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  2. > Food Market Trends
  3. > Advances in Flavor and Aroma Technologies for the Food Industry

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 l

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, whole-some 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.

Table Of Contents

Advances in Flavor and Aroma Technologies for the Food Industry
Executive Summary

1. Introduction
The Promise of New Technologies

2. Analysis of New Technologies
Enzyme Systems
Enzymes in Microaqueous Media
Proteins Not Ideal for Encapsulating
Sweetener Sourced from Corn
Genes Determine Taste of Sweeteners
Sugars Can Impact Apple Flavor, Aroma
Characterize Dulce de Leche
Honey Facilitates Pasta Processing
Honey for Extruded Products
Honey for Breads
Honey Peanut Butter
Processing Flavored Milks
Enhancing Skim Milk Aroma and Flavor
Roasting Temperature and Coffee Flavor
Herbaceous Flavor in Concord Grape Juice
Ultra-high-pressure Homogenization Can
Sterilize Almond Beverages
Enzymatic Browning and Apple Juice Aroma
Precursor Atmosphere Technology
Fruit-flavored Sports Drinks
Wines from Must of Dried Grapes
Aroma Analysis
Design and Build an Electronic Nose
Artificial Mouth Eliminates Guesswork
Neural Networks Optimize Artificial Noses
Electronic Nose, Quantitative Measures
Aroma Profile of Thornless Blackberry
Food Aromas Could Generate Satiation
Sulfur Volatiles in Grapefruit Juice
Aroma Components of Bartlett Pears
Electronic Nose and Whole Wheat Bread
Understanding Taste and Improving Diet
Proton-transfer Mass Spectrometry
Non-water-soluble Compounds
Build Aroma Models for Thai Fish Sauce
Magnetic Tongue for Sensory Descriptors
Fatty Foods Trigger Taste Buds
Enhance Cooked Turkey Quality
Lipid Oxidation Impact on Cheese Whey
Riboflavin Could Cause Lipid Oxidation in
Salad Dressings
Cheese Flavor
High Pressure and Color, Flavor
Brevibacteria and Cheddar Cheese
Facilitate Umami Taste in Cheese
Extended Frozen Storage of Caprine Milk
Monitor Cheddar During Ripening
Bleaching Impacts Flavor of Liquid Whey
Meat Flavor
Anka Rice, Nitrate and Roast Beef
Trehalose and Frozen Smoked Sausage
Additional Flavor Developments
Antioxidants Improve Butteroil in Ice Cream
Make Lower-fat Chocolate Tastier
Optimize the Maillard Reaction
Encapsulate Flavors in Foam
Supercritical Technology and Cheese
Starch Granules Carry Flavor
Profiling Primary Flavors
Database Covers Aroma Compounds
Fat Replacers and Nonfat Ice Cream
Whey Protein Microencapsulating Agents
Potato Chips Fried in Sunflower Oil
Nonenzymatic Deamidation of Soy Protein
Evaluate Steviol Glycosides in Leaves of
Stevia Rebaudiana
Tagatose in Bakery Products
Salt Distribution in Hot Snacks
Commercial Baker's Yeasts
Cilantro Removes Chitlin Foul Odors
Some Food Flavors May Affect Mood
More Flavor-sharing in Western Cuisines
Mask Ginseng's Bitterness
Use Rice Hulls to Make Liquid Smoke
Fiber-enriched, Acai-flavored Ice Cream

3. Patents

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