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Dolf DeRovira's The Dictionary of Flavors: Industry Reference Book Review

Dictionary of Flavors is is one of a dozen books the Society of Flavor Chemists recommends that flavorists read. The Dictionary of Flavors by Dolf DeRovira: An In-Depth Review (2026) Rating: ★★★★☆ (4.7/5) Best for: Flavor chemists, food scientists, product developers, culinary professionals, and students. Not ideal for:

Global Food & Flavor Industry Regulatory Digest: Weekly Updates from North America, South America, Asia, Africa, Europe & Oceania (April 2026)

North America Here is a summary of key legal and regulatory updates from the past week for the North American food and flavor industry. * FDA Import Alert 99-47 (Economic Adulteration) - FDA updated guidance on detaining human food products adulterated for economic gain, specifically adding "water glaze as part

Global Food & Flavor Industry Weekly Roundup: Key Business News from North America, South America, Asia, Africa, Europe, and Oceania (Week of April 14–21, 2026)

North America Here is a summary of key business news from the past week for the North American food and flavor industry. 📈 Market Trends & Financial Performance PepsiCo's Volume Growth Strategy Shows Results PepsiCo reported a rare 2% volume growth in its North American food division (Frito-Lay

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Maximizing Flavor Retention in Spray Drying

This is a complex topic. In reality, without proper design of the flavor formula and drying process, a loss of 15% of otherwise preventable volatiles is common. Unfortunately, flavorists rarely have time to optimize their formulas, which are typically based on experience or knowledge rather than experimental validation—let alone

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Fatty Note Chemistry, Application Formulation, Compound Libraries, Block Architecture, and Compatibility Engineering

Fatty Note in Flavor: A Beginner-Friendly Guide A fatty note is the part of a flavor that makes it smell or taste like cream, milk fat, butterfat, animal fat, skin-on meat, oil, wax, tallow, coconut fat, nut oil, or rich dairy fullness. It is not always “greasy” in

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UV–Vis Color Intelligence for Flavorists: A 50+ Compound Library Linking Absorbance, Wavelength, and Visual Impact, and Color Drifting

50+ Compound Color-Impact vs. Absorbance Library A practical UV–Vis library for flavorists and flavorist trainees This is a working formulation library, not a claim that every compound has one fixed absorbance number under all conditions. In real flavor work, the observed spectrum depends on solvent, pH, oxidation state,

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Spectrophotometer vs. Colorimeter in Flavor Science: Theory, Function, Reporting, and Practical Applications

The Society of Flavor Chemists expects certified flavorists to understand the theory, function, reporting, relevance to the flavor industry, and advantages and limitations of more than a dozen instruments used to analyze food and flavor products. These instruments are listed on the syllabus for the Society’s qualification exam. Among

Liquid Chromatography in Flavor Science: Theory, Applications, and Practical Insights for Flavorists

The Society of Flavor Chemists expects certified flavorists to understand the theory, function, reporting, relevance to the flavor industry, and advantages and limitations of more than a dozen instruments used to analyze food and flavor products. These instruments are listed on the syllabus for the Society’s qualification exam. Among

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The Professional Whisky Flavor Engineering System: Full Application × Block Compatibility Matrix and Formulation Framework

This post illustrates how to formulate a whisky flavor and how to differentiate it into various styles, such as Scotch, Bourbon, and Irish whisky. Please log in to read. The content is for educational and training purposes only.

Patent Summary: Flavor Enhancer for Matcha-Flavored Foods and Beverages, and Method for Improving Matcha Flavor Using Epoxidized Aldehydes and Alkylpyrazines

Summary Summarized here is the patent document (JP6814259B2) in Japanese. The document is translated with google translates. 1) What the Patent Discloses (What Does What?) The patent discloses a flavor enhancer specifically designed for matcha-flavored foods and beverages. This enhancer works by adding specific compounds—previously unused in matcha

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SPME vs SPDE in Flavor Analysis: From Aroma Perception to Trace Compound Reality

Here is a deep, flavorist-oriented explanation of SPME (Solid-Phase Microextraction) and SPDE (Solid-Phase Dynamic Extraction)—covering theory, function, reporting, and practical relevance to flavor work.

The National Association of Flavors & Food-Ingredient Systems (NAFFS): Mission, Scope, and Industry Impact

National Association of Flavors & Food-Ingredient Systems — Core Overview What NAFFS Stands For The National Association of Flavors & Food-Ingredient Systems (NAFFS) is a U.S.-based industry trade organization representing companies that develop, manufacture, and supply flavors, seasonings, and functional ingredient systems used across the food and

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🌿 The Professional Flavorist’s Green Note System: Chemistry, Formulation, Block Design, Libraries, Compatibility, and Application Mastery

The Society of Flavor Chemists requires flavorists to fully understand roughly 20 essential flavor notes and to skillfully manipulate each note for every application. The brown note is one of them. A green note is the part of a flavor that smells like fresh-cut leaves, crushed stems, raw peas,

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Saponification in Flavor Systems: Mechanism, Stability Determinants, and Practical Control of Ester Hydrolysis in Food and Beverage Formulation

The Society of Flavor Chemists requires flavorists to fully understand approximately two dozen reactions and processes that can occur in flavor systems. Flavorists must be able to control these reactions or physical processes to enhance flavor or improve its stability and shelf life. Saponification is one of the physical processes

Wintergreen as a Natural Flavoring: A Comprehensive Technical Guide

The Society of Flavor Chemists requires certified flavorists to be able to identify the plant part used, derivatives, organoleptic characteristics, and major chemical component(s) characterizing the aroma and flavor of the 80 natural flavorings listed on its syllabus for the qualification test and interview. Wintergreen is included among these

Violet Leaf as a Natural Flavoring: A Comprehensive Technical Guide

The Society of Flavor Chemists requires certified flavorists to be able to identify the plant part used, derivatives, organoleptic characteristics, and major chemical component(s) characterizing the aroma and flavor of the 80 natural flavorings listed on its syllabus for the qualification test and interview. Violet Leaf is included among

Vetiver as a Natural Flavoring: A Comprehensive Technical Guide

The Society of Flavor Chemists requires certified flavorists to be able to identify the plant part used, derivatives, organoleptic characteristics, and major chemical component(s) characterizing the aroma and flavor of the 80 natural flavorings listed on its syllabus for the qualification test and interview. Vetiver is included among these

Thyme as a Natural Flavoring: A Comprehensive Technical Guide

The Society of Flavor Chemists requires certified flavorists to be able to identify the plant part used, derivatives, organoleptic characteristics, and major chemical component(s) characterizing the aroma and flavor of the 80 natural flavorings listed on its syllabus for the qualification test and interview. Thyme is included among these

Tea Tree as a Natural Flavoring: A Comprehensive Technical Guide

The Society of Flavor Chemists requires certified flavorists to be able to identify the plant part used, derivatives, organoleptic characteristics, and major chemical component(s) characterizing the aroma and flavor of the 80 natural flavorings listed on its syllabus for the qualification test and interview. Tea Tree is included among

Tarragon as a Natural Flavoring: A Comprehensive Technical Guide

The Society of Flavor Chemists requires certified flavorists to be able to identify the plant part used, derivatives, organoleptic characteristics, and major chemical component(s) characterizing the aroma and flavor of the 80 natural flavorings listed on its syllabus for the qualification test and interview. Tarragon is included among these

Sweet Birch (Black Birch) as a Natural Flavoring: A Comprehensive Technical Guide

The Society of Flavor Chemists requires certified flavorists to be able to identify the plant part used, derivatives, organoleptic characteristics, and major chemical component(s) characterizing the aroma and flavor of the 80 natural flavorings listed on its syllabus for the qualification test and interview. Sweet Birch is included among

St. John's Bread (Carob) as a Natural Flavoring: A Comprehensive Technical Guide

The Society of Flavor Chemists requires certified flavorists to be able to identify the plant part used, derivatives, organoleptic characteristics, and major chemical component(s) characterizing the aroma and flavor of the 80 natural flavorings listed on its syllabus for the qualification test and interview. St. John's Bread

Spearmint as a Natural Flavoring: A Comprehensive Technical Guide

The Society of Flavor Chemists requires certified flavorists to be able to identify the plant part used, derivatives, organoleptic characteristics, and major chemical component(s) characterizing the aroma and flavor of the 80 natural flavorings listed on its syllabus for the qualification test and interview. Spearmint is included among these

Sage as a Natural Flavoring: A Comprehensive Technical Guide

The Society of Flavor Chemists requires certified flavorists to be able to identify the plant part used, derivatives, organoleptic characteristics, and major chemical component(s) characterizing the aroma and flavor of the 80 natural flavorings listed on its syllabus for the qualification test and interview. Sage is included among these

Rosemary as a Natural Flavoring: A Comprehensive Technical Guide

The Society of Flavor Chemists requires certified flavorists to be able to identify the plant part used, derivatives, organoleptic characteristics, and major chemical component(s) characterizing the aroma and flavor of the 80 natural flavorings listed on its syllabus for the qualification test and interview. Rosemary is included among these