Most Popular in:
Oct 25, 2006 | 11:17 AM CDT
By: Michael Zviely (O'Laughlin Industries Ltd.)
A look at the two groups that comprise this section of heterocyclic chemicals, with a focus on the aromatic molecules. Of the ca. 20 million chemical compounds presently characterized, almost half are heterocyclic molecules. Heterocyclic molecules are significant due to their abundance in nature, as well as their chemical and biological importance.
Oct 18, 2006 | 11:09 AM CDT
Danisco has introduced SALboosT, a flavor ingredient designed to reduce the salt in processed foods.
Oct 09, 2006 | 06:11 PM CDT
Symrise has reported the potential use of benzyl amides as bitter-masking compounds for foods.
Sep 26, 2006 | 03:03 PM CDT
By: Gerard Mosciano
Odor and taste characteristics and possible applications of Oleoresin Vanilla Bourbon Twentyfold, Treattarome Cantaloupe Melon and more.
Sep 26, 2006 | 02:48 PM CDT
By: Brian M. Lawrence
Lawrence discusses the composition of Eucalyptus globulus oil from Morocco, Argentina, Algeria, India, Democratic Republic of Congo, China and Australia. In addition, Lawrence explores the composition of citronella oil from Brazil, Java, India, Togo and Sri Lanka.
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