More lemony

Posted by Robin on 11 April 2016 Leave a Comment

[Geoff] Marshall-Hill attaches a vial of juiced sanguinelli blood orange to one cartridge, and forces air through it and into a set of three face masks. He invites visitors to inhale the scent. Then he switches to the laptop's synthetically constructed fragrance.

Visitors agree it is similar, but somehow weak in berry tones. He adjusts dials, but it becomes more "lemony."

— Flavorists from Givaudan visit the citrus groves at UC Riverside (again). Read more at Why the world's top flavor maker keeps visiting UC Riverside for inspiration at the Los Angeles Times.

A Pollock in a crystal bottle

Posted by Robin on 18 November 2009 4 Comments

Whereas a perfumer can invent commercially successful aromas that are totally nonrepresentational—a Pollock in a crystal bottle—the flavorist must still respect the deeply held conservatism that people tend to hold when it comes to putting food in their mouths.

From The Taste Makers, about flavorists working at Givaudan, in the New Yorker. Many thanks to Kevin for the link!

It’s not a photograph

Posted by Robin on 9 March 2009 9 Comments

The flavorists don't necessarily want to replicate the aroma. For example, if a fruit has a strong sulfur taste, they may try to eliminate that while preserving desirable characteristics.

[...] "When you're creating a flavor it's not a photograph," [Dawn] Streich said. "It's like an artists' rendition of what they see."

— From Looking for a Lemon 'Wow' -- International flavorists converge on UCR citrus groves at The Press-Enterprise, about a group of Givaudan flavorists smelling and tasting citrus at a grove owned by the University of California, Riverside.

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Now Smell This

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More lemony

A Pollock in a crystal bottle

It’s not a photograph