This is only an excerpt of the full article that appeared in P&F Magazine. The full content is not currently available online.
The British Society of Flavourists (BSF) recently held its seventh training course for potential creative flavorists, in association with the University of Reading. The three-week program took place at the university’s School of Biosciences and was attended by 12 trainee flavorists from Germany, Peru, India, Vietnam, Sweden, Austria, Italy and Greece.
Week 1: The training began with a focus on tasting, smelling and understanding the scope of application of about 100 important raw materials used in flavor creation. The intent of this exercise was to provide the delegates with an evaluation process for new raw materials; the delegates were later required to apply this knowledge to create simple flavorings. Apart from these practical sessions, lectures on flavor chemistry, biochemistry and flavor analysis also featured in the first week of the course.
Week 2: The second week of the course began with an emphasis on natural raw materials including essential oils, oleoresins and other extracts crucial to the flavor industry. Again, the session highlighted the practical application of these materials in flavor creation, particularly in conjunction with nature identical raw materials. In addition, this week included a visit to and presentation by a flavor company specializing in the manufacture of English essential oils and extracts. The visit comprised a factory tour to demonstrate and review various methods of physical extraction of vegetable source materials, such as steam distillation, high-vacuum distillation, vacuum fractionation and liquid and supercritical CO2 extraction. The other highlights of the second week were a two-day session on the creation, production and evaluation of modern savory flavors, and lectures on flavor legislation, process flavor chemistry, delivery systems and practical flavor processing.