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Type: Article

Section: Flavor > Regulatory & Research

Elections in the United States and European Union have ushered in concerns for major regulatory changes.

Editor's Note: New Year, New Regulations

As a new year begins, how will policy changes impact the flavor and fragrance industries?

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Editor's Note: A New Experience

What makes an F&F product memorable? Depth. Layer. Texture. And its coinciding political climate.

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Authentication of Natural Materials: What’s New?

As natural materials’ price volatility in the marketplace leads to adulteration, innovative authentication techniques may provide stability in quality control.

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Editor's Note: The Art of Natural

This issue, we feature a few articles on the latest research in naturals, from extraction to authentication. We also explore the roles that microorganism and thermal processing play in dairy flavors and how these enzymes can be used to develop tasty vegan flavors

The Flavor of Food—How Natural is Natural?

The purpose of this study is to compare the flavoring materials formed during food processing with their synthetic counterparts that are used as flavor additives.

Structure-Activity Relationships of Natural Volatile Nitrogen Compounds

In this paper, we will discuss the sensory properties of various representatives of volatile nitrogen compounds and their structure-activity relationships.

HPLC-NMR — A Powerful Tool For The Identification Of Non-Volatiles In

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.

A New Technique for GLC Sample Preparation Using a Novel Extraction Device

The purpose of the present study is to investigate the use of the separatory cylinder for direct extraction of aromas using only minimal amounts of solvent.

Organizations from across the flavor and fragrance industry have been working to secure essential status, maintain the supply chain and ensure regulatory standards are met.

Life as We Know It: Creating the New Normal in the Age of COVID-19

Where do we go from here? We gathered insights from industry organizations on everything from navigating new regulations to sparking creativity in crises.

HPLC-NMR — a Powerful Tool for the Identification of Non-Volatiles in Lemon Peel Oils

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.

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The Natural Order

Though terms such as “biobased” and “natural” resonate with consumers, the high cost of plant-based materials makes biobased ingredients vulnerable to economically motivated adulteration.

NEXT: Sensory Frontiers

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.

Naturally Does It

The flavorist’s job has been complicated by legislative discrepancies between the United States and the European Union—what are the solutions and opportunities?

Tech Brief: Nano Rising

Emerging technology presents serious regulatory hurdles and even greater possibilities for the flavor and fragrance industry

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Endpoint. Defending Nature’s F&F Sources

In some cases, Mother Nature’s materials can be artificially reconstructed. In others—well, as they say, there’s no substitute for the real thing. What happens when natural sources are threatened? Science goes on the defense.

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Editor's Note: Behind the Scenes

Managing Editor Eden Stuart shines a light on the unsung hero's of the flavor and fragrance industry.

The New German Flavor Regulations

The label that the food manufacturer places on its consumer package is controlled in the new German “Labeling Regulation” (Lebensmittel- Kennzeichnungsverordnung) enacted on December 31, 1981. The flavor that has been added to the food must be included in the list of ingredients by giving the class or classes of flavoring substances (natural and/or nature-identical and/or artificial) used as part of the flavor.

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Defining Natural in Flavor Substances

How can the flavor industry overcome the challenges, legislations and regulations of configuring the naturalness of flavor substances?

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