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Type: Article

Section: Fragrance > Ingredients

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.

Cocoa butter colorless is part of Robertet’s new sustainable development program.

Robertet Perfumer Clément Marx Shares Cocoa Butter Colorless Usage

Discover Marx's thoughts on the versatility of the ingredient, sourcing and more.

Raw Material Bulletin: January 2015

This month's article includes natural methylthiohexanoate, cardamom extract, kumquat base, ester gum 8BG and more.

Heterocyclic Compounds in Flavors and Fragrances Part Ill. Pyridine and Derivatives

During the last two decades the role of heterocyclic compounds in food flavors has been reviewed by several authors (18, 78, 79, 117-122). While furans (66), pyrroles (68), thiophenes (61), thiazoles (62, 63, 120), oxazoles (65, 57), Iactones (64), pyrazines (55, 56) and their reduced systems were periodically treated, surprisingly, pyridines which are among the most widely distributed volatile flavor compounds have not been described in detail (69). Therefore, the purpose of this review is to fill this gap.

Characterization and Sensory Properties of Volatile Nitrogen Compounds from Natural Isolates

Volatile nitrogen compounds occur in many flower scents and essential oils. Although the concentration of these compounds in the natural isolates is often lower than 0.01% (100 ppm); they contribute significantly to the sensory properties of the naturals.

Aroma Properties of Some Oxazoles

The aroma characteristics of these oxazoles suggest that they may be more important to the background of heated foodstuffs rather than “character” impact compounds. They may be of greater use in fresh foods or perfume application.

Chocarom Pyrazine

A pyrazine for flavors and fragrances

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Editor's Note: Strength in Diversity

Consumers continue to request more natural, cleaner, organic, non-GMO and transparently labeled ingredients in their products, which provides the F&F industry an opportunity to look deeper into the "culture" of clean ingredients.

Aroma Properties of Some Alkylthiazoles

The wide range of aroma characteristics of these alkylthiazoles suggests that they may be of greater use in processed foods or perfume application.

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The Rise of Molecules

The March 2018 issue of Perfumer & Flavorist magazine will take a closer look at synthetics, like muguet molecules, and their role in a sustainable F&F future.

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Raw Material Bulletin: February 2016

This month's column features valencene, 2-heptanone natural, thialdine and more.

Iberchem announced a new site in China is set to be commissioned in 2025 and will feature laboratories, R&D facilities, offices, and manufacturing facilities.

Iberchem SAU 2024 Leaders & Newsmakers

Iberchem shares 3 company highlights from 2023, influencers for innovation in 2024 and beyond as well as company goals.

Perdon Rupnow reproduced one of her favorite French desserts the Paris-Brest puff pastry base garnished with hazelnut praliné and cream by using five different pyrazines to complete her vision.

A Love Letter to Pyrazines from a Perfumer

Perfumer Delphine Perdon Rupnow shares her notes on pyrazines in fragrance formulations.

Tobacco accords are often used as a warm, rich and slightly sweet base note.

Consumer Preferences Are Redefining Tobacco's Role in Flavor and Fragrance: Q&A with Tobacco Flavorist Manoj Arora

The chief perfumer and tobacco flavorist of Sacheerome discusses how trends towards health and wellness are applying to tobacco flavors and fragrances.

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Progress in Essential Oils: Ylang Ylang and Cananga oil

This month's column discusses the chemical compositions of ylang ylang and cananga oil.

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Exploring Essential Oils in Las Américas

After 17 years, IFEAT returns to South America to discuss the challenges, opportunities and future of LATAM's essential oil industry and its impact on the global market.

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Forward Thinking: A Sustainable Future

Recycled plastic technologies and programs, eco-friendly fashion, environmentally conscious laundry products, sustainably sourced ingredients and byproducts created from waste are just a few of the many current sustainable initiatives.

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U.S. Vanilla Regulations—Time for an Update?

Implementing an updated regulatory model for vanilla could provide more stability across the value chain.

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