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Type: Article
Section: Fragrance > Regulatory & Research
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Natural Source Testing for Flavors and Fragrances
In highly regulated marketplaces where mislabeling could have legal and commercial repercussions, a reliable natural source test is critical at the procurement, research and development, product launch and supply stages.
Dec 2nd, 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
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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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