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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
Companies dedicated to sourcing upcycled formulation ingredients are highlighting what’s available while simultaneously supporting a circular and transparent supply chain.
Fragrance Industry Shifts to Repurposed Ingredients to Amplify Sustainability
Investigating the latest sustainability initiative burgeoning within the fragrance industry.
Jan 1st, 2024
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