Flavorists and Flavor Creation

As noted above, there is substantial information available describing the sensory properties of aroma compounds. The classic references in this respect were not mentioned above but are the works of FenaroU [18] and Arctander [ 19]. In addition, most suppliers of aroma chemicals provide a characterization of their product. However, those directly concerned with CTeating flavoring compositions have to develop their own characterizations based on their personal evaluation of these chemicals. The descriptions provided in the literature are based on an individual s vocabulary, experience, and perception which vary as widely from individual to individual as do the sensory threshold data. Thus, those coming into this field must keep records of their own evaluations of odor and flavor characters of all aroma chemicals. This whole process is what differentiates one flavorist s creation from another. 

One cannot consider the subject of flavor creation (imitation would perhaps be a better word as the term creation more correctly applies to abstract perfumes than to flavors) in the laboratory without first examining the type of persons who carry out this work (i.e., in the flavor industry the flavorist in food and related industries the flavor technologist), the environment of a flavor laboratory, and the functional interfaces which influence the development of a successful flavoring product. This discussion will be centered on the flavor industry but much can be applied to technologists involved with the flavor of consumer products. 

The industry trend of forming close working relationships with given food companies (select or preferred suppliers) has resulted in some flavor companies having creation/evaluation laboratories isolated from the daily activities of the company as a whole, where the food company may send product development staff to work with the creative flavorists/application staff on flavor development. This laboratory must assure confidentiality both to the visiting company and other chents. The laboratory typically offers creation/evaluation facilities, office space, plus access to the outside world via phone and the Internet. 

The creation of a flavoring consists of several stages, which must be carried out systematically and each completed to the satisfaction of the flavorist before proceeding... 

The assembling of data on the target material and likely chemical components, essential oils, etc. that the flavorist may use in creation of the flavoring. This information will come from many sources including ... 

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