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Section: Flavor > Regulatory & Research
Ingredients
High Impact Aroma Chemicals Part 2: The Good, The Bad, And The Ugly
In Part 1, “More Fizz for your Buck”, the role of high impact aroma chemicals as character impact materials in foodstuffs was described.1 In that article, a simple 16-segment flavor wheel was used as the theme to link the materials.
Beverage
Stability of Citral-Containing and Citralless Lemon Oils in Flavor Emulsions and Beverages
The storage stability of lemon oil treated to remove citral has not been reported. This investigation was conducted to compare the stabilities of citral-containing and citralless lemon emulsions (EC and ECL) and beverages (BC and BCL) during storage at different temperatures by both gas chromatographic and sensory analyses.
Regulatory & Research
Go With the Flow, Part 1: Spouted Bed Technology to Yield More Oil
In this two-part mini series, you'll learn how improving gas flow during encapsulation will result in higher oil recovery rate that ensures better product quality and decreases the consumption of valuable raw materials.
Regulatory & Research
Pattern Recognition Methods for Discrimination of Essential Oils (Rose Oils) by Their Gas Chromatograms
It is possible to distinguish between essential oils of the same type and their mixtures by analysing their gas chromatograms using a pattern recognition method.
Regulatory & Research
Does the industry benefit from scientific communication efforts on social media? [1-Question Poll]
Take a moment to weigh in on this week's poll!
Regulatory & Research
Go With the Flow, Part 2: Spouted Bed Technology to Yield More Oil
Part 2 in this two-part mini series will discuss the effects of redesigning air flow to yield higher oil concentrations during encapsulation.
Regulatory & Research
In Biotech We Trust: ACS International and REG Life Sciences Collaborate for F&F
In order to understand and develop the flavor and fragrance market, ACS International and REG Life Sciences will work together to create advanced intermediates for flavor and fragrance.
Ingredients
Analysis of Glycosidically Bound 2,5-Dimethyl-4-hydroxy-3 (2H)-furanone in Pineapple
This paper reports evidence of the presence of glycosidically bound DMHF in pineapple. In the last few years the analysis of flavor precursors and intermediates, especially glycosides in fruits, has received increasing interest and attention (Strauss, et al., 1986; Schwab and Schreier, 1988).
Regulatory & Research
Comparative Analysis of Historical Peppermint Oil from Bulgaria and a Commercial Oil of North American Origin
Chemical composition, olfactory analysis and antibacterial activity
Flavor
Monell Chemical Senses Center Signs Agreement with A*STAR Singapore Institute of Food and Biotechnology Innovation
The partnership will explore and develop sensory testing protocols specific to Asia by integrating traditional Eastern culinary practices.
Dietary Supplements
How NotCo is Utilizing Artificial Intelligence to Crack Plant-based Taste Formulations & Completes Fragrance Formulations
NotCo's senior flavor scientist, Cindy Sigler, Ph.D., alongside machine learning team leader, Francisco Clavero, discusses the company's artificial intelligence platform and current projects in the fragrance space.
Ingredients
Effect of Moisture Content on Flavor Formation in a Propylene Glycol-based Model System in a Microwave Oven
The basis of this study was that propylene glycol could be used in microwave ovens as a browning/flavor agent.
Ingredients
Analysis of volatiles in flavor-scored vegetable oils and detection of flower petal essences by unconventional instrumental means
This paper describes the direct, unconventional GC procedure as applied to flavor-scored soybean oils and its potential utility for detecting volatile essences in flower petals.
Regulatory & Research
The Oxidative Stability and Retention of Limonene-based Model Flavor Plated on Amorphous Silica and Other Selected Carriers
Evaluating effectiveness of amorphous silicas as flavor carriers, versus traditional flavor carriers.
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