Why are flavors important? We are familiar with the sweet taste of strawberry ice cream; however, without industrial products that provide smell and taste, this treat would not be so attractive or appetizing.
In the medieval age, monks were the pioneers in the art of capturing natural essences and transforming them into substances capable of flavoring food. They used the distillation method on plants to obtain the first essential oils. Today, through scientific discoveries and technological developments, food science, and especially food flavors, have reached a very significant level of quality and sophistication.
Since the end of the 19th century, when vanillin (an aromatic substance present in vanilla pods) was synthesized for first time, flavor technicians from all around the world have synthesized a huge number of molecules with savory properties that are applicable to the food industry.