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Vanilla 2007 November 6th-8th, 2007 Forsgate Country
Club Click here for more information (scroll down for Upcoming Events) Natural Preservatives 2007 Click here for more information. Vanilla Science and Technology Course August 21st-25th, 2006 Please click here for more details.
Natural Preservatives 2006 June 6th-8th, 2006 Amsterdam Marriott Hotel www.baktoflavors.com/natural2006
Vanilla 2005, click here for more information
Natural Preservatives 2005, click here for more information
Vanilla 2004,
Vanilla Science and Technology 2004, Vanilla Science and Technology
Vanilla 2003,
Fancy Food Show July 8th-10th, 2007 Booth #3712 NYC, NY
Estella Culinary School March 18th-22nd, 2007 A week-long course with Oliver Boujar (M.O.F.) http://www.estella.co.il/Events.asp
Festival Ha'afia February 27th-March 1st, 2007 Tel Bakto Flavors LLC will be part of the Baking Festival
organized by Al Hashulchan in Tel Aviv, click here for more information
Kosher Fest 2006 November 14th-15th, 2006 NYC, NY Bakto Flavors will be presenting their product line at the
2006 Kosher Fest held on November 14 and 15 in the click here for more information
Fancy Food Show July 9th-11th, 2006 NYC, NY Bakto Flavors will be presenting it's product line at the Fancy Food Show this summer. Please visit us at Booth 5365.
Festival Ha'afia March 2006 Tel Bakto Flavors LLC will be part of the Baking Festival
organized by Al Hashulchan in Tel Aviv, click here for more information
July 17th-19th 2005 click here to view some photos of the Bakto Flavors booth.
Dr. Havkin Frenkel continues to share her knowledge in vanilla
in culinary schools and classes. In March 2007 she gave a
presentations at the
Dr. Havkin Frenkel gave a presentation on February 20th, 2007
at the Department of Chemistry at
Dr. Havkin-Frenkel recently gave a talk at the New Jersey chapter of WEST at Brookdale Community College, NJ. She spoke about her unique background by combining science and business.
Dr. Havkin-Frenkel regularly gives talks as a guest speaker in
the Entrepreneurial class in the EMBA program at
Dr. Havkin-Frenkel has become a permanent speaker at The
Vanilla: The Food of the Gods Agro Food Industry Hi-tech, February/March 2007 Daphna Havkin-Frenkel http://www.teknoscienze.com/testata.asp?id_testata=91
Post Harvest Handling and Storage of Cured Vanilla Beans Daphna Havkin-Frenkel and Chaim Frenkel
Proceedings of the First International Symposium on Natural Preservatives in Food Systems 2006 Edited by Dr. Daphna Havkin-Frenkel, Dr. Nativ Dudai, and Dr. Chaim Frenkel
Dr. Daphna Havkin-Frenkel is an editor for the Proceedings of the First International Symposium on Natural Preservatives in Food Systems. The book has been published by ISHS and is now available. For more details, or to order a copy of the proceedings, go to www.ishs.org
Natural Preseravtives in Oregano Dudai, N.; Segev, D.; Havkin-Frenkel, D.; Eshel, A. (2006) Genetic variation of phenolic compounds content, essential oil composition and anti oxidative activity in Israel-grown Mentha longifolia L. Published in Proceedings of the First International Symposium on Natural Preservatives in Food Systems, by ISHS
New Genes from Vanilla Li, H.M., Rotter, D., Hartman, T.G., Pak, F.E , Havkin-Frenkel, D., Belanger, F.C. (2006) Evolution of novel O-methyltransferases from the Vanilla planifolia caffeic acid O-methyltransferase, Plant Mol Biol, Accepted for publication.
New Information About Vanillin Frenkel, C., and Havkin-Frenkel, D. (2006) The Physics and Chemistry of Vanillin, Perfumer and Flavorist. Vol. 31, pg. 28-36
Daphna Havkin-Frenkel is featured in Chemical and Engineering News Magazine: click here for more information
Vanilla, The Proceeding of the First International Congress can be purchased from the following website.
The State of Perfumer and Flavorist, November/December 2005
An article by Dr. Daphna Havkin-Frenkel et. al. appears in the May issue of Perfumer and Flavorist
Chemistry and Physics of Vanillin in Personal Care Applications. Symposium on High Function Naturals, http://www.cosmeticpackaginganddesign.com/meetings/meetings.htm
Chaim Frenkel - click here to email. Abstract: A tendency to aggregate influences the behavior of vanillin, a primary aroma constituent in vanilla flavor. Aggregation, that is, propensity for self-association restrains the volatility of vanillin (below a critical temperature) and the escape tendency from aqueous solutions. Escape tendency of vanillin in water is proportional to the solubility of the compound and solubility, in turn, is enhanced by alkaline conditions and increase in temperature. Enhanced solubility augments also the chemical reactivity of the carbonyl group in vanillin, e.g., Schiff base formation, thereby leading to depletion and negation of aromatic efficacy of vanillin. Conditions, which influence aggregation or solubility of vanillin in aqueous media, may determine the physical and chemical fate of vanillin in formulations for personal care products.
A hairy tissue produces vanillin. A unique secretory tissue produces the most important flavoring agent. Vanillin accumulates in the secretion around the seeds in the mature fruit of the vanilla orchid. A unique secretory tissue that is composed of closely packed unicellular hairs is located in the three gaps between the placentas along the central fruit cavity. These cells contain enzymes that are involved in vanillin biosyntheis and seem to be responsible for vanillin secretion.
Interrelation of curing and botany in Vanilla (Vanilla planifolia) bean. The fruit of the climbing orchid Vanilla planifolia (vanilla bean) is used for the commercial production of the prized vanilla flavor, consisting of vanillin and other numerous flavor compounds, with the use of a curing process. However, present curing methods yield only a fraction of the vanilla flavor from flavor precursors in green beans. Studies on the botany of vanilla beans revealed that flavor precursors are found in the bean interior, where they are secreted onto the placental region around the seeds, whereas hydrolytic or other degradative enzymes, which catalyze the release of the flavor precursors to flavor compounds, are localized mostly in the outer fruit wall region. This insight suggests that the objective of killing, the first curing stage carried out by hot water scalding, freezing or by other methods, is to disorganize the bean tissue, such that contact is created between substrates and their respective enzymes. Sweating, a subsequent step in curing, entailing high temperatures (usually around 45º to 65º C) and high humidity, provides conditions for enzyme-catalyzed production of flavor compounds and also for non-enzymatic reactions. The objective of the final curing steps, including drying and conditioning, is to dry the cured beans to preserve the formed flavor compounds. Further understanding on the botany and curing of the vanilla bean may render a full recovery of flavor from the flavor precursors in vanilla beans and, subsequently, significant economic gains.
Do you want to hear about announcements as they come out? Register on our mailing list by clicking here.
April 19 to May 4, 2004 A trip to
CD's for
Missed one of our meetings? You can now buy a CD and the meeting proceedings. For more information, contact us at daphnahf@aesop.rutgers.edu and (732) 932-9711 ext. 349
CD's for sale include: Vanilla 2004 Vanilla 2005 Natural Preservatives 2005 Natural Preservatives 2006
Bakto Flavors expands its activity to the Middle East and Europe Bakto
Flavors LLC has opened up a branch in
Bakto Flavors LLC Vanilla Line Bakto
Flavors now offers a line of vanilla specialty products to the flavor and
fragrance industry. Bakto Flavors gourmet vanilla line products are
marketed and distributed only in the
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