What we may recognize as a single aroma or flavor, such as cheddar cheese, coffee, chocolate, or rose, is actually comprised of several different molecules. The perfect flavor or fragrance is orchestrated like a symphony that elicits satisfaction from the audience when all instruments play harmoniously using the proper notes. Likewise, natural flavor and fragrance molecules are principle components of balanced gastronomic and olfactory creations. Jeneil utilizes its expertise in fermentation and flavor chemistry to produce authentic natural molecules to be used in flavor and fragrance industries.
Jeneil's natural molecules can be used to impart a diverse array of complex flavors and aromas.
Gamma-Decalactone is the key component of peach flavor. It is also used in a variety of dairy and beverage applications. It is mild and fruity with a peach-like aroma.
Gamma-Octalactone serves as the backbone of a well-balanced coconut flavor that is both creamy and clean with a subtle hint of fresh mint when used at parts per million. It is frequently used in tropical blends. At parts per billion, it contributes rich, creamy notes for dairy and bakery products.
Gamma-Hexalactone has grassy and nutty nuances, and is used to enhance nut flavors, especially pecan, macadamia, hazelnut, and coconut. It also imparts vanilla and cinnamon notes that are excellent for use in ice cream and dairy beverages as well as caramel and chocolate.
Gamma-Dodecalactone has a sweet and buttery peach aroma which lends creamy notes to watermelon, peach, coconut, and maple flavors.
Delta-Decalactone has a coconut and peach aroma with celery undertones that adds creamy notes to a variety of fruit flavors, such as peach, mango, and raspberry. It also serves as a flavor component in non-fat dry milk, as well as evaporated and dried whole milk, enhancing many dairy applications.
Butyric acid is naturally found in butter, ghee, raw milk, and various animal fats and plant oils. Butyric acid provides a sharp acetic note to products such as beer and American chocolate.
2-Methylbutyric acid is pungent and acidic, yet buttery and rich. 2-methylbutyric acid provides the creamy tang for a variety of dairy and bakery applications, such as cream cheese, chocolate, and cocoa flavors.
Propionic acid has a pungent, dairy aroma, and serves as an important antimicrobial and flavoring agent in packaged foods, such as baked goods and cheeses.
Isovaleric acid adds rich, acidic, and fatty notes to a variety of cheese applications.
Isobutyric acid contributes sharp, sour, buttery notes to food applications.
Ethyl butyrate is reminiscent of ripe pineapple and kiwi, and enhances fruit flavors, such as mango, cherry, guava, peach, apricot, and fig. It also serves as a key ingredient in orange juice and alcoholic beverages, such as martinis and daiquiris.
Isoamyl butyrate is used to add fruity, sweet notes of apple, apricot, and banana to various food applications.
Ethyl isobutyrate provides a delicate and sweet peach flavor in dairy products, baked goods, candy, and beverages.
Ethyl 2-methylbutyrate offers a fresh green apple aroma and is an essential ingredient in fruit aroma compositions.
Ethyl isovalerate conveys sweet notes of apple and pineapple to various fruit flavorings that are commonly used in tea and confectionary applications.
Ethyl propionate is evocative of ripe pineapples. It is essential in fruity, rum-flavored compositions found in ice cream, baked goods, candy, and beverages.
Ethyl hexanoate provides a floral, sweet aroma that is reminiscent of pineapple, apple, strawberry, and anise.
Isoamyl isobutyrate provides warm, fruity notes of banana, apricot, and pineapple to various food applications.
Isoamyl butyrate mimics a sweet, fruity aroma of pear and banana, and is a critical flavoring agent for baked goods, puddings, and dessert gels.
Methyl 2-methylbutyrate lends fresh, clean apple and strawberry notes to different food applications.
Mixed methyl ketones are produced from natural fermentations by koji spores which result in different ratios of three major ketones: 2-Heptanone (FEMA 2544); 2-Nonanone (FEMA 2785); and 2-Undecanone (FEMA 3093). By varying the ratios of these ketones, natural blue cheese flavors can be created which mimic a wide variety of blue-type cheeses, including Gorgonzola, American blue cheese, and Roquefort. These ketones supply fruity, aged, or musty notes that are reminiscent of blue-type flavors. Ketones are also used in small amounts to accentuate sharp cheddar notes.
Vanillin is the principle molecule contributing to the flavor of vanilla. Microbial fermentation of natural ingredients allows for production of natural vanillin without threatening botanical vanilla bean resources. This fermentation-derived vanillin can be used for EU and US Natural labelling of vanilla flavor in a variety of products including baked goods, beverages, ice cream, and candy.
Phenylethyl alcohol has powerful floral, rose, honey, and fruity notes. Phenylethyl alcohol is commonly used in flavors, perfumes, and soaps when delicate rose notes are desired.