Product-oriented flavor research: learnings from the past, visions for the future.
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.
Krammer
Gerhard E
GE
Symrise, Anton-Jaumann-Industriepark, Nördlingen, Germany. Gerhard.Krammer@symrise.com
Weckerle
Bernhard
B
Brennecke
Stefan
S
Weber
Berthold
B
Kindel
Günter
G
Ley
Jakob
J
Hilmer
Jens-Michael
JM
Reinders
Gerald
G
Stöckigt
Detlef
D
Hammerschmidt
Franz Josef
FJ
Ott
Frank
F
Gatfield
Ian
I
Schmidt
Claus Oliver
CO
Bertram
Heinz-Jürgen
HJ
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
D005421:Flavoring Agents; D002110:Caffeine