Flavorist Learning Center

The following articles and videos are based on years of experience in the flavor industry and are published to help anyone who can use this information. They are based on the needs and requirements of flavorists. Many of them are excerpts of the training courses given by FKS in conjunction with the University of Missouri in St. Louis. Additional topics will be added.

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Calculating Ingredient PPM Solutions for Tasting

Developing Qualitative and Quantitative Sensory Data

Flavor Chemicals Nomenclature

Flavor Creation Criteria and Quantitative Sensory Data

GC/MS Data from Meat Flavor Reaction

Ingredient Solubilities of Selective Chemicals

List of Meat Flavor Descriptors

The True Cost of Flavor Formulas

Calculating PPM Values in Flavor Formulas - Video

Evaluation of Advanced Biotech's Natural Acetoin - Video

Evaluation of Advanced Biotech's Natural alpha Ionone - Video

Evaluation of Advanced Biotech's Natural delta Decalactone - Video

Evaluation of Advanced Biotech's Natural Fermentone - Video

Evaluation of Advanced Biotech's Natural Vanillin - Video

Making PPM Solutions for Tasting - Video

Manual PPM Formula Calculations - Video

Sensory Evaluation of Cyclohexyl Acetate FEMA 2349 - Video

Sensory Evaluation of Ethyl-2-Methyl Pentanoate - Video

Sensory Evaluation of Fenugreek Roasted - Video

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