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Section: Flavor > Regulatory & Research

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Monell Center Invites You to a Dinner and a Show

To celebrate its 50 year anniversary, Monell Center will be hosting a dinner and a show, which will feature a small-plate selection from chef Daniel Stern and a presentation from Nicola Twilley and Cynthia Graber of the Gastropod podcast.

Humans Can Use Smell to Detect Levels of Dietary Fat

In all three experiments, participants could use the sense of smell to discriminate different levels of fat in the milk.

Agilent, Markes Team Up to Distribute Markes TD Systems

Agilent Technologies Inc. and Markes International Ltd., have entered into a strategic alliance for global distribution and market development of analytical thermal desorption (TD) instruments.

Enantiomeric Odor Differences and Gas Chromatographic Properties of Flavors and Fragrances.

Enantiomers of flavors and fragrances show characteristic differences in odor and taste; thus, the enantiomer composition is an important property that should be determined by analytical resolution on a chiral stationary phase in gas chromatography.

Monell Executive vice president and chief impact officer, Nancy E. Rawson, Ph.D. shared, “For consumers to accept new healthy and sustainable foods, such as the proteins in plant-based foods, mouthfeel is essential. It takes a truly forward-thinking corporate R&D program to invest in this type of foundational research.”

Danone, Diageo, and Mars Wrigley Partner with Monell for Mouthfeel Study

Phase 1 of the study will use simple mixtures of fats and sweeteners in beverages sampled by a panel of study participants to uncover the scope of mouthfeel perception.

The Future Challenges meeting included an all-women panel of experts to discuss the issues in the flavor and fragrance industries.

AEFAA Hosts Future Challenges Meeting, Allows Open Dialogue for F&F Sector

This meeting included a panel of experts and an open discussion of the biggest issues facing the industry.

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Endpoint: From Scent Dieting to Flavor Irritants: ‘Wellness’ in F&F

What does the word wellness bring to mind? Sinking into a neck-deep mud bath? Meditating in a swirl of incense? Hitting the gym four times a week? Or maybe crunching away on home-grown, organically harvested vegetables? Recycling, composting, supporting fair trade, etc., all elicit a sense of wellness in some form.

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F&F Literature Review: Digitally Crafted Scents and Predicting Flavor and Protein Interaction

This month’s F&F literature review examines digitally crafted molecule design, natural extracts in personal care and predicting flavor partitioning and protein interactions, among other studies.

FEMA Launches GRAS 24, Celebrates 50th Anniversary of the GRAS Process

As the latest GRAS list comes online, FEMA examines the past, present and future of the safety assessment of flavor materials.

FEMA Supports Elimination of Distilled Spirits Drawback Fee for Flavor Manufacturers

FEMA is supporting a pair of proposed bills in the US Congress that would eliminate taxes on alcohol used as a flavor solvent (flavors being considered "non-beverage" products) in US foreign trade zones.

Flavorcon 2024 panel is set to explore the impact and utilization of artificial intelligence (AI) in the flavor industry, specifically its role in a flavorist's day-to-day

IFF Digital Innovation Platform Lead Joins Flavorcon 2024 AI Panel Alongside Givaudan & ADM

If you have any questions for our panelists, please send an email to panel moderator and conference director, Jenna Troyli ([email protected]).

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.

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.

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).

EFSA: "Some Concern" Remains for Genotoxic Potential of p-mentha-1,8-dien-7-al

Based on the presently available data, the panel concluded that some concern for the genotoxic potential of p-mentha-1,8-dien-7-al remains; orders further in vivo testing.

Ballschmiede shares, 'Innovations are addressing the increasing concern of resource scarcity, with efforts aimed at developing alternative flavoring ingredients and reducing the environmental footprint of food production.'

The Global Flavor Industry Enters a ‘Complex’ and ‘Rapidly Evolving’ Phase, Says IOFI Executive Director

Sven Ballschmiede, executive director of the International Organization of the Flavor Industry, discusses regulation flashpoints, healthy food trend impacts and more.

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