Subthreshold chemesthetic stimulation can enhance flavor lastingness of a soft chewable candy.

In addition to taste and aroma components of a flavor, FEMA GRAS approved chemesthetic flavor ingredients deliver a trigeminal experience or chemesthetic effect and provide a third dimension to overall flavor experience. In this study, we explored the impact of chemesthetic stimulation on dynamic flavor perception, acceptability and salivation, with two base flavors (mint, watermelon), using a soft chewable candy as a model food. Each base flavor was augmented with three increasing levels of a mixture of chemesthetic flavor ingredients, which provided a cooling sensation; subthreshold, detection threshold, and supra-threshold levels.

Dynamic flavor perception of encapsulated flavors in a soft chewable matrix.

Encapsulation is commonly used to protect flavor compounds against adverse environmental and processing conditions or to provide controlled release in processed foods. Flavor compounds are released during eating and the release rate depends on food breakdown dynamics in the mouth. Two sequential studies were designed to explore the flavor perception of the same flavor in different encapsulation systems.

A Geographically Diverse Collection of Schizosaccharomyces pombe Isolates Shows Limited Phenotypic Variation but Extensive Karyotypic Diversity.

The fission yeast Schizosaccharomyces pombe has been widely used to study eukaryotic cell biology, but almost all of this work has used derivatives of a single strain. We have studied 81 independent natural isolates and 3 designated laboratory strains of Schizosaccharomyces pombe. Schizosaccharomyces pombe varies significantly in size but shows only limited variation in proliferation in different environments compared with Saccharomyces cerevisiae.