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

Sensory-guided analysis of an aqueous-ethanolic extract of Mondia whitei indicated sweetness enhancing effects of 2-hydroxy-4-methoxybenzaldehyde (HMBA). Furthe

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

An in vitro digestion procedure was applied to assess the stability of aroma compounds from hop oil or beer in the human gastrointestinal tract. The focus was o

The very pleasant flavor of elder flowers (Sambucus niger L.) was the focus of this study. The flavor compounds of elder flowers of various varieties obtained f