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4 Results
Type: Article
Section: Flavor > Ingredients
GC and Sensory Techniques Coupled in Caramel Flavor Analysis
Aromatic caramel is a complex mixture of saccharides (glucose, fructose and sucrose) and numerous degradation substances which contribute to its aroma and taste.
Nov 4th, 2008
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GC and Sensory Techniques Coupled in Caramel Flavor Analysis
Our results are based on an original scheme of coupling advanced gas chromatograpbic analysis with sensory analysis. This allows us to establish a relationship between identification of compounds and the smell and taste attributes of a give product.
Apr 6th, 2016
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Beyond the Peel: Analysis of Pink Grapefruit Juice
There is very little differences between the peel oils of orange and grapefruit. Both of them contain pinenes and limonene as their major constituents and have very similar analytical profiles. Pink grapefruit juice’s characterizing components proved to show a few analytical surprises.
Sep 25th, 2017
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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