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Section: Fragrance > Ingredients
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Chemical Characterization of Vanilla pompona Scheide, Part IV
Vanilla pompona is resistant to climate change and diseases, and therefore is preferred for hybridization with V. planifolia. Its chemical characterization was carried out in a series of studies, described in this last of four parts.
Feb 26th, 2016
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
pf_language_lead_46171
A Fresh Language
As the demand for basil continues to grow in a myriad of culinary, household and cosmetic products, developing an olfactory language will strengthen its position in the marketplace.
Mar 27th, 2017
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