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4 Results
Type: Article
Section: Flavor > Regulatory & Research
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From Clove to Creamy: Natural Vanillin from Clove
Indesso Natural Vanillin: Authentic. Sustainable. Sensory Excellence.
Jul 22nd, 2025
Most of the vanillin in the market comes from chemical synthesis, with approximately 85% produced from Guaiacol (petrochemical products), while the rest are from lignin and eugenol.
Clove Oil Derivatives: The Case of U.S. Natural Vanillin Authentication
Uncovering the nuances of vanillin sourcing and natural vanillin ex clove authentication.
Oct 2nd, 2023
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
Analysis of volatiles in flavor-scored vegetable oils and detection of flower petal essences by unconventional instrumental means
This paper describes the direct, unconventional GC procedure as applied to flavor-scored soybean oils and its potential utility for detecting volatile essences in flower petals.
Apr 27th, 2016
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