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4 Results
Type: Article
Section: Flavor
Unique Applications: Novel Oxidation Reactions
The role of the lipase from Candida antarctica in the synthesis of flavor compounds.
Apr 29th, 2009
pf_cheese_lead_22119
The Role of Microorganisms and Enzymes in Traditional and Vegan Flavor Profiles
As demand for plant-based alternatives continue to grow, it’s important to consider the role thermal processing and microorganisms play in creating traditional dairy flavors, so we can continue to evolve vegan flavor profiles.
Feb 28th, 2019
Vanilla flavor is dominated by phenols and their transformation products mostly derived from enzymatic hydrolysis of the phenyl-β-D-glucosides. Cocoa bean flavor is dominated by Strecker aldehydes and pyrazines and other products generated during the roasting process of the beans.
Extracting the Essence: Comparing Vanilla and Cocoa Processes
Understanding the similarities and differences in biochemistry, chemistry and curing processes of vanilla and cocoa may offer insight into producing high-quality materials.
May 27th, 2017
vanilla17
A Natural and a Pod: Commonalities in Vanilla and Tea Processing
Shared chemistry, biochemistry and processing in tea leaf and vanilla pod.
Jan 11th, 2017
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