Flavor on Demand
Adding superior aroma effects to your products.
We are now collaborating with the startup 4GENE and thereby complete our existing range of flavor & fragrances with one of the most innovative aroma portfolios available. Based on a biotechnological production process we are offering Aroma Glycosides which can be simply activated at the touch of the button. This creates unique selling propositions that can hardly be obtained with regular aroma compounds.
Whether we meet other people, enjoy food or when we enter our own home: Scents and flavors have an essential impact on our sensory perception. They have a decisive effect on whether we like a taste, whether we feel good or whether we “like to smell someone”. With our range of aroma glucosides the sensory profile of your new products can be transferred into a superior aroma experience.
4GENE’s aroma glucosides enable to simply activate the corresponding flavor when it is needed the most – “Flavor-on-Demand”. In addition, the typical shortcomings of regular aroma compounds are effectively circumvented.
Aroma glucosides are:
- chemically stable,
- highly water soluble.
Aroma glucosides as they can be found in fruits, grape wine or tea can now be prepared on industrial scale at reasonable costs. The biotechnological process applies the same plant enzymes (glycosyltransferases) that are applied by nature for the production of glucosides.
By means of an appropriate trigger such as heat, microbial degradation or enzymes the inactive aroma glycosides are transformed into their active form and the required flavor on demand thereby released. The only byproduct of this release is simple Glucose.
In personal care products such as deodorants, liners or pads the enzymatic activation can be realized by wetting with body fluids or by microbial degradation (related to the natural skin flora). In perfume products with their direct head note and longer lasting base note the scent effects can significantly be extendedby slow hydrolysis of corresponding aroma glucosides.
Many aroma glucosides suitable for activation are already available. The broad and continuously growing portfolio in combination with the possible options for activation and release enables for an almost infinite number of potential applications.
The directed release of flavors and fragrances can improve the sensory profile of new products and thereby add performance out of the ordinary. Thus, new products with improved properties can easily be developed by applying „Flavor-on-Demand“. This creates unique selling propositions!
|Released Aroma Compound, Name||CAS No.||Aroma||Product (Aroma Glucoside)|
|4940-11-8||Malt, caramel||Ethyl maltol glucoside|
|97-53-0||Spice clove||Eugenol glucoside|
|3658-77-3||Caramel, Strawberry||Furaneol glucoside|
|928-96-1||Green leaves||3-cis-Hexanol glucoside|
|118-71-8||Malt, caramel||Maltol glucoside|
|106-25-2||Rose, citrus||Nerol glucoside|
|5471-51-2||Raspberry||Raspberry ketone glucoside|
|121-33-5||Vanilla||Vanillin aldehyde glucoside|