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24 JULY 2008	HOME

The following articles are based on years of experience in the Flavor Industry and are published to help anyone who can use this information. The articles are based on the needs and requirements of flavorists. Many of the articles are excerpts of the Training Courses given by FKS in conjunction with the University of Missouri in St. Louis.

I am also planning to review articles written on specific flavors, and evaluate identified GRAS ingredients to determine the usefulness of those ingredients in the flavor.

The Science in Artificial Flavor Creation by Frank Fischetti. Download Article
Using Ingredients in ppm
The true Cost of Flavor Formulations
Flavor Descriptions for Reaction Meat Flavors
Meat Flavors and Maillard Reaction References
Requirements to be a Flavorist
Criteria for choosing flavor ingredients 
Steps to review before creating a Flavor
GCMS Headspace Volatiles of typical Reaction Flavor
Tutorial on Organic Chemical Nomenclature
Reaction Flavor Variables
Cherry Juice Flavor created with Flavor Creator