"Successful Flavors: From Formulation to QC to Applications and Beyond," edited and co-written by legendary flavorist Gerard Mosciano, was published by Allured Business Media in 2006. Despite shifts in trends and evolving technical and regulatory landscapes, this long-out-of-print book endures as a cornerstone of essential flavor creation knowledge. In that spirit, Allured Business Media is making the book available for download.
Authored by some of the most esteemed flavorists in the industry, "Successful Flavors" offers an in-depth exploration of flavor creation, catering to both beginners and seasoned professionals. The book covers a wide array of topics, including:
- The Role of Organoleptic Descriptive Analysis
- in the Training of Creative Flavorists
- Flavor Extraction and Instrumental Analysis
- Quality in the Flavor Industry
- Flavor Applications
- Ruminations on Some Dairy Flavors
- Practical Meat Flavor Creation
- Vanilla: Fruit of the Orchid
- Mint Flavors Technology
- Flavoring Confections
- The Use of Natural Ingredients in Creating Natural Flavors
Edited by Gerard Mosciano, who also contributes a chapter on the role of organoleptic descriptive analysis, contributing authors include:
- Odila Zocca
- Noreen Lally
- Leora Hatchwell
- Judith Michalski
- Carole Pollock
- Jean Cassidy
- Carl Holmgren
- Michael Fasano
- Douglas Young
Fill out the form to download your free copy.
*Note: This file download is strictly for individual use; it may not be republished, reposted or rehosted elsewhere.Â
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