Pomegranate Flavor

Pomegrantes

I do not get excited about pomegranates. I like them, but they are not special to me. My family has a few pomegranate trees, and I think they are messy and difficult to eat. They make great fall decorations, though. In the late 1970's, my siblings, the neighbor kids and I made an event out of eating pomegranates. Since my  mom didn't want to clean up a huge mess, she forbid us from eating them in the house. She told us to put on our old clothes and go outside when we wanted to "crack open" a pomegranate. We would smash them on a concrete slab, pick out the seeds (arils), gorge and eventually become annoyed by the slow process of eating a pomegranate. Apples and pears, which also ripen in the fall, were much easier to eat and … [Read more...]

Cherry Flavor

IMG_4622

"When their seeds are ready for transport, plants summon mammals with the strong scents and tastes of ripe fruit" (Michael Pollan, Cooked). Anyone who has had a cherry tree decimated by birds knows this. Animals cannot resist brightly colored, sweet, aromatic fruits. Mother nature has made fruit impossible to resist because she needs animals to spread seeds. Flavor scientists study mother nature and do their best to mimic her appeal. Our goal is to keep consumers happy and supply good tasting food. We study the aromatics naturally present in fruits as a guide for flavor development. I have created plenty of cherry flavors, but none were close to what mother nature has designed.  My cherry flavors have been benzaldehyde based, because … [Read more...]

Keeping it simple-Fruit Punch Flavor

IMG_3606

SIMPLE KISS is an acronym used by scientists and engineers,"Keep it simple, stupid". The KISS principle states that most systems work best if they are kept simple and not made complicated. Basically, simplicity should be a key goal in design and unnecessary complexity must be avoided. Flavor scientists often add too many unneeded components to a flavor. Why? Because they are artists. Just like chefs, a flavor scientist "throw things in", because it seems like it should improve the flavor or because the ingredient is a favorite. Sometimes a flavor scientist developes a new flavor using other lengthy flavors, like making a blackberry flavor by combining a strawberry, blueberry and raspberry flavor. A finished flavor can easily end up … [Read more...]