Search Perfumer & Flavorist

23 Results

Type: Article

Section: Flavor > Regulatory & Research

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.

850x425-MarchBeta

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.

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?

pf_beta_lead_21919

Authentication of Natural Peppermint Oil

This article explores the application of carbon-14 testing as a method to authenticate naturally sourced peppermint oil and screen for adulteration.

pf_dp_natural_nl

Defining Natural in Flavor Substances

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

icecreamcones

Endpoint: A Discussion on Natural

What are “natural flavors?” Honey, maple, cocoa, lemon and mint come to mind. But what are they, fundamentally?

flower

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.

pf_ed_lead_22119

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

ams

Natural Source Testing for Flavors and Fragrances

In highly regulated marketplaces where mislabeling could have legal and commercial repercussions, a reliable natural source test is critical at the procurement, research and development, product launch and supply stages.

Minor components in natural flavors and fragrances

Fragrances and flavors are most often constituted by numerous components, of which certain particularly powerful ones are detected in dilutions of the order of a gram per metric ton and even lower. The increasing importance of these minor components is not always realized by most specialists in our profession. Yet, these minor components constitute a future field for fundamental research and for industrial applications with economic consequences.

pf_lead_81617

A Closer Look at Garlic Oil: Verifying Naturality

This case study takes a look at the challenges on the production side of the garlic oil industry, which has necessitated increased vigilance in verifying the real natural content of this product downstream.

Toxins, aflatoxins, natural toxicants and antinutrients in foods.

Safety data required for food additives. To deal effectively with food additives and safety requirements for them, there must be a constructive relationship between the flavor industry and the legislators. But that is not enough. The attitudes of the more vocal members of the community have had a good deal to do with regulatory and legislative principles under which we operate. We are not going to change those principles without changing some of the underlying attitudes. To achieve this, some new perspectives will be necessary.

Biter is described as being acrid or astringent in taste.

Unlocking Flavor: The Science of Natural Bitterness Blockers

By understanding the mechanism of receptors and blockers, flavorists and product developers can create better tasting products that consumers will love.

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.

People consume citrus flavors every day and – unlike some other taste profiles – there are well-established expectations for a citrus-based sensory experience that is consistent across applications.

Solutions for Natural Citrus Flavors Amid Supply Disruptions

Despite the unknowns and inconsistencies of the global marketplace, the industry is not giving up on citrus. See what's next for citrus.

Lead Image

From Clove to Creamy: Natural Vanillin from Clove

Indesso Natural Vanillin: Authentic. Sustainable. Sensory Excellence.

litR_lead_pf_32118

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.

beta

Naturally Sourced F&F Ingredients: Regulations and Verifications Through Carbon-14

Authentication of natural substances continue to be an area of major interest for F&F, with programs and regulations using carbon-14 analysis as a method for distinguishing biobased sourced materials from petroleum-derived material.

Page 1 of 2