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3 Results
Type: Article
Section: Fragrance > Regulatory & Research
Heterocyclic Compounds in Flavors and Fragrances Part Ill. Pyridine and Derivatives
During the last two decades the role of heterocyclic compounds in food flavors has been reviewed by several authors (18, 78, 79, 117-122). While furans (66), pyrroles (68), thiophenes (61), thiazoles (62, 63, 120), oxazoles (65, 57), Iactones (64), pyrazines (55, 56) and their reduced systems were periodically treated, surprisingly, pyridines which are among the most widely distributed volatile flavor compounds have not been described in detail (69). Therefore, the purpose of this review is to fill this gap.
Apr 13th, 2016
Kinds and intensities of odors
If you have engaged in odor testing sessions, you know how exhausted you feel after half an hour of concentrated effort. Working near the threshold level is very difficult indeed. There can be agonies of indecision. I have always told my observers that it is their first snap impression that counts and is usually right. The chemical senses in our bodies are wonderfully designed and will come out with “I can smell it” or “l can’t smell it” instantaneously.
May 4th, 2016
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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.
Jun 26th, 2018
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