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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Bibliographic Details
Published in:Molecular nutrition & food research 2006-04, Vol.50 (4-5), p.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: Article
Language:English
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
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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.
ISSN:1613-4125
1613-4133
1521-3803
DOI:10.1002/mnfr.200500204