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Section: Flavor > Regulatory & Research

Sensory Perception and Its Mechanisms

A visit to the Monell Chemical Senses Center, January,1988. This report is the result of a visit to Monell aimed at a general review of our present knowledge of the science of taste and olfaction. This in-depth review was gleaned from conversations with the extensive scientific staff.

TSCA and TSCA Compliance

Although many uses of chemical substances by our industry are regulated under the FFDCA, most of these materials also have potential applications requiring some form of TSCA

Spices: quality control and standards

Opening Pandora's box is always a surprise. Some of Pandora's surprises by their very nature, have been shown to be highly interesting problems. The cooperation of science with the flavor trade and industry may lead to their solution. Let us hope this will be to the satisfaction of everyone involved.

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Taste, Aroma and the Brain

The interesting thing about flavor in the brain is that the whole is often more than the sum of its parts. You don’t taste with your mouth or your nose; you taste with your brain.

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Study Connects Olfaction and Neurodegenerative Disease

A study on the relationship between olfactory deterioration and neurodegenerative disease will be addressed by the collaboration between Monell Center and the Brain Health Registry.

Sensory Evaluation: Analytical and Affective Testing

The test objective will determine the type of panelist, methodology, appropriate level of statistical risk to endure and how to interpret results to provide an actionable recommendation. All sensory testing can be defined under two categories: Affective Testing and Analytical Testing.

Advances in Flavor Research and Technology

The fourth bi-annual Symposium on Advances in Flavor Research and Technology took place at the Sheraton Towers in Iselin, New Jersey on April 24, 1991. Professor Chi-Tang Ho and Henry V. Izzo, Rutgers University, and Dr. James T. Carlin, Joseph Seagrams and Sons Inc., put together a wide-ranging program with international participation that attracted about 215 scientists mainly from the flavor, food and beverage industry.

Saccharin—the sweet and sour saga

The focus on saccharin highlights the basic deficiencies in the criteria by which food ingredients are evaluated for safety, particularly when the spector of cancer hangs overhead. The existing evaluation of all aspects of the safety of saccharin has caused an improvement in the safety evaluation proceedings and the benefits have impacted throughout the food industry, its regulators, and the scientific disciplines they rely upon.

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Endpoint. Bolstering F&F Integrity and Intensity

Stabilizing flavors and fragrance is big business.

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Smell and Taste in Aging

Understanding the ways in which age affects olfactory and gustatory sensitivity differently, and how individual olfactory sensitivies may diminish at varying rates

Patent Picks—Sweet and Savory

Patent Picks are compiled by the editors from publicly available sources. The present inventions feature developments related to sweet and savory tastes.

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Patent Pick: Amide and Menthol Cooling

Patent Picks are chosen by the editors from publicly available sources. Today's disclosure relates to amide and menthol cooling compositions with improved taste.

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Evolva Announces Restructure and Management Changes

Evolva announced its strategy to restructure its business to promote growth. Among the changes include a major site consolidation, management changes and layoffs.

EU Chemical Classification and Labeling Update

The Portuguese Presidency of the European Union has warned that legislation harmonizing EU chemical classification and labeling rules with United Nations standards must be adopted during the first half of 2008 or risk jeopardizing the implementation of REACH.

The relationship between odor and flavor

A flavorist will automatically do the same thing—that is, smell the product before tasting it. The reason is, of course, that odor and flavor are two facets of the same sensation. With this in mind, let us discuss the meaning of odor and flavor, examining in particular some of the latest knowledge in the field. The importance of smelling in the evaluation of a flavoring material will become apparent.

Kerry's innovation and technical center in Beloit, Wisconsin.

Kerry Opens Innovation and Technical Center

Wisconsin-based site to serve food and beverage product development needs.

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Better Together: Firmenich and BLH Renew Partnership

Both companies recently announced plans to renew the partnership that originally formed in 1994.

Minor components in natural flavors and fragrances

Fragrances and flavors are most often constituted by numerous components, of which certain particularly powerful ones are detected in dilutions of the order of a gram per metric ton and even lower. The increasing importance of these minor components is not always realized by most specialists in our profession. Yet, these minor components constitute a future field for fundamental research and for industrial applications with economic consequences.

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