Search Perfumer & Flavorist

2 Results
Type: Article
Section: Flavor > Regulatory & Research
plate_of_fries_m
Analysis: Twice-cooked Chip Aroma Yields Bitter Cocoa and Floral Notes
The beloved smell of British chips may be attributed to aroma facets such as butterscotch, cocoa, onion, cheese and even ironing board, according to a research.
Mar 19th, 2009
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
Page 1 of 1