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10 Results
Section: Flavor > Regulatory & Research
bacon
Plant-Based Bacon Flavor? Industry-Tested, Vegan-Approved
Bacon flavor from a plant? The Missoula, Montana-based biomass company introduces the versatile bacon dithiazine from, you guessed it, recycled waste.
Aug 29th, 2016
Delayed Reaction: Inside the Retroaromatic Effect
The flavor industry may want to start looking beyond a flavor's first impression
Dec 8th, 2008
Unique Applications: Novel Oxidation Reactions
The role of the lipase from Candida antarctica in the synthesis of flavor compounds.
Apr 29th, 2009
Grilling-chicken-200
Patent Pick: Drying Authentic Reaction Flavors
Patent Picks are chosen by the editors from publicly available sources. Today's invention, from IFF, discloses a method for drying reaction flavor mixtures that retains their authentic taste.
Nov 9th, 2015
New "Taste Terminator" Research Applies to Bitter Taste Reactions
Research can be used to help develop products that minimize unpleasant affects from bitter tastes
Aug 3rd, 2011
pf_reaction_lead_112818
Reaction Flavor Solutions – Ancient Chemistry for the Modern World
As alternative proteins continue to drive the green, clean food movement, reaction flavors serve as a functional tool to provide the savory flavors found in cooked meats and vegetables.
Nov 30th, 2018
Response Surface Methodology in Flavor Research— Reaction of Rhamnose and Proline
Without appropriate experimental designs it is not possible to properly assess interactions along with the contribution of each variable. Response Surface Methodology helps us do this and is another tool for understanding the effects of reaction conditions on Maillard-type flavors
Apr 6th, 2016
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.
Apr 6th, 2016
Formation of Volatile Compounds from the Reaction of Leucine and D-Glucose in Propylene Glycol
This paper reports the identification of volatile compounds resulting from the reaction of leucine and glucose in the common food-grade solvent propylene glycol.
Apr 7th, 2016
Inside Flavors: Real Time Volatile Flavor Release Monitoring and its Flavor/Food Application Using Proton Transfer Reaction Mass Spectrometry
Understanding how aroma compounds interact with and are released from simple and complex foods. Flavors and fragrances usually are complex mixtures of molecules with different physical properties, including volatility, fat solubility and sensorial characteristics, covering a wide spectrum of threshold values. They are usually present in natural extracts or final products at levels in the order of ppb to ppm.
Dec 30th, 2008
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