"Vanilla Odor Profiling Using AROMATCH®" announced
at the Kyoto FY2017 Annual Meeting of the Japan Society for Bioscience, Biotechnology and Agrochemistry.

By conducting evaluations using our patented AROMATCH® technology, we were able to isolate an odor component that enhances the odor of vanilla beans from Madagascar. Additionally, this study completed odor profiling for vanilla through categorization of odor components into balsam-like, honey-like, and other odor profiles, and identifying contributing components.

Furthermore, these research results were presented orally at the Kyoto FY2017 Annual Meeting of the Japan Society for Bioscience, Biotechnology and Agrochemistry under the title "Vanilla Odor Profiling Using AROMATCH®."

See here for details: Vanilla Aroma Profiling Using AROMATCH.pdf