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New in Research (page 3 of 5)
Mar 18, 2009 | 09:57 AM CDT
By: G. Lösing, B. Ebeling, J. Foerstner, R. Althag…
A structured approach to improving efficiencies, quality and safety.
Mar 17, 2009 | 01:24 PM CDT
By: Tony Curtis, University of Plymouth
An effort to create an overarching framework of skills and knowledge for flavor and fragrance industry professionals.
Dec 03, 2008 | 01:13 PM CST
Welcome address underscores globalization of industry and the challenges ahead
Nov 26, 2008 | 02:16 PM CST
By: Jeb Gleason-Allured, Perfumer & Flavorist maga…
Senomyx’s background in the biology of taste took shape in the 1990s with a group of founding academics and entrepreneurs, including Charles Zuker, a professor of biology at the University of California, San Diego.
Nov 13, 2008 | 10:32 AM CST
By: Ivica Labuda, PhD, Biokeys for Flavors, LLC
Natural, organic and clean aroma chemicals; unique complex bases; greener and ecologically friendly processes; taste and olfactory modifiers; and regulatory issues
This article aims to capture the bond between science, technology and applications in the area of natural flavors. Demand for naturals has stimulated research to find effective and efficient solutions to scientific questions and practical problems.
Oct 20, 2008 | 01:42 PM CDT
By: Liquan Huang, associate member, Monell Chemica…
The evolution of and individual variation in bitter taste and speculation on the future directions and applications of fundamental taste research
Humans are generally thought to perceive five basic taste qualities: salty, sour, bitter, sweet and umami/savory. Unlike other sensory systems such as audition and vision, which detect and perceive the external physical world of sound frequencies or light wavelengths, the taste system enables humans and animals to explore the chemical nature of the environment and subserves the internal physiological needs of the organism. For example, salty, sweet and umami tastes allow humans and animals to seek out essential minerals and energy- or nutrient-rich foods, while sour and bitter tastes help the organism avoid ingesting putrefied foods, unripe fruits, potentially harmful plant alkaloids and other toxins.
This column will provide a general overview of recent progress in studies on human taste, with a focus on bitter taste. Topics covered include: the location and activation of taste receptors; the evolution of and individual variation in bitter taste; and speculation on the future directions and applications of fundamental taste research.
Jun 19, 2008 | 02:12 PM CDT
An overview of recent F&F science Chewing gum: R.V. Potineni and D.G. Peterson had a couple of interesting publications regarding flavor release in chewing gum. First, the pair reported that the release of the sugar alcohol phase in sugar-free chewing gum was directly related to the release profile of cinnamaldehyde in the same product. The authors examined a number of flavor solvents in the study, including triacetin, propylene glycol and medium chained triglycerides.
May 14, 2008 | 04:03 PM CDT
By: Mike Porzio
An in-depth look at the strengths, limitations and applications of these two processes. The flavorist has a number of options with which to encapsulate a liquid flavor. These commercially viable systems have been noted1 and are re-listed in T-1.
May 14, 2008 | 03:20 PM CDT
By: Jeb Gleason-Allured, Editor
Recent advances in flavor and fragrance technology and investigation. A closer look at cocoa: Ducki et al. used headspace SPME and GC/MS to examine the aroma profile of cocoa products. The authors employed a number of temperature conditions and extraction times for maximum recovery.
Mar 19, 2008 | 04:15 PM CDT
By: Isabelle Pons, Jean-Noel Jaubert, Jean Morel, …
Aromatic caramel is a complex mixture of saccharides (glucose, fructose and sucrose) and numerous degradation substances which contribute to its aroma and taste.