Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments an

Taste and flavor enhancement are often induced through the use of savory umami compounds such as glutamic acid and 5′-nucleotides. These compounds are found a

Annotation The flavour of a food is one of its most important qualities. Edited by two leading authorities in the field, and with a distinguished international

Prenyl ethyl ether (PRE) was identified as the compound causing a solvent off-note in ground hazelnuts using GC/olfactometry, odor value calculation, and spikin

Effective mixing of aroma compounds into complex food materials often requires the use of a flavor solvent. Solvents such as propylene glycol and triacetin aid