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Section: Flavor > Regulatory & Research

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Special Report: Developments in Taste Perception

The latest findings and their application to the flavor, food and beverage industries. Considerable progress in taste perception research has been made during the past decennium. Taste receptors (TRs) for tastants with sweet, bitter, umami and fatty qualities have been identified.

Monell Scientists Find Inactive Taste Genes Cause Male Sterility

The proteins critical for male fertility in lab mice were TAS1R3, a component of both the sweet and umami (amino acid) taste receptors, and GNAT3, a molecule needed to convert the oral taste receptor signal into a nerve cell response.

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Flavorcon 2017 Registration Opens, Pre-Show Rates Available

Flavorcon registration has officially opened. Among some of the topics at this year's conference are rethinking sweet in confections, changing technology, the natural debate and more.

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Bitter Taste for Flavor and Health

The evolution of and individual variation in bitter taste and speculation on the future directions and applications of fundamental taste research Humans are generally thought to perceive five basic taste qualities: salty, sour, bitter, sweet and umami/savory.

Stevia Gets Final OK in EU

Products containing stevia could be on sale in EU member countries as soon as December 2.

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Bestevia Receives Non-GMO Project Verified Status

Globally distributed by Ingredion Incorporated, Bestevia Reb D stevia leaf sweetener has achieved Non-GMO Project Verified status.

Symrise Launches Program to Meet New EC Flavoring Regs

Focus on natural flavor solutions, customer consultations.

Study Finds Obese Children Have Difficulty Detecting Certain Tastes

Obese subjects could identify taste qualities less precisely than children and adolescents of normal weight

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Pepsi vs. Coke: The Flavor Differences

Not all colas are identical, as Pepsi and Coca-Cola fans know. The key flavor differences between the competitors are described by Malcom Gladwell in his book, "Blink."

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Tapping into Your Seventh Sense of Taste

A recent study by The Journal of Nutrition shows that the seventh sense of taste might be the perception of carbohydrates.

Fat Discovered As The Sixth Taste

Implications for the food and healthcare industry, from enhancing the taste of low-fat foods to reducing obesity.

Scientists Unravel the Mystery of Why Room-temperature Coffee Tastes So Bad

Certain taste receptors are more sensitive to bitterness at medium temperatures

The center’s facilities are said to include advanced laboratory equipment, including a demo kitchen, application lab and innovation space where product concepts can be presented and tested.

IFF Debuts Co-creation Center in Wageningen to Drive Research and Innovation

The center’s facilities are said to include advanced laboratory equipment, including a demo kitchen, application lab and innovation space where product concepts can be presented and tested.

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Comparative Analysis of Historical Peppermint Oil from Bulgaria and a Commercial Oil of North American Origin

Chemical composition, olfactory analysis and antibacterial activity

Wild Promotes Stevia Products for Europe

Following European Commission's Standing Committee's approval of high-purity stevia in food throughout the EU

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Organoleptic Characteristics of Flavor Materials

This month’s column features oraganoleptic discussions on barrel-aged oak, yuzu fluid extract, ginger infusion and more.

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FDA Warning Reminder: Whole Stevia Leaf Not GRAS Approved

There is no food additive regulation that authorizes the use of Stevia leaf, the FDA says in a warning letter.

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Seasonal Chocolate Hops to the Top

In a slow year for confectionery growth, seasonal and Easter chocolate sales still held strong globally, according to research by Mintel.

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