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New in Research (page 11 of 13)
Sep 24, 2007 | 11:19 AM CDT
By: Mark Erman
Examining the rapid development in the chemistry and uses of cooling agents. Physiological cooling agents are ubiquitous ingredients in many consumer products, such as chewing gums, toothpastes, mouthwashes, lotions and shampoos. Based on numerous new patents and publications, research and development in the field continues at a fast pace.
Aug 07, 2007 | 02:33 PM CDT
Researchers have used genetic modification to enhance the monoterpene content in tomatoes, thus altering their flavor and aroma
Jul 25, 2007 | 11:26 AM CDT
In a recent study, scientists at Monell Chemical Senses Center report that genes play a large role in determining individual differences in sour taste perception
May 16, 2007 | 03:16 PM CDT
In a recent report published in Food Quality and Preference, researchers at the University of Nottingham studied the color, coolant and aroma interactions and their impact on flavor perception
Apr 13, 2007 | 11:34 AM CDT
P&Fnow reviews Eberhard Breitmaier's book, Terpenes (Wiley)
Jan 10, 2007 | 10:10 AM CST
A recent SFC meeting at The Monell Chemical Senses Center reveals that flavor is more than just one of life’s pleasures.
Jan 02, 2007 | 09:11 AM CST
By: Steve Pringle and David Brassington, Oxford Ch…
New materials and emerging applications. Physiological cooling agents act in a number of ways. In a flavor or fragrance they can be the first impact, leaving a cool sensation on the palate or skin prior to the main aroma being imparted.
Nov 27, 2006 | 11:42 AM CST
By: Gerard Mosciano
Advancements in the Flavor Industry. When I started in the flavor industry, a flavor project basically was a request to compound an artificial flavor. The newly established FEMA or GRAS lists were very limited and initially populated under a grandfather clause. Natural ingredients were limited to citrus, floral and mint oils, as well as other natural botanicals and extractives.
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 | 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.