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Below are 20 characteristic flavor notes that the Society of Flavor Chemists want every flavorist or would-be flavorist to understand. It is likely that questions regarding these notes will be raised during the qualification test/interview. Read the syllabus -the Society of Flavor Chemists. The 20 key flavor notes are:

Main Aroma Components of Coffee The main components frequently detected in coffee include furfural, 5-methylfurfural, furfuryl alcohol, phenethyl alcohol, furfuryl acetate, hexanal, benzaldehyde, 3,4-dimethylbenzaldehyde, 3,4-dimethylphenylacetaldehyde, 1-phenyl-2-propanone, 3-methyl-2-butanone, 2,3-butanedione, 2-butanone, 4-methyl-2-pentanone, 2-phenyl-3-butanone, 2,3-pentanedione, 2,3-hexanedione, 2-heptanone, 3-methylcyclopentane-1,2-dione, 2-phenylethanol, formic acid, acetic acid, prop

The process of formulating a flavor is influenced by several variables: the specific flavor profile required, the customer's needs, the potential revenue, the company's resources, and the individual flavorist's creative approach. Here is an explanation of how flavorists can formulate a food flavor — from

This is a patent by a flavorist well regarded in the U.S. flavor industry - Douglas Young and his colleagues. The patent application was submitted Jul. 20, 2005 and the patent document was published on March 6, 2006. The patent will expire soon. Those who are interested in process

The patent was granted in China in April, 2013. Below is a translation of the patent summary in Chinese. It is a good read for those who would like to learn how the Chinese formulate orange flavors. Abstract The present invention discloses a natural orange flavor formulation. The orange flavor