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The Language and Principles of Flavor Creation

Contact Author Jeb Gleason-Allured, Editor
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Frank Fischetti

Frank Fischetti, veteran flavorist and consultant.

This is only an excerpt of the full article that appeared in P&F Magazine. The full content is not currently available online.

Ars sine scientia nihil est. Art without science is nothing, the old Latin motto goes. Flavor creation requires both. Veteran flavorist and consultant Frank Fischetti recently highlighted these dualities during the 9th Annual West Coast Flavor Industry Forum in Anaheim, California.

Flavor Components and Challenges

Flavors, Fischetti noted, serve three purposes: the simulation of named flavors, character fixation/maintenance, and the enhancement of flavor impressions and acceptability. And all flavor compounds, whatever the application, comprise just two parts—the flavor portion and the diluent. “The solvent system should be the most important part,” Fischetti said, “because it makes your flavor usable. It’s not the flavor materials that make the flavor work, it’s the solvent system.” The longstanding problem for flavorists, he added, concerns the descriptors used for the flavor materials in the flavor portion. “We have no vocabulary,” he said. “We can’t talk to each other. What does ‘green’ mean? cis-3-Hexenol? Galbanum? There are different kinds of green; which green is it?”

During his talk, Fischetti outlined five key concepts that serve to better elucidate flavor creation: characteristic threshold value, flavor impact item, flavor contributory item, flavor differential item and flavor impact group.

Characterization of Materials

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