Flavor Chemistry is the artistic blending of approved chemicals and extracts to achieve a desired flavor profile for a specific food, or beverage product. The flavor may enhance, shift, or even mask the flavor of the food itself. In some cases the added flavor provides the full flavor profile of the product.
Process or reaction flavor chemistry seeks to mimic or enhance the flavor of cooked foods. Sugars, amino acids and fats are used to mimic or enhance the cooking process.
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