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

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 pow...

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Published inMolecular nutrition & food research Vol. 50; no. 4-5; pp. 345 - 350
Main Authors Krammer, Gerhard E., Weckerle, Bernhard, Brennecke, Stefan, Weber, Berthold, Kindel, Günter, Ley, Jakob, Hilmer, Jens-Michael, Reinders, Gerald, Stöckigt, Detlef, Hammerschmidt, Franz Josef, Ott, Frank, Gatfield, Ian, Schmidt, Claus Oliver, Bertram, Heinz-Jürgen
Format Journal Article Conference Proceeding
LanguageEnglish
Published Weinheim WILEY-VCH Verlag 01.04.2006
WILEY‐VCH Verlag
Wiley-VCH-Verl
Subjects
Biological and medical sciences
Caffeine - analysis
Chiral analysis
Flavor
Flavoring Agents - analysis
Flavoring Agents - chemistry
Food Analysis
Food Contamination - analysis
Food industries
Fragaria - chemistry
Fruit - chemistry
Fundamental and applied biological sciences. Psychology
Isotope Ratio Mass Spectrometry
LC/MNR
Magnetic Resonance Spectroscopy
Mass Spectrometry
MDGC/MS
Raman Spectroscopy
Research - trends
Rosaceae - chemistry
Spectrum Analysis, Raman
Stereoisomerism
Taste
Volatilization
C/MS / Isotope Ratio Mass Spectrometry / Flavor / LC/MNR / Raman Spectroscopy
Chiral analysis
Analysis
Liquid chromatography
Ratio
Raman spectrometry
Research
Flavor
Isotopes
Mass spectrometry
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Summary: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.
Bibliography:istex:75BE5800739EAB725719BE5FE53497CD81760E0D
ArticleID:MNFR200500204
ark:/67375/WNG-H3KT74FC-J
ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:1613-4125
1613-4133
1521-3803
DOI:10.1002/mnfr.200500204