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Section: Flavor > Regulatory & Research

Regulatory Watch: EFSA Opinion on Perilla Aldehyde

This article highlights the international evaluation of perilla aldehyde.

Investigation of the species specific flavor of meat

The first clue to this mystery was probably uncovered by Crocker in 1947. He postulated that the factors responsible for meat flavor are found to a greater extent in the juice than in the fibre. Crocker explained that the majority of the flavor is developed as a result of the thermal degradation of proteins. During the cooking process, amines, acids, sulfur compounds, and phenols are released.

Essential Oils and Microwave Extracts of Cultivated Plants

We have used these two methods to treat different cultivated plants: five Umbelliferae, one Compositae and seven Labiatae. There is a double purpose for this approach. First, we want to determine the advantages and disadvantages of this technique in terms of research. Secondly, we intend to make appropriate comparisons between microwave extracts and essential oils coming from the aerial part of these plants.

Exploring the benefits of utilizing digital olfaction to complement and improve human panels.

Utilizing Digital Olfaction for Odor Sensing in F&F

Exploring the benefits of utilizing digital olfaction to complement and improve human panels.

Scientists Capture Live Images of Taste Sensation on the Tongue

A team of researchers found each taste bud contains taste cells for different tastes and taste cells responded to molecules in blood circulation.

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FDA Proposes Placing DV Percentage of Added Sugars on Labels

The FDA's most recent Nutrition Facts label proposal caps the suggested daily value of added sugars at 10%.

General, Legal and Safety Aspects of the Use of Flavorings

Unfortunately the general public perceives flavorings as “cosmetic products” that are dispensable, They ignore, however, the effect of flavorings on human physiology and deny that flavorings add significantly to the acceptability and pleasure of foods and in this way contribute to human daily life. Hence, flavorings are safe and useful.

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Organoleptic Characteristics of Flavor Materials: March 2016

This month’s column features the live Flavorcon session held on November 15, 2015. Normally for each material, only common descriptors are listed. For this issue, however, all remarks have been included to show the full range of perceptions from the panel and audience.

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IOFI Dissents EFSA Opinion on Perilla Aldehyde's Genotoxity

After the European Food Safety Authority (EFSA) issued an opinion citing citrusy flavor Perilla aldehyde as a genotoxic concern, The International Organization of the Flavor Industry (IOFI) said it "respectfully disagrees."

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.

US, Canada Reach "Equivalency Agreement" on Organic Certification

Agreement first move toward global harmonization, says US Agriculture deputy secretary.

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.

Identification of 9-Decen-2-one in Pineapple

Analysis of natural occurrence and application in fragrances and flavors.

Thyme Varieties From Different Geographical Origins

Comparison of Thyme Varieties from Different Geographical Origins

LECO’s new Pegasus BTX promises ultimate sensitivity and revamped ion path integrity. See how this advanced upgrade in the world of GC-TOFMS illuminates even the lowest-level chemical differentiators of dried thyme samples were sourced from four different

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.

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

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

Organoleptic Characteristics of Flavor Materials: November December 2006

Advancements in the Flavor Industry. When I started in the flavor industry, a flavor project basically was a request to compound an artificial flavor. The newly established FEMA or GRAS lists were very limited and initially populated under a grandfather clause. Natural ingredients were limited to citrus, floral and mint oils, as well as other natural botanicals and extractives.

Organoleptic Characteristics of Flavor Materials: January February 2006

Masciano, Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Cocoa nib extract, 4-hexene-3-one, Cognac Oil Replacer #1447 and more.

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