Robertet Group’s Post

📌 Did you know that the size of a vanilla bean has a real impact on its quality? In fact, it is important to note that a vanilla bean measuring 17/18 cm is generally more valuable than one measuring 13 cm. A longer bean, such as an 18 cm one, generally contains a greater quantity of vanillin, the substance responsible for its aromatic qualities. The higher the vanillin content of a vanilla bean, the more complex, powerful and intense its fragrance. The vanilla bean's size therefore has a direct influence on its quality. At Planifolia Mada, we give our planters specific training to maximize their chances of obtaining long vanilla pods. It is all about the pollination technique during the flowering period. #vanillapodsizeimpactonvanillin #vanillapodsize #vanillapodimportance #vanillafloweringtechniques #vanillapollination #influenceofvanillabeansizeonitsquality #planifoliamada #planifoliagroup

Did you know that the size of a vanilla bean has a real impact on its quality? In fact, it is important to note that a vanilla bean measuring 17/18 cm is generally more valuable than one measuring 13 cm. A longer bean, such as an 18 cm one, generally contains a greater quantity of vanillin, the substance responsible for its aromatic qualities. The higher the vanillin content of a vanilla bean, the more complex, powerful and intense its fragrance. The vanilla bean's size therefore has a direct influence on its quality. At Planifolia Mada, we give our planters specific training to maximize their chances of obtaining long vanilla pods. It is all about the pollination technique during the flowering period. #vanillapodsizeimpactonvanillin #vanillapodsize #vanillapodimportance #vanillafloweringtechniques #vanillapollination #influenceofvanillabeansizeonitsquality #planifoliamada #planifoliagroup

Explore the complex chemistry of mango, where a myriad of volatile compounds blend to create a distinctive aroma that significantly varies by fruit variety and maturity. Key contributors to the mango's scent profile include Ethyl Butanoate, which adds pineapple and apple notes, and Myrcene, which provides earthy and resinous tones. Other components like aldehydes and lactones further enrich this fragrance with herbaceous and creamy nuances, making mango a favored ingredient in both culinary and perfume creation. #chemistryofmango #mangofragrance #tropicalfruit #perfumery #culinaryarts #naturalcompounds #aromaticscience #flavorchemistry #scentcreation #essentialoils #terpenes #aldehydes #esters #lactones #fruitaroma #perfumecreation #tropicalaroma #foodflavoring #scentspiracy #scentresearch #fragranceindustry #scentprofile

𝐄𝐱𝐩𝐥𝐨𝐫𝐢𝐧𝐠 𝐭𝐡𝐞 𝐍𝐚𝐭𝐮𝐫𝐚𝐥 𝐕𝐚𝐧𝐢𝐥𝐥𝐢𝐧 𝐌𝐚𝐫𝐤𝐞𝐭: 𝐓𝐫𝐞𝐧𝐝𝐬, 𝐆𝐫𝐨𝐰𝐭𝐡 & 𝐅𝐮𝐭𝐮𝐫𝐞 𝐈𝐧𝐬𝐢𝐠𝐡𝐭𝐬 Natural vanilla extract is a mixture of several hundred different compounds in addition to vanillin. Vanillin is the main aroma constituent that contributes to the vanilla flavor. It occurs naturally in the vanilla pods. 𝐌𝐚𝐫𝐤𝐞𝐭 𝐎𝐯𝐞𝐫𝐯𝐢𝐞𝐰: The global Natural Vanillin market was valued at US$ 339.7 million in 2023 and is anticipated to reach US$ 641.8 million by 2030, witnessing a CAGR of 9.4% during the forecast period 2024-2030. 𝐋𝐞𝐚𝐝𝐢𝐧𝐠 𝐏𝐥𝐚𝐲𝐞𝐫𝐬 𝐢𝐧 𝐍𝐚𝐭𝐮𝐫𝐚𝐥 𝐕𝐚𝐧𝐢𝐥𝐥𝐢𝐧 𝐌𝐚𝐫𝐤𝐞𝐭: Givaudan Lavirotte SA, Firmenich, Symrise AG, Kunshan Asia Aroma, Mane SA, Solvay, Synergy Flavors, Shank's Extracts, Nielsen-Massey Vanillas, Lesaffre, Fujian Zhiyuan Biochemical, Apple, IFF, Xiamen Caogenlan Industry, Aurochemicals, Xiamen Oamic Biotech, Advanced Biotech, De Monchy Aromatics, Axxence Aromatic Corp, Comax Flavors, MOELLHAUSEN, Berje Inc #NaturalVanillin #FoodIndustry #MarketGrowth #FlavorIndustry #GlobalMarket #SustainableSourcing #MarketTrends #BusinessStrategy #IndustryInsights #NaturalFlavors 𝐅𝐨𝐫 𝐦𝐨𝐫𝐞 𝐢𝐧𝐟𝐨𝐫𝐦𝐚𝐭𝐢𝐨𝐧 𝐚𝐧𝐝 𝐭𝐨 𝐚𝐜𝐜𝐞𝐬𝐬 𝐭𝐡𝐞 𝐜𝐨𝐦𝐩𝐥𝐞𝐭𝐞 𝐫𝐞𝐩𝐨𝐫𝐭, 𝐩𝐥𝐞𝐚𝐬𝐞 𝐯𝐢𝐬𝐢𝐭: https://lnkd.in/eXbxx6dZ

🍵 High-Quality Matcha from China: From Field to Cup 🍵 We are a leading B2B supplier from China, specializing in the export of premium Matcha Powder and Hojicha Powder for food and beverage applications. Our commitment to quality starts from the tea fields and extends to your cup. How We Produce High-Quality Matcha Shade-Grown Tea: A Must for Premium Matcha Japanese scholar Yaoko Takei explains the importance of "shade covering" in Matcha production: "Shade covering alters light intensity, light quality, temperature, and other environmental factors, thus affecting the formation of tea aroma quality. Outdoor tea does not contain B-santalol and has higher levels of lower-grade aliphatic compounds, while other aroma components are significantly lower than those in shaded tea." Shaded green tea shows significant increases in chlorophyll and amino acids. Carotenoids are 1.5 times higher in shaded cultivation, total amino acids are 1.4 times higher, and chlorophyll is 1.6 times higher compared to natural light cultivation.

🍵 High-Quality Matcha from China: From Field to Cup 🍵 We are a leading B2B supplier from China, specializing in the export of premium Matcha Powder and Hojicha Powder for food and beverage applications. Our commitment to quality starts from the tea fields and extends to your cup. How We Produce High-Quality Matcha Shade-Grown Tea: A Must for Premium Matcha Japanese scholar Yaoko Takei explains the importance of "shade covering" in Matcha production: "Shade covering alters light intensity, light quality, temperature, and other environmental factors, thus affecting the formation of tea aroma quality. Outdoor tea does not contain B-santalol and has higher levels of lower-grade aliphatic compounds, while other aroma components are significantly lower than those in shaded tea." Shaded green tea shows significant increases in chlorophyll and amino acids. Carotenoids are 1.5 times higher in shaded cultivation, total amino acids are 1.4 times higher, and chlorophyll is 1.6 times higher compared to natural light cultivation.

Have you ever heard of TREHA™, our patented form of trehalose from Japan? It works well with confectionaries and pastries, keeping them soft and supple with enhanced flavours.... but what about in dried fruit?   If you haven't, find out about TREHA™ and how it works in dried fruit processing, for improving flavour, texture and appearance. Take in valuable insights and data derived from sensory evaluation research carried out on mango fruits, and see the improvement that TREHA™ makes. Click to learn more: https://lnkd.in/gv-dY7bg   You might just find the food solutions you need on the webpage! Acquire more product information and samples via 'Contact Us' #treha #trehalose #driedfruit #driedfruits #hayashibara #nagase

The process of "razurada" in agave at MezcalTrascendente , which involves cutting the leaves (pencas) as close to the core as possible, is crucial for ensuring the quality of the final distillate. The agave leaves contain acidic and bitter compounds that can negatively impact the product's flavor. These compounds, such as oxalic acid and other organic acids, are found in much higher concentrations in the leaves compared to the core, potentially leading to an undesirable sensory profile if not properly removed. By carefully eliminating the leaves, the amount of these acidic substances that come into contact with the juice is minimized, thus enhancing the quality of the distillate. Furthermore, a close cut of the core can affect the amount of fermentable sugars available. The leaves contain fewer fermentable sugars compared to the core, known as the "piña." Therefore, efficient razurada ensures that the proportion of sugar-rich material is maximized while reducing the inclusion of fibrous and acidic material. This not only improves fermentation by providing a more favorable environment for yeast but also contributes to a cleaner and more refined flavor profile in the final distillate. #mezcaltrascendente #mezcal #artisanal #agave #agavespirits #spirits #innovation #passion

Explore the complex chemistry of mango, where a myriad of volatile compounds blend to create a distinctive aroma that significantly varies by fruit variety and maturity. Key contributors to the mango's scent profile include Ethyl Butanoate, which adds pineapple and apple notes, and Myrcene, which provides earthy and resinous tones. Other components like aldehydes and lactones further enrich this fragrance with herbaceous and creamy nuances, making mango a favored ingredient in both culinary and perfume creation. #chemistryofmango #mangofragrance #tropicalfruit #perfumery #culinaryarts #naturalcompounds #aromaticscience #flavorchemistry #scentcreation #essentialoils #terpenes #aldehydes #esters #lactones #fruitaroma #perfumecreation #tropicalaroma #foodflavoring #scentspiracy #scentresearch #fragranceindustry #scentprofile