Aromatech the Archive

Spearmint gum and rye bread taste nothing alike. Their signature aroma comes from the same molecule, in mirror image. That molecule is carvone. Same atoms, same bonds. Only the 3D layout around one carbon differs, the way a left hand ...

A berry prized for jam in Hokkaido shares one of its key aroma molecules with eucalyptus. Haskap, the blue honeysuckle berry, is native to the cold regions of the Northern Hemisphere. It is emblematic of Hokkaido and also grows in ...

A lot of what is sold as bitterness masking does not block bitterness. It adds sweetness under a technical name. "Natural Flavor, bitterness masking." Next time that line shows up on a spec, taste the ingredient alone in plain water, ...

One off note, one Sauvignon blanc, two published detection thresholds: 17.4 and 210 parts per trillion (ng/L). The only thing that changed was the panel. The molecule is TCA, the compound behind cork taint. It shows that a published threshold ...

This week, Aromatech US made its biggest donation yet. We dropped off a full truck bed of office equipment at A Gift for Teaching: four laser printers, battery backup units, WiFi routers and extenders, a webcam, toner, a new phone ...

The biggest ingredient in a liquid flavor is often not flavor. It sits on one line of the spec sheet, and most people read right past it: "Solvent: propylene glycol." A solvent is the liquid the flavor compounds are dissolved ...