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Advances In Flavor And Aroma Technologies

Published by: Food Technology Intelligence

Published: Jun. 1, 2008 - 119 Pages


Table of Contents


Executive Summary

1. Introduction

The Promise of New Technologies

The Sweetness Response

2. Analysis of New Technologies

Enzyme Systems

Enzymes in Microaqueous Media

Enzymatic Route to Flavors

Sweeteners

Sweetener Sourced from Corn

Protein Sweetener Isolated

Honey

Honey Facilitates Pasta Processing

Honey for Extruded Products

Honey for Breads

Honey Peanut Butter

Beverages

Processing Flavored Milks

Enhancing Skim Milk Aroma and Flavor

Roasting Temperature and Coffee Flavor

High-pressure Processing of Raw Milk

Fruit

Pawpaw as Fat Substitute in Baked Goods

Dried Plums and Reduced-fat Baking

Controlling Hormone Levels in Tomatoes

The Chokeberry Alternative

Precursor Atmosphere Technology

Aroma Analysis

Design and Build an Electronic Nose

Electronic Noses and Ripe Fruit

Artificial Mouth Eliminates Guesswork

Neural Networks Optimize Artificial Noses

Electronic Nose, Quantitative Measures

Lipids

Fatty Foods Trigger Taste Buds

Lipids Impact Flavors

Enhance Cooked Turkey Quality

Improve Oxidation Resistance in Peanuts

Cheese Flavor

Improve Cheese Flavor Development

High Pressure and Color, Flavor

Advances in Cheese Processing

Expanding the Flavor of Cheese

Brevibacteria and Cheddar Cheese

Facilitate Umami Taste in Cheese

Fatty Acids

Fatty Acid Composition of Oils

Free Fatty Acids and Cheese Flavor

Meat Flavor

Anka Rice, Nitrate and Roast Beef

Improve Flavor of Fermented Meats

Use Superheated Water for Flavors

Perceiving Flavor of Dietary Fats

Improving Butter, Milkfat Fractions

Investigate Pervaporation Technology

Antioxidants Improve Butteroil in Ice Cream

Make Lower-fat Chocolate Tastier

Optimize the Maillard Reaction

Compare Volatiles in Frankfurters

More Interest in Authentic, Fusion Foods

Encapsulate Flavors

Supercritical Technology and Cheese

Butter Flavor from Lactic Acid

Starch Granules Carry Flavor

Profiling Primary Flavors

Database Covers Aroma Compounds

Carbohydrate-based Fat Replacers May

Improve Nonfat Ice Cream Quality

Whey Proteins as Microencapsulating Agents

Potato Chips Fried in Sunflower Oil

3. Patents

Abstract

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 more than 40 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 firsthand 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:
  • A less-expensive concentrated butter flavor that is synthesized from lactic acid. Collaborative partners are sought to facilitate commercial development.
  • 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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