Flavour perception deconstruction

As most flavourists are chemists, they have an extensive knowledge of the numerous molecules and ingredients that can be combined to develop flavours. A typical part of their studies consist in learning an extensive list of flavour molecules, their corresponding smell and/or taste and their usage in flavour formulation. Therefore, they tend to use molecule names to describe their flavour perceptions, mentally analysing and deconstructing the formula they think is hidden behind this perception. 

Deconstruction of flavour perception Link between flavour perception and assumed flavour formula Link between flavour perception and associated descriptors... 

Flavourists are usually comfortable with this methodology, as the requested deconstruction of the flavour perception to discriminate products is not far from their way of working. They find the ranking task easy to perform, as long as the number of products to rank is not too large (the sensory scientist in charge of the project usually selects flash profile for studies of eight to ten products maximum). 

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