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New in Research (page 14 of 14)
Dec 19, 2005 | 02:31 PM CST
Inside Flavors: Real Time Volatile Flavor Release Monitoring and its Flavor/Food Application Using Proton Transfer Reaction Mass Spectrometry
By: Patrick Dunphy, Ian Butler, Ingmar Qvist , Dan…
Understanding how aroma compounds interact with and are released from simple and complex foods. Flavors and fragrances usually are complex mixtures of molecules with different physical properties, including volatility, fat solubility and sensorial characteristics, covering a wide spectrum of threshold values. They are usually present in natural extracts or final products at levels in the order of ppb to ppm.
Oct 18, 2005 | 02:55 PM CDT
By: Ian Gatfield, Jens-Michael Hilmer and Heinz-Jü…
The role of the lipase from Candida antarctica in the synthesis of flavor compounds.
Oct 18, 2005 | 02:49 PM CDT
By: Mans Boelens, Boelens Aroma Chemical Informati…
The latest findings and their application to the flavor and fragrance industry.