A common belief is that advances in GC/MS analytical techniques have made flavor duplication quick and easy. The truth, however, is a little different: flavormatching is a frustrating exercise. A common scenario runs something like this: an important matching project arrives with a huge potential, and a short deadline. The analytical staff quickly produces a reasonable (but not great) first analysis, leaving the unfortunate flavorist to go quietly mad trying to make an acceptable duplication. Despite a shortness of time for the analytical staff to recheck the flavorist’s work, a sensory panel must be involved to “validate” the match (and to spread the blame later on). Meanwhile, the customer who is initially enthusiastic, to everybody’s surprise, cools down inexplicably. This process simply cuts margins for the whole industry, and it is stopped in its tracks if the flavor cannot be matched.
Flavor Bites: Now Match This!
July 9, 2009
Most Popular in Multi-use
- 274Campbell’s Soup Modifies Original Recipe
- 52Flavor Encapsulation: Spray Drying
- 35Technical and Sensory Impacts of Clean Labels
- 24A Tale of Four Demos: The Process Flavorist’s Evolving Toolbox
- 20Flavor Formulations at your Fingertips!
- 19On the job: Becoming a Flavor Chemist
- 19Octanoic Acid
- 19Flavor Creation: 9 Lessons in How to Win
- 18Flavorcon: Focus on Ingredients
- Flavor Creation: 9 Lessons in How to Win
5/7/2009, John Bedford, Mastertaste Inc.
- The Flavorist's View: the Economy’s Impact on Consolidation, Unique Formulation, New Raw Materials and Training
1/16/2009, John Wright, flavorist and author
- Frugality is the New Key Driver in Flavors
1/19/2009, Scott Nadison, Flavor & Fragrance Specialties
- Flavor Bites: Flavor Creation in Germany
3/18/2009, John Wright
- Organoleptic Characteristics of Flavor Materials
3/18/2009, Gerard Mosciano