The Roots of Flavour Work

In 1874 Wilhelm Haarmann started to produce the first synthetic aroma chemical, vanillin [2-4]. Since then the flavour, fragrance and aroma chemical industry has shown rapid progress. In the beginning, perfumers created the first flavour formula with synthetic aroma chemicals. Over the years many different parameters, like the availability of natural products, the development of food industry and changes in consumers lifestyles, have led to a broad range of widely accepted flavourings. 

In parallel, the fragrance industry has grown to meet consumer preferences with regard to the use of perfumes and also other aspects, such as personal identity, human odours, mood preferences, emotions and psychology [5]. 

Additionally, in the last 5-10 years an emerging number of low-volatile tastemodifying molecules were found using sophisticated analytical methods based on liquid chromatography (LC), namely taste dilution analysis, LC-MS or LC-NMR methods. 

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