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Section: Flavor > Regulatory & Research

Report Discusses Diacetyl, Occurrance and Toxicity

According to report in the Journal of Agricultural and Food Chemistry, diacetyl was one of the most intense volatile compounds, for example, in the aroma of pasteurized AA butter.

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SFC Offers Jogue and Jaggard Scholarships

The Society of Flavor Chemists is offering the Jogue and Jaggard scholarships made for outstanding students that have been accepted or are within a graduate program.

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Neurogastronomy: A Culinary and Scientific Collaboration

Neurogastronomy explores the link between brain systems and taste receptors as a possible solution for food-related illnesses.

Modern Analysis Methodologies: Use and Abuse

The considerable “user-friendly” nature of the analytical tools may gradually dull the awareness and critical capacities of analysts, sometimes leading them to produce erroneous or unrealistic results. With the help of examples, this article discusses the wide possibilities of certain techniques, and also their limits.

Umami elevates, enriches and improves succulence, while kokumi brings depth, fullness of the mouth and richness.

Kerry Launches Umami and Kokumi Initiative

Umami elevates, enriches and improves succulence, while kokumi brings depth, fullness of the mouth and richness.

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Q Research Solutions and Tragon Corporation Announce Merger

Q Research Solutions and Tragon have merged companies to become QRS-Tragon. The merger will include enhanced services in sensory and consumer research and additional testing facilities.

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IFF Quarter 3 Results Show Growth and Decline

IFF announced its strategic and financial accomplishments throughout its third quarter, noting the profits and losses that occurred within the past couple of months.

New Experts Join EFSA’s Scientific Committee and Panels

A group of 167 scientists, about half of whom are joining EFSA for the first time, will start their three-year term on July 1, 2015.

American Chemistry Council Launches Advocacy and Awareness Campaign

Called "From Chemistry to Energy," campaign focuses on developing quality energy policies and highlighting chemistry's role in creating jobs.

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COVID-19 Weekly Cancellations and Communications Wrap-up

In a continued global effort to curb the spread of COVID-19, commonly known as the coronavirus, a number of changes, closures and cancellations have been announced.

Children's Environmental Health and Safety Risk Reduction Act

Senator Hillary Rodham Clinton of New York has introduced legislation, S. 3502, the Children's Environmental Health and Safety Risk Reduction Act, to provide for the establishment of a task force to address the environmental health and safety risks posed to children.

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Bioflavour 2018 Announces Speaker Lineup and Submission Deadline

The international biotech conference will discuss cutting-edge science and technology and future perspectives in this prospering field, academic and industrial alike on September 18-21, 2018 in Frankfurt, Germany.

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Redefining Communication: NAFFS Explores Safety and Natural Labeling

The first session of the NAFFS meeting explored challenges and solutions for effective communication between the industry, regulatory agencies and the public.

Synthesis and odor of butenoylbicyclo[2,2,1] heptene derivatives

Paper of the 7th International Congress of Essential Oils, Kyoto, Japan, October 1977.

Trends in Aroma Research and Gas Chromatography-Olfactometry

This paper looks at two aspects of aroma research, First, we'll review the last 20 years of research concerning volatile constituents in foods and beverages, particularly certain volatile constituents formed from sugars and amino acids during food processing, then we’ll give a brief overview of recent developments in gas chromatography-olfactometry.

Monell to Develop Taste Science and Chemistry Curriculum

The curriculum will train high school chemistry teachers to incorporate taste as a sensory system into classroom instruction.

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Innovation in Lab Energy Efficiency and Environmental Sustainability

Erlab's Jesse Coiro and Ken Crooks make the case for ductless hoods.

Syntheses and Odor Characteristic of Beta-Terpinyl Esters

Our method of snythesis of terpin-1,8 diesters and eliminating one mole of acid made it possible for the first time to produce beta-terpinyl esters with interesting odour properties. This represents a major expansion of the variety of perfumery synthetics produced from turpentine.

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