Dean Duxbury

The flavor of a food product is the single most important factor that determines its commercial success, according to Varoujan Yaylana, Associate Professor of Food Chemistry at McGill University (Canada). “Knowledge of the differences in flavor composition between different samples can lead to a better understanding of the differences in their processing conditions and the presence of specially added ingredients that give rise to the perceived differences,” he said.

Scott Gilbertson, Junior Flavor Chemist at Wixon, Inc., measures the flash point of a flavor using an automatic flashpoint meter, while Mindy Edwards, Certified Flavor Chemist, weighs out flavor chemicals to create a flavor.I spent most of my life practi…

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