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Section: Flavor > Regulatory & Research

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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.

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From Grape-to-Table: NAFFS Will Explore Wine Flavors

Lee Raley, senior research scientists at E & J Gallo Winery, will share a grape-to-table analysis of wine flavors at the National Association of Flavors and Food-ingredient Systems Technical Meeting on June 9, 2016

Identification of 9-Decen-2-one in Pineapple

Analysis of natural occurrence and application in fragrances and flavors.

Researchers found compounds in the Cypriot wines were comparable to Chardonnay and Sauvignon blanc.

Researchers Find Cypriot Grapes Withstand Droughts

Researchers found compounds in the Cypriot wines were comparable to Chardonnay and Sauvignon blanc.

Analysis of Glycosidically Bound 2,5-Dimethyl-4-hydroxy-3 (2H)-furanone in Pineapple

This paper reports evidence of the presence of glycosidically bound DMHF in pineapple. In the last few years the analysis of flavor precursors and intermediates, especially glycosides in fruits, has received increasing interest and attention (Strauss, et al., 1986; Schwab and Schreier, 1988).

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Beyond the Peel: Analysis of Pink Grapefruit Juice

There is very little differences between the peel oils of orange and grapefruit. Both of them contain pinenes and limonene as their major constituents and have very similar analytical profiles. Pink grapefruit juice’s characterizing components proved to show a few analytical surprises.

Food Protection Powering Your Menu details the lasting power of the clean label movement around the world and its extension to how consumers increasingly view restaurant menus.

Kerry Releases Clean Label Menu White Paper

The white paper explores the global trend of consumers demanding authentic, clean label ingredients in restaurant menus as well as research, development and planning ideas for food service companies.

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Safe and accurate powder weighing – free white paper

The Captair Smart filtering weighing station delivers the proper airflow at the face of the enclosure and total filtration of hazardous powders or potent compounds.

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White House Proposes US FDA Slim-down

A new proposal from the Trump administration would alter the U.S. Food and Drug Administration's name and remove food safety from its purview, among other changes.

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Safe and accurate powder weighing – free white paper

A filtering weighing station with Smart TechnologyTM provides investment and energy savings; a flexible device that will keep you safe during precision weighing tasks.

White House to Update Biotech Regulation to Promote Transparency

The Coordinated Framework for the Regulation of Biotechnology aims to ensure public confidence in the regulatory system.

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Patent Pick: Rich-tasting Soy Coffee Whitener

Patent Picks are chosen by the editors from publicly available sources. Today's highlight, from Fuji Oil Company, is a rich-tasting, soybean emulsion coffee whitener.

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.

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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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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