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59 Results

Section: Flavor > Regulatory & Research

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.

Pole PASS Confirms New R&D Projects

Molecular design, analytical methods, flavor consumption analysis and olfactory receptor analysis

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2018 Leaderboard: Givaudan Reaffirms 2020 Goals

By addressing the demand for natural and healthy products, Givaudan has reaffirmed its 2020 goals and remained the number one flavor and fragrance company.

EFSA Confirms Acrylamide in Food Increases Cancer Risk

According to the EFSA, acrylamide in food, which is produced by the same chemical reaction that “browns” food also making it tastier, is a public health concern.

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Color Impacts Taste Confirms Penn State Research

Penn State research has found that color can impact the taste of food and beverage, confirming previous studies on the subject matter.

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