Search Perfumer & Flavorist

3 Results
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
newslettercover
IFRA Forum 2017: Scents and Sensibility
This year's forum explored an expansive look at the use of fragrance in packaging, psychology, health and even city planning.
Nov 8th, 2017
Development of instrumental analytical methods for essential oils and aroma chemicals
The ultimate purpose of our products and the reason for our industry, to provide consumers with products which please their taste or smell, today and for generations to come has not changed. Safety has always been and will continue to be our most fundamental concern. We are known to respond to problems long before government regulations can be or have to be enacted. Our technology points toward a bright future for the fragrance and flavor industry.
Apr 27th, 2016
Page 1 of 1