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The Syllabus |
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Syllabus: "A summary outline of a
discourse, treatise, or course of study or of examination requirements."
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-Webster's New Collegiate Dictionary |
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This document is an elaboration of Article II, I, c, of the
Society of Flavor Chemists' by-laws which states that applicants for
certified membership "must exhibit a working knowledge of ... raw
materials, laboratory procedures, production processes, legal/regulatory
consideration and the economics involved in the creation, production, and
utilization of flavors." |
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The syllabus is intended to provide support and guidance to
training programs. It is the expected knowledge from which the Membership
Review Board draws their interview questions. |
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No attempt has been made to divide the subject matter into
Certified and Apprentice SFC membership categories. It is expected that
Certified members will have broader and deeper knowledge than Apprentice
members, but it is not the intention here to elaborate who should know
what. It is not unlikely that anyone will know everything. |
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Since there are no formal courses in Flavor Chemistry, most
of a candidate's knowledge and training must come from work experience,
trial and error and the counsel of more experienced practitioners of the
art. In addition, most people will find it useful or necessary to
supplement their experience by consulting various published sources. Some
examples of these are: |
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1. Fenaroli's Handbook of Flavor Ingredients I and II |
4. Steffan Arctander - Perfume and Flavor |
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2. Morrison and Boyd - Organic Chemistry 3rd ed. |
Chemicals, Perfume and Flavor Materials
of |
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3. Industry preiodicals including: |
Natural Origin |
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Food Engineering |
5. Food Chemicals Codex |
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Food Processing |
6. Ernest Guenther - The Essential Oils |
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Food Technology |
7. Henry Heath - Source Book of Flavors |
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Perfumer and Flavorist |
8. Joseph Merory - Food Flavorings - Composition, |
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Cereal Foods World |
Manufacture and Use |
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Prepared Foods |
9. Code of Federal Regulations |
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Food Chemical News |
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Journal of Agriculture and Food Chemistry |
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Basic Organic Chemistry |
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Structures: |
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Hydrocarbons |
Amino acid |
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Carboxylic Acids |
Reducing sugar |
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Alcohols |
Ethers |
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Aldehydes |
Isomers: cis and trans, dextro and leavo |
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Esters |
Furans |
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Ketones |
Salts |
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Macrocylic compounds |
Sulfur compounds |
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Lactones |
Terpenes |
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Nitrogen compounds |
Sequestiterpenes |
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Phenols |
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* Define each structure and give examples |
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Reactions: |
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Acetal formation |
Oxidation |
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Enzymolysis |
Polymerization |
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Esterification |
Schiff's Bae |
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Fermentation |
Strecker degradation |
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Maillard Reaction |
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* Describe which structures are involved, conditions
required, and how to accelerate or inhibit the reaction. |
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Instrumental Analysis: |
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Density Meter |
Nuclear Magnetic Resonance (NMR) |
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Gas Chromatograph (GC) |
Polarimeter |
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High Performance Liquid Chromatograph (HPLC) |
Refractometer |
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Mass Spectrometer (MS) |
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*Discuss principles and applications. |
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Organizations: |
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Food Chemicals Codex (FCC) |
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International Life Sciences Institute (IOFI) |
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International Organization of the Flavor Industry (IOFI) |
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International Organization for Standardization (ISO) |
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United States Pharmacopeia (USP) |
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Trade Groups: |
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American Association of Cereal Chemists (AACC) |
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American Spice Trade Association (ASTA) |
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British Society of Flavor Chemists |
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Chemical Sources Association (CSA) |
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Flavor and Extract Manufacturer's Association (FEMA) |
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Institute of Food Technologists (IFT) |
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National Association of Fruits, Flavors, and Syrups (NAFFS) |
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Research Chefs |
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Society of Flavor Chemists (SFC) |
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Regulatory: |
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Bureau of Alcohol, Tobacco, and Fire Arms (BATF) |
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Code of Federal Regulations Volume 21 (21 CFR) |
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Expert Panel |
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Food and Drug Administration (FDA) |
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United States Department of Agriculture (USDA) |
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Environmental/Safety: |
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Consumption Ratio |
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Environmental Protection Agency (EPA) |
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Good Manufacturing Practices (GMPs) |
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Hazardous Material Identification (HMIS) |
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Occupational Safety and Health Administration (OSHA) |
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Procedures and Documentation: |
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Certificate of Analysis |
ISO 9000 |
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Continuing Guarantee |
Kosher Certification |
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Department of Transportation |
Material Safety Data Sheets |
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Drug Enforcement Administration |
Natural Certification |
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Halal Certification |
Specifications |
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Category of Flavoring Substances: |
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Natural: |
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Explain physical form, method of production and solubility
of: |
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Absolutes |
Essential Oils |
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Concentrates: fruits |
Extracts: fluid, solid, CO2 |
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Concretes |
Oleoresins |
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Distillates: fruit, cocoa, coffee |
Resinoids |
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Enzymatic Modified Cheeses |
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Categories: |
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Give examples of each: |
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floral |
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citrus: explain how and why products are concentrated, washed, etc. |
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spice |
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vanilla: explain standard of identity, extraction, folding |
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Major chemical component which characterizes aroma/flavor
of: |
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Almond |
Dill |
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Anise |
Eucalyptus |
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Basil |
Lavender |
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Bergamot |
Lemon |
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Bois de Rose |
Marjoram |
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Capsicum |
Mustard |
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Caraway |
Neroli Bigarade |
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Cassia |
Orange |
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Cinnamon: bark and leaf |
Orris |
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Clove |
Peppermint |
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Coriander |
Spearmint |
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Nature-Identical: |
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Define and give examples |
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Artificial: |
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Define and give examples |
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Legal Considerations: |
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Labeling: |
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Flavor declaration: |
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Artificial |
BATF Natural: |
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Natural |
Artificial topnote |
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Natural Flavor Type |
Exemptions to topnote limitations |
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Natural WONF |
Potability |
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Non-characteristic |
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Solvents: |
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Types: Water soluble, Oil solube |
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Advantages/disadvantages/limitations |
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Acidulants and buffers |
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Carriers: |
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Gums |
Starches |
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Salts |
Sugars |
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Colors: FD&C, Lakes |
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Preservatives: |
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Types: |
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Antimicrobial |
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Antioxidant |
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Natural/Artificial |
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Standard of Identity: |
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Define and give example |
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Genetically Modified Organisms |
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Allergens |
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Organic Foods |
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Flavor Forms: |
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Liquid: |
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Water-soluble |
Oil-soluble |
Emulsions |
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Dry: |
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Plated |
Powders |
Spray Dry |
Drum Dry |
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Pastes: |
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Enzyme modified products |
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Describe processing procedures. Explain solvents, carriers,
etc. used for each for and the finished products to which they are
applied. |
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Discuss advantages/disadvantages of each, such as shelf
life stability |
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Organic Chemicals Used in Flavors: |
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Name two chemicals which naturally occur in and
characterize the flavor of: |
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Apple |
Grape |
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Banana |
Honey |
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Blueberry |
Lemon |
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Butter |
Orange |
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Cherry |
Peach |
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Cocoa |
Peanut |
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Coffee |
Raspberry |
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Cream |
Strawberry |
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What chemicals could be used to modify a flavor and make
it: |
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riper? |
fresher? |
juicier? |
sweeter? |
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What chemicals would fall into the following descriptive
categories? |
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Dairy |
Minty |
Waxy |
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Floral |
Pulpy |
Brown |
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Green |
Spicy |
Nutty |
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Fruity |
Fatty |
Earthy |
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