THE RELATION OF ODORS IN NATURAL
There are four kinds of basic olfactive features in natural, include SOUR, SWEET, BITTERNESS and SALTY. Every olfactives have their sources, that comes from fruits, flowers, powders and animals.
Our extractive & synthetic chemicals were mainly focus on HERBACEOUS and POWDERY flavours. They are from pinus and terpene based. The ring introduces the relation of odors, sources and flavour types.
THE RELATION OF CHEMICALS WITH FLAVOUR
FLAVOUR | BIOBASED | CHEMICALS |
Holly | Benzoate | |
Holly | Methyl salicylate | |
Citronella | Citral | |
Citronella,Lemon eucalyptus | Citronellal | |
Lemon eucalyptus | Isomenthol | |
Blue Eucalyptus | Camphene | |
Blue Eucalyptus, Rosemary | Eucalyptol | |
Rosemary, Miscellaneous Camphor | Camphor | |
Miscellaneous Camphor | Borneol | |
Kashiwagi | Cedrene | |
Kashiwagi | Cedrol | |
Sandalwood | Santalol | |
Sandalwood | Sandal terpenes | |
Fennel | Safrole | |
Fennel | Anethole | |
Cinnamon | Cinnamic aldehyde | |
Cinnamon | Cinnamic alcohol | |
Cloves | Eugenol | |
Cloves | Isoeugenol | |
Nard | Geranyl isovalerate | |
Nard | Nard alcohol | |
Vetiver | Vetiver alcohol | |
Vetiver | Vetiverov (ketone) | |
Birch tar | Guaiacol | |
Birch tar, Roasted coffee | Phenol |