Vanilla is associated with children, roasted nuts with seniors and floral notes with adults, and the findings will provide "a deeper understanding" for tailoring new product development (NPD) to age groups, according to a recent study.
Using powerful food smells could increase feelings of fullness as a study has demonstrated the orosensory transfer of satiety expectations when certain odours are paired with specific foods.
Goodbye Deo, hello Aroma Candy. Perfumed candy’s new name, lavender scent and packaging seeks to sedate high consumer expectations and go after a more “universal” appeal.
Wrigley has filed a patent to use a compound in gum that creates a cooling sensation without unwanted flavors and odors associated with options currently on the market.
A German research team has identified key aroma and taste compounds of cocoa relying on molecular sensory science and report a way to improve the taste of chocolate, which could manufacturers control and improve the flavour of cocoa products.
A new fragrance confectionery that claims to leave the consumer smelling like roses is one of the most innovative products to hit the shelves recently, according to a Datamonitor analyst.
BASF is constructing what it calls the world’s largest plant for the mint aroma L-Menthol, which it will start to supply as a flavouring agent to the global food, cosmetics and pharmaceutical markets.
Scientists in Australia will harness the sensory ability of insects
and worms to improve the electronic noses used by the food and
beverage industry, particularly in the wine industry.
Ramifications for food formulation as fundamental research on
chocolate smells finds olfaction is uniquely a "dual" sense, in
that the brain perceives the same smell molecule differently if it
arrives through the nose rather...
With potential impact on food makers, scientists in the US have
uncovered new details of how smelly things create signals in the
nose that eventually go to the brain.
Kraft Foods is helping to finance a seat at the Monell Chemical
Senses Center, which should help scientists - and food companies -
to learn more about the intensity and quality of flavors.
A unique measuring device capable of measuring how much aroma is
penetrating a material is being developed at Iggesund Paperboard's
laboratory for sensory and chemical analyses in Strömsbruk, Sweden.
Researchers exploring the flavour thresholds of orange juice have
made strides towards designing more precise flavour profiles for
better quality citrus juices that will ultimately cut costs for
beverage manufacturers and provide...