM CDT
Flavor compounds: Meaty Aromas, Part II
By: Hongyu Tian, Baoguo Sun, Mingquan Huang and Yu…
Syntheses and odor characteristics of 1-alkylthio-2-butanethiols, 1-alkylthio-2-butanols and their derivatives. We previously have proposed a presumption that most meaty flavor compounds have a common characteristic structural unit that contains sulfur or oxygen heteroatoms on the adjacent two carbon atoms (one of the heteroatoms should be a sulfur atom).
Jun 06, 2006 | 04:34 PM CDT
EFSA Increases Scientific Committee Numbers
The European Food Safety Authority (EFSA) has appointed 191 scientists to its scientific committee in order to reinforce its impartiality and independence.
Jun 06, 2006 | 03:48 PM CDT
Progress In Essential Oils
By: Brian M. Lawrence
Bergamot Oil A number of years ago, Frey (1988) used the selective ion monitoring function of GC/MS to detect the addition of synthetic linalool and linalyl acetate by determining their impurities (dihydrolinalool and dihydrolinalyl acetate). He found that the addition of as little as 2% synthetic linalool and linalyl acetate to genuine bergamot oil could be detected.
Jun 06, 2006 | 03:25 PM CDT
Advances in the Chemistry of Nitriles and Amides
By: Mark Erman
Nitriles and amides represent two important families of organic compounds containing respectively, a CN or a CONR1R2 moiety. Their chemistries are very much intertwined because either family can serve as a feedstock for the other.
Jun 06, 2006 | 03:21 PM CDT
A Unique Mentha Aquatica Mint For Flavor
By: Donald Roberts and Anne Plotto
The essential oil from peppermint, Mentha x piperita L., is one of the most widely used oils by the flavor industry for mint flavoring. However, abundant literature and experts’ observations report the varying composition and organoleptic profiles of peppermint oils according to the region of production, climatic variation and harvest date.1-3