Aromatech the Archive

Salt is not just a taste. It is a delivery system. We call it "salty," but sodium chloride is doing something far stranger on your tongue. It is activating ion channels, amplifying other molecules, modulating sweetness, suppressing bitterness, and enhancing ...

The traditional Algerian Makrout Louz is a masterclass in culinary tension, elegantly balancing the dense, earthy richness of ground almonds with the bright, ethereal notes of orange blossom. Yet, translating this delicate interplay into a stable liquid flavor, one robust ...

Proteins and sugars don't just sit there. Under heat, they go after each other, forming Schiff bases, collapsing into Amadori products, and setting off a cascade that defines nearly every roasted profile flavor houses work with. Welcome to The Flavor ...

New York IFT is officially in the books. Sharing our newest applications at the booth is always a highlight, but the real value is in the feedback. Hearing your honest reactions to our prototypes gives us the exact insight we ...

Every flavor has a code. You want a hearty profile in a reduced-fat system or a plant-based broth. So you add standard umami compounds. But the profile still feels physically thin. That is the exact gap where gamma-glutamyl peptides operate. ...

We're at New York Institute of Food Technologists (NYIFT) today. 📍 Guilherme Bissoli and Karolina Jaworska are at Booth J35 in Whippany from 2 to 6 PM. If you're walking the floor, stop by, we brought two prototypes to the ...