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.
Advances in the field of scent may be key to developing healthier food - by using natural aroma molecules to make reformulated food smell saltier or sweeter - or even creating personalised flavours that are tailored to an individual's genome.
Manufacturers and suppliers have a role to play in helping elderly people enjoy a sensory connection with food, says the co-founder of Ode, a device which stimulates appetite through the use of fragrance.
Research into multisensory eating experiences shows how closely entwined the senses are. But if food companies use sight, sound, texture and smell to make their products 'taste' better, are they manipulating consumers?
Molecular analysis has revealed a new route for the biosynthetic production of key strawberry aromas that may help industry produce products with 'the true flavour of strawberry', researchers have revealed.
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 recently launched integrated odour scavenging system cuts product shrink, helps eliminates off smells and cuts packaging weight and costs compared to some comparable technologies, said Sealed Air Cryovac.
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...
Japanese researchers explain how herbs and spices can cover the
odour of rotten food, finding that these foodstuffs seem to
activate an area in the brain's olfactory bulb that is similar to
that signalled by the smell of rotten...
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...