Aromatech the Archive

As we head into the break, the Aromatech US Team wishes you a happy holiday season.   May your Christmas be filled with joy and family memories, and your New Year bring a fresh start for the year ahead. We ...

  FIELD NOTES WITH Christina Quiñones, Flavor Assistant Interview Transcript (Edited for Clarity) 1. Can you tell us about your background and what brought you to the flavor industry? "I’ve been working with Aromatech for about four years now, and I ...

Baklava is perfect on a plate. But on a production line? It’s a disaster.   I was thinking about this the other day. And how manufacturers usually face the manufacturing "trilemma":   1. You want the authentic buttery crunch 2. ...

It’s a rite of passage here at Aromatech USA. Before you can really understand what we do here in Orlando, you have to understand the chemistry (and the bureaucracy) behind the taste. We recently pulled Guilherme Bissoli, our new Business ...

The result of a year of engineering and expertise, this strategic investment illustrates our commitment to providing ever-better support to professionals in the agri-food industry. Thanks to this new granulator, we are tripling our production capacity, improving the reliability of ...

Every flavor has a code. For the creamy, rounded notes, that code is written in Lactones. These are the heavy lifters that bridge the gap between fruit and fat. As shown in the visual: 🍑 γ-undecalactone = Peach/Apricot 🥥 γ-nonalactone ...