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Section: Flavor > Regulatory & Research

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Patent Pick: Salt of the Sea

In a seasoned quest for salt flavor alternatives, this new "salt of the sea" invention looks to chitosan, typically found in the exoskeletons of crustaceans, as a new salt source.

Patent Picks—Salt Perception

Patent Picks are compiled by the editors from publicly available sources. The present inventions feature developments to ehance salt perception.

New Study Looks at Savory Aroma, Saltiness Interaction

Appearing in the online Journal of Food Science

Project Examines Ways To Further Reduce Salt in Foods

Leatherhead food research project finds more scientific development needed

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Big Data with a Grain of Salt*

Statisticians remind us, "Correlation does not indicate causation," and vast amounts of data can easily be mislead the misguided or faint of heart.

Monell Gets $1 Million to Further Salt Taste Perception Research

Food chemistry consultant Louise Slade, who made the donation, stresses the importance of salt taste perception research to make food healthier.

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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.

Study: Children's Salty, Sweet Taste Preferences Linked to Growth

Children who were tall for their age preferred sweeter solutions, and children with higher amounts of body fat preferred saltier soups.

Monell Study Shows Starchy Foods Affect Infants Salt Preference

Study shows how starchy food intake at an early age may affect salt and salty food preferences later in life.

EFSA Evaluates 11 Flavoring Substances

All 11 materials found to pose no safety concerns.

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F&F Literature Review: Salt Replacement, Umami Modulator, Fragrance Release and More

July’s F&F Literature Review looks at studies on sodium replacement, umami modulation, pollutant probing and more.

$112.4 Billion US Health and Wellness Category Grows 9%

Despite a tough economy, the US health and wellness industry sales jump 9% in 2008, with a steady 7% annual growth predicted over the next five years.

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PCPC, FEMA Among 113 Global Firms Pressing EU/U.S. Leaders to Lift Tariffs

In connection with the June EU-U.S. summit in Brussels, some 113 organizations including the PCPC and FEMA reiterated their call for the permanent removal of tariffs on sectors unrelated to the ongoing transatlantic trade disputes.

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.

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[Update 11/06/18] A Taste of Who You Will See at Flavorcon 2018

Companies such as Frito Lay, Pfizer, Keurig, Dr Pepper, Colgate Palmolive Company, Diago, Altria and P&G will be attending this year.

Synthesis and Aroma Properties of Bis 1,1 and 2,2 (Methylthio) Alkanes

In the current study, we synthesized two series of bis (methylthio) compounds that have not been described in the flavor literature before. The character is distinctly different from that of the reactants, and some interesting fruity and vegetable aromas were obtained.

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.

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