The development of process flavors

The scientific, artistic and regulatory aspects of process flavors are reviewed. The role of the flavorist, as it relates to the creation of process flavors for commercial purposes, is discussed. An overview of the chemistry and analytical techniques used as tools for the artistic approach is also g...

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Bibliographic Details
Published in:Trends in Food Science & Technology 1995-02, Vol.6 (2), p.46-51
Main Authors: Manley, Charles H., Ahmedi, Sajid
Format: Article
Language:English
Subjects:
Aroma and flavouring agent industries
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
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Summary:The scientific, artistic and regulatory aspects of process flavors are reviewed. The role of the flavorist, as it relates to the creation of process flavors for commercial purposes, is discussed. An overview of the chemistry and analytical techniques used as tools for the artistic approach is also given. In addition, the development of ‘building blocks’ for flavor creation is discussed, and comparisons are made between the methods used for the creation of classical flavors versus process flavors. Finally, the regulations relating to the safety and labeling of these flavors are considered.
ISSN:0924-2244
1879-3053
DOI:10.1016/S0924-2244(00)88942-6