Gleason-Allured moderated a panel discussion on “Applied
Taste-Active Compounds,” during which Rudy Fritsch, senior
vice president of flavors and nutrition, Chromocell, spoke about
modes of taste active compounds, the challenge of finding receptor cells and the use of technology to identify these receptor
cells. Senomyx offered a taste test of its products, and Donald
Karanewsky, senior vice president and chief scientific officer
at Senomyx, spoke about how S9632, although not inherently
sweet, is a potent modifier of sucrose in the receptor assay and
in taste tests.
Making Flavors Cool
Markus Eckert, senior vice president of innovation at Kerry
Ingredients & Flavors, moderated a panel called “Applied
Trigeminal Sensory Materials,” during which the discussion and
tasting session offered insights on tingling, cooling, warming,
burning, numbing, astringency and mouthfeel agents in flavors
and food systems. The samples available to the audience
included a variety of sensory-enhanced food items including gummies that featured Renessenz’s cooling agent WS- 12
methylethyl)cyclohexanecarboxamide; FEMA# 4681, CAS#
Cooking Up Flavor
The second day of the conference featured “Reaction Flavors
in Action: Where the Sciences of Food, Cooking and Flavor
Meet,” during which Harshad Patel, director of R&D culi-
nary and flavors at Kerry Ingredients & Flavours, offered the
audience information on how heating food creates flavorful
chemicals upon the breakdown and reaction of carbohydrates,
proteins, peptides, amino acids, lipids and vitamins. Adam
Schreier, director of culinary innovation at Kerry Ingredients &
Flavours, offered a taste test of several dishes, as well as a first-
hand perspective on how research chefs and reaction flavorists
collaborate on projects.
Flavor Regulations and the Real Definition of “Natural”
John Hallagan, from The Law Office of John B. Hallagan P.C.,
spoke about flavor regulations for flavorists and product developers. He explained the nuances of generally recognized as safe
(GRAS) materials. The U.S. Food and Drug Administration
(FDA) authority supersedes non-FDA GRAS determinations,
he said. About 1,000 flavoring substances and adjuvants are
“approved” by the FDA. Halligan added there are no U.S.
regulatory definitions of “natural” for food, but there is an FDA
definition of a natural flavor, FDA- 21 CFR 101.22(a)( 3).
The final sessions of Flavorcon featured presentations on how
to keep citrus sustainable amid greening disease, and how flavor
compounds affect aroma signature and sensory preference, and
an examination of flavor and emotion.
From left: Steve Pringle and David Sitko (both Renessenz), Gwen Buffinga
(National Flavors) and Marcell Salonga (Silesia Flavors).
From left: Pia Henzi (MCI Miritz), Jeb Gleason-Allured and Paige Crist (both P&F),
Chris English and Jennifer Romano (both Bontoux), and Diane Davis (WFFC/
From left: Richard Panzarasa (Panzarasa Group), Jeb Gleason-Allured ( P&F) and
Michael Fasano (David Michael & Co.).
From left: Siobhan Twohig (Pearlchem), Marcell Salonga (Silesia Flavors), Christy
Sapp (Pinova) and Sharon Tortola (IFF).
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