The Flavorist’s Corner endeavors to provide a basic guide to flavors and the flavor industry. If your appetite for knowledge on this fascinating subject has been whetted, there are many more resources available both in print and on the web. Below, we’ve collected a few, sorted by subject. To find a library near you with some of these hard to find books and periodicals, please check the WorldCat library database.
The Flavor Industry
Perfumer and Flavorist by Allured
This trade magazine is a great resource for flavor and fragrance industry news, and for finding flavor and fragrance companies. There is also a 25-year compilation CD of back issues available on Allured’s website.
Flavor and Fragrance Manufacturers
There are many, but a few of the top ones are Givaudan, IFF, Firmenich, John D. Walsh Co., Berjé Inc., and Bedoukian.
The Good Scents Company
This is our favorite resource to share at The Perfumer’s Apprentice/The Flavor Apprentice. Here you can find compounds by CAS (Chemical Abstracts Service) number, which all chemicals have or by FEMA (Flavor and Extracts Manufacturers Association) number, which all chemicals approved for and used in flavor have. Additionally, they list the structure, common names, organoleptic (sensory) data, and other data available. With this database, you can look up a chemical and read about what it can smell and taste like, an invaluable feature for learning about flavors.
Food Flavorings Composition, Manufacture, and Use by Joseph Merory [Westport : Avi Publishing Company, 1960]
This is a fascinating book, which gives an overview of how flavors were created and used at the time. It includes some flavor formulas, which are now outdated due to the constantly evolving flavor industry, but still very educational. As this is from 1964, some chemicals may not be on the current GRAS list, or have just fallen into disuse because of the discovery of more convenient or advantageous chemicals.
The Formulation and Preparation of Cosmetics, Fragrances and Flavors: With an Introduction to the Physical Aspects of Odor and Selected Syntheses of Aromatic Chemicals by Louis Appell [ISBN 978-1870228107]
This is another great educational resource with formulas. Though they may be outdated, these flavors and fragrances are useful to blend to learn firsthand the mechanics of how flavors really work.
This bookstore contains many modern, useful references specifically for the flavor and fragrance industry.
Flavor Creation by John Wright [ISBN 978-1932633726]
Indispensable for anyone wanting to learn the true science of flavor creation from an industry standpoint.
Successful Flavors by Gerard Mosciano [ISBN 978-1932633191]
A great explanation of flavor creation, analysis, and organoleptics.
Organic Chemistry by David R. Klein [ISBN 978-0470917800]
Organic chemistry is the language of flavors. To gain a deeper understanding of organic chemistry, there is no better textbook than Klein. This book teaches a solid base of mechanistic understanding of synthesis. While the armchair flavorist might not need this depth, anyone endeavoring to teach themselves organic chemistry or find a definitive beginner’s guide would do well to add this to their library.