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May 02, 2006 | 09:24 PM CDT
HPLC-NMR — A Powerful Tool For The Identification Of Non-Volatiles In
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.
Dec 19, 2005 | 03:13 PM CST
Organoleptic Characteristics of Flavor Materials
By: Gerard Mosciano
Odor and taste characteristics and possible applications of Cocoa nib extract, 4-hexene-3-one and more.
Dec 19, 2005 | 03:11 PM CST
Sensory Expert Round Table: a Taste of Things to Come
Emerging holistic strategies in gathering and responding to flavor/food trends. Every day, new and novel flavors appear on store shelves. (Black Pepper Jack Doritos?)
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
Unique Applications: Novel Oxidation Reactions
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
From the Experts: The Primary Mechanism of Odor Perception
By: Mans Boelens, Boelens Aroma Chemical Informati…
The latest findings and their application to the flavor and fragrance industry.