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"Using an Equation to Make Flavors" - a Formulation Method Taught by Frank Fischetti, jr

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05 Mar 2026 • 5 min read
"Using an Equation to Make Flavors" - a Formulation Method Taught by Frank Fischetti, jr

This is a summary of "Using an Equation to Make Flavors," one of three formulation methods published by master flavorist Frank Fischetti Jr. on Perfumer & Flavorist.

also read this https://www.flavorist.com/using-the-categorizing-technique-to-make-flavors-by-frank-fischetti-jr/

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Allspice: What Every Flavorist Needs to Know, According to the SFC
Members only

Allspice: What Every Flavorist Needs to Know, According to the SFC

1) Identify the part(s) of the plant used, derivatives, organoleptic characteristics, and the major chemical component(s) which characterizes the aroma/flavor of allspice. This is what the Society of Flavor Chemists wants flavorists to know about allspice. 🌿 Allspice (Pimenta) — Flavor & Aroma Profile Botanical source: Pimenta dioica Family:
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List of Flavor Descriptors, Flavor Compounds, Applications, and Suggested Usage Levels

Here is a List of More Than 100 Flavor Descriptors, Flavor Compounds, Applications, and Suggested Usage Levels. Ylang — para-cresyl methyl ether — Applications: Floral, Ylang-Ylang, exotic blends — Usage: 0.1–1 ppm Jasmine — methyl jasmonate — Applications: Jasmine, floral, tea — Usage: 1–10 ppm Heliotrope — heliotropine — Applications: Heliotrope, floral, cherry, vanilla — Usage:
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How to Become a Self-Taught Flavorist?

Summary: This scenario involves an R&D chemist, scientist, technologist, or technician who has a genuine interest in creating and using flavors—whether for food, tobacco, personal care, or healthcare applications—but does not have access to a full-time flavorist for guidance or mentorship. Like any other professional pursuing
05 Mar 2026 8 min read
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