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Type: Article

Section: Flavor

Cyclodextrin-Complexed Acetal as an Acetaldehyde Generator

The fixation and stabilization of acetaldehyde both in the physical and chemical sense have long been the subject of many attempts, described in papers and patents, to provide fresh fruit flavors for the food industry.

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Quality Raw Materials and Technology for Authentic and Natural Apple and Citrus Flavors

Naturalness is the strongest trend in the food and beverage sector, resulting in stronger demand for natural and fruit-derived flavors.

A Neurobehavioral Analysis of I-Amino Acids as Taste Stimuli

We have described several aspects of amino acid gustatory stimulation in this report. Most convey the same message: despite some peculiarities in response time courses, amino acids bear striking similarities to the salts, acids and sugars which the majority of investigators use as taste stimuli. By determining the gustatory properties of amino acids, future research into nutrition and food selection may proceed in a logical fashion through several levels of nutrient complexity and at successive levels of the nervous system.

Rosmarinus officinalis L. Extract Production Antioxidant and Antimutagenic Activity

This article detailed the optimum conditions for the production of an extract from “Rosmarinus officinalis L.” having antioxidant and antimutagenic activity. A study is now in progress on the identification and isolation of pure active molecules.

Flavour and Authenticity Studies at the TNO-CIVO Food Analysis Institute

It is to be expected that chlorophenols and chloroanisoles will be present in food products in the near fiture. Therefore odourthreshold values in various food products should be determined, and migration of phenols and anisoles from contaminated sources such as packaging materials into food products should be studied.

Synthesis and Aroma Properties of Bis 1,1 and 2,2 (Methylthio) Alkanes

In the current study, we synthesized two series of bis (methylthio) compounds that have not been described in the flavor literature before. The character is distinctly different from that of the reactants, and some interesting fruity and vegetable aromas were obtained.

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A Natural and a Pod: Commonalities in Vanilla and Tea Processing

Shared chemistry, biochemistry and processing in tea leaf and vanilla pod.

Hydrolyzed Vegetable as a Flavoring Agent

While it is possible to produce HVP via alkaline, acid or enzymatic hydrolysis or by fermentation, this review shall be limited to acid hydrolyzed proteins.

Sensory Evaluation: Analytical and Affective Testing

The test objective will determine the type of panelist, methodology, appropriate level of statistical risk to endure and how to interpret results to provide an actionable recommendation. All sensory testing can be defined under two categories: Affective Testing and Analytical Testing.

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Attars of India - A Unique Aroma

In the cultural development of civilizations, a quality which lifts mankind above all others is that aesthetic sense of appreciation of the finer things in life. Nothing brings to life that sense of divine as beautifully and vividly as a pleasing perfume. Perhaps that is what made Shri Munshi, a poet and former governor of U.P. remark, “If you want to visit a perfumery town, visit Kannauj. It is art — it is culture and it is a heritage.”

2-Phenylethyl Alcohol: An Aroma Profile

Phenylethyl alochol is a higher aromatic alcohol characterized by a delicate fragrance of rose petals starting at 20 ppm.

Advances in the Chemistry of Nitriles and Amides

The chemistry of nitriles and amides continues to develop towards new methodologies for the synthesis of known and traditionally used compounds, and also broadens access to new types of products possessing potentially useful properties.

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A Farewell and a Hello

Considered to be a recession-proof category, the pet food market continues to expand with more diversity in product portfolios.

Chemical Structures

Aldehydes and Acetals - Part 1

Application as flavor and fragrance ingredients.

We Are All on the Front Line: The F&F Industry amidst an Economic Meltdown

The economy is in unprecedented straights, and while no industry can escape the repercussions, flavor and fragrance companies are faced with unique questions.

Experts explore consumer interest and manufacturing challenges in this evolving market.

A Toast to Health: Analyzing the Shift in the Low- and no-Alcohol Market

Experts explore consumer interest and manufacturing challenges in this evolving market.

L-menthol is one of the main components of mint oil.

BASF’s L-Menthol FCC and Mint Portfolio: A Fresh Approach to Flavors and Sustainability

BASF’s marketing and sustainability team takes a deep dive into the company’s mint offerings.

2-Phenylethyl Alcohol: An Aroma Profile

Properties, vegetal sources and pathways of amino acid degradation.

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