𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Product-oriented flavor research: Learnings from the past, visions for the future

✍ Scribed by Gerhard E. Krammer; Bernhard Weckerle; Stefan Brennecke; Berthold Weber; Günter Kindel; Jakob Ley; Jens-Michael Hilmer; Gerald Reinders; Detlef Stöckigt; Franz Josef Hammerschmidt; Frank Ott; Ian Gatfield; Claus Oliver Schmidt; Heinz-Jürgen Bertram

Publisher
John Wiley and Sons
Year
2006
Tongue
English
Weight
443 KB
Volume
50
Category
Article
ISSN
1613-4125

No coin nor oath required. For personal study only.

✦ Synopsis

Abstract

In the past flavor research and the development of new flavorings were constantly driven by the interaction of flavor analysis, structure elucidation, and chemical synthesis accompanied by sensory. Highly potent flavor compounds were identified in numerous food products and helped to establish a powerful toolbox for flavorists. Nowadays we experience the merging of various scientific disciplines, for example medicine, biology, chemistry, and various technologies in the field of flavor research, which shows direct impact on our understanding of flavors. At the same time modern life has profoundly changed our eating habits. This situation generates new challenges for product development teams, which represent all facets of technologies. This paper will illustrate different examples for the evolution of product‐oriented flavor research and future trends.

📜 SIMILAR VOLUMES

Searching genetic risk factors for schiz
Searching genetic risk factors for schizophrenia and bipolar disorder: learn from the past and back to the future
✍ Maaike Alaerts; Jurgen Del-Favero 📂 Article 📅 2009 🏛 John Wiley and Sons 🌐 English ⚖ 234 KB

For more than 20 years already, researchers from all over the world have tried to get insight into the genetic basis of psychiatric disorders such as schizophrenia (SZ) and bipolar (BP) disorder. Linkage and candidate gene association study results have led to a range of hypotheses about the pathoge