Flavor Creation, 2nd Edition

see larger image

Pre-order price!

Author: John Wright

Hardcover

Price: $139.00

Format Details

Hardcover
300 Pages
Published 2010
ISBN-10: 1-932633-72-3
ISBN-13: 978-1-932633-72-6

Description
Author Information

A new edition with more than 100 new pages of material! This guide covers everything from the history of flavor techniques to natural raw materials and the latest in sensory science. Wright discusses the impact on flavor creation and how flavorists can link raw materials to recognizable descriptors, lists major flavor types and their construction (with suggested ingredients) and reviews flavor technology, focusing on improving flavor delivery on powder flavors and emulsions. Topics include:

Natural raw materials
Synthetic raw materials
Flavor creation
Creating elegant flavors
Vanilla
Flavor delivery
Production friendly flavors
Flavor matching
Regional flavor preferences
Sensory subjects
Applications
Legislation and regulatory issues
Past and future trends
Elysium

Expert Review

"Flavor Creation continues to assist me in my development as a flavorist on a regular basis. It is a handy resource that I keep nearby at all times."

—Brian Merritt
Junior Flavorist
International Flavors and Fragrances

"This guide covers various aspects of flavor technology, from the history of flavor techniques to natural raw materials and the latest in sensory science. The publication should be of interest to both novice and experienced flavorists."

—Food Science and Technology Abstracts
Volume 37 No. 2

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.