Flavorists working with the food industry, and to a lesser extent the personal care and nutraceutical fields, should be aware of a trend that is quietly, but increasingly, impacting their business—the commoditization of flavors. This business dynamic is due to a confluence of trends: unrelenting pressure for price reductions by industrial clients with the strategy of supplying flavor samples to alternate flavor houses for “matching” briefs. These briefs are supported by access to sophisticated analytical systems, such as time of flight mass spectrometers (TOF/MS), to analyze those flavors. These instruments give analytic chemists the capability to identify all key flavor components and this information can be supplied to the flavorists working on the matching brief. Here the flavorists’ intent is not necessarily the duplication of an exact flavor formula, but the development of an organoleptically equivalent flavor with reduced costs.
April 10, 2009
Fill out my online form.
Most Popular in Multi-use
- 389Flavor Bites: Benzyl acetate
- 93Flavor Encapsulation: Spray Drying
- 73Flavor Creation: 9 Lessons in How to Win
- 65On the job: Becoming a Flavor Chemist
- 60Flavor Formulations at your Fingertips!
- 45Flavor Bites: Sotolon
- 37Flavor Bites: iso-Valeraldehyde
- 29Spray Drying of Food Flavors— IV. The Influence of Flavor Solvent on Retention of Volatile Flavors
- 28Flavor Bites: 5-Methyl Furfural
- 25Flavor Bites: (E)-2-(3,7-Dimethyl 2,6-octadienyl) cyclopentanone
- Flavor Bites: 5-Methyl Furfural
2/4/2016, John Wright
- Flavor Bites: Octanoic Acid
10/13/2015, John Wright
- Organoleptic Characteristics of Flavor Materials: October 2015
10/13/2015, Judith Michalski
- Flavor Bites: γ-Valerolactone
10/22/2015, John Wright
- Organoleptic Characteristics of Flavor Materials: February 2016
2/25/2016, Judith Michalski, Senior Flavorist, abelei flavors