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Unformatted text preview: owing other brands to enjoy the consumer loyalty
and affection inspired by those flavors — Grainger politely disagreed, assuring me such a thing would never be done. In the absence of public
credit or acclaim, the small and secretive fraternity of flavor chemists praises one another’s work. Grainger can often tell, by analyzing the
flavor formula of a product, which of his counterparts at a rival firm devised it. And he enjoys walking down supermarket aisles, looking at
the many products that contain his flavors, even if no one else knows it.
Grainger had brought a dozen small glass bottles from the lab. After he opened each bottle, I dipped a fragrance testing filter into it. The
filters were long white strips of paper designed to absorb aroma chemicals without producing off-notes. Before placing the strips of paper before my nose, I closed my eyes. Then I inhaled deeply, and one food after another was conjured from the glass bottles. I smelled fresh
cherries, black olives, sautéed onions, and shrimp. Gra...
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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