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Section: Fragrance > Regulatory & Research
SCCP Investigates Fragrance Materials
The European Commission (EC) has requested opinions from its Scientific Committee on Consumer Products (SCCP) on fragrance substances citral, farnesol and phenylacetaldehyde
Dec 7th, 2008
IFRA Code of Practice 40th Amendment
The International Fragrance Association (IFRA) has published the 40th Amendment to the IFRA Code of Practice.
Jan 4th, 2009
Unique Applications: Novel Oxidation Reactions
The role of the lipase from Candida antarctica in the synthesis of flavor compounds.
Apr 29th, 2009
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 Natural and a Pod: Commonalities in Vanilla and Tea Processing
Shared chemistry, biochemistry and processing in tea leaf and vanilla pod.
Jan 11th, 2017
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