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86 Results

Type: Article

Section: Flavor > Regulatory & Research

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.

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.

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

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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.

F&F Research Review

A survey of recent literature in the areas of flavor, fragrance, ingredients and more.

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.

The Frontier of Receptor Research

High-throughput screening processes take some of the gamble out of receptor-enhancer 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.

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.

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F&F Literature Review: Natural Progression in Extraction, Production and Research

A brief look at the literature gives some indication of health and wellness drivers, including natural extraction, production and modification processes; authentication techniques; and even biometric efficacy research.

Fifty-five percent of consumers stated they “always/often” pay attention to labels when grocery shopping, with sugar content being a primary driver.

How Sugar Reduction Can Meet Consumer Needs, Regulatory Issues and Formulation Challenges

Tailored solutions can enhance the overall product experience in terms of sweetness and mouthfeel while reducing sugar content.

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Are You Prepared for Registration? Specialty Aroma Chemicals Approach Final Finish Line for REACh

December marked the 10th anniversary of the end of the REACh pre-registration phase and the start of the registration phase. This is an important milestone, as the industry faces a final deadline particularly critical for aroma chemicals.

Pattern Recognition Methods for Discrimination of Essential Oils (Rose Oils) by Their Gas Chromatograms

It is possible to distinguish between essential oils of the same type and their mixtures by analysing their gas chromatograms using a pattern recognition method.

Research Wire

An overview of recent F&F science Chewing gum: R.V. Potineni and D.G. Peterson had a couple of interesting publications regarding flavor release in chewing gum. First, the pair reported that the release of the sugar alcohol phase in sugar-free chewing gum was directly related to the release profile of cinnamaldehyde in the same product. The authors examined a number of flavor solvents in the study, including triacetin, propylene glycol and medium chained triglycerides.

Inside REACH

REACH expert Joris Theewis discusses preregistration, SIEFS and data sharing issues.

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Olfactory Receptors

From basic science to applications in flavors and fragrances.

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Endpoint: Relentless Hope

Developing new ways to improve the delivery and duration of flavors and fragrances is a constant struggle for F&F developers. This review takes a look at some of the ways it's done.

Flavor R&D Frontiers

From nutrigenomics to biotech

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