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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
PF1711_marksmcgee_425
Forward Thinking: Generation M – A Halal Lifestyle
With the growing population of Muslim millennials, halal food, beverage and beauty are emerging and have considerable potential for F&F suppliers and consumer goods manufacturers.
Oct 20th, 2017
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