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New in Synthetic (page 16 of 18)
Jul 26, 2006 | 04:52 PM CDT
Organoleptic Characteristics of Flavor Materials
By: Gerard Mosciano
Odor and taste characteristics and possible applications of coffee extract (French roast), Treattarome roasted bell pepper and more.
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 | 03:48 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 | 03:00 PM CDT
Solving Quality Problems In Several Flavor Aroma Chemicals
By: Michael Zviely, Reuven Giger, Elias Abushkara,…
The confusion in the interpretation of some aroma chemicals’ molecular structures causes confusion among the users of these products. Several important cases, including keto-enol tautomerisation of alpha-diketones, isomerisation of alpha-angelica lactone, and the exact substitution pattern of pyrazines, will be discussed. The analytical methods used to unravel the correct molecular structures were GC, GCMS and 15N-NMR spectroscopy, and particularly polarization-transfer for sensitivity enhancement (INEPT), and 2D-correlation techniques.
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 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 | 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.
May 22, 2006 | 01:59 PM CDT
Organoleptic Characteristics of Flavor Materials
By: Gerard Mosciano
Odor and taste characteristics and possible applications of Absolute Cardamom Extra, Absolute Raspberry Leaf Extra and more.
May 11, 2006 | 11:30 AM CDT
Perfume and Flavor Synthetics
By: Libor Cerveny, Institute of Chemical Technolog…
A model for research and academic-industrial cooperation. Cooperation between the Department of Organic Technology (DOT) at ICT Prague and Aroma Co. began in 1970 with research into problems with benzyl-acetate purity. The cooperative first consisted of an expert consultancy, which gradually grew into a systematic expert-research group focused on fields of basic research.