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Unformatted text preview: l anthranilate, one of the first artificial flavors, by accident while mixing chemicals in his laboratory.
Suddenly the lab was filled with the sweet smell of grapes. Methyl anthranilate later became the chief flavoring compound of grape KoolAid. After World War II, much of the perfume industry shifted from Europe to the United States, settling in New York City near the garment
district and the fashion houses. The flavor industry came with it, subsequently moving to New Jersey to gain more plant capacity. Man-made
flavor additives were used mainly in baked goods, candies, and sodas until the 1950s, when sales of processed food began to soar. The
invention of gas chromatographs and mass spectrometers — machines capable of detecting volatile gases at low levels — vastly increased the
number of flavors that could be synthesized. By the mid-1960s the American flavor industry was churning out compounds to supply the taste
of Pop Tarts, Bac-Os, Tab, Tang, Filet-O-Fish sandwiches, and literally thousands...
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This note was uploaded on 02/25/2014 for the course MGMT 120 taught by Professor Litt during the Spring '08 term at UCLA.
- Spring '08