Flavorists and perfumers understand the frustration that a bad cold and a blocked nose can cause. Volatile organic substances and mixtures used in flavor creation and perfumery become just like any other liquid, lacking their essence and character, and the ability to create anything meaningful with them is temporarily incapacitated. But worse than this, the stimulus and motivation of the job is put on hold until the sense of smell returns. The interaction of volatile organic compounds with the olfactory epithelium is a key mechanism that stimulates the creative juices of perfumers and flavorists, and releases the excitement and elation of either creating something new or matching an existing material. Creative ideas are also stimulated by the accumulation of knowledge and understanding about the subject, having a memory for hundreds of smells and the experience of using them, reading, comparing notes with like-minded flavorists and perfumers, and associations that can form in the mind from other subjects and experiences such as a new food.
October 15, 2009
Most Popular in Multi-use
- 272Campbell’s Soup Modifies Original Recipe
- 71Flavor Encapsulation: Spray Drying
- 52Technical and Sensory Impacts of Clean Labels
- 33A Tale of Four Demos: The Process Flavorist’s Evolving Toolbox
- 28On the job: Becoming a Flavor Chemist
- 26Flavor Creation: 9 Lessons in How to Win
- 25Flavor Formulations at your Fingertips!
- 24Octanoic Acid
- 20Flavorcon: 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