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Determining phenols in whisky by SBSE-GC/MS & LVI-GC/MS
It is well known and documented that phenolic compounds contribute significantly to the smoky and peaty flavour notes of whisky...
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Flavours & colours
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Food additives: consumers’ queries answered
In your role as a food producer, you’re sure to face questions from the public, especially in the wake of recent high-profile cases of contamination, recalls and mislabelling. The UK’s IFST has produced information to pass on to customers, outlined here.
news
Peanut allergy treatment ready for FDA review
Researchers have developed a treatment, tested on people aged four to 55, that could protect those allergic to peanuts from accidental exposure.
news
Sensient Flavors: Inspirational and sophisticated concepts for the Middle East market
At Gulfood Manufacturing 2018, Sensient Flavors will present a new range of vibrant sauces, inclusions and seasonings, as well as innovative beverage creations.
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Analysis of beverage samples using thin film solid phase microextraction (TF-SPME) and thermal desorption GC/MS
Brand name alcoholic and non-alcoholic beverages are unique; each aroma and flavor profile is composed from a wide range of volatile and semi-volatile flavor compounds…
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Fruit flavours for the Middle East beverage sector
The beverage sector in the Middle East is currently focusing on fruit flavours originating in Pakistan, India and Bangladesh.
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Comprehensive smoothie flavor analysis using SBSE-GC/MS
By combining Stir Bar Sorptive Extraction (SBSE) and Solvent-Assisted (SA)-SBSE with LVI-GC/MS, a full range of Beverage flavors can be determined...
webinar
Aroma and Flavour analysis in Food and Beverage Samples
25 September 2018 | By Agilent
The flavour and aroma of food and beverages is key for perception and acceptance by the consumer. Gas Chromatography with Mass Spec detection is an effective tool to determine most of the key compounds involved and is finding increased adoption in recent years due to new techniques in sampling the…
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What makes an onion smell like an onion?
What makes an onion smell like an onion? And why does a freshly cut onion smell fresh?
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The future growth of liquid dairy in China
China’s Economy in 2017 saw accelerated growth for the first time in seven years, in which consumer expenditure contributed the most to the GDP (ie, 58.8 per cent). The Fast Moving Consumer Goods market showed recovery, which suggest that Chinese consumers’ needs are still not being fully met. Kantar Worldpanel’s…
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Repeatability is key for flavour producers
Efficiency, productivity and whole of life costs are key parameters in any industrial activity. But here GEA demonstrates why, when manufacturing flavors, it’s repeatability that is king.
news
Nitrate-free cured bacon to hit British shelves for the first time
Fruit and spice extracts have been used to replicate the cured flavouring of bacon in the UK for the first time, removing cancer-causing nitrates from the meat.
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Identifying consumer preference segments in NPD
Alex Baverstock, JinHo Cho and Josef Zach from Ipsos explain Sensory Spatial Segmentation (SSS), their novel technique for analysing consumer preferences.
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eBook: Current trends in food and beverage analysis
This eBook examines some of the current trends in food and beverage analysis from experienced industry experts and in-house specialists from Thermo Fisher Scientific.
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Whitepaper: Cutting fat and doubling cooking capacity in dairy based sauces with Steam Infusion
Learn why food manufacturers are switching from direct Steam Injection to Steam Infusion...
