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Section: Fragrance > Regulatory & Research

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Vanilla Enters the World of Genomics

Within the last few years, the development of new DNA sequencing technologies has revolutionized the study of crop plants. New technologies are now available that provide high-throughput DNA sequence coverage at low cost, making their application to smaller crops possible. Two research groups are currently applying these new technologies to Vanilla planifolia to study some of the important issues with Vanilla, such as disease susceptibility and vanillin biosynthesis.

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Patent Pick: Enzyme-treated Vanilla Extract

Patent Picks are chosen by the editors from publicly available sources. Today's highlight describes an enzymatic method to treat vanilla extract for mature fragrance notes.

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.

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Chemical Characterization of Vanilla pompona Scheide, Part IV

Vanilla pompona is resistant to climate change and diseases, and therefore is preferred for hybridization with V. planifolia. Its chemical characterization was carried out in a series of studies, described in this last of four parts.

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Chemical Characterization of Vanilla pompona Schiede, Part III

Vanilla pompona is resistant to climate change and diseases, and therefore is preferred for hybridization with V. planifolia. Its chemical characterization was carried out in a series of studies, described in this third of four parts.

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Chemical Characterization of Vanilla pompona Scheide, Part I

In this four-part series, researchers extensively study the composition of Vanilla pompona for fragrance applications. Here, existing literature on V. pompona is reviewed and compared with V. tahitensis and V. planifolia. Test protocols for GC-MS and DTD-GC-MS are described, and some results are discussed.

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Chemical Characterization of Vanilla pompona Scheide, Part II

Vanilla pompona is resistant to climate change and diseases, and therefore is preferred for hybridization with V. planifolia. Its chemical characterization was carried out in a series of experiments, described in this second of four parts.

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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.

Inside Flavors: Real Time Volatile Flavor Release Monitoring and its Flavor/Food Application Using Proton Transfer Reaction Mass Spectrometry

Understanding how aroma compounds interact with and are released from simple and complex foods. Flavors and fragrances usually are complex mixtures of molecules with different physical properties, including volatility, fat solubility and sensorial characteristics, covering a wide spectrum of threshold values. They are usually present in natural extracts or final products at levels in the order of ppb to ppm.

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Patent Pick: Stabilized Flavor/Fragrance Capsules

Patent Picks are chosen by the editors from publicly available sources. Today's invention relates to an encapsulation technology to stabilize flavor or fragrance oils.

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Independent Flavorist Tony Moore Launches Collaborative Database of Flavor & Fragrance Materials

Along with Tony Moore's systems specialist partner, Paul Smiley, he has launched a free-to-use collaborative database of flavor and fragrance materials information at FlavScents.com.

2012 Flavor & Fragrance Leaderboard

Acquisitions, raw material price pressures and an uncertain economy make for a mixed picture

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Nactis Flavors Hires Achille Riviello

Nactis Flavors has announced the hiring of Achillle Riviello as director of Synarome F&F specialties business unit.

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Perfume and Flavor Synthetics

Cooperation between the Department of Organic Technology (DOT) at ICT Prague and Aroma Co. began in 1970 with research into problems with benzyl-acetate purity. The cooperative first consisted of an expert consultancy, which gradually grew into a systematic expert-research group focused on fi elds of basic research.

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2016 Flavor & Fragrance Leaderboard

An exclusive look at the top companies' financial reports, sustainability strategies, R&D initiatives, M&A activity and more.

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2018 Flavor & Fragrance Leaderboard

Driven by regulation and marked by innovative technologies paired with a rising demand in natural, this year’s leaderboard addresses the industry’s horizontal growth in an increasing digital, globalized landscape.

Cozy up and take a look at the latest in plant-based innovations, supply chain news, snack trends and more.

Explore Perfumer & Flavorist+'s November 2022 Issue

Cozy up and take a look at the latest in plant-based innovations, supply chain news, snack trends and more.

Safety Aspects of Flavors and Fragrances

The flavor and fragrance industry has, for a long time, been conscientious about the safety of its products, From the very beginning it has participated in the development of safety evaluations and regulations for flavors and fragrances, both in the US and Europe. In this paper the developments of both flavors and fragrances will be summarized. The difference in approach in these two areas will be discussed, as well as possible future developments.

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