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
- 342Organoleptic Characteristics of Flavor Materials
- 84Flavor Encapsulation: Spray Drying
- 64Flavor Bites: Sotolon
- 58Functionalized Flavors
- 49Synthetic Routes to Carvone
- 42Flavor Bites: γ-Nonalactone
- 33Flavor Bites: iso-Butyric Acid
- 32The Creative Longview: Flavors of the Future
- 31On the job: Becoming a Flavor Chemist
- 27Flavor Bites: Earthy, Musty, Mushroomlike Aroma Chemicals
- Analysis of volatiles in flavor-scored vegetable oils and detection of flower petal essences by unconventional instrumental means
4/27/2016, Harold P. Dupuy, Eric T. Rayner, and Walter H. Schuller
- Importance of minor components in flavors and fragrances
4/27/2016, Gunther Ohloff
- Naarden-Chiris--an expanded raw material source
- Synthesis of some substituted pyrazines and their olfactive properties
4/27/2016, Dr. Peter J. Calabretta,
- Toxins, aflatoxins, natural toxicants and antinutrients in foods.
4/27/2016, Dr. R. Hall