NATURALSTOGETHER(r)
Vanilla, floral, creamy, sweet, anisic and gourmand. Vanilla tahitensis stands out from vanillas of other origins, due to its aromatic profile. It is the only vanilla to boost such high anisic compounds levels (aldehyde, alcohol and acid). The almond-sweet smell calls to mind the traditional "dragée".
Its unique floral, creamy and sweet notes bring a real differentiating profile from the other vanillas botanical varieties. The SFE process preserves all the facets and the natural profile identity to guarantee a high purity extract.
Supercritical CO2 Extraction is a technology in which carbon dioxide, put beyond its critical point (73 bars and 30°C), becomes a supercritical fluid with special properties.
The extraction carried out at a low temperature preserves the natural profile identity of the raw material.
Extracted part: cured vanilla pods.
This ingredient is both convenient for perfumery and flavor applications.
Vanilla is a member of the orchid family and is among the oldest flowering plants on earth. This climbing vine, which needs a tropical climate to grow, only lives one day if not pollinated. Indeed, it’s a labor-intensive specie with a curing process that lasts for up to 4 months. Many different varieties exist but two species are more widely exploited: Vanilla planifolia and Vanilla tahitensis. With over 100 years of experience in vanilla production, dsm-firmenich sources this raw material especially in Madagascar (Bourbon vanilla) but also in Papua New Guinea, in Uganda, in Indonesia or also in India. these various exploitation areas offer a richness of diverse olfactive and gustative profiles.
Papua New Guinea
Tahitensis beans comes from the fruit of an orchid variety called Vanilla Tahitensis, which is a completely different species than the Bourbon (Planifolia) varieties. It contains a strong floral note that makes it a favorite among pastry chefs.
Olfactive family
Product type
NaturalsTechnology
SFEVanilla, floral, creamy, sweet, anisic and gourmand. Vanilla tahitensis stands out from vanillas of other origins, due to its aromatic profile. It is the only vanilla to boost such high anisic compounds levels (aldehyde, alcohol and acid). The almond-sweet smell calls to mind the traditional "dragée".
Perfumery usageIts unique floral, creamy and sweet notes bring a real differentiating profile from the other vanillas botanical varieties. The SFE process preserves all the facets and the natural profile identity to guarantee a high purity extract.
ProcessSupercritical CO2 Extraction is a technology in which carbon dioxide, put beyond its critical point (73 bars and 30°C), becomes a supercritical fluid with special properties.
The extraction carried out at a low temperature preserves the natural profile identity of the raw material.
Extracted part: cured vanilla pods.
This ingredient is both convenient for perfumery and flavor applications.
Papua New Guinea
January February March April December June July August
Vanilla is a member of the orchid family and is among the oldest flowering plants on earth. This climbing vine, which needs a tropical climate to grow, only lives one day if not pollinated. Indeed, it’s a labor-intensive specie with a curing process that lasts for up to 4 months. Many different varieties exist but two species are more widely exploited: Vanilla planifolia and Vanilla tahitensis. With over 100 years of experience in vanilla production, dsm-firmenich sources this raw material especially in Madagascar (Bourbon vanilla) but also in Papua New Guinea, in Uganda, in Indonesia or also in India. these various exploitation areas offer a richness of diverse olfactive and gustative profiles.
Papua New Guinea
Tahitensis beans comes from the fruit of an orchid variety called Vanilla Tahitensis, which is a completely different species than the Bourbon (Planifolia) varieties. It contains a strong floral note that makes it a favorite among pastry chefs.