Research Sponsored by
Based on the presently available data, the panel concluded that some concern for the genotoxic potential of p-mentha-1,8-dien-7-al remains; orders further in vivo testing.
D.D. Williamson recently conducted an informal taste test with two dozen students, which revealed that color affects taste perception; teens ranked pink-colored beverage as their favorite.
Scientists have identified CALHM1, a channel in the walls of taste receptor cells, as a necessary component in the process of sweet, bitter and umami (savory) taste perception.
Food chemistry consultant Louise Slade, who made the donation, stresses the importance of salt taste perception research to make food healthier.
In a final review, EFSA also says the Séralini et al study, "does not meet acceptable scientific standards," and there's "no need to re-examine previous safety evaluations."
Consumer-oriented resource offers information about flavor, flavor ingredients and their safety
A second analysis will be unveiled by the end of October 2012.
New technology investment expands information gathering for the chemicals responsible for the desirable and undesirable flavors and smells within foods
Molecular design, analytical methods, flavor consumption analysis and olfactory receptor analysis
Chemical group 26 evaluated for use as animal feed additive