Algae as a Source of Natural Flavors in Innovative Foods

2021 ◽  
Author(s):  
Nellie Francezon ◽  
Ariane Tremblay ◽  
Jean-Luc Mouget ◽  
Pamela Pasetto ◽  
Lucie Beaulieu
Keyword(s):  
Natural Flavors

scholarly journals Production of flavorful alcohols from woods and possible applications for wood brews and liquors

RSC Advances ◽  
2020 ◽  
Vol 10 (65) ◽  
pp. 39753-39762
Author(s):  
Yuichiro Otsuka ◽  
Masanobu Nojiri ◽  
Norihisa Kusumoto ◽  
Ronald R. Navarro ◽  
Koh Hashida ◽  
...  
Keyword(s):  
Value Production ◽  
Natural Flavors

This work explores the utilization of wood for high-value production of novel alcoholic brews and liquors with natural flavors.

scholarly journals Is the Consumer Ready for Innovative Fruit Wines? Perception and Acceptability of Young Consumers

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1545
Author(s):  
Valentina Maria Merlino ◽  
Daniela Fracassetti ◽  
Alessandra Di Canito ◽  
Simona Pizzi ◽  
Danielle Borra ◽  
...  
Keyword(s):  
Choice Experiment ◽  
Principal Component ◽  
New Product ◽  
Consumption Patterns ◽  
Consumer Acceptability ◽  
Social Dimensions ◽  
Value For Money ◽  
Potential Consumer ◽  
Fruit Wine ◽  
Natural Flavors

The consumption of traditional wine has decreased in Europe during the last fifteen years. In parallel, new wine alternatives obtained by blending wines and fruit juices or by flavoring wines with artificial or natural flavors have appeared on the market. Recently, an innovative fruit wine obtained by co-fermentation of grape must and kiwi juice has been proposed and its potential of attraction for consumers should be exploited. To assess the potential consumer acceptability and expectations towards this new product, an online choice experiment has been conducted involving a consumer group of young adults (18–35 years old; n = 373). After the data collection, participants were divided into two groups according to whether they had already tasted a fruit wine (neophiles) or had never tasted it (new entries). For each group, the individual’s responses (on wine consumption habits, expectations and willingness to consume and pay a fruit wine) were analyzed through Principal Component Analysis. Different consumption styles and expectation patterns were defined in the two groups. However, in general, neophiles showed consumption patterns based on the evaluation of fruit quality, sales format, alcoholic content and the presence or not of bubbles, not giving importance to the brand. In contrast, new entries’ responses identified consumption patterns driven by the willingness to pay for a new product, the product value for money and packaging features. Differences between the two groups in expectations about the product sensory characteristics also emerged. These findings should contribute to this area of study by integrating environmental, economic and social dimensions and addressing food innovation and sustainability in the fruit and wine chains.

scholarly journals AROMI NATURALI: LEGISLAZIONE E SINTESI

2020 ◽  
Author(s):  
Stefano Serra
Keyword(s):  
Legal Regulations ◽  
New Methods ◽  
Methods Of Synthesis ◽  
Natural Flavors

This report describes the legal regulations concerning flavour production, classification and marketing. The effect that the legislation itself has brought in the development of new methods of synthesis of natural flavors is described in detail.

scholarly journals Process Parameters Affecting the Synthesis of Natural Flavors by Shiitake (Lentinula edodes) during the Production of a Non-Alcoholic Beverage

Beverages ◽  
2017 ◽  
Vol 3 (4) ◽  
pp. 20
Author(s):  
Sibel Özdemir ◽  
Doreen Heerd ◽  
Hendrich Quitmann ◽  
Yanyan Zhang ◽  
Marco Fraatz ◽  
...  
Keyword(s):  
Process Parameters ◽  
Lentinula Edodes ◽  
Alcoholic Beverage ◽  
Natural Flavors

New Methods To Assess Authenticity of Natural Flavors and Essential Oils

1995 ◽  
pp. 94-112 ◽  
Author(s):  
A. Mosandl ◽  
R. Braunsdorf ◽  
G. Bruche ◽  
A. Dietrich ◽  
U. Hener ◽  
...  
Keyword(s):  
Essential Oils ◽  
New Methods ◽  
Natural Flavors

Understanding natural flavors

1995 ◽  
Vol 6 (9) ◽  
pp. 318
Author(s):  
N. Kossiakoff
Keyword(s):  
Natural Flavors

scholarly journals Вплив натуральних ароматизаторів на секреторну функцію слинних залоз

2017 ◽  
Author(s):  
M. H. Skykevych ◽  
L. I. Voloshyna ◽  
H. E. Dubova ◽  
L. I. Kushch
Keyword(s):  
Salivary Glands ◽  
Aldehyde Group ◽  
Emotional Reactions ◽  
Fresh Fruit ◽  
Control Measures ◽  
Raw Material ◽  
Chemical Stimulus ◽  
Neuronal Signal ◽  
Natural Flavors ◽  
Fruit Flavor

The aim of the study was the examination of body’s response process (saliva speed) on different flavors: fresh fruit flavor, solutions of liquid industrial flavors of the same name fruit and products comprising natural liquid flavors. The study was conducted on the basis of recognition of emotional impression from the flavor of fresh fruit, liquid aromas solutions, drinks with flavor. The comparison was made between the natural flavors (laboratory and industrial) that differ the proximity to original raw material flavor. We studied the secretary salivary glands function at a rest condition (control) and after three kinds of stimulation using private method – sialometry. It was found out that when retro nasal perception of fresh fruit flavor with expressed aldehyde group inherent to cucumber, watermelon, pumpkin, flavor the saliva speed was increased in 2.0-2.2 times in comparison with control measures. For flavor solutions the index of sialometry was in 1.2-1.4 times bigger than the control one if the flavor relates to the group of recognizable and pleasant aroma. Drinks with industrial flavors have an influence on the work of salivary glands as a chemical stimulus changing the saliva speed. At retro nasal perception of food flavor it is important a complex of multi-touch sensations: recognition, pleasant associations, flavor saturation, its expression. Emotional reactions connected with a flavor are the factors that influence on the way length of neuronal signal and the speed of salivary glands response.

scholarly journals Symmetrical 1,3-Dialkylimidazolium Ionic Liquid Based Single-Drop Microextraction Coupled to GC-MS for the Determination of Esters in Natural Flavors

2012 ◽  
Vol 70 (15) ◽  
pp. 1625 ◽  
Author(s):  
Ming Li ◽  
Zaijun Li ◽  
Guanyan Li ◽  
Linjie Chen ◽  
Lina Wang ◽  
...  
Keyword(s):  
Ionic Liquid ◽  
Single Drop ◽  
Single Drop Microextraction ◽  
Natural Flavors
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