T h e  F l a v o r i s t  T o o l b o x
9 MARCH 2010	HOME | INDEX

CRITERIA USED BEFORE STARTING FLAVOR PROJECT

1) Determine Flavor Profile

• Match for existing Flavor
• Traditional Industry Offering (i.e. Cherry, high benzaldehyde)
• Profile from Natural Fruit, Food, Processed Food
• Verbal Description of flavor

2) Review Project and Application

• Application: Beverage, Candy, Baked goods, etc.
• Process conditions
• Cost / Price
• Deadline

3) Determine Physical Form of Flavor

• Liquid – Water Soluble, Oil Soluble
• Emulsion
• Dry – Spray Dry, Dry mix

3) Choose Solvent or Carrier
 

4) Review Regulations

• Natural, WONF or Artficial
• Kosher, Halal
• Organic
• Any restrictions from Project or Applications
• Label restrictions, or match label if required
          May require analytical work for label match

5) Select Ingredients to create Flavor 

• Review steps 1-4
• Choose Characterizing, Contributory, and Differential Ingredients
• Review Sensory Data ( from Database) and determine use levels
• Review shelf life and stability of ingredients before using them in flavor