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Section: Flavor > Regulatory & Research
peaches_200
Patent Pick: Novel Peach Variety
Patent Picks are chosen by the editors from publicly available sources. Today's technology describes a newly identified peach tree variety with a balanced acid and sugar flavor profile.
Sep 18th, 2015
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Jason Li Joins ZoomEssence
In his new role as director of process technology, Jason Li, Ph.D., will focus on the development and broader application of the company’s patented low-process technology, Zooming.
Mar 14th, 2018
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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