Flavor Creation

Already in its 2^nd Printing!

John Wright
Hardcover
248 pages
Published 2004
ISBN-10: 1-932633-01-4
ISBN-13: 978-1-932633-01-6

Providing valuable insights for both novice and experienced flavorists, this must-have guide covers everything from the history of flavor techniques to natural raw materials and the latest in sensory science. Discusses the impact on flavor creation and how flavorists can link raw materials to recognizable descriptors, lists major flavor types and their construction (with suggested ingredients) and reviews flavor technology, focusing on improving flavor delivery on powder flavors and emulsions.

Plus:

Alphabetical summary of key natural raw materials, production methods, components, profiles and suggested applications
Includes a focus on vanilla; curing, extraction and cultivation
Summary, by chemical family of key synthetic raw materials including their uses and profiles
Flavor applications: overcoming flavor/product interactions

Introduction

Table Of Contents

Sample Pages

About the Author

John Wright is the vice president, global technical business development, for IFF. He has worked as a flavorist for over 30 years, initially with Duckworths and PFW in the UK, then Bush Boake Allen in Canada, the United Kingdom and the United States before joining IFF's US operation. He progressed into technical and general management, but has always been enthusiastic to retain an active creative role in flavors. Wright is a fellow of both the Royal Society of Chemistry and British Society of Flavourists, and a member of the Society of Flavor Chemists, Inc.

Reviews:

Flavor Creation continues to assist me in my development as a flavorist on a regular basis. It is a handy resource that I keep nearby at all times.
- Brian Merritt, Junior Flavorist, International Flavors and Fragrances

This guide covers various aspects of flavour technology, from the history of flavour techniques to natural raw materials and the latest in sensory science. The publication should be of interest to both novice and experienced flavourists. This book is divided into 9 chapters as follows: Natural raw materials; Synthetic raw materials; Flavor creation; Creating elegant flavors; Vanilla; Sensory subjects; Applications; Legislation and regulatory issues; and Past and future trends. A subject index is also provided.
- Food Science and Technology Abstracts, Volume 37 (2) 2005.