Search Perfumer & Flavorist

16 Results

Section: Flavor > Regulatory & Research

pf_garlic_lead_81417

What's in Your Garlic Oil?

Since a large percentage of the available garlic oil on the markets may be adulterated, how can a company detect adulterated garlic oil?

pf_lead_81617

A Closer Look at Garlic Oil: Verifying Naturality

This case study takes a look at the challenges on the production side of the garlic oil industry, which has necessitated increased vigilance in verifying the real natural content of this product downstream.

As a natural flavor, garlic oil is widely used in the food industry for flavor modification and improvement.

Source of Natural Garlic Oil and Methods of Authentication Study

This article focuses on authenticating the source of natural garlic oil and its value in the food and natural medicine industries.

The study looks at consumers' thoughts and usage of protein drinks and foods and breaks them down into popular flavors, reason for purchasing and popularity among generations.

Comax Releases Nutrition and Performance Product Findings

The study looks at consumers' thoughts and usage of protein drinks and foods and breaks them down into popular flavors, reason for purchasing and popularity among generations.

Cooked-shrimp-300

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.

Project Examines Ways To Further Reduce Salt in Foods

Leatherhead food research project finds more scientific development needed

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.

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.

New Study Looks at Savory Aroma, Saltiness Interaction

Appearing in the online Journal of Food Science

tablet

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.

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.

pf_regKey_lead_1025172

Science, Technology and Consumer-Driven Regulations at Flavorcon 2017

Day two of Flavorcon's science and technology track featured presentations on consumer driven regulations, flavoring with modifying properties, carbon-based testing and reaction flavors.

pf_book_lead_62518

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.

Copal blanco is a sap found in the pitch pine, which hardens in contact with the air. Also known as the “blood of trees,” it was used in sacred rituals in North American Aztec and Mayan cultures to lift the veil between the spirit realm and the human realm. Pictured here is the Magician Piramide del Adivino in the ancient Mayan city Uxmal in Mexico. Photo by Aleksandar Todorovic via Dreamstime.

Scent & Spirit: A Taste of Mexican Gourmand

Between white copal, zingy peppers, hearty maize and bitter chocolate, the author explores traditional Mexican dishes, linking culinary tradition, ritual and myth through the senses.

Page 1 of 1