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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.

Science Notes: The Research and Patent Wire

Recent advances in flavor and fragrance technology and investigation. A closer look at cocoa: Ducki et al. used headspace SPME and GC/MS to examine the aroma profile of cocoa products. The authors employed a number of temperature conditions and extraction times for maximum recovery.

Heterocyclic Compounds in Flavors and Fragrances Part Ill. Pyridine and Derivatives

During the last two decades the role of heterocyclic compounds in food flavors has been reviewed by several authors (18, 78, 79, 117-122). While furans (66), pyrroles (68), thiophenes (61), thiazoles (62, 63, 120), oxazoles (65, 57), Iactones (64), pyrazines (55, 56) and their reduced systems were periodically treated, surprisingly, pyridines which are among the most widely distributed volatile flavor compounds have not been described in detail (69). Therefore, the purpose of this review is to fill this gap.

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Editor's Note: Strength in Diversity

Consumers continue to request more natural, cleaner, organic, non-GMO and transparently labeled ingredients in their products, which provides the F&F industry an opportunity to look deeper into the "culture" of clean ingredients.

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The Rise of Molecules

The March 2018 issue of Perfumer & Flavorist magazine will take a closer look at synthetics, like muguet molecules, and their role in a sustainable F&F future.

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Firmenich Announces Action Plan for Climate Change at COP21

Firmenich announces its agenda to address climate change at the global Conference of Parties meeting in Paris.

Copal blanco is a sap found in the pitch pine, which hardens in contact with the air. Also known as the “blood of trees,” it was used in sacred rituals in North American Aztec and Mayan cultures to lift the veil between the spirit realm and the human realm. Pictured here is the Magician Piramide del Adivino in the ancient Mayan city Uxmal in Mexico. Photo by Aleksandar Todorovic via Dreamstime.

Scent & Spirit: A Taste of Mexican Gourmand

Between white copal, zingy peppers, hearty maize and bitter chocolate, the author explores traditional Mexican dishes, linking culinary tradition, ritual and myth through the senses.

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