How are Flavors created ?

This is common practice in the food industry, where the sales of popular brands can continue to grow for decades. It’s the secret recipe for Coca Cola that has enabled it to thrive since 1886 – despite technological advances that so far have not enabled competitors to replicate Coca-Cola’s unique flavor profile (and countless other foods and beverages). A patented cola flavor would have been exactly replicated many years ago.

A flavorist, also known as flavor chemist, is someone who uses chemistry to engineer artificial and natural flavors. Flavorists are highly-trained scientists who blend individual chemicals, reaction products and natural extracts to create a desired aroma.

There is limited academic education in flavor creation. That’s why most flavorists are analytical chemists, food scientists, or chemical engineers, who have garnered further on-the-job training and expertise. This path involves an additional 7-year apprenticeship, as well as oral testing similar to a thesis defense, to become an accredited member of the flavorist community.

A flavorist must be familiar with the chemistry of the flavor itself as well as that of the end product. Additionally, flavorists rely heavily on instrumental analysis of the flavors, typically involving use of multiple chromatographic techniques.

Along with scientific proficiency, this profession also requires a high degree of creativity, and it has been likened to an art form. As the flavor industry is highly specialized, and a long training phase is required before accreditation, there are only about 1,000 flavorists in the world.

In our last post, we discussed how flavors are subdivided by their source into four categories (link), Natural Flavors, Natural With Other Natural Flavors (WONF), Artificial Flavors, and Natural and Artificial (N&A) Flavors.

The flavorist has literally thousands of known aroma compounds at their disposal to blend and create a flavor for a specific end-use application. As we know, most flavors are comprised of many individual aroma compounds. But not every compound serves the same role or is even essential to generate the desired flavor profile.

The individual aromatic compounds in a flavor fall into one of three classes:

• Impact Compounds
• Contributory Compounds
• Differential Compounds
  

Impact compounds are the individual aroma chemicals most representative of a flavor. That is, when smelled alone, these compounds would be reminiscent of the named flavor.

Impact compounds represent most of the organoleptic potency of the flavor type. They are characteristic, essential and necessary for the intended flavor profile.

For example, the impact compound of Concord grape is methyl anthranilate. However, methyl anthranilate by itself is “perfumey”, “solventy”, and artificially unidimensional in character – not at all representative of the flavor profile of a natural Concord grape.

Contributory compounds enhance the complexity and identity of the named flavor. They are not necessarily reminiscent of the named flavor. However, when used in conjunction with an impact compound, contributory compounds bring the aroma closer to the named flavor (for example, adding characteristics that produce a “juicier” berry, or a “greener” apple). Contributory compounds turn an aroma that is reminiscent of an air freshener into a palatable food.

A flavor house may have tens of thousands of aroma formulas to serve the food and fragrance market. For each flavor type (e.g. orange, strawberry, vanilla), the flavor house may have hundreds of formulations of each for different applications – dairy, beverage, processed food, drug. The composition of each is specifically formulated with unique combinations of differential compounds to “tweak” the desired flavor profile in the customer’s product. This is no small challenge, given the diversity of composition of base formulations, processing conditions and requirements for physical, chemical and microbiologic stability.

The flavor industry competes on flavor quality and most commercial flavors used in foods consist of dozens of individual aroma chemicals.  In contrast the pharmaceutical industry competes on efficacy and safety, though drug products need to be palatable to ensure successful dose administration. While flavors comprised of a single impact compound are seldom “palatable”, flavors for use in drug products can often be simpler (i.e., contain fewer compounds) than would be appropriate for most food products.

Illustrative Blog Post for pharmaexcipients.com – Prepared by Senopsys LLC by David Tisi — All Rights Reserved

David Tisi is the Technical Director of Senopsys LLC, a specialty services firm dedicated to the development of palatable drug products. He has 15 years of experience in taste assessment and taste masking of investigational and approved drugs for children and adults, leveraging his background in sensory science and food chemistry. He can be reached at [email protected]