Books recommended by the Society of Flavor Chemists
There is no universal training course or program for those who want to become a flavorist. Training programs are often offered by the employer or senior flavorists for the would-be flavorists. Often times, flavorist trainees go through many sensory evaluation sessions to familiarize themselves organoleptically with hundreds if not thousands of compounds, and lots of written materials/PT presentations/videos on flavor ingredients, flavors, formulations, regulations/law regarding flavors/flavor ingredients. However, some books and resources are considered beneficial for those flavorist trainees by the Society of Flavor Chemists. See below:
- Steffen Arctander, Perfume and Flavor Chemicals, Perfume and Flavor Materials of Natural Origin
- Burdock, Fenaroli’s Handbook of Flavor Ingredients
- Dolf DeRovira, The Dictionary of Flavors
- Ernest Guenther, The Essential Oils
- Dr. Brian Lawrence, Essential Oils, not readily available
- Earl Merwin, Flavor History
- Morrison and Boyd, Organic Chemistry
- Gerard Mosciano, Successful Flavors, not readily available
- Gary Reineccius, Flavor Chemistry and Technology, Source Book of Flavors
- John Wright, Flavor Creation
- Allured Publishing, Flavor and Fragrance Materials
- Code of Federal Regulations (CFR)
- Food Chemical Codex (FCC)
- Industry Periodicals including:
- Perfumer & Flavorist
- Journal of Agriculture and Food Chemistry
- Food Technology o Food Processing
- Cereal Food World
- Prepared Foods
- Food Chemical News
- Food Product Design
- Beverage World