Unformatted text preview: ot pits, it contains traces of hydrogen cyanide, a deadly poison. Benzaldehyde derived through a different
process — by mixing oil of clove and the banana flavor, amyl acetate — does not contain any cyanide. Nevertheless, it is legally considered
an artificial flavor and sells at a much lower price. Natural and artificial flavors are now manufactured at the same chemical plants, places
that few people would associate with Mother Nature. Calling any of these flavors “natural” requires a flexible attitude toward the English
language and a fair amount of irony.
The small and elite group of scientists who create most of the flavor in most of the food now consumed in the United States are called
“flavorists.” They draw upon a number of disciplines in their work: biology, psychology, physiology, and organic chemistry. A flavorist is a
chemist with a trained nose and a poetic sensibility. Flavors are created by blending scores of different chemicals in tiny amounts, a process
governed by scientific principles but demanding a fair amount of art. In an age when delicate aromas, su...
View Full Document
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