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Type: Article

Citrus Flavor Stability: the Holy Grail

Ongoing research tackles citral stability and other factors in the quest for extended RTD and powdered beverage shelf life.

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.

Innovative methods for isolating volatile flavors

The isolation, separation, and quantification of volatile flavors from foods presents a very challenging analytical problem. Flavor chemicals are present and may make a significant contribution to flavor at concentrations as low as parts per trilion (ppt). These chemicals may contain different functional groups or have several functional groups. They may vary in carbon chain length. This means that the group of chemicals contributing to the flavor of a food may differ greatly in water solubility (for example, organic acids vs. long chain ketones), volatility (acetaldehyde vs. vanillin), thermal stability (terpenes), chemical reactivity (thiols), and so forth. This diversity in chemical structure make it virtually imossible to use on single method for the isolation of all flavorful constituents from a food. One has to be conscious of the limitations of each method used for flavor isolation and concentration.

Flavor Bites: 2-Methyl 3-Tetrahydrofuranthiol

Application in meat, seafood, dairy, chocolate and coffee flavor formulations

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Ensuring Regulatory Compliance for Flavor Companies

A case study roadmap for establishing safe, effective supply chains

Photo Album: IFF's Flavor Creation Process

Flavor demos present a take on the future of flavor

Emerging Trends in Soft Drink Flavors

Mintel unveils the latest trends in soft drink flavors, including fruit, herbal and citrus

Market intelligence: US Hispanic Flavor Preference

How the flavor industry can deliver to this growing and diversifying population. Here are the raw numbers: the growth of the US Hispanic population far outstrips all other segments, accounting for an astonishing 50% of the total annual population increase. As of 2004, there were 41.3 million documented Hispanics living in the United States, 14% of the total population.

The safe use of flavors—update

Certain aspects of the FDA comprehensive survey, as it relates to flavors, have yet to be resolved.We should recognize the benefits of a completed review of all flavors, which includes an end to the need for constant defense of your uses of flavors and a uniform international acceptance of flavors.

Organoleptic Characteristics of Flavor Materials - Vanilla

Gerard Mosciano is joined by Judith Michalski, senior creative flavorist, Edlong Flavors; Carl Holmgren, consulting flavor chemist and Douglas Young, principal flavorist, Symrise, in the organoleptic evaluations presented here.

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Sustainability in Flavor and Fragrance Ingredients

Securing renewable natural ingredients and establishing sustainable synthetic chemicals are important for the future of F&F.

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Advances in Natural Flavors and Materials

The flavor industry has a wealth of excellent formulary as a basis to fabricate natural flavors. Dependent upon the availability of viable materials that future technologies can generate, and the development of new delivery systems to successfully incorporate them, natural flavors will continue to improve the quality of tomorrow’s food products.

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Filtration Challenges for the Flavors Industry

The goal of flavor filtration is to achieve better clarity, microbial reduction, and protection of downstream equipment. Learn about the key challenges to your production.

This issue highlights speakers featured in the upcoming Flavorcon 2022 event.

Flavor, Fragrance, Innovation—Discover What’s Next

This issue highlights speakers featured in the upcoming Flavorcon 2022 event.

Organoleptic Characteristics of Flavor Materials

Ancho SOR, basil concentrate natural, black pepper natural concentrate, 4-methyl nonanoic acid and more.

Organoleptic Characteristics of Flavor Materials

Gerard Mosciano reviews balsam Peru oil, buchu soft extract, cocoa nib distillate, 2-Decanone (synonym: methyl octyl ketone) and more.

Meeting Report: Savory Flavor Innovation

FEMA’s 99th Annual Convention revealed some key areas for growth in the savory flavor market. The Flavor Extract Manufacturers Association’s (FEMA) 99th Annual Convention took place May 4–7 at The Westin Resort, Hilton Head Island, South Carolina. For almost 100 years, FEMA’s Annual Convention has brought together important players in the flavor industry to exchange information and work together to address key issues of the day. This year’s event was themed “Savoring our Future,” and included industry experts presenting on the current state and future of savory flavors.

Connecting the dots: Flavor Radar

Mintel’s Menu Insights tracks what we’re eating and drinking. Indulgence, portion control, pomegranate, perceived health benefits, floral flavors, mojito burritos—these are just a few of the buzzwords in today’s restaurant world, and it’s consumer research firm Mintel’s job to keep on top of them.

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