GRAIN CRAVE IS THE FRAGRANT POWER
One of the Novel Fragrance
This is among the most complex fragrances
Most cereal products, like white bread, pasta, and biscuits, are based on flour after removal of bran and germ, the two parts of grain kernels containing most of the dietary fibre and other bioactive components. In the past decade, consumers have been rediscovering whole grain-based products and the number of wholegrain products has increased rapidly. Odor is a very important factor in grain grading. Considering grain odor, the volatiles, odoriferous compounds, or flavors associated with processed cereal grain products or with various other parts of the cereal plant such as leaves, stems, etc. are also taken into account.
GRAIN PERFUMERY COMPOUNDS
Grain compounds are volatiles and odoriferous compounds of earthy and floral blends or flavors associated with processed cereal grain products or with various other parts of the cereal plant such as leaves, stems, etc.
|Grain.Compounds||Strong Grainy, Earthy, Gourmand.|
Our fragrance are free from alcohol, non-inflammable, non-hazardous, non-toxic and for industrial use only.
There suitability chart is as follows:
|Creams and Lotions||9|
9 = Very Good Performance
8 = Good Performance
7 = Reasonable performance
6 = Fair performance
5 = Mediocre performance
4 = Slight stability problems
3 = Discoloration Problems
2 = Stability problems
1 = Major problems
0 = XX Not recommended for use
Please Note: Due to the fact that our fragrances are very concentrated, we suggest that you test our fragrances in finished products before you make any conclusions about our fragrances. Since our fragrances are so strong, we suggest only using 0.5 to max 4% in any finished product. Our testing notes should never take the place of your own personal testing. Always test fragrance in finished (product) applications.
GRAIN ODOR SCIENCE OF PERFORMANCE
An electronic nose was used to classify grain samples based on their smell and to predict the degree of moldy/musty odor. The samples of wheat, barley and oats, which had been odor classified, were used. They were also assigned a score describing their intensity of moldy/musty odor. Compounds that cause off-odors in grains can be measured using gas chromatography and mass spectrometry. Grain growth is comprised of distinct phases, such as vegetative, reproductive, grain filling and maturity phases. In these phases synthesis and availability of primary and secondary metabolites including volatile organic compounds (VOC’s) is highly variable. In grain and rice aromatic odor, aroma volatiles are synthesized in aerial plant parts and deposited in mature grains.