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Section: Fragrance > Ingredients

iso-Valeric acid makes a subtle, but very useful, contribution to hazelnut flavors at 100 ppm.

iso-Valeric Acid in Dairy, Brown, Nut, Savory, Alcoholic Drink & Fruit Flavors

The profile of iso-valeric is very much stereotypical of the primary cheese odor, without any hint of the faint goaty character that starts to creep into the series of aliphatic acids from six carbon atoms upwards.

Beauty brands are betting on beauty and brain-boosting products to drive skin health and wellness from within.

Nootropics and Nutricosmetics Fuel Beauty in 2022

Novastell, a phospholipid supplier for beauty, health and nutrition, reports brain and beauty boosters from within are two of the biggest trends fueling beauty in 2022.

Essential Oil Volume Includes Reviews of Basil, Mandarin, Nutmeg Oils +65 Other Materials

In-depth volume's latest edition

Thugs, Bugs and Vanilla

Madagascan politics and a virulent crop disease highlight vanilla’s tenuous supply conditions.

Grown in Madagascar, vanilla CO₂ brings complexity and richness to fragrances.

Perfumer Notes: Vanilla CO₂

Grown in Madagascar, vanilla CO₂ brings complexity and richness to fragrances.

Green Vanilla Bean Quality

Understanding the parameters of the vanilla bean brings about potential for control, management and flexibility in process operation and in the quality of the final product

The Quality of Cured Vanilla Beans

Flavor and sensory attributes and mouthfeel

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Key materials: Inside Vanilla

Vanilla planifolia’s botany, curing options, cultural history and future market prospects

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Sustainability in Madagascar's Vanilla Supply Chain

Since 2015, The Sustainable Vanilla Initiative (SVI) goal has been to help improve vanilla bean farmers’ livelihoods and assure the quality of natural vanilla.

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Patent Pick: Enzyme-treated Vanilla Extract

Patent Picks are chosen by the editors from publicly available sources. Today's highlight describes an enzymatic method to treat vanilla extract for mature fragrance notes.

The State of Vanilla: Challenges and Opportunities

“Madagascar produces 80% of the global [supply] for vanilla,” says Scott May, Givaudan’s global head of sweet goods and dairy. In light of such a fi gure, it is easy to see how even isolated regional events can have debilitating effects on a global scale.

The vanilla-scented handgrips are made from cellulose butyrate acetate (CAB), a wood-derived material that is natural, environmentally friendly and resistant to gasoline and oil.

PB Swiss Tools Debuts Vanilla-scented Handgrips

The vanilla-scented handgrips are made from cellulose butyrate acetate (CAB), a wood-derived material that is natural, environmentally friendly and resistant to gasoline and oil.

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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.

When I was a child, I use to think of vanilla as basic and plain but as a perfumer, I have found that there is nothing basic about it.

Notes on Formulating with Vanilla Absolute, Madagascar

A new appreciation for a fragrance industry staple.

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.

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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.

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Chemical Characterization of Vanilla pompona Schiede, Part III

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 third of four parts.

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Firmenich Innovates a Way Out of the Vanilla Crisis

Vanilla is in demand and, thanks to Mother Nature, scarcer than before. But these factors drove F&F giant Firmenich toward a new way of thinking, which has launched a delightful solution for all.

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