Search Perfumer & Flavorist

7 Results

Type: Article

Section: Flavor > Regulatory & Research

A Neurobehavioral Analysis of I-Amino Acids as Taste Stimuli

We have described several aspects of amino acid gustatory stimulation in this report. Most convey the same message: despite some peculiarities in response time courses, amino acids bear striking similarities to the salts, acids and sugars which the majority of investigators use as taste stimuli. By determining the gustatory properties of amino acids, future research into nutrition and food selection may proceed in a logical fashion through several levels of nutrient complexity and at successive levels of the nervous system.

pf_edNote_lead_42518

A Sense of Transformation

The only constant in the F&F industry is change. With shifting consumer demands and new technology emerging, the industry must be quick and agile to meet the demands of the 21st century.

Pyrazine Generation from the Maillard Reaction of Mixed Amino Acids in Model Systems

In the present study, we used Kuo et al.’s previously reported selective purge-and-trap methods to study the effect of four amino acids, acting singly or in combination, on the generation of pyrazines.

Regulatory Watch: Trans Fat, GRAS, Fragrance Guidelines and More

This article takes a closer look at industry regulations for the flavor and fragrance industry, including trans fat and fragrance guidelines.

pf_tony_lead_41018

A Taste of Transparency with Tony Moore

As consumers increasingly scrutinize labels and demand companies to be more transparent, flavorists and the food industry must find innovative ways to address this challenge.

pf_FEMA_lead_122718

FEMA 49th Fall Symposium Addresses Chemophobia, Supply Chain Transparency and More

Members attended a variety of presentations on consumer trends, scientific research and market updates from industry thought leaders.

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.

Page 1 of 1