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Section: Flavor > Regulatory & Research

Genetic Modification Enriches Tomato Flavor

Researchers have used genetic modification to enhance the monoterpene content in tomatoes, thus altering their flavor and aroma

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Flavor Bites: cis-3-Hexenol

Covering an exceptionally wide range of flavors, moderation is essential when using cis-3-Hexenol in formulations.

Stability of Citral-Containing and Citralless Lemon Oils in Flavor Emulsions and Beverages

The storage stability of lemon oil treated to remove citral has not been reported. This investigation was conducted to compare the stabilities of citral-containing and citralless lemon emulsions (EC and ECL) and beverages (BC and BCL) during storage at different temperatures by both gas chromatographic and sensory analyses.

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Endpoint: From Scent Dieting to Flavor Irritants: ‘Wellness’ in F&F

What does the word wellness bring to mind? Sinking into a neck-deep mud bath? Meditating in a swirl of incense? Hitting the gym four times a week? Or maybe crunching away on home-grown, organically harvested vegetables? Recycling, composting, supporting fair trade, etc., all elicit a sense of wellness in some form.

Lemons are produced in a large number of countries worldwide.

IFEAT Socio-Economic Report on Lemon

The report excerpt details the global production, current market challenges as well as legislation and regulatory updates.

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Progress in Essential Oils: Lemon Verbena Oil

This month's column discusses the chemical composition of lemon verbena oil.

A New Method of Separation of Citral from Lemongrass Oil

Although many methods are known for the separation of citral from lemongrass (Cymbopogen flexuosus) oil, like fractional distillation, adduct formation and regeneration, the purity and the yield of citral as separated are not satisfactory. A new method for separation of citral in pure form and in near quantitative yield uses the column chromatographic technique. This method may also be adapted for large scale separation of citral and hence can be of commercial importance.

HPLC-NMR — a Powerful Tool for the Identification of Non-Volatiles in Lemon Peel Oils

Citrus peel oils are of great importance for the flavor and fragrance industry because they are widely used in perfumes, beverages, food and cosmetic products. Many publications cover the analysis of the volatile substances of peel oils.

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.

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Patent Pick: Stabilized Flavor/Fragrance Capsules

Patent Picks are chosen by the editors from publicly available sources. Today's invention relates to an encapsulation technology to stabilize flavor or fragrance oils.

Any way you slice it, the P&F+ December issue is loaded with content for flavor industry professionals.

Perfumer & Flavorist+ December Issue Flavor Highlights

On the hunt for all things flavor? Look no further.

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Flavorcon 2019 Brings Global Flavor to Cincinnati

Following a record-breaking year, Flavorcon returns to the Midwest on Nov. 11-12, 2019 at the Duke Energy Convention Center for two days of technical insight, trend and market analysis for the flavor, food and beverage industries.

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Embracing the Future of Flavor and the Flavorist

At Flavorcon 2018, Tony Moore, chief innovation officer and chief flavorist for Flavor Producers, will discuss how regulations impact flavor creation and the future of the profession.

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Breakfast Flavors With Bedoukian Research at Flavorcon 2018

The company will present a talk on fat reduction and present a range of its ingredients including, pomelo aldehyde, nuezate and hazelnut furan FCC.

Manufacturing Flavors—How the Industry Produces Uniform Flavors

Our purpose in this paper is to outline how to best carry out completely and economically the total operation of producing and shipping of our flavors. These flavors must meet the total requirements of our customers, our management and certainly pass all the analytical requirements of both our customers and our in-house quality assurance programs. Our primary intent should be that the scaled-up product very closely resembles that flavor we originally created and submitted to our customer who made the long, tedious, and expensive purchasing decision, after many hours of testing, to buy this flavor.

Flavorcon Highlights: Unusual Flavor Ingredients, Biotech and More

The debut of P&F ’s two-day flavor conference in New Jersey engaged all of the senses.

The Flavorcon expo hall is where innovation comes to life. Don't miss out on tasting, smelling and experiencing the latest and greatest the flavor industry has to offer.

Flavorcon 2024 Serves Flavor Chemists in Atlantic City

Get a taste of what’s to come as Flavorcon finally arrives to feed tastemakers’ creativity.

All Flavorcon 2018 photos sponsored by Millipore Sigma. To view more photos, visit the Perfumer & Flavorist Facebook here.

Creating Effective Global Flavors at Flavorcon Day 2

On Nov. 14, 2018, day two of Flavorcon examined popular flavors of tomorrow, technical considerations for creating flavors and novel flavor ingredients.

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