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850x425--Roundup

Bedoukian Research's Pomelo Aldehyde

From the F&F Experts: Aldehydes

Aliphatic, unsaturated, acetals, aromatics and more.

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EFSA: Citrus Flavor Perilla Aldehyde is Unsafe, Genotoxic

Perilla aldehyde, a flavor used in baked goods and more that has woody, spicy, citrus taste characteristics, has been shown to be genotoxic in a new study on animals [includes video] according to EFSA.

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European Commission Orders to Remove Perilla Aldehyde Flavoring

The European Commission has determined p-mentha-1,8-dien-7-al, also known as perilla aldehyde, does not comply with the general conditions of use for flavorings and should be removed from its list of approved flavorings.

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IOFI Dissents EFSA Opinion on Perilla Aldehyde's Genotoxity

After the European Food Safety Authority (EFSA) issued an opinion citing citrusy flavor Perilla aldehyde as a genotoxic concern, The International Organization of the Flavor Industry (IOFI) said it "respectfully disagrees."

Kesom Oil—A Natural Source of Aliphatic Aldehydes

The recent investigation of the plant habitats and the chemical analysis of the essential oils obtained from the leaves and stems provided some new findings that could prove highly useful to the flavour and fragrance industry. In this report the habitats of Polygonum minus Huds. and the chemical composition of leaf and stem oils are presented, and the possible relevance of Kesom oil as a new product is discussed.

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Patent Pick: Carotenoid Enzyme-produced Aldehydes, Flavors

Patent Picks are chosen by the editors from publicly available sources. Today's highlight is a method for catalyzing the synthesis of aldehydes and flavor additives using isolated carotenoid cleavage dioxygenase enzymes derived from natural plants.

Regulatory Watch: EFSA Opinion on Perilla Aldehyde

This article highlights the international evaluation of perilla aldehyde.

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Discovery of Nympheal: The Definitive Muguet Aldehyde

This is the story of Nympheal, which offers with its diffusive fresh, watery-floral, lily-of-the-valley odor a regulatory robust alternative to the existing muguet aldehydes.

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Sweet and Fruity With Natural Advantage's Hexyl Cinnamic Aldehyde

This ingredient provides a fresh jasmine and gardenia odor and can be described as sweet, fruity, floral, citrus, green and smooth.

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Research article: Biotransformation of Unsaturated Aliphatic Aldehydes Using Baker’s Yeast

Actively fermenting baker’s yeast (Saccharomyces cerevisiae) not only converts aliphatic aldehydes to the corresponding alcohols, but also may reduce certain carbon-carbon double bonds in the same molecule. Furthermore, an in situ acyloin condensation reaction occurs; this bioconversion reaction gives rise to relatively good yields of unsaturated 2,3-diols, which have two carbon atoms more than the corresponding aliphatic aldehyde used as substrate. Baker’s yeast has been used as a reagent in organic synthesis since the beginning of the 20th century, when fundamental studies were initiated on the mechanism of formation of fusel alcohols from the corresponding l-amino acids during the formation of ethanol.

Redpoint Q2, 1H 2010 Results

Redpoint Bio (Ewing, New Jersey) has reported second quarter 2010 recorded revenues of $0.8 million, bringing its first half revenues to $1.9 million.

1-(2-Furfurylthio)propanone

Treatt provides a material with a coffee aroma and cabbage taste.

1,3,5-Undecatriene and 2-Methoxy-3-isobutylpyrazine—Galbanum Green Notes

Chemistry and application in flavor and fragrance

George Chapoulie 1922-2006

George Chapoulie passed away on January 11, 2006.

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Syensqo Q1 2024 Sales Reach €1.6B

See sales report highlights and a comment on the future of Synesqo from CEO Ilham Kadri.

1-(2-Furfurylthio) Propanone

From Symrise, this material has a distinctly rich coffee odor.

Jerry DiGenova 1917-2006

Jerry DiGenova, one of the fathers of modern flavor creation, passed away on March 19, 2006.

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