Search Perfumer & Flavorist

7 Results

Type: Article

Section: Flavor > Regulatory & Research

GC and Sensory Techniques Coupled in Caramel Flavor Analysis

Aromatic caramel is a complex mixture of saccharides (glucose, fructose and sucrose) and numerous degradation substances which contribute to its aroma and taste.

Flavor R&D Frontiers

From nutrigenomics to biotech

Patent Picks—Sweet and Savory

Patent Picks are compiled by the editors from publicly available sources. The present inventions feature developments related to sweet and savory tastes.

The Frontier of Receptor Research

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

gover1

Minimizing Flavor Deterioration

Flavor deterioration during storage is of interest to both the food and flavor industries. While there are numerous studies on flavor deterioration in foods, little has been published on the deterioration of food flavorings, especially when in the liquid form.

Vanilla flavor is dominated by phenols and their transformation products mostly derived from enzymatic hydrolysis of the phenyl-β-D-glucosides. Cocoa bean flavor is dominated by Strecker aldehydes and pyrazines and other products generated during the roasting process of the beans.

Extracting the Essence: Comparing Vanilla and Cocoa Processes

Understanding the similarities and differences in biochemistry, chemistry and curing processes of vanilla and cocoa may offer insight into producing high-quality materials.

pf_cav_lead_81418

Formation and Application of Nanoemulsions for Water Insoluble Substances

This review provides an overview on the current status of nanoemulsions, their preparation and ingredients used and their application as it applies to non-water soluble flavors, colors, functional ingredients and drug delivery.

Page 1 of 1