BREAK THE GREEN AROMATIC BARRIER
GREEN IMPARTS NATURAL FLAVOR
These are Natural Blending
Tasting green is always a complex thing. Green flavor components contains various kinds of chemical substances contributing to the taste, such as bitterness and astringency of catechin (tannin), bitterness of caffeine, sweetness of sugars, and sweet and brothy taste of amino acids, and that a good harmony of bitterness and astringency of tannin with brothy and sweet taste of amino acids like theanine together constructs for the good taste of green. Based on recent studies, the flavor characteristics of roast-processed, steam processed, or roast-steam-processed green aromatic molecules differed only in their characterizing green flavors. The flavor and aroma of green atoms change after sequential brewings.
GREEN FLAVOR COMPOUNDS
Taste of green compounds infusion is constituted of four taste elements: bitterness, astringency, brothy taste and sweetness, and a good harmony of intensities of each element, within an intensity pattern specific to green flavor compounds, may give a good taste according to its application.
|Green.Compounds||Strong Green, Floral, Natural.|
The taste and suitability of green perfumery depends on the harmony of aromatic components used i.e., relative intensity of each element on atoms connected to an aromatic group.
Our flavors are free from alcohol, non-inflammable, non-hazardous, non-toxic and for industrial use only.
There Application Suitability is as follows:
|Hot Dairy Products||5|
|Cold Dairy Products||4|
|Cosmetics for Nourishment||9|
|Taste for Health||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 flavors are very concentrated, we suggest that you test our flavors in finished products before you make any conclusions about our compounds. Since our flavors are so strong, we suggest only using 0.5 to max 2% in any finished product. Our testing notes will never take the place of your own personal testing. Always test flavors in finished (product) applications.
GREEN AROMA SCIENCE OF PERFORMANCE
The fresh green taste and odor of green leaves arises from floral volatile compounds, aldehydes and alcohols which include leaf aldehyde, and leaf alcohol. These volatile compounds are biosynthesized in green leaves from a‐linolenic and linoleic acids via their respective hydroperoxides. Enzymes catalyze this biosynthetic pathway. These compounds turns complex when made binary, ternary or quaternary mixtures through other odoriferous compounds. Most of the green taste interactions come from binary mixtures. The asymmetries in suppression between stimuli in binary mixtures predict the perception of tastes in more complex mixtures (e.g., ternary, quaternary mixtures).