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Type: Article
Section: Fragrance > Regulatory & Research
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
Versailles was a practice in social ritual, royal etiquette and unrelenting opulence. It also happened to stink like an outhouse.
Royalty and Fragrances Part 2: The Scent of Versailles
Part two explores the fragrantly decadent court of Marie Antoinette, where her perfumer, Jean-Louis Fargeon saturated everyone in Versailles.
Mar 22nd, 2018
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