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2 Results
Type: Article
Section: Fragrance
taste_lead_92118
Modulating Taste with Odor & Other Sensory Insights
Paul Wise, associate member at the Monell Chemical Senses Center, discussed the ways in which taste and odor interactions can be leveraged to modulate overall flavor impressions.
Mar 19th, 2015
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
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