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Cheese Acids
Chemistry and application in flavor of 4-Methylnonanoic acid, which occurs in heated lamb and cheeses such as Pecorino Romano.
Apr 1st, 2012
Unsaturated Aliphatic Acids
Chemistry and application in flavor
Apr 30th, 2012
The portfolio is designed to be used in a large panel of flavors and fragrances compositions for the production of authentic tastes and smells.
Afyren Launches Flavyren Portfolio of Carboxylic Acids
The portfolio is designed to be used in a large panel of flavors and fragrances compositions for the production of authentic tastes and smells.
Jun 1st, 2022
A Neurobehavioral Analysis of I-Amino Acids as Taste Stimuli
We have described several aspects of amino acid gustatory stimulation in this report. Most convey the same message: despite some peculiarities in response time courses, amino acids bear striking similarities to the salts, acids and sugars which the majority of investigators use as taste stimuli. By determining the gustatory properties of amino acids, future research into nutrition and food selection may proceed in a logical fashion through several levels of nutrient complexity and at successive levels of the nervous system.
Apr 13th, 2016
Afyren plans to gradually ramp up volumes to produce 16,000 tons of carboxylic acids per year at full capacity, for total annual sales of around €35 million.
Afyren Shares Updates on Biobased Organic Acids Production and Delivery Progress
Afyren plans to gradually ramp up volumes to produce 16,000 tons of carboxylic acids per year at full capacity, for total annual sales of around €35 million.
Jun 8th, 2023
With this project in Thailand, Afyren is targeting the Asian market, which represents 25% of the world market for carboxylic acids.
Afyren Announce Biobased Organic Acids Plant in Partnership with Mitr Phol
With this project in Thailand, Afyren is targeting the Asian market, which represents 25% of the world market for carboxylic acids.
Jan 30th, 2023
Pyrazine Generation from the Maillard Reaction of Mixed Amino Acids in Model Systems
In the present study, we used Kuo et al.’s previously reported selective purge-and-trap methods to study the effect of four amino acids, acting singly or in combination, on the generation of pyrazines.
Apr 6th, 2016
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