title: Product-oriented flavor research: learnings from the past, visions for the future.
abstract: In the past flavor research and the development of new flavorings were constantly driven by the interaction of flavor analysis, structure elucidation, and chemical synthesis accompanied by sensory. Highly potent flavor compounds were identified in numerous food products and helped to establish a powerful toolbox for flavorists. Nowadays we experience the merging of various scientific disciplines, for example medicine, biology, chemistry, and various technologies in the field of flavor research, which shows direct impact on our understanding of flavors. At the same time modern life has profoundly changed our eating habits. This situation generates new challenges for product development teams, which represent all facets of technologies. This paper will illustrate different examples for the evolution of product-oriented flavor research and future trends.
authors.affiliation: Symrise, Anton-Jaumann-Industriepark, Nördlingen, Germany. Gerhard.Krammer@symrise.com
authors.forename: Gerhard E
authors.initials: GE
authors.lastname: Krammer
authors.forename: Bernhard
authors.initials: B
authors.lastname: Weckerle
authors.forename: Stefan
authors.initials: S
authors.lastname: Brennecke
authors.forename: Berthold
authors.initials: B
authors.lastname: Weber
authors.forename: Günter
authors.initials: G
authors.lastname: Kindel
authors.forename: Jakob
authors.initials: J
authors.lastname: Ley
authors.forename: Jens-Michael
authors.initials: JM
authors.lastname: Hilmer
authors.forename: Gerald
authors.initials: G
authors.lastname: Reinders
authors.forename: Detlef
authors.initials: D
authors.lastname: Stöckigt
authors.forename: Franz Josef
authors.initials: FJ
authors.lastname: Hammerschmidt
authors.forename: Frank
authors.initials: F
authors.lastname: Ott
authors.forename: Ian
authors.initials: I
authors.lastname: Gatfield
authors.forename: Claus Oliver
authors.initials: CO
authors.lastname: Schmidt
authors.forename: Heinz-Jürgen
authors.initials: HJ
authors.lastname: Bertram
mesh_terms: D002110:Caffeine / Q000032:analysis; D005421:Flavoring Agents / Q000032:analysis / Q000737:chemistry; D005504:Food Analysis; D005506:Food Contamination / Q000032:analysis; D031985:Fragaria / Q000737:chemistry; D005638:Fruit / Q000737:chemistry; D009682:Magnetic Resonance Spectroscopy; D013058:Mass Spectrometry; D012106:Research / Q000639:trends*; D027824:Rosaceae / Q000737:chemistry; D013059:Spectrum Analysis, Raman; D013237:Stereoisomerism; D013649:Taste; D014835:Volatilization
chemical_list: D005421:Flavoring Agents; D002110:Caffeine