To help flavorists and product developers learn about new technologies that will help them combat flavor-related
product challenges, Food Technology Intelligence Inc. has revised and updated the report Advances in Flavor and
Aroma Technologies. The report analyzes about five dozen flavor and aroma developments that have taken place
at company, academic and government research labs around the world. This comprehensive report will let you see
first-hand technologies that you can harness to optimize your flavor-related product development efforts.
Some of the processes, techniques and products examined in the report are under development and have commercial
potential. Others have completed development, and their developers are looking to license the technology
or collaborate in other ways to commercialize it. Yet others already are commercially available.
The successful development and marketing of more nutritious and healthy foods, and the optimal processing of
products to make them microbiologically as safe as possible, are without argument two major challenges currently
facing the food industry. However, while these are major concerns, a product’s flavor also plays a significant role in
its acceptance by consumers. Every day, flavorists, product developers and others are challenged to incorporate the
most attractive flavors and aromas into products. Their goal: to attract the attention of consumers so that they purchase
their products again and again.
Flavor is dynamic and elusive. The appealing aroma and flavor of freshly baked products can be lost in a day.
It is important to harness flavors and aromas and incorporate them into products to make them appear fresh, wholesome
and attractive to consumers for as long as possible. Just like some other compounds, flavors will react and
escape from products. Once a product is on the store shelf, oxidation, hydrolysis and other processes may cause it
to lose its desired attributes and develop off-flavors. Off-flavors are flavors too, and are another challenge facing
product developers.
In Advances in Flavor and Aroma Technologies you’ll learn about several technologies, including:
- Fruit-flavored yogurts that are enriched with health-beneficial fish collagen.
- Enzymes that function in microaqueous media that could lead to the development of new flavors.
- An artificial nose that uses a neural network to analyze aromas. Industrial support is being sought to
further its development.
Advances in Flavor and Aroma Technologies reviews important technological developments in the field, discussing
their potential applications and status of development. You’ll be able to take advantage of these new technologies
through licensing or other arrangements. Contact information is provided for key researchers, enabling you
to contact the experts with whom you can collaborate on innovative research.
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- EXECUTIVE SUMMARY
- I INTRODUCTION
- The promise of new technologies
- The sweetness response
- II ANALYSIS OF NEW TECHNOLOGIES
- Enzyme Systems
- Enzymes in microaqueous media for flavor generation
- Proteins may not be ideal for encapsulating flavors
- Sweeteners
- A sweetener sourced from corn
- Honey
- Honey adds flavor, facilitates pasta processing
- Honey flavor finds extruded snack applications
- Add aroma, flavor to breads by using honey
- Flavor and sweetness of honey peanut butter meet with consumer acceptance
- Beverages
- Processing and formulation factors influence development of flavored milks
- Enhancing skim milk aroma and flavor to increase consumer acceptance
- Roasting temperature and bean grind influence coffee flavor, aroma
- High-pressure processing causes changes in raw milk
- Track herbaceous flavor in Concord grape juice
- Fruit
- Chokeberry: alternative source of taste, color and nutrition
- Precursor atmosphere technology increases aroma of fruit cells
- Develop, evaluate fruit-flavored pre- and post-workout sports drinks
- Develop fruit-flavored yogurts enriched with health-beneficial fish collagen
- Aroma Analysis
- Design and build an electronic nose using conducting polymers as transducers
- Artificial mouth takes guesswork out of tasting
- Neural networks optimize artificial noses for aroma analysis
- Electronic nose offers quantitative measurements
- Characterize aroma profile of thornless blackberry
- Food aromas could generate satiation
- Nitrogen headspace needed to determine sulfur volatiles in grapefruit juice
- Identify key aroma components of fresh and baked Bartlett pear
- Lipids
- Fatty food triggers taste buds
- Lipids impact flavors
- Enhance cooked turkey quality, possibly reduce nitrite levels
- Lipid oxidation may impact flavor and flavor stability of mozzarella and Cheddar whey
- Riboflavin could cause lipid oxidation in salad dressing
- Cheese Flavor
- Improve development of cheese flavors
- High pressure distributes color, flavor in cheese
- Advances in cheese processing yield more fully developed flavor
- Expanding the flavor of cheese
- Brevibacteria increase Cheddar cheese flavor
- Specific acids facilitate umami taste in cheese
- Extended frozen storage of caprine milk cheese has limited flavor impact
- Monitor composition, flavor quality of Cheddar cheese during ripening using rapid spectroscopy
- Fatty Acids
- Fatty acid composition of oils impacts product flavor, stability
- Meat Flavor
- Analyze the effects of anka rice, nitrate, phosphate on roast beef flavor
- Adding trehalose improves physical, sensory properties of smoked frozen sausages
- Additional Flavor Developments
- Producing natural flavors and fragrances using superheated water
- Perceiving the flavor of dietary fats
- Improve functionality, flavor, stability of butter, milkfat fractions
- Antioxidants improve flavor of cholesterol-reduced butteroil in ice cream
- Complex flavor chemistry makes chocolate flavor stronger despite lower fat
- Optimize the Maillard reaction
- Compare release of volatile compounds from full-fat and reduced-fat frankfurters
- Encapsulate flavors in microcellular foam
- Supercritical technology holds potential for improving cheese flavor
- Use starch granules to carry flavor
- Obtain more accurate profiles of primary flavor compounds
- Database covers aroma compounds
- Carbohydrate-based fat replacers may improve nonfat ice cream quality
- Opportunities with whey proteins as microencapsulating agents
- Potato chips fried in sunflower oil may retain desirable flavor under dark storage conditions
- Nonenzymatic deamidation of soy protein reduces binding potential of flavor compounds
- Improved HPLC technique evaluates the major steviol glycosides in leaves of Stevia rebaudiana
- Presoaking hurts rice flavor
- Flavor-enhancing properties of tagatose limited in bakery products
- Physiochemical properties of flavor compounds impact complexation by maize starch
- Speed search for flavor enhancers, maskers
- III PATENTS
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