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Type: Article

Section: Flavor > Regulatory & Research

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.

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Sweet Techniques to Modify Flavor

While sugar reduction is on the rise, this trend goes above and beyond sweet nothings—instead, companies are producing sweet somethings with solutions to keep flavors from being modified.

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Sweet Solutions for Medicine Flavoring

As natural flavors and digital technologies push flavoring for medication forward, the flavorist must continue to address bitterness in base ingredients and create innovative, market-ready taste solutions.

The Sweet Smell of Standards

We can conclude with confidence that the demand for new international standards in the field of essential oils will continue to grow. We need such standards to facilitate world trade and to promote the quality of the products.

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Progress in Essential Oils: Sweet Fennel Oil and Extract

In this column, Brian M. Lawrence reviews the composition of sweet fennel oil and extract as found by various researchers. For example, a commercial sample of sweet fennel oil was screened for its anti-platelet activity by Tognolini et al. (2006) and Guerini et al. (2006) using GC-FID and GC/MS. Results are reported herein.

Saccharin—the sweet and sour saga

The focus on saccharin highlights the basic deficiencies in the criteria by which food ingredients are evaluated for safety, particularly when the spector of cancer hangs overhead. The existing evaluation of all aspects of the safety of saccharin has caused an improvement in the safety evaluation proceedings and the benefits have impacted throughout the food industry, its regulators, and the scientific disciplines they rely upon.

Volatile Release from Mint-Flavored Sweets

In this paper we report results from instrumental analysis of menthol and menthone in the breath of individuals eating a range of mint-flavored sweets. These results demonstrate the reproducibility of breath volatile analysis for assessing the aroma-release characteristics of mint-flavored products.

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Special Report: Developments in Taste Perception

The latest findings and their application to the flavor, food and beverage industries. Considerable progress in taste perception research has been made during the past decennium. Taste receptors (TRs) for tastants with sweet, bitter, umami and fatty qualities have been identified.

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Bitter Taste for Flavor and Health

The evolution of and individual variation in bitter taste and speculation on the future directions and applications of fundamental taste research Humans are generally thought to perceive five basic taste qualities: salty, sour, bitter, sweet and umami/savory.

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Comparative Analysis of Historical Peppermint Oil from Bulgaria and a Commercial Oil of North American Origin

Chemical composition, olfactory analysis and antibacterial activity

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Organoleptic Characteristics of Flavor Materials

This month’s column features oraganoleptic discussions on barrel-aged oak, yuzu fluid extract, ginger infusion and more.

Raw Material Bulletin: September 2014

Raw Material Bulletin: Symrise, SAFC and more

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Flavor Modulation

This article discusses flavor modulation systems via its components, formulation and optimization.

Flavor R&D Frontiers

From nutrigenomics to biotech

Raw Material Bulletin: March 2015

This month's column includes sage extract from Döhler, santalum album oil from Santanol and more.

China: The Citrus Revolution

The state of mandarin, navel orange, pumelo, tangerine and orange.

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.

Identification of 9-Decen-2-one in Pineapple

Analysis of natural occurrence and application in fragrances and flavors.

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