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New in Research (page 12 of 13)
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.
Jun 21, 2006 | 03:40 PM CDT
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 | 03:25 PM CDT
By: Mark Erman
Nitriles and amides represent two important families of organic compounds containing respectively, a CN or a CONR1R2 moiety. Their chemistries are very much intertwined because either family can serve as a feedstock for the other.
Jun 06, 2006 | 03:21 PM CDT
By: Donald Roberts and Anne Plotto
The essential oil from peppermint, Mentha x piperita L., is one of the most widely used oils by the flavor industry for mint flavoring. However, abundant literature and experts’ observations report the varying composition and organoleptic profiles of peppermint oils according to the region of production, climatic variation and harvest date.1-3
Jun 06, 2006 | 03:09 PM CDT
By: Jens Uhlemann, Birgit Schleifenbaum and Heinz-…
The present overview is intended for the flavor practitioner who seeks an understanding of economically feasible and commercially available flavor encapsulation technologies and the issues involved in using these technologies and related products.
Jun 06, 2006 | 07:51 AM CDT
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.
May 30, 2006 | 01:35 PM CDT
By: Conrad Schmidt
The flavor and fragrance industry uses many classes of chemicals, including a number that otherwise are encountered only rarely outside of organic chemistry textbooks. A good example is Schiff bases, named for their discoverer, German chemist Hugo Schiff (1834-1915). A Schiff base, along with by-product water, is formed by reaction of an aldehyde with a primary amine.
May 22, 2006 | 01:46 PM CDT
By: Mans Boelens, Boelens Aroma Chemical Informati…
The latest findings and their application to the flavor, food and beverage industries. Considerable progress in taste perception research has been made during the past decennium. Taste receptors (TRs) for tastants with sweet, bitter, umami and fatty qualities have been identified.
May 02, 2006 | 09:24 PM CDT
By: H. Sommer, H.-J. Bertram, G. Krammer, G. Kinde…
Citrus peel oils are of great importance for the flavor and fragrance industry because they are widely used in perfumes, beverages, food and cosmetic products. Many publications cover the analysis of the volatile substances of peel oils. Nevertheless, the non-volatile ingredients seem to play an important role in citrus oils, too.