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30 Results

Type: Article

Section: Fragrance > Regulatory & Research

bakersyeast

Research article: Biotransformation of Unsaturated Aliphatic Aldehydes Using Baker’s Yeast

Actively fermenting baker’s yeast (Saccharomyces cerevisiae) not only converts aliphatic aldehydes to the corresponding alcohols, but also may reduce certain carbon-carbon double bonds in the same molecule. Furthermore, an in situ acyloin condensation reaction occurs; this bioconversion reaction gives rise to relatively good yields of unsaturated 2,3-diols, which have two carbon atoms more than the corresponding aliphatic aldehyde used as substrate. Baker’s yeast has been used as a reagent in organic synthesis since the beginning of the 20th century, when fundamental studies were initiated on the mechanism of formation of fusel alcohols from the corresponding l-amino acids during the formation of ethanol.

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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.

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2016 Flavor & Fragrance Leaderboard

An exclusive look at the top companies' financial reports, sustainability strategies, R&D initiatives, M&A activity and more.

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Endpoint. Clarity in Clean Labels

The bottom line on clean labeling comes back to the consumer. Are they caught up in a cloud of details for processing and replacing ingredients? Or do they just want a simple, transparent product label?

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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F&F Literature Review: Value-added F&F Materials

Value-add occurs in flavor and fragrance development, too. In some cases, it’s a material that supports a natural or clean label claim. In others, it’s a process that yields extracts of a higher purity or activity; or materials with health, wellness or benefits beyond their basic flavor or fragrance function.

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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.

2012 Flavor & Fragrance Leaderboard

Acquisitions, raw material price pressures and an uncertain economy make for a mixed picture

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2018 Flavor & Fragrance Leaderboard

Driven by regulation and marked by innovative technologies paired with a rising demand in natural, this year’s leaderboard addresses the industry’s horizontal growth in an increasing digital, globalized landscape.

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F&F Literature Review: Natural Progression in Extraction, Production and Research

A brief look at the literature gives some indication of health and wellness drivers, including natural extraction, production and modification processes; authentication techniques; and even biometric efficacy research.

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Perfume and Flavor Synthetics

Cooperation between the Department of Organic Technology (DOT) at ICT Prague and Aroma Co. began in 1970 with research into problems with benzyl-acetate purity. The cooperative first consisted of an expert consultancy, which gradually grew into a systematic expert-research group focused on fi elds of basic research.

Safety Aspects of Flavors and Fragrances

The flavor and fragrance industry has, for a long time, been conscientious about the safety of its products, From the very beginning it has participated in the development of safety evaluations and regulations for flavors and fragrances, both in the US and Europe. In this paper the developments of both flavors and fragrances will be summarized. The difference in approach in these two areas will be discussed, as well as possible future developments.

The relationship between odor and flavor

A flavorist will automatically do the same thing—that is, smell the product before tasting it. The reason is, of course, that odor and flavor are two facets of the same sensation. With this in mind, let us discuss the meaning of odor and flavor, examining in particular some of the latest knowledge in the field. The importance of smelling in the evaluation of a flavoring material will become apparent.

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Natural Source Testing for Flavors and Fragrances

In highly regulated marketplaces where mislabeling could have legal and commercial repercussions, a reliable natural source test is critical at the procurement, research and development, product launch and supply stages.

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WFFC Fall Seminar: Regulatory, Flavor Development and Sourcing

The most recent Women in Flavor and Fragrance Commerce (WFFC) fall seminar addressed clean labeling from a variety of value chain perspectives, including regulatory, flavor development, sourcing and product development.

Searching the patent literature for flavor and fragrance materials

When searching the perfumery or flavor use of a chemical, novel or not, two places in each classification system should be searched: all organoleptic use class(es), and the chemical per se class. At a minimum, the search should cover the U.S. Classification system, the International Patent Classification, the standard chemical literature (e.g. Beilstein and Chemical Abstracts), and the standard literature of our industry: Bedoukian’s Perfumery and Flavoring Synthetics, Arctander’s Perfume and Flavor Chemicals (Aroma Chemicals) Vol. I and II, and the Fritzsche library bulletin.

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Formulating Synthetics the Microbial Way

New genetic engineering techniques are making it possible to produce more and more chemical-derived synthetic compounds through biological routes.

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Predictive Science + Emerging Technologies: Speeding Flavor and Fragrance Innovation

Accelerate discovery through predictive science, benefits of virtual screening, productivity and better knowledge management.

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