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Flavor
New in Flavor (page 141 of 149)
Jun 06, 2006 | 02:55 PM CDT
Technology Decisions Challenging the Flavor and Fragrance Industry
By: Nelson, Kate Nelson and Dave Josephson
If there is one thing that successful technology companies have in common it is marketing and public relations. One can hardly read a business-oriented magazine today without seeing either a technology advertisement or self promoting article. But how is a layman to separate fact from fiction?
Jun 06, 2006 | 08:18 AM CDT
Progress In Essential Oils
By: Brian M. Lawrence
Laurel Leaf Oil In 1997, Fiorini et al. compared the composition of flower, leaf, stem bark and stem wood oils of Laurus nobilis using GC and GC/MS. The results of this comparative study can be found in Table I.
Jun 06, 2006 | 07:51 AM CDT
High Impact Aroma Chemicals Part 2: The Good, The Bad, And The Ugly
By: David Rowe
In Part 1, “More Fizz for your Buck”, the role of high impact aroma chemicals as character impact materials in foodstuffs was described.1 In that article, a simple 16-segment flavor wheel was used as the theme to link the materials.
Jun 06, 2006 | 07:47 AM CDT
Riding The Citrus Trail: When Is A Mandarin A Tangerine?
By: Daemmon Reeve, RC Treatt, and David Arthur
In the second installment of articles looking at the origins and development of fruits and their flavoring derivatives, Daemmon Reeve and David Arthur investigate mandarins and tangerines. Today, there are literally hundreds of commercially recognized varieties of mandarin and tangerine in existence worldwide.
Jun 01, 2006 | 07:26 AM CDT
Organoleptic Characteristics Of Flavor Materials
By: Gerard Mosciano
There are several reasons why I taste every day, whenever possible. First, because it was a part of my initial training. L. Strasburger, my first mentor, tasted two ingredients every day, and managed to taste every approved ingredient once every two years, and every newly approved ingredient as they became available. He stressed that added flavor experience lets one see additional potential applications for any flavor ingredient.
Jun 01, 2006 | 07:23 AM CDT
Progress In Essential Oils
By: Brian M. Lawrence
Pepper oil; caraway herb, seed and root oils; cinnamon leaf oil; patchouli oil
Jun 01, 2006 | 06:53 AM CDT
Organaleptic Characteristics Of Flavor Materials
By: Gerard Mosciano
Beeswax Absolute FEMA# 2126, CAS# 8012-89-3, Natural Source: Charabot Odor: @ 1.0. Sweet, honey, floral, hay, slightly waxy with fatty berry and clover nuances. Taste: @ 10 PPM. Sweet, honey, waxy, floral hay and tea-like with fruity and woody nuances. Possible Applications: Honey, tobacco, orange marmalade, hay, herbal nuances, vanilla and tea, apricot, peach, apple, guava.
Jun 01, 2006 | 06:49 AM CDT
Progress In Essential Oils
By: Brian M. Lawrence
Lemon Oil
In 1982, Kekelidze et al. analyzed the peel oil of the Novogruzinski cultivar of lemon produced in Georgia (at that time part of USSR). They found that this local oil contained the following constituents:
May 30, 2006 | 02:10 PM CDT
Digitally Released Aroma and The Flavorist
By: J. Stephan Jellinek
Many of the most pleasurable culinary experiences happen before you take the first bite or sip: think of the enticing scent of pizza just coming out of the oven that makes you stop in front of a pizza place when you hadn’t even been aware that you were getting hungry; of the aroma of freshly brewed coffee that makes you forget the pain of having to get out of bed early; of the warm, subtle blend of spices and seafood and cream that makes your mouth water when the waitress puts a bowl of lobster bisque down in front of you.
May 30, 2006 | 01:54 PM CDT
Progress In Essential Oils
By: Brian M. Lawrence
Ocimum gratissimum oil. A sample of O. gratissimum obtained from Zhanjiang (Guangdong, China) was analyzed by Zhu et al. (1993) using GC/MS. Its composition was determined to be as follows: