Allured Books

A new edition with more than 100 new pages of material!

"Making flavors is fun. It is also intensely rewarding. I count myself fortunate indeed to have chanced upon a profession in which I am paid to indulge my hobby. I have never lost sight of my roots or forgotten the simple pleasure of creative achievement ..." — John Wright

Providing valuable insights for novice and experienced flavorists, this must-have guide covers everything from the history of flavor techniques to natural raw materials and the latest in sensory science. Industry veteran John Wright discusses, in a straight-forward and accessible style, how flavorists can link raw materials to recognizable descriptors, lists major flavor types and their construction (with suggested ingredients), reviews flavor technology, focusing on improving flavor delivery on powder flavors and emulsions, and discusses and evaluates how these various aspects have and will continue to impact the art and science of flavor creation. This volume includes:

• Alphabetical summary of key natural raw materials, production methods, components, profiles and suggested applications
• A focus on vanilla—curing, extraction and cultivation
• A summary, by chemical family, of key synthetic raw materials, including their uses and profiles
• Flavor applications: Overcoming flavor/product interactions

• • Introduction
  • Acknowlegements
  • Chapter 1: Natural Raw Materials
  • Chapter 2: Synthetic Raw Materials
  • Chapter 3: Flavor Creation
  • Chapter 4: Creating Elegant Flavors
  • Chapter 5: Vanilla
  • Chapter 6: Flavor Delivery
  • Chapter 7: Production Friendly Flavors
  • Chapter 8: Flavor Matching
  • Chapter 9: Regional Flavor Preferences
  • Chapter 10: Sensory Subjects
  • Chapter 11: Applications
  • Chapter 12: Legislation
  • Chapter 13: Past and Future Trends
  • Chapter 14: Elysium
  • Index

John Wright is vice president of global technical business development, for International Flavors and Fragrances (IFF). He has worked as a flavorist for more than 30 years, initially with Duckworths and PFW in the United Kingdom, then Bush Boake Allen in Canada, the United Kingdom and the United States, before joining IFF's US operation. While progressing into technical and general management, Wright has retained an active creative role in flavors. He is a fellow of both the Royal Society of Chemistry and the British Society of Flavourists, as well as a member of the Society of Flavor Chemists.