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New in Research (page 6 of 13)
Feb 04, 2010 | 04:05 PM CST
2-Phenylethyl Alcohol: An Aroma Profile
By: C.E. Fabre, P.J. Blanc, and G. Goma
Properties, vegetal sources and pathways of amino acid degradation.
Jan 19, 2010 | 10:15 AM CST
Study Shows Calcium’s Role in Taste Perception
A recent study published has proven that calcium channels on the tongue are closely related to the receptors that sense sweet and umami (savory) tastes.
Jan 08, 2010 | 11:20 AM CST
New Report on Food Encapsulation Industry
Research and Markets now offers Frost & Sullivan’s new report “Food Encapsulation - Technology Trends."
Jan 04, 2010 | 01:32 PM CST
Endocannabinoids Enhance Sweet Taste: Study
A study by Monell Chemical Senses Center and Kyushu University revealed that endocannabinoids act directly on taste receptors on the tongue to enhance sweet taste.
Dec 14, 2009 | 11:23 AM CST
Olfactory Receptors
By: Alex Veithen, Françoise Wilkin, Magali Philipp…
From basic science to applications in flavors and fragrances.
Dec 14, 2009 | 11:04 AM CST
NEXT: Sensory Frontiers
By: Jeb Gleason-Allured, Editor
Healthier flavors, quantitatively emotionally engaging fragrances and other sensory frontiers sit at the intersection of product innovation and basic research; that’s where the Monell Center and its industry sponsors come in.
Dec 07, 2009 | 04:12 PM CST
The Frontier of Receptor Research
By: Stephen Gravina; reported by Jeb Gleason-Allur…
High-throughput screening processes take some of the gamble out of receptor-enhancer research.
Dec 03, 2009 | 10:02 AM CST
Chemometrics: the Next Tool in Flavor Research
By: Aditi Inamdar, Associate Editor
A recent SFC meeting in Chicago discussed the need, process and outcome of using chemometrics.
Oct 15, 2009 | 02:06 PM CDT
Comparative Analysis of Historical Peppermint Oil from Bulgaria and a Commercial Oil of North American Origin
By: Erich Schmidt, Juergen Wanner, Stefanie Bail, …
Chemical composition, olfactory analysis and antibacterial activity.
Aug 24, 2009 | 01:17 PM CDT
Givaudan Pursues Natural Umami
Conducts research on taste characteristics—such as strength and temporal effects—of umami ingredients.