Aromyx has developed a biosensor that places the human taste and olfactory receptors into a bio-chip, digitising taste and smell for empirical and tailored reformulation.
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.
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.
A 30 year-old mystery surrounding the function of a protein in our smell receptors has been solved after researchers revealed it plays a vital role in filtering data from smell receptors.
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?
Variations in wheat flavor and odor may directly affect bread flavor and odor even in low extraction bread, say researchers at the University of Copenhagen.
Feelings of hunger lead to increased smell perception by modifying the way specific receptors in our brain function, according to new research that may explain why smells drive increased food intake.
Smell is the first of our senses to detect a food’s fat content, according to new research that suggests using 'fat odours' could make low-fat foods more palatable.
While there are currently five recognised 'basic tastes', there are likely to be ten basic categories of odour - and identifying them could benefit industry, according to a new study.
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.
Greater understanding of the fundamental way people detect flavours through taste and smell may help consumers enjoy the taste of healthy foods as much as they enjoy sweet treats.
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.
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.
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.
Reliable electronic noses capable of consistently detecting different food aromas moved a step closer recently with the invention of a new statistical methodology by Spanish researchers.
The release of aroma from a starch-containing food is dictated by
interactions of the volatile compound with the carbohydrate,
suggests new research from France.
Quest has developed what it calls its '3-D approach' to snack
flavour development in order to offer customers greater flexibility
and identify key trends earlier.
US researchers have investigated how quickly mammals evaluate
odours, pushing back the boundaries of understanding smell, and
having implications for the food industry.
Delegates at last week's IFT conference heard why aromas are of
such critical importance to consumer decisions - and how new
technology could improve sales.
A major cereal brand is set to be re-launched in the US with new
scented fruity packaging that the manufacturer hopes will increase
the appeal of its product.
An electronic biosensor using nanotechnology techniques could help
companies to develop the right smells for their foods, or to sniff
out rotting ingredients in the receiving area.
Fundamental research into smell finds that although humans may
never match the tracking ability of dogs, they apparently have the
ability to sniff out and locate odours.
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.
A new molecular biology center could transform our understanding of
taste and smell perception and help the food industry tackle
pressing issues such as salt substitution, writes Anthony
Fletcher.
Demonstrating again the power behind our sense of smell,
researchers find the smell of fast food wrappers, fresh bread and
pastry can lead a driver to road rage, writes Lindsey
Partos.
Smell recognition in human beings is more likely to depend on
nurture rather than nature, suggesting that we can learn to like an
aroma, claims fundamental research published this week.
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...
