Search Perfumer & Flavorist

5 Results

Section: Flavor > Regulatory & Research

Laver-Seaweed-200

Patent Pick: Spice Up Saltiness of Laver Seaweed

Patent Picks are chosen by the editors from publicly available sources. Today's technology, from Fuji Oil Holdings, is a composition to enhance the salty taste of dried laver seaweed sheets.

The Development of Aroma Components by Microbial Fermentation

Microorganisms are used in the production of kiral products. It is now believed that the time has come for such techniques to be used in the production of aroma providing products. There have been many general reviews on the formation of aroma products, but we will introduce the most recent research trends here.

A Neurobehavioral Analysis of I-Amino Acids as Taste Stimuli

We have described several aspects of amino acid gustatory stimulation in this report. Most convey the same message: despite some peculiarities in response time courses, amino acids bear striking similarities to the salts, acids and sugars which the majority of investigators use as taste stimuli. By determining the gustatory properties of amino acids, future research into nutrition and food selection may proceed in a logical fashion through several levels of nutrient complexity and at successive levels of the nervous system.

Pyrazine Generation from the Maillard Reaction of Mixed Amino Acids in Model Systems

In the present study, we used Kuo et al.’s previously reported selective purge-and-trap methods to study the effect of four amino acids, acting singly or in combination, on the generation of pyrazines.

Vanilla flavor is dominated by phenols and their transformation products mostly derived from enzymatic hydrolysis of the phenyl-β-D-glucosides. Cocoa bean flavor is dominated by Strecker aldehydes and pyrazines and other products generated during the roasting process of the beans.

Extracting the Essence: Comparing Vanilla and Cocoa Processes

Understanding the similarities and differences in biochemistry, chemistry and curing processes of vanilla and cocoa may offer insight into producing high-quality materials.

Page 1 of 1