Volume 4, Issue 4

Fall Edition, 2001

 

Printable Edition

 

In this issue:

President's Letter

New Members & Upgrades

Cybermania

Flavor Notes

A Letter from
the Little Mermaid

An Ode to a Flavorist

Cooking Corner

From the Editor

Back to SFC page

 

BOARD OF DIRECTORS
2001-2002

Chairman
DOLF DeROVIRA
Flavor Dynamics, Inc
640 Montrose Ave S.
Plainfield, NJ 07080
(908) 822-8855
(908) 822-8547 fax

President
ROBERT VOGT
Colgate Palmolive Company
909 River Road
P.O. Box 1343
Piscataway, NJ 08855-1343
(732) 878-6143
(732) 878-7160 fax

Vice President
JOAN HARVEY, A.M.

Todd Innovations Group
3 Cedar Brook Drive
Cranbury, NJ 18512
(609) 409-7050
(609) 409-7053 fax

Treasure
TOM RIESSER
Mane, Inc
999 Tech Drive
Milford, OH 45150
(513) 239-2225
(513) 248-0839 fax

Secretary
DENNIS KUCHARCZYK
McCormick & Company, Inc
204 Wight Avenue
Hunt Valley, MD 21031
(410) 771-7213
(410) 771-7296 fax


FLAVOR CREATION BY NUMBERS


by Eugene Buday


Flavorists are a creative group of professionals. They can usually come up with a solution to a customer’s request if given all the facts and enough time.

We have a customer who is looking for a Fresh Strawberry Flavor for Hard Candy. The flavor should be a Water Soluble and have a usage of 2-4 oz/100 lbs Hard Candy. The selling price is no more than $7.90/lb. The customer is in the USA. The flavor is natural and artificial.

The percentages for the ingredients in the flavor are as follows: (All by weight)

1.5000
0.2000
1.7000
1.5000
0.7000
0.0800
0.0200
0.0200
0.0100
0.0500
0.0001
0.1000
0.0500
0.2000
2.5000
91.3699

TOTAL = 100.0000

We have to select from the following ingredients the one that fits each percent. The person who comes the closest to it’s actual formula will receive a free meal at the next Society of Flavor Chemist meeting he or she wishes to attend.

Ethyl Acetate,
Ethyl Valerate,
Ethyl Propionate,
Ethyl Butyrate,
Ethyl Iso Valerate,
Ethyl Laurate,
cis-3-Hexenol,
trans-2-Hexenal,
Iso Hexyl Alcohol,
Veltol,
Veltol Plus,
Aldehyde C-12,
Aldehyde C-14,
Aldehyde C-16,
Aldehyde C-18,
Vanillin,
Ethyl Vanillin,
Heliotropine,
Acetic Acid,
Butyric Acid,
Propionic Acid,
Acetyl Methyl Carbinol,
Diacetyl,
Methyl Heptin Carbonate,
Violet Leaf Absolute,
Methyl Iso Butyrate,
Furaneol 20%,
Orange Oil,
Jasmin Absolute,
Apple Juice Conc.,
Strawberry Juice Conc.,
Elderberry Juice Conc.,
Propylene Glycol,
Glycerin,
Ethyl Alcohol,
Triethylcitrate,
Triacetin.

Send your completed Formula to Mariano Gascon at
Fax 414-769-3019

 
 

You can direct any inquiries, comments, or suggestions about this newsletter to

mariano_gascon@wixon.com

The Society of Flavor Chemists c/o Mariano Gascon© WIXON FONTAROME
1404 E Bolivar Ave ST Francis, WI 53235

You may contact the SFC by writing to the address above or you might e-mail a Board member by cliking on their name.