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299 Results
Type: Article
Section: Flavor
Ingredients
Formation of Volatile Compounds from the Reaction of Leucine and D-Glucose in Propylene Glycol
This paper reports the identification of volatile compounds resulting from the reaction of leucine and glucose in the common food-grade solvent propylene glycol.
Ingredients
Effect of Moisture Content on Flavor Formation in a Propylene Glycol-based Model System in a Microwave Oven
The basis of this study was that propylene glycol could be used in microwave ovens as a browning/flavor agent.
Regulatory & Research
Response Surface Methodology in Flavor Research— Reaction of Rhamnose and Proline
Without appropriate experimental designs it is not possible to properly assess interactions along with the contribution of each variable. Response Surface Methodology helps us do this and is another tool for understanding the effects of reaction conditions on Maillard-type flavors
Ingredients
Reflections of a Retired Flavorist Before He Forgets: Raspberry
More recently the trend towards “natural" and the loose interpretation of "natural" has modified the standard for raspberry flavor. For example, the original Firmenich flavor contained important ingredients not yet considered or available in a “natural” form. Also the green notes, of importance to natural raspberry flavor, were not in that original flavor. As of this writing, we have not seen a natural raspberry ketone, but if and when it arrives, the target for raspberry will once again change.
Regulatory & Research
F&F Literature Review: Salt Replacement, Umami Modulator, Fragrance Release and More
July’s F&F Literature Review looks at studies on sodium replacement, umami modulation, pollutant probing and more.
Regulatory & Research
F&F Research Review
A survey of recent literature in the areas of flavor, fragrance, ingredients and more.
Regulatory & Research
R&D Frontiers: Taste Receptor Research and the Discovery and Development of New Flavor Materials
Senomyx’s background in the biology of taste took shape in the 1990s with a group of founding academics and entrepreneurs, including Charles Zuker, a professor of biology at the University of California, San Diego.
Regulatory & Research
F&F Literature Review: Fragrance Release
Recent studies in biotechnology and genetic disposition are shining a light on why consumers crave the F&F products that they do.
Regulatory & Research
The Frontier of Receptor Research
High-throughput screening processes take some of the gamble out of receptor-enhancer research.
Ingredients
Raw Material Bulletin: CSA Roundtable Highlights
The Chemical Sources Association’s (CSA; Neptune, New Jersey) roundtable was recently held at the Sheraton Newark Airport Hotel, in Newark, New Jersey.
Sweet Applications
Reflections of a Retired Flavorist Before He Forgets: Vanilla—A Requiem?
As I look back—covering parts of seven decades—no flavor has been surrounded with more controversy than vanilla. Vanilla was once considered to be number one in popularity but I very much doubt if it is still the favorite.
Ingredients
Ingredient Roundup: Chemical Sources Association Roundtable
A sampling of ingredients presented by suppliers
Ingredients
CitrusOil RecoveryDuringJuice Extraction
In this article, the FMC oil recovery system and a review of the currently applied processing technology will be discussed
Trends
Rice on the Rise
Global flavor notes, rice. We believe that rice will continue to be rediscovered and its use will increase in several areas of the world.
Trends
Endpoint: Is Willy Wonka* Running F&F's Reality?
This article reviews some state-of-the-art inventions in F&F, in hopes of sniffing out what's next.
Ingredients
Raw Material Bulletin: CSA Roundtable
Ingredient highlights from 23 companies.
Ingredients
Investigating New Essential Oils: Rationale, Results and Limitations
Research in new essential oils may provide benefits (missing aroma notes, new sources of isolates, new chiral compounds), but it must reassert its originality and vigor and it must recognize the constraints of economics and regulations.
Regulatory & Research
Inside Flavors: Real Time Volatile Flavor Release Monitoring and its Flavor/Food Application Using Proton Transfer Reaction Mass Spectrometry
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.
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