Dear P&F+ readers, this will be my last contribution as author of “Organoleptic Characteristics of Flavor Materials,” as I hand the blotter to Cyndie Lipka, my friend and colleague.
Writing this article has been a great adventure for me! I’ve met many good and interesting people, suppliers, flavor companies and flavor materials. But the most important thing I’ve learned is that our comments are only as good as the contributors on this panel. Of course, we can taste on our own in a vacuum and draw our personal conclusions. But when we taste together and discuss our individual descriptions, the whole experience becomes three dimensional, expanding the experience. I never forget that no one has the “Golden Tongue” (that actually lies within the mouths of our customers.)
The success and longevity of this column is due to the dedication, time, talent and contributions of its panel members, including Carl Holmgren, Bill Jaggard (may he rest in peace), Susie Sadural, Aparna Oak, Robert Pan, Alpa Roman, Bill Aslanides, Deborah Barber, Tom Gibson and Cyndie Lipka, who soon will be taking up authorship (interview on page 44). Lastly, and most of all, my heartfelt thanks go to my mentor and friend, Jerry Mosciano, who asked me 12 years ago if I’d like to author this column, continuing the work he started as founder in 1989.
I also want to thank the following companies who have supported this panel by hosting venues (and intermission snacks!), including FONA, Bell Flavors and Fragrances, Kraft, Imbibe and abelei, as well as almost all F&F suppliers who have given us products to ponder.
But before I give up my “pulpit,” I’d like to offer up a few of my favorite materials with the caveat that beauty is in the eye of the beholder.
For the full article, please check out the Perfumer & Flavorist+ January 2021 issue.