January 2017 | Vol. 42 no.

1
www.PerfumerFlavorist.com

Improving the
Natural
Processes
+ Geraniol in Flavor
+ A Natural and a Pod:
Commonalities in Vanilla and Tea
+ Perfumer Profile:
Wolfgang Krause, Ph.D.

PF1701_cover_final.indd 1 12/16/16 4:24 PM

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84900

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Untitled-2 1 12/16/16 8:36 AM
 CONTENTS VOL. 42, NO. 1 | JANUARY 2017

FLAVOR
26
17 Flavorist Profile: Gail Underwood
In this exclusive interview with Perfumer & Flavorist, Underwood
shares her knowledge on the evolving flavor industry, creativity
in formulations and why we need flavors in products.

22 Flavor Bites: Geraniol

The rose character of geraniol is very bright and fragrant,
but it also possesses considerable depth, which is especially
helpful in flavors.
By John Wright

48 Organoleptic Characteristics of Flavor Materials

This month’s column features organoleptic discussions on
22 Boronia leaf absolute, theaspirane, white cognac oil, pyrazine
mix #36 natural and more.
By Judith Michalski

FRAGRANCE
42 The Juice: Wolfgang Krause, Ph.D.
Krause’s work with geraniol, citral and menthol introduced him
to the world of flavor and fragrance where continues to foster
an advocacy for the industry through active participation in the
community and education to the trade and public.
By Pia Long

52 62 Endpoint: Synesthesia is Music to our Taste Buds

How can sound influence the way we smell and taste? Research
in cross-modal perception and synesthesia is offering innovative
answers in creating richer, more engaging products in F&F.
By Rachel Grabenhofer

INGREDIENTS
20 Raw Material Bulletin

26 Tea Leaf and Vanilla Pod: Commonalities in Chemistry,

Biochemistry and Processing
62 Using a multidisciplinary approach to better understand the
ripening and senescence processes of tea and vanilla, the
authors propose the development of milder processes for
natural materials.
By Patrick Dunphy, Ph.D. and Krishna Bala, Ph.D.

52 Progress in Essential Oils

Spike lavender oil.
By Brian M. Lawrence

2 Vol. 42 • January 2017 | Perfumer & Flavorist www.PerfumerFlavorist.com

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Untitled-1 1 12/2/15 11:33 AM
 EDITORIAL

42
Jo-El M. Grossman, Director
Jeb Gleason-Allured, Editor in Chief • 1-630-344-6069/jallured@allured.com
Deniz Ataman, Managing Editor • 1-630-344-6070/dataman@allured.com
Rachel L. Grabenhofer, Managing Editor • 1-630-344-6072/rgrabenhofer@allured.com
Nicole Urbanowicz, Research Analyst • 1-630-344-6053/nurbanowicz@allured.com
Jennifer Novoseletsky, Assistant Editor • 1-630-344-6045/jnovoseletsky@allured.com
Savannah Saunders, Assistant Editor • ssaunders@allured.com
Brooke Schleehauf, Assistant Editor • 1-630-344-6032/bschleehauf@allured.com
Lisa Schryver, Assistant Editor • 1-630-344-6068/lschryver@allured.com
Ryan Daily, Digital/Social Media Editor • 1-630-344-6058/rdaily@allured.com
ADVERTISING SALES
Paige Crist, Associate Publisher/ Flavorcon & World Perfumery Congress Exhibits &
Sponsorship • 1-630-344-6060/pcrist@allured.com
Kasia Smialkowski, Coordinator • 1-630-344-6025/ksmialkowski@allured.com
AUDIENCE DEVELOPMENT

48
Linda Schmitt, Director
Marie Galvan, Marketing Specialist
Alyssa Howard, Marketing Assistant
Customer Service • 1-866-366-9220/customerservice@perfumerflavorist.com

DESIGN
Lisa Hede, Graphic Design Manager
Hon Bannapradist, Senior Graphic Designer
Bryan Crowe, Production Manager
EVENTS
Sandy Chapin, Group Show Director
Mary Richter, Show Manager • 1-630-344-6023/mrichter@allured.com
Andrea Blood, Exhibits Coordinator • 1-630-334-6038/ablood@allured.com
Mark Rosenblum, Event Specialist • 1-630-334-6071/mrosenblum@allured.com
CORPORATE
Janet Ludwig, Partner & President
George Fox, Partner & CEO

INDUSTRY Linda Getner, Controller

Rose Southard, Digital Products Director
Maria Romero, Executive Assistant
6 Editor’s Note: A New Experience
What makes an F&F product memorable? Depth.
Layer. Texture. And its coinciding political climate.

8 Industry: News, Events and Analysis

SUBSCRIPTIONS
Perfumer & Flavorist magazine (ISSN 0272-2666) is published monthly by Allured Business Media.

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Other products brought to you by Allured:
fax: 1-630-653-2192 • e-mail: perfumer@allured.com Alluredbooks, Flavorcon, World Perfumery Congress, Allured’s FFM Buyer’s Guide, Cosmetics & Toiletries
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4 Vol. 42 • January 2017 | Perfumer & Flavorist www.PerfumerFlavorist.com

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Untitled-2 1 12/12/16 1:54 PM
 Editor’s Note
DENIZ ATAMAN
Managing Editor
dataman@allured.com
P&F Magazine
Editorial Advisory Board
DOLF DEROVIRA
President and CEO,
Flavor Dynamics, Inc.
MATTHIAS GUENTERT
Independent flavor consultant
BRIAN M. LAWRENCE
Natural Products Editor,
Perfumer & Flavorist magazine;
Editor-in-Chief,
Journal of Essential Oil Research
JUDITH MICHALSKI
Senior flavorist, abelei flavors
LESLIE SMITH
President, Leslie C. Smith Consulting
JOSH VERNOSKI
Regulatory affairs manager,
FONA International, Inc.
JOHN WRIGHT
Independent flavorist and author
6 Editor’s Note
PF1701_EdNote_fcx.indd 6
A New Experience
W
hat makes an F&F product memorable? Depth. Layer. Texture.
And its coinciding political climate. By combining these elements
together, our senses are engaged, offering a new experience that
reflects our current cultural landscape. So, how are we to continue providing
unique experiences in the new year, and under new global government policies?
A Change of the Guards
Last year marked an unprecedented election process in the United States
with the results leaving the country in a state of economic and political uncer-
tainty. Prior to the U.S. election, England waved goodbye to the European
Union in its infamous Brexit vote. With two global powers undergoing a chang-
ing of the proverbial guards, how will these changes affect the global F&F
industry in 2017?
The results of Brexit are still uncertain, however, changes in global trade
routes, labor flow and a possible tariff-free trade with the European Union are
to be expected. As a result of the exit strategy, the U.K.’s growth is projected
to decrease to 1.2% this year due to a downturn in business investments and
changes in trade relationships.a
According to Euromonitorb, the U.S. GDP is predicted to slow down 0.3%
in 2017, which is 1.8 points lower than the original baseline projected by the
firm. These figures are based on President-elect Trump’s proposed tax cuts,
anti-immigration, renewable energy and trade relation policies.
Despite these changes, the rise in political and economic uncertainty can
be a strength for the F&F industry. It’s a new experience and an opportunity
for the industry as a whole to build stronger, more transparent supply chain.
Perhaps all of this change is the trigger for the next renaissance in the industry.
Happy learning to you.
With warmth from New York City,
Deniz Ataman
Managing Editor
a https://www.theguardian.com/uk-news/2016/nov/15/uk-tax-cuts-pwc-philip-hammond-autumn-
statement-gdp-growth
b http://blog.euromonitor.com/2016/11/trump-election-victory-us-economy-consumers.html
Vol. 42 • January 2017 | Perfumer & Flavorist www.PerfumerFlavorist.com
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Untitled-1 1 12/12/16 1:46 PM
 Industry

World Essential Oil Market Expected to Reach $115 Billion by 2020

According to a report published by Allied Market
Research, the world essential oil market is expected to reach
$11.5 billion by 2022, with a compound annual growth rate
(CAGR) of 10.1 percent from 2016 to 2022.
Key driving factors include consumers’ rising preference
for natural products, the growing popularity of relaxation
therapies, increasing dispos-
able income resulting in
better standards of living, and
growing awareness of side
effects of chemical substances.
According to the report,
the spa and relaxation sector
is anticipated to grow at the
highest CAGR of over 10
percent during the forecast
period, followed by the food
and beverage, and medical
sectors. The increase is due to the growing popularity of
spa and relaxation therapies coupled with increasing dispos-
able income of the consumers in this area. Additionally,
the superior antibacterial and antiseptic properties, and
aromatic flavor of these essential oils have boosted their
overall popularity.
The essential oil market is highly dependent on the raw
material prices, which are expected to be steady in the near
future. Market growth has been fueled by the increasing
use of essential oils in the spa, aromatherapy, flavoring and
fragrance industries.
In 2015, orange essential oil contributed the highest
revenue in the global market making up around 22 percent
of the overall market revenue, according to the report.
Orange essential oil is expected to remain the highest
contributor by 2022, with a projected CAGR of about 11
percent from 2016 to 2022.
From a growth perspective, the market for corn mint
essential oil is expected to register the highest compound
annual growth due to its
increasing global demand
thanks to its antibacterial
properties and strong menthol
aroma.
Based on geography,
Europe dominates the essen-
tial oil market, accounting
for around 40 percent of the
overall revenue in 2015. The
region is expected to maintain
its dominant position through-
out the analysis period on account of the growing demand
for natural cosmetic products, rising awareness and increas-
ing adoption of innovative essential oil solutions in varied
application sectors.
Europe is the dominant market and is expected to be
the leading contributor to the global revenue throughout
the reported period. The Asia-Pacific region is expected
to record the highest CAGR during the forecast period,
owing to increasing demand for organic and natural beauty
products in countries such as China and Japan, favorable
government regulations and technological developments
in production and extraction processes of essential oils,
according to the report.

Symrise Introduces Sweet Modulators, Reduces Sugar by 35%

Under Symrise’s Taste for Life Platform, the creation of SymLife
Sweet, a sweetness modulator, offers sugar replacement into the beverage
segment. SymLife Sweet reduces 35% of sugar in a product in response
to consumer and retailer demand for viable sweet solutions without “high
intensity sweeteners with off-tastes,” explained Emmanuel Laroche, vice
president of Symrise’s marketing and consumer insights group and global
marketing leader.

Complementing Stevia
“Health conscious consumers – and their number keeps growing –
are looking for better nutrition without compromising great taste so it’s
logical that interest in reduced-sugar and low-sugar products is high…For
example, it works well in products formulated with Stevia to help provide
a more natural sugar taste,” Laroche said.
Ideally, the sweet modifier is intended to create the taste of natural
sugar with minimal caloric value. SymLife Sweet is currently in progress
as the company’s team finalizes its completion.

Reproduction in English or any other language of all or part of this article is strictly prohibited. © 2017 Allured Business Media.

8 Industry Vol. 42 • January 2017 | Perfumer & Flavorist www.PerfumerFlavorist.com

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 Biolandes Buys Golgemma
In order to expand its range of organic products, Biolandes has
acquired Golgemma, a French company that produces vanilla, black,
white and pink pepper. Biolandes was founded by Jean-Claude Pichot
and Patrick Colin, two pioneers who are focused in aromatherapy.
Golgemma is a provider of more than 300 items in its catalog with 20
years of experience. With partnerships and expertise in organic prod-
ucts, Golgemma grew its company in order to include vegetable oils,
hydrolates and organic spices to its knowledge.
Establishing a long-standing goal in 2012, Golgemma established
a direct tie with Madagascar by installing a processing facility for
ingredients. The company took over the management of farm produc-
ing ylang-ylang, vetiver and palmarosa in 2015.

So, What’s the Plan for Biolandes?

Golgemma earned 20 ESR-certified products, which is what
interested Biolandes the most. The company’s ambition is to develop
new ESR channels and with the acquisition of Golgemma, Biolandes
purchased clientele that were ready to pursue the approach. Both
Pichot and Colin will also be working with Madagascar to complete a
smooth integration in order for the growth of Biolandes to continue.

Nick Pickthall Joins IFRA UK as Agilex Strategically Acquires

New Chairman Creative Fragrances
After joining CPL Agilex Fragrances, a company that provides air
Aromas 16 years ago, care, home care, personal care and fine fragrances,
Nick Pickthall has been has recently purchased Creative Fragrances in order
selected as the chair- to continue to grow as a middle market fragrance
man of IFRA UK. company in the U.S. The company is trying to grow its
Pickthall has worked presence in certain geographic areas in order to make
in key management its product lines available to new groups of fragrance
positions at CPL clients.
Aromas for the past 16 President Craig Neely said, “Everyone at Creative
years, and most recently Fragrances Ltd. appreciates the trust our customers
as the COO where he has have placed with us in the past, and firmly believes that
worked in the United States, Agilex’s unique combination of large company resources
United Kingdom and South America. and small company values makes them the perfect
His role as the chairman for IFRA UK is an honorary partner. Agilex offers the highest quality fragrances,
position, and a new one for the trade association. world-class customer service, comprehensive regulatory
Pickthall will uphold IFRA UK’s mission to support, and superior manufacturing capabilities. There
develop and advance the fragrance industry by will be a seamless transition. We are also very excited
encouraging members to maintain high standards that our clients have now immediate access to the
and working practices. additional expertise and resources of Agilex.”

PF1701_Industry_fcx.indd 9 12/16/16 3:10 PM

 Industry

IFF Q3 Results Show Growth and Decline

Throughout the third quarter of IFF’s financial and
strategic accomplishments, the reported net sales reached
$777 million, showing a 2% improvement from last year’s
third quarter. Also, currency neutral sales increased 3% due
to the acquisition of Lucas Meyer Cosmetics.

Financial Gains and Losses

IFF also experienced losses throughout the third quarter
in both operating profit and earnings per share (EPS). The
company recorded $124.3 million this year compared to the
$156.7 million from last year. The currency neutral adjusted
the operating profit with a 4% decrease. The EPS was
recorded at a $1.31 per diluted share in 2015 while this year’s
record has noted a 1% drop down to $1.12 per diluted share.

Strategic Growth
Strategically, IFF has succeeded in multiple areas,
preparing the company to continue growing through 2020.
IFF’s encapsulation sales grew to double digits for personal
wash and home care. The sweetness and savory modulation
portfolio is continuing its growth towards double digits also.
IFF launched four new flavor modules along with commer-
cializing a captive fragrance ingredient.
Global Success
IFF explored growing its business throughout the world
with success in the Middle East and Asia in both flavors and
fragrances. There was a more than 6% increase in fabric
care in the U.S. and home care increased by double digits
in Greater Asia. The company also achieved growth in
both its regional and global accounts while it accomplished
being the first flavor and fragrance company to join the
World Economic Forum. The World Business Council for
Sustainable Development executive committee elected IFF
as a member this quarter.
“For the full year, despite challenging conditions given
a higher level of economic uncertainty and limited volume
growth by many consumer packaged goods companies, we
are pleased to say that we are in a position to deliver solid
top- and bottom-line growth in 2016,” said Andreas Fibig,
chairman and CEO of IFF.
The Future of IFF
Looking towards quarter four, IFF will have acquired
David Michael in order to improve the U.S. flavor busi-
nesses. The company will also be intending to purchase
Fragrance Resources to strengthen IFF in both the U.S.
and Germany.
“Longer-term, we believe that our investment in innova-
tion will enable us to accelerate sales performance while
simultaneously driving productivity improvements to ensure
sustainable profit growth. We’re confident that by doing so,
the cumulative benefits will lead to improved value creation
for our customers, employees and shareholders,” Fibig said.

Jennifer Beltz Joins FEMA

Jennifer Beltz has been hired by FEMA as the director of communications
to work with members and staff to help with strategic communication, PR
and media relations. Previously, she served as the head of communication of a
global software association.
Beltz has also had experience as a manager of a gubernatorial campaign,
a leader of public affairs at the health company Best Doctors, Inc. and ran a
boutique firm’s PR for several years. In the upcoming months, Beltz will be
attempting to reach out to members and ensure their understandings are up
to speed of what the companies’ issues and policies are.

Photo courtesy of FEMA.

10 Industry Vol. 42 • January 2017 | Perfumer & Flavorist www.PerfumerFlavorist.com

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 Biolandes Expands in Madagascar
with Acquisition
On October 5th, 2016, Biolandes group acquired French
company Golgemma. Golgemma, a supplier of certified
organic essential oils, has more than 300 items in their
catalog and connections to raw materials in Madagascar.
Madagascar’s Raw Materials
In 2012, Golgemma installed vanilla, pepper (white and
black) and pink pepper processing facilities in the country.
Then in 2015, Golgemma took over management of a farm
producing ylang-ylang, vetiver and palmarosa. This has
enabled Golgemma to set-up purchasing channels that meet
Ecocert’s ESR criteria, enabling Golgemma to offer 20
ESR-certified products.
Biolandes hopes that with this acquisition it will help
expand its range of organic products and lead to more ESR-
certified supply channels.
Sustainability in Madagascar’s Supply Chain
Since 2015, The Sustainable Vanilla Initiative (SVI) goal
has been to help improve vanilla bean farmers’ livelihoods
and assure the quality of natural vanilla. In addition to this,
they have attempted to address over-arching issues facing
the international vanilla bean community such as price
volatility, falling quality, and insufficient product traceability.
The SVI represents 70% of worldwide vanilla bean pur-
chasers which currently include 20 members ranging from
major consumer good manufactures to global fragrance
and flavor companies. There has been a special focus on
Madagascar, which represents 80% of the world supply of
vanilla bean.
Improving Conditions for Partners
Despite only being active for two years, the SVI has
already made progress with its goals. In 2016, it helped
created a Code of Conduct for Malagasy vanilla market
participants.
PF1701_Industry_fcx.indd 11
ACI Welcomes New President and CEO
From the American Fuel &
Petrochemical Manufacturers,
Melissa Hockstad comes well
prepared to ACI, ready to
accept her new position as
president and CEO on January
1, 2017. She will be replac-
ing Ernie Rosenberg, who has
accepted an advisor position
until January 2018.
Hockstad served as vice
president for seven years at
the American Fuel & Petrochemical Manufacturers and
as vice president of the material suppliers council and vice
president of science, technology and regulatory affairs at the
Plastics Industry Trade Association.
“The Board of Directors believes that Melissa Hockstad
will be a strong, dynamic, and forward-thinking leader for
ACI, building upon the wonderful foundation that already
exists at the association,” said Tom O’Brien, ACI board
chair and senior vice president, Performance Chemicals,
Sasol. “This strong foundation is because of the terrific
work done for many years by Ernie Rosenberg and the
amazing staff at ACI.”
Hockstad also brings five years of director experience
from her time as director for Performance Improvement at
the Synthetic Organic Chemical Manufacturers Association.
She began her work into the field when she was awarded her
B.S. in engineering science from the University of Virginia
and an M.S. in materials science and engineering.
Additionally, the SVI in conjunction with the
International Labor Organization received a grant for $4
million in 2016 by the U.S. Department of Labor to prevent
child labor, improve sector governance and traceability and
assist grower groups.
11
12/16/16 3:10 PM
 Industry

Earthoil Contributes 3,000 Liter Water Tanks to Farmers

In the next three years, Earthoil will be providing 3,000-liter water tanks
to 615 farmers to the Kenya Organic Oil Farmers Association. The first 40
tanks have just been installed for tea tree farmers in Kenya. This is just the
beginning as Earthoil will be helping more than 2,000 family members of
the farmers.

Improving Flow
Without proper water storage systems for farmers, maintaining a sustain-
able farm is a challenge. Farmers are forced to rely on water from a nearby
stream or piped water from a water supply project, but nothing is guaranteed.
This project is in place to help communities and farmers, but it will also
promote efficiency as farmers no longer have to rely on neighboring water
sources. The dry season creates water restrictions, forcing farmers to water
two to three times a week. The need for water is dire enough that the farmers
will request water from neighboring farms who are receiving water that week.
As the water tanks are implemented, river flow will improve in dry areas
since there will be no need to fetch water from the natural source. The tanks
will cater to farmers for months and will reduce the conflict between them
and the Samburu and Isiolo areas due to reduced water supply.
To learn more about our global water crisis and conservation efforts, Photo courtesy of Earthoil.
please check out the documentary, Flow for Love of Water (flowthefilm.com).

How Will Sustainability Goals of Big Retailers Affect F&F?

Walmart has updated its sustainability plan to
promote locally grown, fresh foods and encouraging sup-
pliers to use 100% recyclable packaging. The company
intends to produce half of its energy from renewable
sources by 2025 and will reduce its greenhouse gas emis-
sions by 18% and one gigaton by suppliers in 2030.
So what does this mean for the flavor industry? As
Walmart pushes for a more sustainable, supply chain
(with a goal to be the most affordable and sustainable by
2025), the trend is likely to affect competing retailers,
consumer packaged goods companies and flavor houses.
In order to keep up with the sustainability trend, the
F&F industry is challenged to improve its formulations
to keep up with retailers’ agendas.
However, as more consumers are concerned with
natural products, the industry is faced with pressing
regulatory issues on ingredient safety. The Federal Drug
Administration (FDA) is continuing to narrow down
its definition of what is “natural,” while the industry,
retailers and consumers continue to hold their breath.
How can the industry communicate that natural does not
necessarily equate safe? These bridges in understanding
could certainly affect the sustainability agendas of both
industry and retailers alike.

12 Industry Vol. 42 • January 2017 | Perfumer & Flavorist www.PerfumerFlavorist.com

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Untitled-1 1 12/12/16 1:43 PM
 Industry
Frutarom Makes Eighth Acquisition,
Purchases Piasa
Frutarom has announced its acquisition of 75% of the
Mexican savories company, Piasa, and will assume $20.5
million of its debt. This is Frutarom’s eighth acquisition this
year. The deal will include real estate housing on Piasa’s
main production site and headquarters in Monterrey.
Exploring Latin America
Frutarom is gradually becoming one of the 10 largest
companies in the flavor industry. The company is experienc-
ing rapid growth with its fifth purchase in Latin America and
its first in the Mexican market.
“This is an important strategic acquisition that provides
Frutarom significant entry into the Mexican market, one of
Latin America’s main markets and among the most impor-
tant and fastest growing in the world,” said Ori Yehudai,
Frutarom CEO.
The purchase agreement will offer the opportunity for
Frutarom to purchase the balance of shares beginning five
years after the completion of the transaction and based on
the company’s future business performance. The deal is
expected to be completed within the next couple of weeks
and will be financed through bank debt.
At the end of September 2016, Piasa’s sales reached $45
million in a 12-month period. This was an 8% growth that
occurred for the company over the past five years.
“Piasa is a leader in Mexico’s savory solutions market and
we intend to continue expanding its activity with the support
of Frutarom’s global infrastructures and based on Piasa’s
quality production infrastructure with its excess capacity
as well as through exploiting cross-selling opportunities by
offering Frutarom’s broad portfolio of solutions to Piasa’s
Mexican customers and gaining new customers in the local
market, along with expanding Piasa’s activity to those coun-
tries in the region where Frutarom already has a sales and
marketing infrastructure in place.”
14 Industry Vol. 42 • January 2017 | Perfumer & Flavorist
PF1701_Industry_fcx.indd 14
DuPont Tate & Lyle Celebrate 10 Years,
Expand Facility
Celebrating 10 years of shipping biomaterial, DuPont
Tate & Lyle have announced an expansion that will increase
its Loudon, Tennessee facility by 35% and will source its
products to customers around the globe through the con-
sumer and industrial market segments.
A Successful Partnership
DuPont Tate & Lyle’s joint venture has made it possible
to develop a proprietary process for plant-based feedstocks.
This will make it possible for the company to further
produce its ingredient 1,3-propanediol. It also allows for
other solutions within the company, like Susterra and Zemea
propanediol, to spread through markets and applications.
“This joint venture started as a revolutionary innovation
project that applied the tools of modern biotechnology
to make high-performance biomaterials in a much more
sustainable way than traditional petro-chemistry,” stated
Michael Saltzberg, global business director of biomaterials
for DuPont. “Its track record of success has inspired the
academic and industrial science community around the
world to invest in industrial biotech and is a case study of
how to successfully innovate in this space.
Multifunctional Portfolio
Zemea is a biomaterial ingredient that is a multifunc-
tional humectant that boosts preservatives and can be used
for various consumer products like cosmetics, personal care,
food, flavor, pharmaceuticals and laundry and household
cleaning. Susterra is another biomaterial ingredient that
is a building block for a multitude of applications such as
polyurethanes and heat-transfer fluids.
“We’ve grown past what was previously imagined,”
explained Todd Sutton, president, DuPont Tate & Lyle
Bio Products. “The versatility of the product allows us to
support the DuPont Sorona fiber business as well as grow
organically with Zemea and Susterra propanediol. The
benefits of creating high-performing solutions in combina-
tion with renewability allows us to continue to expand our
market reach in the personal care, food, polyurethanes
and heat transfer fluids markets as well as many other
applications.”
www.PerfumerFlavorist.com
12/16/16 3:10 PM
 Smell the Perfume at the Grand Musée du Parfum
The Grand Musée du Parfum in Paris will open
December 16, 2016, providing an interactive experience for
guests to learn about the history and craft of perfumery. The
building was previously owned by French fashion house,
Christian LaCroix.
The 1,400 square meter space is supported by Syndicat
français de la parfumerie (SFP). International Flavors
and Fragrances (IFF) designed the “sceneography” which
entails a full sensory immersion for guests. Attendees are
provided the opportunity to discover an olfactory collection
of more than 60 scents. Aside from learning the history,
experiencing sensory immersion and understanding the craft
behind the world’s most famous perfumes, guests will leave
with their own perfumed business card.

History of Fragrances
The tour will be spread out across four floors and divided
into three stages. Guests will first discover the history of
fragrances by focusing on different uses of scents through-
out the world. The tour will also involve stories from famous
historical figures.
Sensory Immersion
This part of the tour will demonstrate the power of the
olfactory senses and provide new technologies that immerse
the visitors in a scent filled world. More than 60 fragrances
can be experienced throughout the tour.
A Perfumer’s Art
The last stage of the tour explores different aspects of
the fragrance process. From the initial concept of the scent
to the final product, guests will learn how perfumes are
created and its journey through the marketing process.
What to do After the Tour?
After the tour, the museum is set to offer additional plans
and events to complement the sensory tour. There will also
be temporary workshops and exhibitions as the museum
continues to draw in visitors with a nasal curiosity.
Why is perfumery associated with France? How is our
olfactory sense linked to memory? What are the founda-
tional steps in creating a perfume? With these questions
in mind, attendees will get an exclusive sneak peek at the
magic and romance of perfumery.

15

PF1701_Industry_fcx.indd 15 12/16/16 3:10 PM

 Industry

Natural Fragrance Ingredient Market Worth $5.3 Billion by 2024

According to a recently released report from the
Transparency Market Research (TMR), it was estimated
that by 2024 the natural fragrant ingredient market will be
worth $5.3 billion.

Middle Class Demands Naturals

One of the main drivers for growth has been the
European natural fragrance ingredient market. This region
is expected to acquire 29.74% of the overall market share by
2024, with a progress of 6.5% CAGR during the period.
This is directly attributed to consumers’ sentiment
moving towards products that are naturally sourced. In addi-
tion, the rise of globalization and urbanization has expanded extracting raw ingredients are expected to damper some of
the middle class, which generally have more disposable the potential growth.
income to buy personal care products and fine fragrance. However, efforts have been made globally to address
these issues, such as the SVI investing in Madagascar and
Overcoming Environmental Concerns industry efforts in sustainable sourcing.
Despite the increase in demand, this growth isn’t without
its struggles. Environmental issues and the high cost of

TFS Corporation to Partner with Young Living Essential Oils

TFS Corporation and Young Living Essential Oils have partnered together to provide
Young Living with double its production of sandalwood oil in order to meet the current and
future demands of the market. TFS’ sandalwood oil will complement the company’s existing
supply of Royal Hawaiian Sandalwood from its partner in Hawaii.
“We admire TFS’ commitment to high quality, sustainably grown sandalwood,” said Jared
Turner, Young Living chief operating officer. “Its practices align with our commitment to
stewardship of the earth and follow our strict ‘Seed to Seal’ standards for quality.”

Sustainable Sandalwood
TFS has established one of the world’s largest sandalwood
trees in Australia’s tropical north. After harvesting from
15-year-old-trees, TFS replaces and replants saplings as
part of its sustaina¬bility initia-
tives, which also include
renewable energy and water
recycling systems.
“We’re proud to work
with Young Living to
share our premium oil with
consumers across the globe,”
said Mario Di Lallo, head of global
products for TFS Corporation.
“We are honored to align our busi-
ness with Young Living, a like-minded,
environm¬entally conscious, global company.”

16 Industry Vol. 42 • January 2017 | Perfumer & Flavorist www.PerfumerFlavorist.com

PF1701_Industry_fcx.indd 16 12/16/16 3:10 PM

 Flavorist Profile: Gail Underwood
In this exclusive interview with Perfumer & Flavorist, Underwood shares her experience on
the evolving flavor industry, creativity in formulations and why we need flavors in products.

G
ail Underwood’s transition from apprentice to
senior flavorist throughout various mergers and
acquisitions, regulatory changes and evolving
consumer preferences offers insight into how amorphous
the industry really is.
Gail began her career in the flavor industry in 1973 as a
soft drink technologist where she was introduced to flavor-
ings in products. As her interest peaked in flavor, she started
an apprenticeship under a senior flavorist. Underwood
worked as a flavorist for 13 years at Barnett and Foster (now
owned by Firmenich), then to Fritzsche Dodge Olcott for
six years until the company was bought by Givaudan. At
Givaudan, Underwood held a senior flavorist position until
she moved to Haarmann and Reimer, which was eventually
bought by Symrise.

Perfumer & Flavorist: You can see the pattern here

of smaller companies being taken over through the
years. It’s remarkable to see how the industry land-
scape changes through these acquisitions.
Gail Underwood: That’s one of the biggest changes the analytical techniques we have now, it makes it easier, but
I’ve seen are these company takeovers. Companies that had years ago you didn’t have that. It was really down to the skill
major names, like Fritzsche, all got swallowed up basically. of the flavorist.

P&F: Do you think these acquisitions are a positive
change for smaller companies?
GU: I think it creates opportunities for new startup
companies and I’ve seen that happen during all of these big
mergers. Smaller companies emerging on to the market can
benefit from major manufacturers because maybe compa-
nies are too busy trying to sort out their consolidation with
another company.
P&F: To go back to the how the industry has
changed, you were working at a time when the flavor
industry was starting to pop off with processed foods
and emerging technologies. Can you speak to what
it was like before the analytical technology was
available?
GU: It was hard as a flavorist years ago because we didn’t
have access to the analytical techniques that we have avail-
able now. You have to work that much harder. Often in the
industry, manufacturers want to work with cheaper flavors.
If they have a flavoring that they are buying from a certain
company they will quite often look to get it cheaper. With
“Generally I would feel, as a flavorist
you have to please other people
with what you’re making. You have
to convince someone else that your
flavor is the best. ”
P&F: You mentioned that there was no formal
training program when you started out in the indus-
try. Even to this day, to become a flavorist, you’re
working through an apprenticeship with a senior
flavorist. Do you think implementing flavor education
would be helpful? Or is being a flavorist more about
learning these skills and acquiring this knowledge on
the job?
GU: I really believe you need on-the-job training
to become a good flavorist. There is a school in France
(ISIPCA) and a few smaller training courses like the British
Society of Flavorists, who have worked with the Reading
University in running the annual flavor course for recently

17

PF1701_Industry_fcx.indd 17 12/16/16 3:10 PM

 Industry
Underwood began her career as a soft drink technologist where she was introduced to flavorings in products. Ultimately, flavors are a
good thing, she says, as products have evolved over the years to engage consumers’ senses in more advanced ways.
graduated flavorists-in-training who have been employed to
learn about flavor and raw materials. That gives them a good
background and it takes the pressure off the companies to
actually have to do that early training. But ultimately, I think
you really need to learn on the job. Nobody can tell you how
these raw materials smell and how they react with other
things. You need experience that is hands-on.
P&F: It’s interesting because nowadays you can
Google and Youtube just about anything. Yet there
isn’t anything readily available for the public to learn
how to create a flavor.
GU: No, because that is all proprietary information to
that company. Flavorists move from company to company,
but there is a code that you don’t divulge secrets from one
company to another. But basically, the majority of raw mate-
rials you’re using are the same within every flavor company.
There are the big flavor companies that have their own raw
materials and if they think they’re really special, they’ll keep
them captive for a certain number of years. It gives them an
edge. For example, if an ingredient is created that gives a
flavor the best taste in the world, a company will not release
it until the patent runs out.
P&F: When it comes to working with raw materials
and having to deal with cost and availability, ulti-
mately, there is still that pursuit of creativity, because
you’re creating flavors in products for people to
enjoy. How do you deal with creativity in the stress of
having to perform under these constraints?
18 Industry Vol. 42 • January 2017 | Perfumer & Flavorist
PF1701_Industry_fcx.indd 18
GU: If you get to know your customer, you get to know
what they like. You create to satisfy their product needs.
You may have to go backwards and forwards until you get it
right—especially if you’re creating something new—until
you get exactly what is considered the best product. You
need to have a good understanding of your customer’s
requirements. You need to know what they like and what
their product ranges are and what flavors they tend to go for.
That creativity is also based on the knowledge of the
ingredients that make a good flavor. It’s also subjective
because what I think is the best may not be their idea of it,
and vice versa. Generally I would feel, as a flavorist you have
to please other people with what you’re making. You have to
convince someone else that your flavor is the best.
P&F: How has the career of a flavorist evolved? Has
it become more of a pressure to constantly churn out
wins? Or is there time to mull over a formula?
GU: If I make a new flavoring, I need to present that to a
panel to get that agreement. It probably goes to the applica-
tions team and then to a taste panel; and some will say they
do or don’t like it. So there will be major and minor modifi-
cations until you get a majority of people who like it. You do
all of this before the customer even sees the product.
P&F: Are there any ethical issues that a flavorist
has to deal with in their job?
GU: Certainly, there’s food and flavor legislation that
we have to follow. Every flavorist should be aware of the
restrictions of what you can and can’t use. Some food
www.PerfumerFlavorist.com
12/16/16 3:10 PM
 manufacturers have their own idea what they want and
don’t want. You have to be wary of that. That can sometimes
restrict you a bit. If a company just wants natural products
you don’t always have the availability of the raw materials
that will make the best products, so you’ve got to be creative
to make it the best you possibly you can without having
access to key raw materials that you may have in a non-
natural form.
P&F: Right. The buzzword along with “natural” is
“safety.” As these labels are growing more transpar-
ent and consumers are paying more attention to what
they’re consuming, the safety of these ingredients is
put into question.
GU: Yes, I think in the case of the UK, it’s quite
straightforward. The label will give you all of the ingredi-
ents of the product and then have “flavoring” or “natural
flavoring” and that really doesn’t give insight to the con-
sumers of what it is. I’ve been in the industry a long time
and people will still think that if you buy a raspberry flavor
sweet, they assume the flavor has come from a raspberry.
Where in most cases, it hasn’t at all and instead has come
from a multitude of sources.
P&F: Do you think that the industry could do more
to educate consumers? Is it worth it for flavor houses
and CPGs to go down this road?
GU: Probably not. It might frighten people if they
knew flavors are basically a bunch of chemicals. What they
wouldn’t understand is that these chemicals are closely
monitored and we couldn’t use anything that isn’t safe. But
the minute you use the word ‘chemical’ in front of a con-
sumer, they panic.
As far as flavorings go, flavor is a good thing. If you have a
concentrated liquid flavoring (versus a seasoning), it hardly
has a calorific value and certainly the dosage that it goes into
the food. So if you have a product—say a dairy product—
and you wanted to reduce the fat content that tastes as
good as the full fat—which is impossible—you can still get
somewhere close to it. You can make an improvement on it
with the addition of a flavoring, which isn’t giving you any
fat or calorific value.
A lot of the foods that are processed, the natural flavor-
ing pretty much gets destroyed, so you have to add it back.
What you’re adding back is a natural flavoring or synthetic,
whichever your customer needs, to continue and even
enhance that consistency in taste perception in a product.
Flavoring is not a bad thing.
P&F: Right. Ultimately, we want to not only enjoy
what we are consuming, but understand it as well.
PF1701_Industry_fcx.indd 19
Events
More events are posted at www.PerfumerFlavorist.com/
events. Filter events by topic and region; submit event
announcements; access exclusive event coverage and
photo albums.
2017
January 19—Society of Flavor Chemists Meeting;
Los Angeles, CA; www.flavorchemists.com
February 7–9—FEMA Winter Regulatory + Policy
Conference; Baltimore, MD; www.femaflavor.org/events
February 15–16—Biobased World Tradeshow; Cologne,
Germany; www.biobasedworld.de/en/home.html
February 16—Society of Flavor Chemists Meeting;
Philadelphia, PA; www.flavorchemists.com
February 22–23—FlavourTalk Amsterdam; Amsterdam,
Holland; www.flavourhorizons.com
March 9—Chemical Sources Association, NAFFS and SFC
Joint Meeting; Anaheim, CA; www.chemicalsources.org
March 17–19—Phyt’Arome; Grasse, France;
www.phytarom-grasse.fr/en/
May 7–9—FEMA Annual Business Meeting &
Leadership Conference; Naples, FL; www.femaflavor.org/
events
May 11—Chemical Sources Association Roundtable;
Newark, NJ; www.chemicalsources.org
June 14–15—SIMPPARR; Paris, France; www.simppar.fr/
June 25–28—IFT; Las Vegas, Nevada;
http://am-fe.ift.org/cms/?pid=1001034
July 3–7—Design with Scents; London, UK; www.arts.
ac.uk/fashion.courses/short-courses/fashion-marketing-
communications/perfumery-course/
September 24–28—IFEAT; Athens, Greece; www.ifeat.org/
October 12—35th Annual WFFC Gala; Woodland Park,
NJ; www.wffc.org/page-703537
October 23–25—FEMA 47th Fall Symposium;
New Brunswick, NJ; www.femaflavor.org/events
October 25–27—Flavorcon; Rosemont, Illinois;
www.flavorcon.com/
2018
June 5–7—World Perfumery Congress; Palais des Congres
Nice Acropolis, Nice, France; wpc.perfumerflavorist.com
July 15–18—IFT; McCormick Place, Chicago, Illinois;
http://am-fe.ift.org/cms/?pid=1001034
19
12/16/16 3:10 PM
 Raw Material Bulletin
Want to connect with a supplier? Contact our assistant editor at jnovoseletsky@allured.com.

Mugetanol (CAS# 63767-86-2) Natural Advantage N

is a Symrise ingredient with now offers two chocolate H3C CH3
a floral odor profile of lily of OH recipes featuring: natural
the valley elements and rosy chocolate thiazole S
aspects. Mugetanol gives body (FEMA# 3680, CAS#
and volume to rose notes and 15679-12-6) and natural O
twists fruitiness. This top note cocoal FCC (FEMA#
product implements light floral and liveliness, while offer- 3199, CAS# 21834-92- H
ing stable properties. The recommended use level is from 4). Using both chocolate
1% up to 10%. thiazole and cocoal FCC at
1.66 ppm provides a cherry
cordial-like flavor. For a
Sigma-Aldrich Flavors & Fragrances has launched creamy dark chocolate H3C
b-damascone, ≥95%, sum of isomers (FEMA# 3243,
CAS# 23726-91-2), a kosher ingredient with taste char-
flavor, chocolate thiazole CH3
should be used at 1.66 ppm
acteristics of green, wood, mint, herbal and floral. Odor and cocoal FCC should be used at 3.33 ppm.
characteristics consist of fruity, floral, berry, plump, blackcur- Both ingredients are E.U. and U.S. natural, kosher,
rant, honey, rose and tobacco. This ingredient can be used for non-GMO and vegetarian.
marjoram, marigold, blackcurrant, plum, ginger ale and more.
Additionally, the company introduced undecylenic acid,
natural, ≥97%, FG (FEMA# 3247, CAS# 112-38-9). The
taste characteristics are woody and mildly acidic and the
odor resembles sweet wood. This ingredient is best used
with woody-like applications.

Reproduction in English or any other language of all or part of this article is strictly prohibited. © 2017 Allured Business Media.
20 Ingredients Vol. 42 • January 2017 | Perfumer & Flavorist www.PerfumerFlavorist.com

PF1701_RMB_fcx.indd 20 12/16/16 3:11 PM

Untitled-2 1 12/12/16 1:52 PM
 Flavor Bites

Geraniol
The rose character of geraniol is very bright and fragrant but it also
possesses considerable depth, which is especially helpful in flavors.

n BY JOHN WRIGHT, johnwrightflavorist@gmail.com

N
ature should, in been thrown together by a madman perfect; despite the fact that it did not
many respects, be on a Friday afternoon, the extra quite accurately represent the true
admired. Sadly, not ingredients simply highlighting the character of fresh roses. In my opinion
all essential oils worst aspects of cinnamaldehyde. This it was actually artistically superior in
really represent may seem a little overstated but some many respects. Part of my apprecia-
nature at her finest. oils actually are more interesting and tion of rose otto was driven by the fact
Cassia oil is a case in point. Where impressive from a creative point of that it displayed an optimum level of
true cinnamon oil seems to me to view than others. complexity but the character of the
represent a perfect showcase for the My first encounter with an essential three terpene alcohols that formed
main ingredient, cinnamaldehyde, oil that represented a sublime natural the core of the oil was key. All three,
cassia oil in contrast smells as if it has balance was rose otto. It was, to me, geraniol, nerol and citronellol, smell

Reproduction in English or any other language of all or part of this article is strictly prohibited. © 2017 Allured Business Media.
22 Flavor Vol. 42 • January 2017 | Perfumer & Flavorist www.PerfumerFlavorist.com

PF1701_Wright_irv.indd 22 12/16/16 3:12 PM

 characteristically of roses in subtly
different ways. All three can find
interesting uses in a wide range of
flavors. All three could find dedicated
proponents within the creative com-
munity but, although I like nerol and
citronellol, my personal preference is
distinctly for geraniol (FEMA# 2507,
CAS# 106-24-1).
The rose character of geraniol is
very bright and fragrant but it also
possesses considerable depth, which
is especially helpful in flavors. It can
find a place in a wide range of different
flavors, invariably adding authenticity
and complexity.
Note that the dose rates given
throughout this article are the levels
suggested for use in flavors intended
to be dosed at 0.05% in ready-to-drink
beverages or in a simple bouillon.
Floral Flavors
Rose: If rose otto represents the
best rose profile unfortunately it is far
from the most economical. Most rose
flavors are built round a compounded
base and geraniol is a key ingredient.
The best use levels are quite high,
around 10,000 ppm in rose flavors.
Neroli: Geraniol should not be
dominant in orange blossom flavors but
it can add very useful depth at around
3,000 ppm.
PF1701_Wright_irv.indd 23
Elderflower: This minor but very
interesting flavor profile can be quite
challenging to creative flavorists.
Typically, a modest addition of this
ingredient, around 300 ppm, can be
very helpful.
Citrus Fruit Flavors
Lemon: Geraniol can fill two inter-
esting roles in lemon flavors. Firstly, it
can add realism and depth, taking away
a great deal of the harshness of citral.
Secondly, it can provide a modest
hedge against the loss of citral during
end product storage through oxidation.
Geraniol oxidizes first to geranial (one
of the two components of citral), giving
a little added stability to the flavor.
2,000 ppm is a good starting point in
lemon flavors.
Bergamot: Bergamot oil is clearly
more floral than lemon oil but geraniol
only plays a secondary role in berga-
mot flavors. Nevertheless, it can be
very useful at levels in the region of
1,000 ppm.
Orange: Geraniol is also a second-
ary character in orange flavors but
it fills out the profile of orange juice
flavors very nicely at around 500 ppm.
Grapefruit: Slightly lower levels,
nearer 300 ppm, perform a very
similar function in realistic grapefruit
juice flavors.
Tropical Fruit Flavors
Lychee: Far too many lychee flavors
seem to represent very little beyond the
obvious rose note and lack realism and
complexity. That common failing should
still not deter a flavorist from using
geraniol as the best central anchor in a
lychee flavor. 2,000 ppm is ideal.
Mango: Mango flavors are a study
in contrasting notes, some bright
and sharp, some sweet and heavy.
Geraniol can help to unify these
notes. 1,000 ppm is a good starting
point in mango flavors.
Kiwi: Although kiwi flavors are
quite delicate they can still accom-
modate a reasonable level of this
ingredient. Again, 1,000 ppm is a good
starting point.
Passion Fruit: More moderate levels
work best in passion fruit flavors, adding
pleasant complexity at around 500 ppm.
Berry Fruit Flavors
Raspberry: Raspberry flavors
always benefit from a significant level
of damanscenone. This ingredient is
also very important in the profile of
rose otto and in that context it forms
a superb alliance with geraniol. The
same is equally true of raspberry
flavors and geraniol enhances the
balance of all raspberry flavors at levels
up to 1,000 ppm.
23
12/16/16 3:12 PM
 Flavor Bites
Blackcurrant: The same combina-
tion is equally effective in blackcurrant
flavors, but at a rather less prominent
level. The best level of addition of
geraniol is in the region of 200 ppm.
Blueberry: Geraniol can add
a pleasant floral complexity to the
dominant linalool note in blueberry
flavors at levels of addition between
100 and 200 ppm depending on the
effect desired.
Strawberry: A level of addition of
100 ppm also adds a subtle element
of depth and fragrance to strawberry
flavors, enhancing ripeness.
Other Fruit Flavors
Apricot: As with blueberry flavors,
linalool is also the dominant floral note
in apricot flavors. Geraniol adds attrac-
tive complexity and depth at around
1,000 ppm.
24 Flavor
PF1701_Wright_irv.indd 24
Grape: An ideal level of addition
in grape flavors is 1,000 ppm. The
addition of this ingredient is most
obviously useful in floral grape styles,
such as Muscat, but it also works well
in Concord grape styles.
Peach: The same combination with
linalool that works in apricot flavors
also works well in peach flavors but the
ideal level of addition is a little lower,
near 600 ppm.
Cherry: Benzaldehyde-dominated
cherry flavors can be enhanced by the
addition of geraniol but this ingredi-
ent really comes into its own in more
authentic styles. A level of 400 ppm is
a good starting point.
Other Flavors
Ginger: Geraniol adds fragrance
and lift to ginger flavors, especially
in the context of the subtler ginger
Vol. 42 • January 2017 | Perfumer & Flavorist
ale styles. An ideal level of addition is
800 ppm.
Honey: A similar level of addi-
tion, 800 ppm, is also useful in honey
flavors. All styles of honey flavor
benefit from the addition of geraniol,
not just the most obviously floral styles.
Tomato: Geraniol adds authenticity
and depth to tomato flavors. A good
starting point, 400 ppm, will emphasize
ripeness.
To purchase a copy of this article or others,
visit www.PerfumerFlavorist.com/magazine.
www.PerfumerFlavorist.com
12/16/16 3:12 PM
 And you thought 2016 was nuts...
2017 has only just begun
NATURALS FROM THE NAME YOU TRUST!
At Natural Advantage, both our natural Cocoal FCC (FEMA 3199)
and our natural Chocolate Thiazole (FEMA 3680) feature
soothing nut, chocolate and cocoa flavor notes sure
to keep your taste buds satisfied all year!

For a rich,
dark chocolate
flavor with a
creamy mouthfeel,
combine 1.66ppm of
Chocolate Thiazole with
3.33ppm of Cocoal FCC
For an almond and milk chocolate
extravaganza, combine 1.66ppm of
Chocolate Thiazole, 3.33ppm of Cocoal FCC
and 1.66ppm of our d-Hazeltone (FEMA 3761)

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For sample requests:
samples@NatAdv.com
Technical Support and Warehousing in
Europe see RiversideAromatics.com

p000_pf_natadv_chocolate thiazole.indd 1 12/8/16 1:20 PM

 Ingredients

A Natural
and a Pod:
Shared chemistry,
biochemistry and
processing in tea leaf
and vanilla pod.

n BY PATRICK DUNPHY, Ph.D., flavor & vanilla consultant, U.K. and

KRISHNA BALA, Ph.D., president, Flavor Innovations, St. Louis, Mo., USA

Introduction considered both the common and inherent differences these

The cultivation and processing of many natural raw materials share regarding biochemistry, chemistry and pro-
materials conducted in tropical or semi-tropical climates cessing. By taking a multidisciplinary approach, it may be
employ conditions that have not materially changed over possible to utilize information from these individual tissues
the last 50 years. to mutual benefit.
Our understanding of the molecular biology and bio-
chemistry of plant tissues, especially the ripening and Tea Processing
senescence processes, have developed extensively over the Both green and black teas are manufactured from the
last 10-15 years. Newer ways of handling plant materials young leaves of Camellia sinensis L. of the genus Camellia
using milder processing have supplemented our capability to and the family Theaceae. By a spectrum of processing proto-
manipulate these systems. However, the exploitation of this cols—from mild to more robust—families of teas including
understanding and these technologies in terms of improved white through green and oolong to black are produced.
natural materials processing has not been extensively Fresh cut tea leaves contain between 75-80% moisture and
implemented. a unique family of polyphenolic catechins whose concen-
On the basis of this developing knowledge we have high- tration in the fresh tealeaf range from 13-25% of the dry
lighted two key natural raw materials—tea and vanilla—and weight. Four monomeric catechins comprise this group
Reproduction in English or any other language of all or part of this article is strictly prohibited. © 2017 Allured Business Media.
26 Ingredients Vol. 42 • January 2017 | Perfumer & Flavorist www.PerfumerFlavorist.com

PF1701_Dunphy_fcx.indd 26 12/16/16 3:15 PM

 HONEYFLO
OR
Honeyflo or’s oddor imparts a powerful green note with
hyyacinth and hooneey undertones. Honeyflflorr exxcels at adding
and enhancing nattural honey notess in flflavo or formulations. It
also works well fo or addinng a strong flo
oral ho
oney character to
a variety of fruit and
d chocolate compositionss.
For spec sheets and other product information, visit us att
bedoukian.com or contact us by phone (203)830-4000
or email at customerservice@bedoukian.com.

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 Ingredients
namely (-)-epicatechin (EC), (-)-epicatechin-3-O-gallate
(ECg), (-)-epigallocatechin (EGC) and (-)-epigallocate-
chin-3-O-gallate (EGCg). The structures of (-)-epicatechin
(EC) and (-)-epigallocatechin (EGC) are shown in F-1
Other constituents of note in the young leaves include
amino acids, caffeine, the carotenoids and chlorophyll.
Oxidation reactions are responsible for the browning of
tea leaves as well as the production of taste and aroma com-
pounds in the finished products. Depending on the type of
tea, oxidation is almost totally inhibited in white and green
teas; or deliberately initiated, controlled then stopped which
is seen in oolong and black tea a
Most of the oxidation processes involve the catechins
and the oxido-reductase enzymes polyphenol oxidase (PPO)
and peroxidase (POD) along with their respective hydrogen
acceptors. Cell damage in the tea leaf initiates the interac-
tion between molecular oxygen, the polyphenols in the cell
vacuole, PODs in the cell peroxisome and cytoplasmic PPO.
In the same oxidative environment, chlorophylls are
degraded to pheophytin and pheophorbide pigments, which
ahttps://www.worldoftea.org/tea-leaves-oxidation/
Tea processing includes, in its most protracted operation, the stages of withering and maceration, fermentation then finally firing and drying.
28 Ingredients Vol. 42 • January 2017 | Perfumer & Flavorist
PF1701_Dunphy_fcx.indd 28
contribute to the black/brown color of dry oxidized teale-
aves. Lipids, amino acids and carotenoids are transformed to
produce tea aroma compounds.
The process of withering involves placing the leaves in
large open holding vessels in the sun or in a cool airy room
for sufficient time to achieve about 20-25% moisture loss.
This stage is followed by mechanical tissue damage by
maceration or rolling or tumbling the tea leaves. Maceration
is typically used to create CTC (cut, tear, curl) or other
broken-leaf teas. Due to extensive cellular disruption, it is
the most rapid route to initiate polyphenol oxidation and is
achieved using a rotorvane or a CTC machine. Oxidation
begins when the integrity of the cell walls within the tea
leaves are compromised. Rolling is a mild process result-
ing in a much slower and gentler oxidation and is usually
conducted using a rolling table or by hand. Tumbling is an
even milder route to initiate oxidation and is achieved using
large cylinders in which the leaves are tumbled.
Control of oxidation in the fermentation stage is managed
by introducing warm, moist, air. The extent to which
oxidation is allowed to occur has a significant effect on the
finished tea. Oxidation occurs optimally at temperatures
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 F-1.
OH
OH OH
H H
OH
HO O HO
H H
(-)-epicatechin (EC)
between 27o-30oC and relative humidity of 98%. Oxidation
is virtually inhibited at 60o-66oC by heating the leaves and
denaturing the oxido-reductase enzymes.
Firing (drying) is achieved by heating the leaves to
approximately 66oC.
The most common firing methods are pan firing, steam-
ing, heat tumbling or baking. Alternative processes include
sun drying, microwaving or hot water blanching. The drying
process realizes a final leaf moisture content of 2-3%.
If oxidation is totally prevented, tea leaves retain their
green color and appearance and the catechins remain
largely intact (white and green teas).
When a semi-oxidized tea is produced, partial conversion
of catechins to theaflavins and the latter to thearubigins
occurs, resulting in a slight browning in the leaves and a
yellower liquor (oolong tea).
When fully oxidized black tea leaves exhibit an aroma and
taste profile totally distinguishable from un-oxidized finished
tea. Drying is conducted to achieve reduced moisture
content for shelf stability and for flavor enhancement. For
the latter roasting may be employed to generate toasty and
burnt notes as well as a darker appearance.
PF1701_Dunphy_fcx.indd 29
OH
OH OH
OH
O
OH
(-)-epigallocatechin (EGC)
Tea Taste Compounds
The key biochemical reaction relevant to the taste of tea
occurs mainly during fermentation and is characterized by
the oxidation of catechins by PPO with molecular oxygen as
the hydrogen acceptor. The initial products from the reac-
tion are a family of dimeric theaflavins (F-2). Theaflavins
possess a characteristic benzotropolone moiety, which is
produced by condensation between a catechol-type B-ring
of EC and a pyrogallol-type B-ring of EGC.
The theaflavins are reddish in color and contribute
briskness and astringent character to tea. In vitro oxida-
tion of a mixture of EC and EGC with polyphenol oxidase
suggested that the enzyme preferentially oxidizes EC to
EC-quinone. This electron deficient EC-quinone then
reacts with the electron-rich EGC B-ring. Subsequent
oxidation and decarboxylation afforded theaflavins.
These compounds are not final products and are oxidized
further as EGC was consumed faster than EC during
theaflavin formation since oxidative coupling between
two molecules of EGC readily occurs. When EGC is
exhausted in the reaction mixture, the EC-quinone begins
Oolong tea
29
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 Ingredients
F-2.
OH OH
O
OH
H H
O OH
OH O H OH
HO
H
OH
HO OH
Theaflavin
to oxidize theaflavin via the electron withdrawing action
of the EC-quinone from the benzotropolone ring. This
transformation of theaflavins leading to thearubigins is
catalyzed by POD with hydrogen peroxide as the hydro-
gen acceptor. The thearubigens are red in color and
contribute body to tea [2,3]. Several oxidation products
of the theaflavins are known; the major one being the-
anaphthoquinone [4]. In black tea fermentation, coexisting
substances may react with theaflavin quinones or the-
anaphthoquinone to form further complex polyphenols.
The theaflavins and thearubigins, in combination, are the
principal contributors to taste, mouth-feel and color of
fermented teas.
Vanilla Taste Compounds
Traditional vanilla bean curing is characterized by the
activation of hydrolytic and oxido-reductase enzymes. The
ripe, green beans, like the young tea leaf contain mainly
mono-phenols as the b-D-glucosides account for 12-15% of
the dry weight of the vanilla pod. An endogenous b-glu-
cosidase hydrolyzes the phenyl-b-D-glucosides to the free
phenols among which the mono-phenol vanillin is the major
compound generated. These phenols are then oxidized
principally by PPO/molecular oxygen and/or POD/hydro-
gen peroxide to dimeric and polymeric “brown” pigments.
A number of novel phenol oxidation products from cured
vanilla beans were recently isolated and structurally deter-
mined. Some of these compounds have interesting taste and
velvety mouth-feel attributes [5].
The above authors identified six compounds previously not
reported in cured vanilla beans namely 5-(4-hydroxybenzyl)
vanillin, 4-(4-hydroxybenzyl)-2-methoxyphenol, 4-hydroxy-
3-(4- hydroxy-3-methoxybenzyl)-5-methoxybenzaldehyde,
(1-O-vanilloyl)-(6-O-feruloyl)-ß-D-glucopyranoside,
30 Ingredients Vol. 42 • January 2017 | Perfumer & Flavorist
PF1701_Dunphy_fcx.indd 30
F-3.
OH O
O
HO O
OH
O
OH
HO OH
Theanaphthoquinone
americanin A and 4’,6’-dihydroxy-3’,5-dimethoxy-[1,1’-
biphenyl]-3- carboxaldehyde (F-4)
Sensory studies revealed human recognition thresholds
for these compounds with velvety mouth-coating sensa-
tion between 1.0 and 5.0 mmol/kg in water. Quantitative
analysis of the compounds in cured beans from different
geographical origins as well as in non-cured beans revealed
that, with the exception of americanin A, all the other taste
compounds were absent in the green bean and found only
after curing.
Concentration and taste threshold data for a number
of these velvety mouth-coating compounds were deter-
mined. Highest concentration/taste threshold values, in the
commercial Madagascan vanilla cured extracts evaluated,
in parenthesis, were found for (1-O-vanilloyl)-(6-O-
feruloyl)-b-D-glucopyranoside (234), di-vanillin (281) and
4’,6’-dihydroxy- 3‘,5’-dimethoxy-(1,1’-biphenyl)-3-carboxal-
dehyde (266). Similar data was obtained for cured Vanilla
planifolia beans of Papua New Guinea origin. It is probable
that these compounds contributed significantly to the taste/
mouth-coating character of cured vanilla beans.
New Compounds Linked to Vanillin
Of the new compounds identified (1-O-vanilloyl)-(6-O-
feruloyl)-b-D-glucopyranoside would seem to be linked to
the known vanillin precursor, vanillin-O-b-D-glucopyran-
oside commonly known as gluco-vanillin. One of the other
compounds was a di-phenol whilst three others were di-
phenylmethanes. Di-vanillin, a known component of cured
vanilla beans, was also identified. The routes of formation of
these dimeric compounds may involve oxidation, via radical
intermediates, mediated by POD/hydrogen peroxide and/
or PPO/molecular oxygen. In the case of the di-phenol
compounds, it is established that vanillin in the presence of
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 horseradish peroxidase/hydrogen peroxide rapidly dimerises
to di-vanillin [6]. The pathway to the di-phenylmethanes
has not been defined though radical coupling of appropriate
phenols, such as vanillin, vanillyl alcohol, guaiacol and other
suitable phenols catalyzed by POD/hydrogen peroxide and/
or PPO/molecular oxygen, which could be the route of for-
mation. Rathore and Kochi (1995) described the synthesis
of di-phenylmethanes via dealkylative coupling of benzylic
ethers in the presence of the stable cation radical oxidizing
agent Orange CRET [7].
These oxidation/browning reactions in vanilla beans
were shown to be dependent on the presence of molecular
oxygen. Under conditions where oxygen was limited or
excluded, browning of vanilla beans does not occur even
over a 10 day fermentation period at 60oC. Introduction of
air into vanilla beans incubated in an anaerobic or anoxic
environment resulted, within 2-3 hours, in brown color-
ation of the green beans [8]. The browning of ripe, green,
vanilla beans under these conditions is a molecular oxygen
dependent reaction. It also appears that anoxic or anaerobic

F-4. Novel mouth-coating compounds identified in cured Madagascan Vanilla planifolia beans
(modified from reference 5)

O
HO OH
OH
O
H H OH
O HO
O HO O O
OH O
H O
1 2 H3CO 3 OH

O O H
O H H O
H3CO
O 5
O
HO H
HO
HO O
4 OH O
OCH3

OH H3CO OCH3
H3CO
HO
OH OH
O H OCH3 6
O H
HO
HO HO 9 OH

OCH3
H3CO OCH3
7 OH
8 OH
OCH3

vanillin (1)
vanillin-O-b-D-glucopyranoside (2)
5-(4-hydroxybenzyl) vanillin (7)
americanin A (3)
4-(4-hydroxybenzyl)-2-methoxyphenol (9)
4-hydroxy-3-(4-hydroxy-3-methoxybenzyl)-5-methoxybenzaldehyde (8)
(1-O-vanilloyl)-(6-O-feruloyl)-b-D-glucopyranoside (4)
Divanillin (6)
4’,6’-dihydroxy-3’,5-dimethoxy-[1,1’-biphenyl]-3-carboxaldehyde (5)

Key: Green Box: Compound found in cured and uncured vanilla beans

Blue Boxes: Compounds already reported in cured vanilla beans

Brown Boxes: Novel compounds found only in cured vanilla beans

(Continued on Page 34)

31

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Untitled-1 2 12/12/16 1:49 PM
Untitled-1 3 12/12/16 1:49 PM
 Ingredients
(Continued from Page 31)
It would seem that browning during vanilla bean fermentation is dependent on polyphenol oxidase/molecular oxygen, unless peroxidase is active but limited in
hydrogen peroxide.
conditions have a sparing effect on vanillin loss relative
to that observed under aerobic conditions [9]. Both PPO
and POD are active enzymes in vanilla pods [10,11]. PPO
utilizes molecular oxygen as the hydrogen acceptor whilst
hydrogen peroxide performs the same function for POD.
It would seem that browning during vanilla bean fermenta-
tion is dependent on PPO/molecular oxygen, unless POD is
active but limited in hydrogen peroxide.
Purified monomeric PPO from ripe vanilla beans with a
molecular weight of ca.34 kDaltons utilizes as primary sub-
strates the o-diphenols catechol and 4-methylcatechol. The
products from oxidation of these substrates are the corre-
sponding ortho-quinones [12]. Other o-diphenol substrates
present in plants include caffeic and chlorogenic acids.
The dominant feature of the biochemistry of o-quinones is
their ability to readily undergo redox reactions involving a
semi-quinone radical intermediate following single electron
reduction. Ortho-quinones are reactive electron deficient
species and when generated in biological environments they
can react rapidly, often by non-enzymatic pathways, to give
more stable products. The driving force for this reactivity is
their conversion to aromatic catechols.
Catechol formation occurs by reduction, by addition of
a nucleophile, or by tautomerism followed by nucleophilic
34 Ingredients Vol. 42 • January 2017 | Perfumer & Flavorist
PF1701_Dunphy_fcx.indd 34
addition. The new catechols formed can readily be
re-oxidized to new o-quinones, which by further function-
alization can achieve more complex structures. Reaction of
o-quinones with electron rich nucleophiles, such as amino
acids, result in intra- or inter-molecular addition. With amino
acids, the reaction is primarily through the -amino groups,
with the exception of lysine and cysteine, to give red or
brown adducts. The products of these reactions are mono-
substituted phenols that may be oxidized further to colored
quinone derivatives [13]. Ortho-quinones can react further
with quinones, phenols, peptides and proteins. The reactions
of o-quinones with amino acids compete less successfully
with the non-enzymatic polymerization of o-quinones. In this
manner, labile o-quinones may react together to yield “mela-
noid” type pigments. The mechanism of polymerization is
not well defined since the final, colored, melanin products
are dependent on the nature of the reactants.
The Role of Molecular Oxygen
The best understood o-quinone polymerization pathway
is that of the conversion of tyrosine to melanin. Tyrosine
is first hydroxylated to L-3,4-dihydroxyphenylalanine
(DOPA). The latter is then oxidized to dopaquinone; both
reactions were catalyzed by the PPO enzyme cresolase/O2.
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 Dopaquinone cyclizes to leuco-dopachrome which is then
oxidized to give orange dopachrome. Following a series of
further reactions, dopachrome then polymerizes to melanin
[14]. In the context of browning in vanilla beans during the
fermentation stage, it is well established that the mono-phe-
nol vanillin is readily oxidized by POD/hydrogen peroxide,
an enzyme active in vanilla beans, to yield di-vanillin 6.
It is likely therefore, that phenol oxidation in fermenting
vanilla beans proceeds to dimeric and polymeric, brown
pigments, as follows:
• PPO/molecular oxygen oxidation of o-diphenols to the
corresponding o-quinones which by further oxidation can
realize complex colored polymeric structures, as well as
reaction of the o-quinones with nucleophiles, such as the
–NH2 groups of µ-amino acids to yield colored addition
products
• Mono-phenols such vanillin, in the presence of POD/
hydrogen peroxide, react to produce C-C bridged dimers
• Co-oxidation of phenols such as vanillin by the semi-
quinone intermediates in the oxidation of o-diphenol by
PPO/O2 [15].
The role of molecular oxygen in this browning scheme is
evident. The PPO/O2 reaction is required for browning to
occur. The primary role of this enzyme is to oxidize o-diphe-
nols to the corresponding o-quinones. These reactive
F-5. Possible pathways of oxidation in vanilla beans during fermentation
PF1701_Dunphy_fcx.indd 35
quinones can react with nucleophiles, such as µ-amino
acids or polymerize to complex polyphenols. In addition,
the o-quinones can oxidize monophenols, such as vanillin
to dimeric di-phenols. The latter compounds may also be
generated by reaction of the monophenol with POD/H2O2
(see F-5).
There are clear similarities and some differences
between vanilla and tea taste compounds in terms of:
• Precursor molecules. In both cases phenolic and poly-
phenolic respectively
• The enzymes responsible for the oxidation of the
phenols. In both raw materials, the enzymes POD and
PPO are the oxidation catalysts for the reactions, which
take place principally during the fermentation phase fol-
lowing initial tissue damage.
• In tea processing, PPO and POD work in sequence
to produce from catechins the theaflavins followed by
further oxidation of the latter to thearubigins. These
compounds are responsible for the color and taste/
mouth-feel characteristics of tea. Limitation of molecu-
lar oxygen, degree of cell damage and length of the
fermentation process can influence the final mix of the
catechins, theaflavins and thearubigins. In the most limit-
ing cases, white or green teas are produced with minimal
transformation of catechins. More extensive or complete
oxidation generates oolong and black teas, respectively,
35
12/16/16 3:15 PM
 Ingredients
which are rich in theaflavins in the former, whilst in the
latter almost complete conversion of catechins to theafla-
vins and thearubigins occurs.
• In vanilla beans, the phenolic precursors are mostly
present as the b-D-glucosides. These glucosides are
hydrolyzed enzymatically during the fermentation stage
of curing to release the mono-phenols. These compounds
are oxidized readily to dehydro-diphenols by POD/
hydrogen peroxide. The other characterized dimeric
phenylmethane compounds may also be generated by
POD/PPO oxidation. PPO/molecular oxygen appears to
be involved in oxidation of di-phenols, including chloro-
genic and caffeic acid, especially to o-diphenols which
can further react with amino acids or polymerize to form
complex uncharacterized polyphenols. Opportunities
exist within this latter oxidation process for the co-
oxidation of mono-phenols. The vanilla phenol oxidation
products comparable to the tea theaflavins/thearubigins
are the dimeric diphenols and the diphenylmethanes.
Some of these compounds contribute to the taste/mouth-
feel of cured vanilla bean extracts. The brown coloration
of cured vanilla beans is probably due to uncharacterized
oxidation/polymerization of o-diphenols of the chloro-
genic/caffeic family; a reaction initiated and dependent
on the presence of molecular oxygen.
Black tea
36 Ingredients Vol. 42 • January 2017 | Perfumer & Flavorist
PF1701_Dunphy_fcx.indd 36
Tea Aroma
The volatile fractions of infusions of Chinese green
cultivars, Longjing, Maofeng and Biluochun, produced by
withering and pan-firing were analyzed by aroma extract
dilution analysis [16]. A total of 58 odor active compounds
with flavor dilution (FD) factors between 41 and 47 were
identified. In all three cultivars and irrespective of the har-
vesting season, the following compounds—all with high FD
factors—namely 4-hydroxy-2,5-dimethyl-3(2H)-furanone,
3-hydroxy-4,5-dimethyl-2(5H)-furanone, coumarin, vanil-
lin, geraniol, (E)-isoeugenol and 2-methoxyphenol, were
identified. These seven compounds are probably essential
contributors to the aroma of Chinese green teas [17]. Of
the above chemicals vanillin, geraniol and 2-methoxyphenol
were probably present as glycosides in the green leaf and
liberated during the withering and fermentation stages. The
two furanones probably arise during the firing and drying
stages of tea processing by Maillard reaction between the
pentose sugars xylose, arabinose or ribose and the amino
acids alanine or glycine [18].
The floral compound (E)-isoeugenol was shown to
originate from coniferyl alcohol, the latter being derived
from the amino acid phenylalanine. The formation
pathway for the phenylpropene (E)-isoeugenol in Petunia
hybrida cv. Mitchell flowers were catalyzed by an enzyme
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 Green tea
that belongs to a structural family of NADPH dependent
reductases. The petunia enzyme catalyzes the reduction
of coniferyl acetate to (E)-isoeugenol by a direct reductive
elimination or via a quinone methide intermediate [19,
20]. A petunia acetyltransferase was shown to be most
active with coniferyl alcohol as the substrate. Suppression
of the gene encoding the acetyltransferase resulted in
the inhibition of (E)-isoeugenol biosynthesis suggesting
this enzyme was the catalyst for conversion of coniferyl
alcohol to the corresponding acetate; the latter being the
substrate for the reductase conversion to (E)-isoeugenol
[21]. (E)-isoeugenol may also arise by thermal degra-
dation of coniferyl alcohol. Pyrolysis of a number of
phenylpropanoids exhibited homolytic cleavage around
C-O- and -O-H bonds. Pyrolysis of coniferyl alcohol, at
600oC, yielded 4-vinylguaiacol and (E)-isoeugenol as the
major products with lesser amounts of vanillin, guaiacol
and coniferyl aldehyde. The formation of (E)-isoeugenol
was initiated by the elimination of the Cg-hydroxyl group
of coniferyl alcohol followed by addition of a proton to
the resulting methylene radical. Further isomerization of
(E)-isoeugenol to the (Z)- isomer can also occur but to a
lesser extent [22].
PF1701_Dunphy_fcx.indd 37
Darjeeling Black Tea
The key aroma compounds of Darjeeling black tea were
characterized by analysis of the volatile fraction from the
tea infusion. Aroma extract dilution analysis of the 24 odor-
active compounds with FD factors from 4-128, highlighted
vanillin (vanilla-like), 4-hydroxy-2,5-dimethyl-3(2H)-
furanone (caramel), 2-phenylethanol (flowery) and (E, E,
Z)-2,4,6-nonatrienal (oat-flake-like) as the most odor potent
compounds. Determined Odour Activity Values (OAV’s)
highlighted (E ,E, Z)-nonatrienal, geraniol and linalool as key
odorants in the infusion [23].
As in the green tea volatiles above, the two terpene
alcohols, geraniol and linalool, and the substituted phenol
vanillin may arise by hydrolysis of their glycosidic precur-
sors in the intact, young, leaf. Phenylethanol is formed
in tomato fruit by the decarboxylation of phenylalanine
to phenylamine. Removal of the –NH2 group generates
phenylacetaldehyde which on reduction by an aldehyde
reductase/NADPH realizes the aromatic alcohol [24].
Phenylethanol may also be present in the intact leaf as the
glucoside. The trienoic compound (E, E, Z)-nonatrienal,
first described in oat flake, is probably derived from lino-
lenic acid by enzymatic or chemical oxidative routes [25].
37
12/16/16 3:15 PM
 Ingredients

Transformation of amino acids by Strecker degradation to

produce Cn-1 aldehydes catalyzed by the naturally occur- T-1. Aroma active compounds from Mexican V. planifolia
ring 1.2- or 1,4-quinones in tea dhool, cut/damaged tea leaf, cured vanilla beans [from PJ Dunphy and K Bala, “The
at ambient temperatures occurs during fermentation [26]. quality of cured vanilla beans,” Perfumer & Flavorist, 36,
This same reaction is also possible at elevated temperatures 2-10, (2011) and modified from reference 31]
during the firing and drying process.
Carotenoids are precursors of aroma compounds par- Compound (ppm) Odor quality
ticularly in oolong and black tea production via two main
pathways. The enzymatic oxidation pathway is catalyzed Phenolics
by dioxygenases during fermentation which lead to oxy- Guaiacol 9.3 Chemical, sweet spicy
scission products which by further transformations realize
4-Methyl quaiacol 3.8 Sweet, woody
the final aroma compounds [27]. The most active precursor
carotenoid are b-carotene, zeaxanthin and lutein. Oxidized 4-Vinyl quaiacol 1.2 Chemical, phenolic
tea flavanols-quinones formed during fermentation can also p-Cresol 2.6 Balsamic, woody, spicy
co-oxidize carotenoids to aroma active molecules including 4-Vinyl phenol 1.8 Sweet, woody
b-ionone, b-damascenone and theaspirone 28. Vanillin 19118.0 Vanilla, sweet, honey
Acetovanillone 13.7 Vanillalike
Cured Vanilla Aroma
At least 200 aroma compounds have been identified p-Hydroxybenzaldehyde 873.0 Vanillalike, biscuit
in solvent extracts of cured Vanilla planifolia beans by a p-Hydroxybenxyl alcohol 65.1 Vanillalike, sweet
combination of gas chromatography/ mass spectrometry Methyl salicylate < 1.0 Chalk
(GC-MS) and high pressure liquid chromatography [29]. Methyl cinnamate 1.1 Sweet
If we assume that this list encompasses all the molecules
that are key for vanilla aroma, then simplification of the Aliphatic acids
list from >200 to a manageable group is feasible. This can Acetic acid 124.0 Sour, vinegar
be achieved by identification of the key compounds and Isobutyric acid 1.7 Buttery
their quantification by GC-MS in conjunction with deter-
Butyric acid < 1.0 Buttery, oily
mination of FD factors [16]. This exercise was conducted
on extracts of MV red Madagascan V. planifolia whole Isovaleric acid 3.8 Buttery, oily
cured beans. AEDA of the sample detected 15 active odor Valeric acid 1.5 Chesse
compounds with FD factors of >125. The seven most
important of these compounds included vanillin, guaiacol, C4 Alcohols & Keynotes
ethyl-(E)-cinnamate, 2- and 3-methylbutanoate, b-dama- 2, 3-Butandiol 8.0 Floral, oily
scenone and p-cresol [30]. The major flavor contribution 3-Hydroxy-2-butanone 14.6 Buttery
of all 15 compounds was confirmed by reconstitution
experiments. The compounded flavor based on these com- Aldehydes
pounds showed strong similarity to the original MV red 2-Heptenal 2.1 Green, oily
whole bean extract based on sensory evaluation of seven (E)-2-Decenal 1.8 Herblike, floral
key vanilla aroma attributes.
(E,Z)-2, 4-Decadienal 1.4 Herblike, fresh
Earlier work by Perez-Silva et al identified a total of 65
aroma compounds in solvent extracts of cured Mexican V. (E,Z)-2, 4-Decadienal 1.2 Fatty, wood
planifolia beans [31]. Of the total some 25 were considered
to be the compounds accounting for most of the aroma of
the cured beans (T-1)
Reconstitution experiments based on these 25 com- b-oxidation and/or fatty acid synthesis and from amino acids
pounds, at their measured concentrations in the cured beans by Strecker type degradation [34]. These reactions realize
were sensorially similar to a Mexican vanilla extract [32]. short chain compounds, mainly unsaturated aldehydes, that
The biochemical and/or chemical origin of most of the above contribute to the overall final flavor impact of cured vanilla
aroma compounds has not been established though it is clear beans [33, 35, 36]. It is clear that there are similarities in
that virtually all are released or generated during curing. the profiles and pathways of formation of aroma compounds
Vanillin and most of the phenols are present in the green in tea processing and vanilla curing. In the case of the vanilla
beans as the b-D-glucosides and are liberated by hydrolysis bean, the primary reaction involves release of the free
primarily during the fermentation stage of curing [33]. phenols by hydrolysis of their b-D-glucosides. Secondary
Further transformation of some of the liberated phenols reactions involving further transformation of the liberated
may occur to realize additional functionalized phenols. mono-phenols may occur under mild drying conditions
Non-phenolics may arise from polyunsaturated fatty acids by employed. In tea processing a number of the important

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PF1701_Dunphy_fcx.indd 38 12/16/16 3:15 PM

 aroma compounds appear to rise during firing/drying. These
include the furanones and perhaps (E)-isoeugenol. Geraniol,
linalool and phenylethanol may be present in the green tea
leaf as the glycosides, yielding the free alcohols on hydro-
lysis. The major difference between the two raw materials
in terms of flavor generation may be a reflection of more
extensive thermal treatment during tea processing.
Tea processing as indicated above can be very mild, white
tea through green, through oolong to very extensive black
tea. An outline of the processing regimes for the four tea
types alongside the vanilla curing operation is shown in F-6.
The principal differences between the four tea pro-
cesses are:
• The degree of tissue damage. This defines the potential
for extensive oxidation of the endogenous catechins.
• The length of the fermentation stage. This dictates the
extent of oxidation of catechins to theaflavins and thea-
rubigins resulting in green through black/brown product
appearance as well as the generation of characteristic
aroma compounds. In unfermented teas, green notes
predominate whereas in fully fermented teas aroma notes
associated with Strecker/Maiillard reactions as well as
carotenoid scission products appear.
• The absence or length of the firing and drying stages.
Firing and drying stages enhance Strecker/Mailard and
carotenoid scission reactions.
F-6. Principal stages in tea and vanilla processing
PF1701_Dunphy_fcx.indd 39
Comparison of the vanilla curing operation with that of
tea processing shows some similarities.
In vanilla curing and tea processing they similarly require:
• Good quality raw material. For tea, the new, young
leaves; whilst for vanilla, the ripe pods are utilized
• A tissue wounding stage. In the case of tea leaves, the
wounding is induced by partial dehydration and subse-
quent tissue disruption by withering and leaf bruising.
For vanilla beans, the wounding is initiated by sub-
jecting the beans, usually by hot water immersion, at
60o-65oC, for ca.3 minutes. In both instances, cellular
integrity is compromised to variable extents with conse-
quent activation of enzymes, primarily hydrolases and
oxido-reductases.
• A critical fermentation stage where free or liberated
phenols are partially or totally oxidized by PPO/molecular
oxygen and POD/hydrogen peroxide result in complex
polymeric “brown” pigments that have mouth-feel and
taste characteristics. In addition, aroma compounds are
generated from simple phenols and amino acids as well
as by degradation of carotenoids.
• An enzyme inactivation stage (firing) and subsequent
drying stage that finalizes the formation of the mix of
aroma compounds in the final product. This thermal
process is important in the tea firing/drying process.
During vanilla curing lower temperatures are employed
39
12/16/16 3:15 PM
 Ingredients
resulting in extensive moisture loss with concomitant
enzyme inactivation but perhaps limited thermal activity.
From a fixed base of reactants and enzymes in young
tea leaves, a range of processing treatments realizes a wide
spectrum of products with differing appearance, taste/
mouth-feel and aroma character. The resulting product
types include white, green, oolong and black teas. These
different treatments as indicated above include:
• The degree of tissue damage. This defines the potential
for extensive oxidation of the endogenous catechins
• The length of the fermentation stage. This dictates the
extent of oxidation of catechins to theaflavins and thea-
rubigins resulting in green through black/brown product
appearance; as well as the generation of characteristic
aroma compounds. In unfermented teas, green notes
predominate; whereas in fully fermented teas, aroma
notes associated with Strecker/Maillard reactions, as well
as carotenoid scission products appear
• The absence or length of the firing and drying stages.
Firing and drying stages enhance Strecker/Maillard reac-
tions and potentially other chemistries.
Opportunities in Vanilla Curing
Traditional vanilla curing in processing terms has evolved
into a fairly standard operation, as exemplified by the
Bourbon process, which is virtually and universally adopted
[37]. Despite this process constancy, there is little control
or management of the individual stages of the operation
leading to variability in product quality that manifest in part
as reduced levels of vanillin. Tea processing, on the other
hand, provides a selection of tea product types reflecting the
processing variable outlined above.
Opportunities for novelty in vanilla curing can be evaluated
with processing regimes based on tea treatments as follows:
• Limited damage to the ripe vanilla bean followed by
drying to remove moisture. Color would be green and
with aroma characteristic of the ripe bean and processing
is equivalent to that of white tea.
• Limited damage to the ripe vanilla bean followed by
heating/drying to give the equivalent of green tea. Color
would be expected to be green to slight brown with
aroma characteristic of the green bean with perhaps
some phenolic notes.
• Extensive pod bruising or cutting followed by a short
fermentation process. This stage is then followed by a
heating/drying operation. This would be equivalent to
oolong tea production. Color would be brown with aroma
characterized by phenolic notes with perhaps some
indication of caramellic notes.
• Extensive maceration of the whole vanilla bean followed
by a long fermentation stage. To finish the process,
elevated and extended heating would be invoked. The
product would be expected to be dark brown in color
40 Ingredients Vol. 42 • January 2017 | Perfumer & Flavorist
PF1701_Dunphy_fcx.indd 40
with extensive conversion of phenolic glucosides to free
phenols, as a consequence of extensive tissue damage,
with characteristic phenolic notes and associated cara-
mellic and other notes due to Strecker/Maillard type
reaction products, e.g. isobutanal and 2-methylbutanal,
and other thermal process notes [32].
Summary
Comparison of the phenolic composition between vanilla
beans and tea leaves show similarities in terms of the mono-
phenols, as the glucosides and the catechins, respectively.
Both fresh tissues have active PPO/molecular oxygen and
POD/hydrogen peroxide oxido-reductase activities. PPO
seems to be associated principally with oxidation of ortho-
di-phenols to the reactive o-quinones. These latter can
undergo reaction with amino acids to form brown addi-
tion compounds or polymerize to form complex colored
polyphenols. Though not characterized in taste terms,
these compounds contribute at least to the color of the
cured vanilla bean. In tea, the theaflavins and thearubigins
are mostly responsible for tea color and taste/mouth-feel.
Molecular oxygen is required for such reactions to occur.
The o-quinones can additionally co-oxidise mono-phenols,
such as vanillin or guaiacol, to carbon linked dimer and
trimers with known taste/mouth-feel character. In addition,
POD can oxidize mono-phenols to C-C linked di-phenols.
The processing of vanilla beans is a fairly unchanged
series of operations which realize a general uniformity
of flavor composition with some variability due to laxity
in process control. Tea processing exhibits a flexibility
resulting in virtually unprocessed white tea through to
extensively treated black tea. Key features of this range of
options include the extent of cellular damage, the absence
or extended fermentation stage and finally the degree of
heating and its intensity. Opportunities exist to model some
vanilla curing operations on the spectrum of interventions,
which represent tea processing. The ingenuity of vanilla
curer can realize new directions for vanilla flavor based on
exploitation of tea processing.
Acknowledgements
This paper recognizes the efforts of all the scientists
and technologists whose knowledge and enthusiasm have
brought us to our current understanding of the complexities
of tea and vanilla chemistry, biochemistry and processing.
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41

PF1701_Dunphy_fcx.indd 41 12/16/16 3:15 PM

 The Juice

Wolfgang Krause, Ph.D.

Krause’s work with geraniol, citral and menthol introduced him
to the world of flavor and fragrance where he continues to
foster an advocacy for the industry by active participation in
the community and education to the trade and public.

n BY PIA LONG, director, Olfiction Ltd., Pia@Olfiction.com, United Kingdom

A
n animated, moustachioed man with slightly
ruffled ginger hair works his way up and
down a conference room packed full of
delegates. He tells us: “dl-menthol really
is the neglected baby of the fragrance
industry.” We are at the 2016 British Society
of Perfumers annual symposium and Wolfgang Krause,
Ph.D., is presenting for BASF.
Wolfgang’s inimitable style has everyone engaged. People
are guffawing on cue and intently listening to a presentation
on materials that were already familiar to this room full of
seasoned perfumers. It is clear that Wolfgang would have
done well, had he chosen to become a chemistry teacher.
There is a reason he speaks of menthol with the same love
and enthusiasm people usually reserve for their children.

Most of my time at BASF has gone

into being involved with inventing a new
process for menthol, which took me 10
years from the first steps to finally making
it happen.

An Unexpected Route Wolfgang Krause, Ph.D.

“Most of my time at BASF has gone into being involved
with inventing a new process for menthol, which took me
and my colleagues more than 10 years from the first steps to
finally making it happen,” said Wolfgang.
The team has developed a completely new synthesis route
for menthol from citral. In September 2016, this longstanding
project was awarded with the BASF Innovation Award.
Wolfgang attended the Technical University of Berlin in
the 1980s and spent his formative years feeling trapped by
the Berlin Wall.
“Most of the good things in life come from trial and error
and everything is based on a specific sequence of events,
you know,” he reminisces. “When I studied chemistry from
1981 to 1989, I felt more or less caged by that wall and
wanted to escape Berlin and find an appropriate job in an
industry that would give me the opportunity to find some-
thing new.”
“My professor had contacts at the Swiss company
Hoffman LaRoche and I was invited for a job interview
there with a German director of fine chemicals. It was about
vitamins. After this Swiss interview, I had another appoint-
ment in Ludwigshafen – and I remember how stressed I was
about this – to interview with BASF on the same day. I had
a telephone confirmation on the train back to the Frankfurt
airport, five minutes before passing Ludwigshafen that

Reproduction in English or any other language of all or part of this article is strictly prohibited. © 2017 Allured Business Media.
42 Fragrance Vol. 42 • January 2017 | Perfumer & Flavorist www.PerfumerFlavorist.com

PF1701_Long_fcx.indd 42 12/16/16 3:19 PM

 A flower hanging on the Berlin Wall on November 2, 2013 in Berlin, Germany. It is part of the original Berlin Wall which collapsed in 1989.

finally led to my decision to enter BASF in the same field of
vitamin synthesis. Indeed, sometimes there are very narrow
decision trees...”
“Of course the wall came down shortly after I left Berlin
– and people sometimes ask me: would you have left if you
had known? I answer yes, absolutely. The wall had already
left its mark.”
Cloudy With the Chance of Aldehydes
Wolfgang’s passion for chemistry was ignited by an inno-
cent childhood gift of a chemistry set.
“I got the set at the age of about 14 or 15 and it was a
very creative tool - it was a little bit challenging; the results
were not so obvious. This is the right sort of thing for people
who want to be inventors. If you want to be an inventor,
If you want to be an inventor, chemistry
is the perfect career. You can find
something absolutely new.
chemistry is the perfect career. You can find something
absolutely new.”
Of course young Wolfgang set about exploring everything
he had to hand around the house first.
“I took sugar and fermented it on the bench. Then I used
drops of the alcohol to make some aldehydes and felt very
happy with myself,” Wolfgang laughs. “After that I tried to
extract some materials from plants.”
This interest in plants and their chemistry led Wolfgang
to study organic chemistry with a very specific focus on

43

PF1701_Long_fcx.indd 43 12/16/16 3:19 PM

 The Juice
total synthesis, isolation and issues around sesquiterpenes
during his time at the Technical University of Berlin. His
experiments there mainly based on geraniol and citral which
naturally gave him an interest in fragrance chemistry and
gave him the foundation for his later work on citral.
The Chemistry of Perfumery
When Wolfgang joined BASF in 1989, he went into
developing intermediates for vitamin synthesis. “This is not
so far from fragrance materials,” says Krause, “and those
days I had colleagues who worked on menthol, which meant
I was always in contact with fragrance and flavor chemists.”
In 1995, Wolfgang joined the aroma ingredients division
and became far more involved with technical marketing
and R&D projects for aroma. “We had a very broad port-
folio. This was not easy to handle, I would almost call it a
learning phase for me to focus on important large volume
products. This finally led to many product launches for
important ingredients. And from that moment on, my
passion for fragrances began.
Wolfgang made contact with an external perfumery
consultant living in the south of France, who turned out to
be the master perfumer, Francis Bocris.
A cool type of chemistry: Wolfgang and his team developed a completely new synthesis route for menthol from citral.
44 Fragrance Vol. 42 • January 2017 | Perfumer & Flavorist
PF1701_Long_fcx.indd 44
“Over the last 20 years, Francis has taught me a lot about
fragrance – he has 50 years of experience and knows so
much. We have become good friends,” explains Wolfgang.
Part of Wolfgang’s current role involves creating demon-
stration formulas for presentations of fragrance materials
to perfumers, but he absolutely does not consider himself a
perfumer.
“In terms of education and skills there might be some
parallels, of course,” says Wolfgang, “but I like the clear
segmentation of professions. I have a deep respect for per-
fumers; a deep respect for their talent. It’s a very traditional
art. Fundamentally, there is a different approach to how
chemists and perfumers view the world, though—a per-
fumer is looking at things from an artistic and commercial
perspective—they would like to have the next best seller. A
chemist would want to one day win the Nobel prize.”
As a chemist working closely with perfumers, Wolfgang
is very well versed in the sometimes subtle technical details
that can alter the quality of a finished product. Everyone
talks about getting the best quality and best ingredients, but
this is sometimes erroneously attributed to price alone.
To create a beautiful rose accord, you need a consistent
high quality geraniol. And depending on your feedstock,
www.PerfumerFlavorist.com
12/16/16 3:19 PM
 you can get a fine product from citral, but if you start your Henkel, Symrise – Weleda; small companies, and we have
geraniol synthesis with turpentine chemistry, you inevitably about 200 members at the moment.”
get some remaining trace odor from that process. That’s the “Perfumers are very important, but you need the other
natural effect of the synthesis – it’s about trace substances functions. You need the chemists and the sales people
and purity. and the engineers to make it happen. You need marketing
Indeed, a buyer in a fragrance house might consider van- teams. Everything is interlinked. I believe in our approach –
illin from any source interchangeable, but vanillin ex lignin some people think that the German fragrance association is
versus vanillin ex eugenol will have noticeable odor and a little bit strange because it is not so exclusive to perfumers
flavor fingerprints and perfumers and flavorists will notice but I think our industry needs to be united,” says Wolfgang.
the difference in quality. He calls the new The International Society of Perfumer
“Finally, you can really destroy good qualities by not Creators (SIPC) “a great and valuable mission” – and strongly
having adequate production environments. It is very believes it will help protect customers and perfumers alike.
important to produce chemicals in a really clean, proper Members of press and the general public often turn to
way, using dedicated processes, which lead to homogenous societies like the DGP for any fragrance-related advice.
qualities. This is an advantage.” Wolfgang recalls one such story: “We were approached
about ten years ago by someone who was very excited,
Perfumery Advocate after finding a piece of ambergris on the beach weighing
Krause is the current president of the German several kilos. He told me on the phone that it must be
Association of Perfumers (Deutsche Gesellschaft der worth several million and how he was going to buy a house.
Parfümeure, DGP). He takes his perfumery advocacy He just wanted us to take a look. Unfortunately it turned
seriously by active participation in the community and out to be oil.”
getting the message out there – not just to trade, but to the
general public. There’s Always One
The German association was formed in 1979 as a profes- In his 15 year involvement at the DGP and his
sional network of not just perfumers, but also of other experts role at BASF, Wolfgang has been actively involved in
within the field. Wolfgang feels the society’s inclusiveness of
the whole team of people who make fragrance happen is what
sets them apart from other international societies.
“We try to represent perfumery in Germany and drive
the emotional aesthetic element, and to educate the general
public about perfumery,” explains Wolfgang.
“There are study trips for our members to explore raw
material sources; we’ve been to Italy and Bulgaria in 2010
and 2013, and are planning a trip to Spain in 2017 – but we
also hold external events. There is an awareness program
during the annual SEPAWA (detergents, cosmetics and
toiletries association) congress, where we always actively
participate with an afternoon program around perfumery
issues. More than 2000 people attend, and there has been
steady growth in visitor numbers over the years to the
exhibition and lectures. We cover emotional aesthetics of
perfumery, awareness of the beauty of perfumery – and
in 2016 we presented the value chain of perfumed prod-
ucts from ingredient to composition to finished product.
Finally, we have our own DGP stand where the general
public are invited to raise questions about perfumery,”
explains Wolfgang.
“Sometimes the moments of discovery can be really
simple, yet profound – like seeing a piece of sandalwood
and making the connection between that, an ingredient they
can smell and a finished product, so the stand we have there
can really bring in a lot of wow effects.”
The German Association of Perfumers has approximately
70 perfumer members, and the rest of the society’s members
perform other functions in the industry. “There are all kinds
of professionals from the industry here – perfumers from

45

PF1701_Long_fcx.indd 45 12/16/16 3:19 PM

 The Juice
The German Association of Perfumers, (Deutsche Gesellschaft der Parfümeure, DGP), which Wolfgang serves as current president, advocates active participation
in educating both the industry and the public in perfumery.
communicating about perfumery and science to a number
of different audiences.
“I cannot really resist the opportunity to do a presenta-
tion and to work closely together with our colleagues all
over the world. Ten years ago I was very heavily involved in
India, and India has a really great spirit of perfumery that
a lot of us here in the West are not so aware of,” explains
Wolfgang.
“To see other cultures in perfumery is very important,”
he adds.
“Learning the use of different materials alone – for
example, the Japanese are totally different from the Chinese
in how they react to different scents.”
“In 2011, I was doing a road show in Tokyo and there
was a very nice Japanese man in the audience during my
menthol presentation who used a menthol sample like an
aftershave and after two minutes of silence, we all heard
a big ‘WOW’ from the back. He basically got first-hand
46 Fragrance Vol. 42 • January 2017 | Perfumer & Flavorist
PF1701_Long_fcx.indd 46
experience of menthol’s deep cooling effect which becomes
apparent after two minutes. I still recall the ‘OOOOO!’
sound he made and the sounds from the room when he also
didn’t believe me when I told him that applying chilli on the
affected area would not, in fact, cancel out the effect, but
only make it worse as your receptors would just get over-
whelmed. So he got the second lesson shortly after.”
By the end of our interview, Wolfgang has shared many
anecdotes from his life and career. His passion for chemis-
try, invention and adventure shines through. He is clearly
not just a working chemist and a supporter of perfumery,
but very much an advocate for science communication, too.
I ask him what the biggest lesson he himself has learned
during his career.
“Oh, I hope that is yet to come,” Wolfgang says and laughs.
To purchase a copy of this article or others,
visit www.PerfumerFlavorist.com/magazine.
www.PerfumerFlavorist.com
12/16/16 3:19 PM
 $%7

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 Flavor
Organoleptic Characteristics
of Flavor Materials
n BY JUDITH MICHALSKI, Senior Flavorist, abelei flavors; jmichalski@abelei.com
Organoleptic Evaluation Panelists
• Gerard Mosciano, Consulting Flavorist
• Deborah Barber, Senior Flavorist, FONA
• Cyndie Lipka, Senior Flavorist, Prinova
• Susie Sadural, Senior Flavorist, Sensient Flavors
• Tom Gibson, Vice President of R&D and Applications,
Silesia Flavors
• Robert Pan, Principal Development Scientist, Givaudan
Flavors Corp.
Green Pea KiiNote1 R2641
Source: Omega Ingredients
GRAS, natural
Odor: @ 100%. Green, earthy, musty, sweet, vegetablelike
and raw pea.
Taste: @ 0.2%. Green, earthy and fresh.
Possible applications: This product will add a distinctive fresh,
earthy top note to vegetable flavors like pea, corn, radish,
cauliflower, broccoli, cabbage, wasabi and their blends.
Omega Ingredients: www.omegaingredients.co.uk/home
Boronia Leaf Absolute
Source: Essential Oils of Tasmania
FEMA# 2167, CAS# 91771-36-7/8053-33-6, natural,
Boronia megastigma Nees
Odor: @ 100%. Green, fresh, woody, leafy and melon/
cucumberlike.
Taste: @ 2 ppm. Green, sweet, melon/cucumberlike and
vegetablelike with a trigeminal tingle.
Taste: @ 4 ppm. Green, vegetablelike , melon/cucumberlike
and slightly pepperlike with a trigeminal tingle.
1 Green Pea KiiNote is a registered tradename of Omega Ingredients
Reproduction in English or any other language of all or part of this article is strictly prohibited. © 2016 Allured Business Media.
48 Flavor
PF1701_Michalski_fcx.indd 48
Possible applications: This interesting material will fit nicely
into flavors that have a green, vegetable-like note, espe-
cially cucumber, green pepper, honeydew melon, pear
and apple.
Essential Oils of Tasmania: www.eotasmania.com
Orange Carbonyls EO LV #40826
Source: Cvista
FEMA# 2821, CAS# 68606-94-0, natural, Citrus sinensis
Osbeck
Odor: @ 100%. Sweet, orange, peely, waxy and slightly floral.
Taste: @ 2 ppm. Sweet, slightly floral, orange, citruslike
and peely.
Taste: @ 5 ppm. Heavy, citruslike, orange, peely, waxy and
slightly floral.
Possible applications: This fraction of orange oil will contrib-
ute to deep heart notes in citrus flavors, especially orange,
mandarin, tangerine, clementine and punch flavors. It
will be especially helpful in marmalade flavors.
Cvista: www.cvista.com
d—Tridecalactone
Source: Sigma
FEMA# 4685, CAS# 73370-92-5
Natural occurrence: Not yet found in nature.
Odor: @ 100%. Sweet, milky, oily, creamy and fatty with a
hint of peach.
Taste: @ 5 ppm. Creamy, milky, and oily with a fatty
mouthfeel.
Taste: @ 10 ppm. Creamy, oily, slightly peach/coconutlike
with a fatty mouthfeel.
Possible applications: The delicate nature of this lactone will
add subtle, creamy, milky notes to all dairy flavors includ-
ing milk, cream, butter, fresh cheeses and yogurt. Its
addition to nut flavors like macadamia, cashew, pecan and
peanut and fruits like mango, peach, apricot, papaya will
complement the fatty notes without being obvious.
Sigma: www.sigmaaldrich.com
Theaspirane
Source: Charkit
FEMA# 3774, CAS# 36431-72-8
Natural occurrence: Blackberry, grape, guava, tea, passion
fruit, raspberry and osmanthus.
Odor: @ 100%. Sweet, cooling, eucalyptollike, spicy, clovelike
and woody.
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YEARS OF
ARTICLES
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 Flavor
Taste: @ 0.5 ppm. Slightly cooling, camphoraceous, green,
minty and slightly spicy.
Taste: @ 1 ppm. Cooling, camphoraceous, spicy and clovelike.
Possible applications: This material will provide a subtle,
cooling lift in spice flavors like clove, anise, cinnamon,
ginger, black pepper and their blends. Other flavors
where it will add interest are gin, berries and tea.
Charkit: www.charkit.com
White Cognac Oil
Source: Charkit
FEMA# 2332, CAS# 8016-21-5, natural
Odor: @ 100%. Waxy, alcoholic, winey, fruity, whiskeylike
and soapy.
Taste: @ 2 ppm. Winey, oily, slightly fruity and soapy.
Taste: @ 5 ppm. Winey, soapy, fermented and fruity.
Possible applications: Not only will cognac and brandy fla-
vors benefit from this product, but champagne, cider,
tequila, wine, whiskey and beer will as well. It will also
add ripe notes to fruit flavors like banana, grape, blue-
berry, pineapple, peach, apple and golden kiwi.
Charkit: www.charkit.com
Coffee CO2 Heavy Roasted (water soluble) #505099
Source: Vigon
GRAS, CAS# 68916-18-7, natural, Coffea arabica
Odor: @ 100%. Roasted, coffee, nutty, slightly cocoalike
and ashy.
Taste: @ 0.01%. Ashy, roasted, coffee, slightly smoky and
dark chocolatelike.
Taste: @ 0.02%. Ashy, roasted, coffee, slightly smoky and
dark chocolatelike.
Possible applications: This particular extract will add some
serious depth to all flavors coffee like mocha, espresso,
tiramisu, liqueur types as well as dark chocolate, dark
beer, roast beef and grill flavors.
Vigon: www.vigon.com
1-(Methylthio)octan-3-one
Source: DeLong Chemicals America
FEMA# 4707, CAS# 61837-77-2
Natural occurrence: Tomato
Odor: @ 1%. Earthy, mushroomlike, vegetablelike, slightly
meaty, cruciferous, tropical and metallic.
Taste: @ 0.5 ppm. Earthy, green, vegetablelike and wasabilike
with a burn.
Taste: @ 1 ppm. Green, cruciferous, alliaceous, vegetablelike,
mushroomlike and tropical.
Possible applications: This savory chemical will enhance
cruciferous flavors like wasabi, cauliflower, cabbage,
horseradish and also onion and garlic. Its earthy notes will
enhance onion, garlic, mushroom, potato and perhaps
mold-ripened cheeses like gorgonzola, brie and blue. At
very low levels it will open up the profile of fruits like
durian, guava, melon and papaya.
DeLong Chemicals America: www.delongchemicals.com
50 Flavor Vol. 42 • January 2017 | Perfumer & Flavorist
PF1701_Michalski_fcx.indd 50
Pyrazines Mix #36 Natural
Source: Excellentia
FEMA# 3149, 4434, 3150, CAS# 55031-15-7, 15707-34-3,
13925-07-0, natural
Natural occurrence: All three are found together in various
roasted products like coffee, cocoa and peanut. Separately
they’re found in hazelnut, Swiss cheese, tobacco, beef,
potato, rum, whiskey, barley, lavender and popcorn.
Odor: @ 1%. Earthy, raw nuts, dank, musty, cocoalike and
baked potato skin.
Taste: @ 1 ppm. Nutty, musty, brown, toasted and slightly
chocolatelike.
Taste: @ 2 ppm. Nutty, earthy, roasted, chocolatelike and
coffeelike.
Possible applications: All nut flavors, but especially pecan,
hazelnut, black walnut and peanut, are great applica-
tions for this pyrazine mixture as well as non-sweet
brown flavors like bread, coffee, baked potato, toasted
grain and roasted meat. Of course, chocolate and cocoa
flavors are a given.
Excellentia: www.excellentiainternational.com
2-Methyl-3-tetrahydrofuranthiol Nat, 0.1% in EtOH
Source: Excellentia
FEMA# 3787, CAS# 57124-87-5, natural
Natural occurrence: Beef and pork.
Odor: @ 0.1%. Meaty, beefy, sulfurous, savory, onion/garliclike
and brothy.
Taste: @ 0.2 ppm. Meaty, savory, sulfurous, brothy and
onionlike.
Taste: @ 0.5 ppm. Cooked beeflike, savory, meaty, onionlike
and brothy.
Possible applications: This almost umami-like component will
enhance roasted meat flavors like beef, chicken, turkey,
pork and bacon. Its brothy quality will add depth to ‘au
jus’, broth, gravy, soup and cooked onion/garlic flavors.
Excellentia: www.excellentiainternational.com
To purchase a copy of this article or others,
visit www.PerfumerFlavorist.com/magazine.
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 Progress in Essential Oils

Spike Lavender Oil

n BY BRIAN M. LAWRENCE, Consultant

Reproduction in English or any other language of all or part of this article is strictly prohibited. © 2017 Allured Business Media.
52 Ingredients Vol. 42 • January 2017 | Perfumer & Flavorist www.PerfumerFlavorist.com

PF1701_Lawrence_fcx.indd 52 12/16/16 3:26 PM

 T
he taxonomic origin
of spike lavender oil
is Lavandula latifolia
Medic. A survey of
the published reviews
on spike lavender oil
(Lawrence, 1978, 1980, 1983, 1984,
1987, 1990, 1993, 2001, 2006) revealed
that the constituents which were
unequivocally characterized in this oil,
listed in elution order from a non-polar
capillary G/C column, were as follows:
a-thujene (<0.1–0.2%)
a-pinene (1.1–6.8%)
camphene (0.1–2.1%)
1-octen-3-ol (<0.1–0.1%)
PF1701_Lawrence_fcx.indd 53
sabinene (<0.1–1.6%)
b-pinene (<0.1–4.1%)
3-octanone (<0.1–0.2%)
myrcene (<0.1–0.4%)
a-phellandrene (<0.1–0.1%)
a-terpinene (<0.1–0.3%)
p-cymene (<0.1–1.4%)
limonene (0.2–3.2%)
1, 8-cineole (18.8–42.4%)
(Z)-b-ocimene (<0.1–4.2%)
(E)-b-ocimene (<0.1–1.3%)
g-terpinene (0.1–0.6%)
cis-sabinene hydrate (0.2–0.9%)
terpinolene (0.1–0.7%)
p-cymenene (<0.1–0.2%)
linalool (11.0–53.8%)
a-thujone (<0.1–0.1%)
cis-linalool oxidef (<0.1–6.9%)
trans-linalool oxidef (<0.1–6.4%)
camphor (0.8–23.5%)
citronellal (<0.1–0.1%)
d-terpineol (0.2–1.2%)
borneol (0.4–10.1%)
lavandulol (0.2–1.5%)
terpinen-4-ol (0.3–2.3%)
r-cymen-8-ol (<0.1–0.4%)
a-terpineol (0.5–10.8%)
hexyl butyrate (<0.1–0.4%)
myrtenol (0.1–0.8%)
trans-carveol (<0.1–0.1%)
nerol (<0.1–0.7%)
cis-carveol (<0.1–0.5%)
hexyl 2-methybutyrate (<0.1–0.4%)
carvone (<0.1–0.5%)
geraniol (<0.1–1.8%)
linalyl acetate (<0.1–3.4%)
bornyl acetate (<0.1–0.7%)
cuminyl alcohol (0.1–0. 2%)
53
12/16/16 3:26 PM
 Progress in Essential Oils

lavandulyl acetate (<0.1–1.6%) from the vicinity of Bizerte (Tunisia) p-cymene (1.5%)
hexyl tiglate (<0.1–0.8%) were air-dried and subjected to steam 1, 8-cineole (11.7%)
neryl acetate (<0.1–0.9%) distillation for 2½ hrs by Alatrache (E)-b-ocimene (0.8%)
hexyl hexanoate (<0.1–0.2%) g-terpinene (0.3%)
etal. (2007). The resulting oil that was
b-caryophyllene (0.2–2.2%) fenchonea (0.7%)
produced in 2.4% was analyzed by
coumarin (<0.1–2.4%) linalool (32.6%)
trans-a-bergamotene (<0.1–0.2%)
GC-FID and GC/MS. The constitu- a-campholenal (0.3%)
a-humulene (0.1–0.5%) ents characterized in this oil were: camphor (12.4%)
(E)-b-farnesene (<0.1–4.8%) isoborneol (0.1%)
germacrene D (<0.1–1.0%) a-thujene (0.1%) lavandulol (8.7%)
(Z)-a-bisabolene (0.3–2.1%) a-pinene (0.7%) terpinen-4-ol (7.7%)
b-bisabolene (<0.1–0.5%) camphene (0.7%) a-terpineol (1.5%)
(E)-a-bisabolene (<0.1–2.3%s) sabinene (0.1%) myrtenol (<0.1%)
g-cadinene (0.1–0.8%) b-pinene (1.6%) cis-carveol (0.5%)
d-cadinene (<0.1–1.0%) myrcene (1.1%) a-fenchyl acetatea (0.2%)
caryophyllene oxide (<0.1–2.4%) a-phellandrene (0.3%) methyl carvacrola (1.9%)
T-cadinol (<0.1–0.5%) d-3-carene (0.5%) linalyl acetate (1.8%)
a-cadinol (<0.1–0.2%) 1, 4-cineole (0.1%) bornyl acetate (4.2%)
a-bisabolol (<0.1–2.6%)
f = furanoid form
T-1. Comparative percentage composition of the leaf and flower oils of spike
For comparison purposes, the data lavender of Spanish origin
presented in the ISO Mongraph (1996)
for spike lavender oil is as follows: Compound leaf oils Flower oils
a-pinene 0.1 0.5–1.8
limonene (0.5–3.0%) camphene 0.2–0.4 0.3–0.5
1,8-cineole (20.0–35.0%)
camphor (8.0–16.0%)
b-pinene 0–0.1 0.8–2.9
linalool (30.0–50.0%) sabinene – 0.3–1.0
a-terpineol (0.5–2.0%) 1-octen-3-ol 0.1–0.2 0.2–0.3
linalyl acetate (t–1.5%)
myrcene – 0.5–1.0
(E)-a-bisabolene (0.5–2.5%)
a-terpinene – 0–0.1
t = trace (<0.1%)
p-cymene 0.3–0.4 0.1–0.2
limonene 0–0.1 0.2–0.9
R.ter Heide (1985) examined the
headspace of Spanish spike lavender 1,8-cineole 46.8–54.6 20.8–47.9
oil and characterized acetaldehyde, g-terpinene 0-0.1 0.1–0.2
butanal, isobutanal, 2-methylbutanal, terpinolene – 0.1–0.3
valeraldehyde, isovaleraldehyde, cis-sabinene hydrate 0.1–0.2 0.3–1.1
hexanal, (E)-2-hexenal, ethanol,
linalool 0–0.1 15.1–54.7
isopropanol, isobutanol, 2-butanol,
1-penten-3-ol, 2-methyl-3-buten-2-ol, trans-pinocarveol 0.5–1.2 0.1–0.3
hexanol, isopropyl formate, hexyl cis-verbenol 0.1–0.2 0–0.1
formate, ethyl acetate, allyl acetate, camphor 31.5–43.5 11.4–18.6
2-butyl acetate, butyl acetate, hexyl borneol 1.8–2.7 0.9–1.8
acetate, methyl butyrate, acetone,
lavandulol 0.4–1.0 0.2–0.3
2-butanone, 3-buten-2-one, 2-pen-
tanone, 3-methyl-2-butanone, a-terpineol 0–0.1 0.6–2.2
3-hexanone, 2-methyl-3-pentanone, myrtenal 0.1–0.2 0.2–0.3
4-methyl-2-pentanone, 2-methyl- myrtenol 0.1–0.2 0.1–0.2
1-penten-3-one, 3-octanone, hexyl 2-methylbutyrate – 0–0.1
2-methylfuran, 3-methylfuran, 2-eth-
geraniol 0.3–0.5 0.1–0.4
ylfuran, 3-isopropylfuran, hexyl methyl
ether, isoprene and toluene as head- geranyl acetate – 0.1–
space volatiles. b-caryophyllene 0.1-0.2 0.5-1.1
The flowering heads of spike caryophyllene oxide 0.2-0.7 0.2-0.7
lavender plants that were collected

54 Ingredients Vol. 42 • January 2017 | Perfumer & Flavorist www.PerfumerFlavorist.com

PF1701_Lawrence_fcx.indd 54 12/16/16 3:26 PM

 carvacrola (0.2%)
T-2. Comparative percentage composition of the volatiles of Lavandula latifolia terpinen-4-yl acetate (0.2%)
produced by different processes geranyl acetate (0.7%)
a-cubebene (0.1%)
Compound 1 2 3 dihydroeugenol† (0.1%)
a-ylangene (0.1%)
a-thujene 0.6 0.2 – a-copaene (0.7%)
camphene 0.2 0.2 – b-bourbonene (<0.1%)
b-elemene (2.1%)
sabinene 0.3 0.2 0.6
longifolene† (0.3%)
b-pinene 0.9 0.4 t b-cubebene (0.7%)
myrcene 1.0 0.5 t aromadendrene (0.3%)
d-3-carene 0.1 t t b-bisabolene (0.3%)

p-cymene 0.6 0.3 t † incorrect identification

aidentity requires corroboration
b-phellandrene 0.3 t t
1,8-cineole 22.8 14.6 11.8
Munoz – Bertomeu et al. (2007)
(Z)-b-ocimene t 1.2 t examined the composition of the
(E)-b-ocimene 0.6 0.4 t hydrodistilled oils of spike lavender
trans-sabinene hydratea 0.8 1.1 0.2 leaves and flowers that were collected
linalool 29.6 29.2 18.3 from plants harvested in full flower
camphor 6.9 6.4 8.1 from seven different location in Spain.
The results of the analyses that were
borneol 14.2 16.1 19.0
performed using GC/MS only can be
terpinen-4-ol 0.9 1.4 1.6 seen in T-1
a-terpineol 2.6 2.8 10.5 Eikani et al. (2008) compared the
isobornyl formate† 0.3 0.3 1.8 volatile composition of a hydrodistilled
cuminaldehyde 1.0 1.2 1.9 oil with those of a solvent extract and
linalyl acetate 1.8 2.8 6.4 an extract produced by superheated
water of L. latifolia, which was har-
lavandulyl acetate 0.6 0.3 1.0
vested from plants in full flower from
9-epi-b-caryophyllene† 0.2 0.3 3.8 an experimental field in Kashan (Iran).
(E, E)-a-farnesene t 0.2 t The volatiles, which were analyzed by
T-cadinol 0.9 1.1 t a combination of GC/FID and GC/MS
a-bisabolol 2.7 3.1 t can be seen in T-2.
Williams (2008) reported that a
b-caryophyllene 0.1-0.2 0.5-1.1
commercial sample of spike lavender oil
caryophyllene oxide 0.2-0.7 0.2-0.7 contained the following constituents:
1=hydrodistillation, 2=Soxhlet extraction 3= superheated water extraction
t = trace (<0.1%) a = should be cis-isomer a-pinene (1.9%)
†incorrect identification
camphene (0.7%)

55

PF1701_Lawrence_fcx.indd 55 12/16/16 3:26 PM

 Progress in Essential Oils

sabinene (0.7%)
b-pinene (2.1%)
T-3. Comparative percentage composition of the volatiles of spike lavender
myrcene (0.5%)
produced by three different methods
limonene (0.5%)
1,8-cineole (30.7%)
(Z)-b-ocimene (0.3%) Compound 1 2 3
cis-sabinene hydrate (0.9%) a-pinene 1.5 1.3 1.1
linalool (36.4%)
camphor (13.1%) camphene 0.6 0.5 0.4
borneol (0.7%) sabinene 0.6 0.4 0.5
d-terpineol (0.3%) b-pinene 2.0 1.7 1.5
terpinen-4-ol (0.5%)
a-terpineol (1.1%) myrcene 0.5 0.4 0.4
b-caryophyllene (1.3%) a-terpinene 0.2 0.2 t
(E)-b-farnesene (0.3%)
p-cymene 0.2 0.2 t
germacrene D (0.5%)
b-bisabolene (0.3%) 1, 8-cineole + limonene 38.0 42.6 37.4
(E)-a-bisabolene (1.7%) (Z)-b-ocimene 0.3 0.2 0.2
caryophyllene oxide (0.5%)
g-terpinene 0.3 0.3 t
a-bisabolol (1.8%)
T-cadinol (0.3%) cis-sabinene hydrate 0.6 0.3 1.3
cis-linalool oxidef t 0.2 0.4
In addition, trace amounts (<0.1%) trans-linalool oxidef t 0.1 0.4
of p-cymene, (E)-b-ocimene, g-terpi- terpinolene 0.3 0.2 t
nene, terpinolene, cis-linalool oxide and linalool 35.8 34.4 32.6
trans-linalool oxide (furanoid forms),
a-campholenal 0.2 0.1 0.1
cryptone, linalyl acetate, hexyl butyrate,
hexyl isobutyrate, hexyl 2-methylbu- nopinone 0.1 0.1 0.2
tyrate, bornyl acetate, lavandulol and trans-sabinol 0.4 0.2 0.3
trans-a-bergamotene were also listed as camphor 8.6 9.1 9.0
constituents of this oil. pinocarvone 0.4 0.3 0.4
Spike lavender plants that were
harvested in full flower from an experi- borneol 2.2 2.2 2.5
mental garden in Segeza (Foggia, Italy) terpinen-4-ol 0.5 0.7 0.3
were hydrodistilled (the flowers only) a-terpineol 1.0 0.9 1.0
for 3hr by Fiocco etal. (2011). Analysis myrtenal 0.5 0.5 0.6
of the oil by GC-FID and GC/MS
verbenone 0.1 0.2 0.5
revaled that it possessed the following
composition: trans-carveol 0.1 0.1 0.2
isobornyl formate 0.2 0.1 0.1
a-thujene (0.2%) hexyl 2-methylbutyrate 0.1 0.1 0.3
a-pinene (0.7%)
camphene (0.4%) hexyl isovalerate 0.1 0.1 0.1
sabinene (0.3%) b-caryophyllene 0.8 0.3 2.2
b-pinene (0.6%) (E)-b-farnesene 0.2 0.1 0.8
3-octanone (0.2%)
myrcene (1.0%) germacrene D 0.3 0.1 1.3
a-phellandrene (0.1%) g-cadinene 0.1 t 0.3
d-3-carene (0.2%) caryophyllene oxide 1.2 0.6 1.2
a-terpinene (0.1%)
p-cymene (4.7%) ledol 0.1 t 0.1
1,8-cineole (11.0%) a-muurolol 0.6 0.3 0.6
(Z)-b-ocimene (1.3%) a-bisabolol 0.8 0.3 1.0
(E)-b-ocimene (1.3%)
g-terpinene (0.4%) t= trace (<0.1%)
terpinolene (0.4%) f = furanoid form
hydrodistilled oil
1-octen-3-ol (0.6%)
microdistilled oil
linalool (44.5%) methylene chloride extract
camphor (3.6%)

56 Ingredients Vol. 42 • January 2017 | Perfumer & Flavorist www.PerfumerFlavorist.com

PF1701_Lawrence_fcx.indd 56 12/16/16 3:26 PM

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 Progress in Essential Oils
terpinen-4-ol (9.8%)
borneol (10.9%)
a-terpineol (0.9%)
lavandulyl acetate (1.3%)
geranyl acetate (0.7%)
b-farnesene* (0.7%)
*correct isomer not identified
The volatiles produced from spike
lavender plants, that were harvested
in full flower, by hydrodistillation,
microdistillation and methylene
chloride extraction were the subject of
a study by Mendez-Tovar et al. (2015).
The comparative results determined
using GC-FID and GC/MS as their
method of analysis can be seen in T-3.
In addition trace amounts (<0.1%) of
tricyclene, a-thujene, thuja-24(10)-
diene, a-phellandrene, (E)-b-ocimene,
cis-p-menth-2-en-1-ol, hexyl butyrate
and d-cadinene were also found in
58 Ingredients
PF1701_Lawrence_fcx.indd 58
the volatiles from the three isolation
procedures.
Spike lavender oil. In: Progress in Essential oils.
Perfum. Flavor; 3(3) 48–49 (1978); 5(1), 58
(1980); 5(2), 38(1988); 8(5), 20–22(1983);
9(1), 56(1984); 12(5), 62 (1987); 15(5),
58–59(1990); 18(6), 53(1993); 26(3,
75–76(2011); 31(7), 47–48 (2006).
R.ter Heide, Concentration of odorous headspace
volatiles. In: Essential oils and Aromatic
Plants. Edits, A. Baerheim Svendsen and
J. J. C. Scheffer, pp. 43–60, Martinas
Nijhoff/D.W. Junk Publishers, Dordrecht,
The Netherlands (1985).
ISO No. 1668 Essential oils. Oil of Spike lavender
[Lavandula latifolia (Linnaeus fils) Medikus.
(1996).
A. Alatrache, B. Jamoussi, R. Tarhouni and M.
Abdrabba, Analysis of the essential oil of
Lavandula latifolia from Tunisia. J. Essent
Oil Bear. Plants, 10, 446–452 (2007).
J. Munoz-Bertomeu, I. Arrillaga and J. Segura,
Essential oil variation within and among
natural populations of Lavandula latifolia
Vol. 42 • January 2017 | Perfumer & Flavorist
and its relation to their ecological areas.
Biochem. Syst. Ecol., 35, 479–488 (2007).
M. H. Eikani, F. Golmohammad, S.
Shokrollahzadeh, M. Mirza and S.
Rowshanzamir, Superheated water extraction
of Lavandula latifolia Medik Volatiles:
Comparison with conventional techniques. J.
Essent. Oil Res., 20, 482–487 (2008).
D. G. Williams, The Chemistry of essential oils.
2nd Edn., pp. 188–189, Micelle Press, Port
Washington, NY (2008).
D. Fiocco, D. Fiorentino, L. Frabbori, S.
Benvenutti, G. Orlandi, F. Pellatti and A.
Gallone, Lavender and Peppermint essential
oils as effective mushroom tyrosinase
inhibitors: a basic study. Flav. Fragr. J., 26,
441–446 (2011).
I. Mendez-Tovar, S. Sponza, C. Asensions-
Manzanera, C. Schmiderer and J.
Novak, Volatile fraction differences for
Lamiaceae species using different extraction
methodologies. J. Essent oil Res., 27,
497–550 (2015).
To purchase a copy of this article or others,
visit www.PerfumerFlavorist.com/magazine.
www.PerfumerFlavorist.com
12/16/16 3:26 PM
 Worldwide Sources
CHINA COLOMBIA

EGYPT

HAITI

INDIA

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 UNITED KINGDOM UNITED STATES

THE FLAVOR & FRAGRANCE OUTSOURCE

“From analysis to finished sample”
Out-source your Flavor/Fragrance matching, Creative Flavor
or QA projects**GC/MS Analysis of Flavor/Foods/Fragrance
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60 Worldwide Sources Vol. 42 • January 2017 | Perfumer & Flavorist www.PerfumerFlavorist.com

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 Ad Index
Advertiser Web site Page
Advanced Biotech www.adv-bio.com 47
Allured’s Flavor & Fragrance Materials www.PerfumerFlavorist.com/FFM 20, 57
Axxence Aromatic GmbH www.axxence.com 21
Bedoukian Research, Inc. www.bedoukian.com 27
Berjé, Inc. www.berjeinc.com Cover 3
Cilione Srl www.cilione.com 53
Ernesto Ventos SA www.ventos.com 32–33
Flavorcon www.flavorcon.com 51, 64
Fleurchem, Inc. www.fleurchem.com 15
Gulcicek Kimya www.gulcicek.com 5
Hangzhou Grascent Co., Ltd. www.grascent.com 23
Indukern www.indukern-ffingredients.com 7
MilliporeSigma sigma-aldrich.com/flavors-fragrances Cover 2
Natural Advantage www.natadv.com 25
Penta Manufacturing Co. www.pentamfg.com Cover 4
Symrise www.symrise.com 1
Vigon International, Inc. www.vigon.com 3
Xiamen Bestally Biotechnology Co., Ltd www.bestally.com.cn 13

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 Endpoint.

Reproduction in English or any other language of all or part of this article is strictly prohibited. © 2017 Allured Business Media.
62 Endpoint Vol. 42 • January 2017 | Perfumer & Flavorist www.PerfumerFlavorist.com

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 n BY RACHEL GRABENHOFER, managing editor, Cosmetics & Toiletries

M
usic can be one of life’s
most influential sensory
experiences, crescendoing
its way into our neuronal
networks and very being. It
evokes deep emotion, stirring
up old memories or giving us
new hope.
Music influences the way we think. In fact, many great
scientists have a musical or artistic hobby. Coincidence? I
doubt it, especially considering all the recent work happen-
ing in the realm of cross-modal perception and synesthesia.

The Sound of the Senses

A great example is an award-winning paper presented
at the 2016 International Federation of the Societies of
Cosmetics Chemists (IFSCC) Congress, on “Sonification:
Translating Product Performance into Sound.” Here, Damien
Velleman of Nihon L’Oréal showed how the tactile experience
of hair could be translated to sound. For instance, smooth,
soft hair matched the gentle glide of a harp.
Cosmetic industry expert John Jiménez, of Belcorp, has
spent his career in the neuromarketing area and thinks
synesthesia has potential to be the next big movement for
personal care. “I am sure we will see new product launches
around this concept very soon,” he said.
The concept of crossing sensory boundaries is perhaps
most prominent in the flavor and fragrance industry, espe-
cially considering how the very organs for these sensations
are biologically connected. But Oxford researchers have
expanded this duet to a trio, as The Daily Mail recently
reported.[1]
“Listening to different musical notes while eating choco-
late can change how the sweet treat tastes,” it stated. “Food
scientists have found they can alter the sensation of creami-
ness in a piece of chocolate by playing different sounds to
people as they eat.”
The article explained that a series of soft notes could
make a piece of dark chocolate taste creamier. Short, sharp
notes plucked on a violin, on the other hand, could make
the same chocolate taste sharper or bitter. The research was
published online in advance of the January 2017 edition of
Appetite.[2]

Listening to Texture
According to another source, RT, which also reported
on this paper, Felipe Reinoso Carvalho, co-author of the
study, said that the experiment showed that sound not only

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 Endpoint.
influences taste but also the subtler qualities of food.[3]
“It is totally about textures. It is not in the scope of taste
anymore, it is in the scope of flavors, which are much more
complex.” This should come as no surprise to flavorists.
“Creaminess is much more related to consonant harmon-
ics, legato and reverberation. Roughness is an opposite
auditory universe,” he added. The authors are develop-
ing real-world uses for their findings, including working
with Belgian chocolatiers to market boxes with special
soundtracks.
In related cross-modal research, Wang and Spence
published[4] an article on the effects of various soundtracks
and the taste perception of mixed fruit juices. Participants
evaluated samples of mixed fruit juice while listening to
music harmonized with consonant or dissonant tones. Each
sample of juice was rated on three scales: one ranging from
sour to sweet, while others involved hedonic ratings of the
music and juice.
According to the study abstract, the results of an inter-
net-based pre-test found participants reliably associated the
consonant soundtracks with sweetness and the dissonant
soundtracks with sourness. On-site, participants rated the
juices as significantly sweeter in the consonant than in the
dissonant music condition—regardless of the melody or
instrumentation.
64 Endpoint Vol. 42 • January 2017 | Perfumer & Flavorist
PF1701_Endpoint_fcx.indd 64
“Creaminess is much more related
to consonant harmonics, legato
and reverberation. Roughness is an
opposite auditory universe.”
The authors concluded these results provide support for
the claim that the cross-modal correspondence between a
higher level musical attribute, i.e., harmony, and basic taste
can be used to modify the evaluation of the taste of a drink.
It’s interesting how all this advanced research comes back
to primal instincts and reactions. No doubt there’s something
beyond the basic senses when you combine them. That puts
the F&F market at an advantage, considering the very nature
of olfaction and taste. Use these powers wisely, and for good.
References
All websites accessed on Nov. 30, 2016.
1. dailymail.co.uk/sciencetech/article-3956566/Can-music-change-taste-
chocolate-test-different-sounds-trick-tastebuds.html
2. sciencedirect.com/science/article/pii/S0195666316306134
3. rt.com/news/367685-chocolate-music-creamy-taste/
4. http://booksandjournals.brillonline.com/content/
journals/10.1163/22134808-00002505
www.PerfumerFlavorist.com
12/16/16 3:29 PM
Untitled-1 1 12/12/16 1:35 PM
 Developing Better Products
through Natural Chemistry
Penta Manufacturing Company is Family Owned and Operated for Over 40 Years.
Here is a partial listing of our Family of Vitamin ingredients utilized in flavor and nutritional formula tions.
For detailed paperwork on all of our items consult our web site at www.pentamfg.com

■■VITAMIN A ALCOHOL ■■VITAMIN C STEARATE

■■VITAMIN A ACETATE ( L-ASCORBYL-6-STEARATE)

■■VITAMIN A PALMITATE ■■VITAMIN D2 (CALCIFEROL)

■■VITAMIN B1 (THIMINE MONONITRATE) ■■VITAMIN D3 (COLECALCIFEROL)
■■VITAMIN B2 (RIBOFLAVIN) ■■VITAMIN E (ALPHA-TOCOPHEROL)
■■VITAMIN B3 (NIACINAMIDE) ■■VITAMIN E ACETATE
■■VITAMIN B4 (ADENINE) ■■VITAMIN H (D-BIOTIN)
■■VITAMIN B5 (D-CALCIUM ■■VITAMIN K1 (PHYTONADIONE)
PANTOTHENATE) ■■VITAMIN K3 (MENADIONE)
■■VITAMIN B6 (PYRIDOXINE HCL) ■■VITAMIN P (RUTIN)
■■VITAMIN B7 ■■VITAMIN U
■■VITAMIN B8 (ADENOSINE PHOSPHATE)
■■VITAMIN B9 (FOLIC ACID)
■■VITAMIN B12 (CYANOCOBALAMIN)
■■VITAMIN B13 (OROTIC ACID)
■■VITAMIN B17 (D-AMYGDALIN)
■■VITAMIN C (ASCORBIC ACID)
■■VITAMIN C PALMITATE
(ASCORBYL PALMITATE)

For a complete list of all our natural, natural identical and synthetic ingredients
visit us at our www.pentamfg.com

Penta Manufacturing Company

A Division of Penta International Corporation

50 Okner Parkway, Livingston, New Jersey 07039-1604 Phone: (973) 740-2300 Fax: (973) 740-1839
E-Mail: sales@pentamfg.com Web: www.pentamfg.com

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