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Production

A collection of 8 posts

Water-Soluble Flavors and Washed Extracts: Formulation, Production, Troubleshooting, Applications, Stability, and SFC Examination Guide

Water-Soluble Flavors and Washed Extracts: Formulation, Production, Troubleshooting, Applications, Stability, and SFC Examination Guide

The January 2026 Society of Flavor Chemists (SFC) syllabus places “Water soluble – compound; washed extracts” under Liquid Flavor Forms and specifically expects a candidate to be able to describe formulation, production, troubleshooting, applications, stability considerations, and advantages/disadvantages. (flavorchemists.com) Below is what flavorists may need to know, according to

Distillates, Fruits, Cocoa, Coffee & Tea: Production, Sensory Characteristics, Physical Form and Solubility

Distillates, Fruits, Cocoa, Coffee & Tea: Production, Sensory Characteristics, Physical Form and Solubility

This topic is explicitly part of the January 2026 Society of Flavor Chemists syllabus. SFC expects flavorist candidates to be able to explain the physical form, method of production, organoleptic characteristics, and solubility of “Distillates, Fruits, Cocoa, Coffee, Tea.” The same syllabus says the interview may probe raw materials, laboratory

Smoke Concentrates: Physical Form, Production, Organoleptic Characteristics, and Solubility

Smoke Concentrates: Physical Form, Production, Organoleptic Characteristics, and Solubility

Smoke concentrates are one of several categories of natural flavoring substances that the Society of Flavor Chemists requires certified flavorists to understand thoroughly—particularly in terms of physical forms, production/manufacturing methods, organoleptic properties, and solubility. This topic is explicitly included on the Society’s qualification examination syllabus. What follows

Maximizing Flavor Retention in Spray Drying

Maximizing Flavor Retention in Spray Drying

This is a complex topic. In reality, without proper design of the flavor formula and drying process, a loss of 15% of otherwise preventable volatiles is common. Unfortunately, flavorists rarely have time to optimize their formulas, which are typically based on experience or knowledge rather than experimental validation—let alone

Burn Risk - Part 3: Preventing Burning of a Reaction Flavor in a Production Environment

Burn Risk - Part 3: Preventing Burning of a Reaction Flavor in a Production Environment

Preventing Burning of a Reaction Flavor in a Production Environment This production-focused guide is based on the roasted onion or savory sulfur reaction-flavor example, but the same logic also applies to meat, chicken, roasted vegetable, caramelized, and other thermal reaction flavors. The goal is not merely to keep

Burn Risk - Part 2: Roasted Onion Reaction Flavor Example and How to Determine Each Parameter in the Predictive Model

Roasted Onion Reaction Flavor Example and How to Determine Each Parameter in the Predictive Model This document gives a detailed reaction flavor example built around a roasted onion or savory sulfur reaction flavor, with a step-by-step explanation of how to determine each parameter used in the burn-risk

Burn Risk - Part 1: Quantitative Heat and Mass Transfer Model for Predicting Burn Risk

Quantitative Heat and Mass Transfer Model for Predicting Burn Risk This document presents a practical engineering model for predicting burn risk in a flavor reaction reactor, especially for Maillard, caramel, savory sulfur, extract concentration, and viscous thermal processes. It is not a full CFD (computational fluid dynamics) simulation. It is

Does Your Reaction Flavor have a cooling issue in a Large Reactor?

Does Your Reaction Flavor have a cooling issue in a Large Reactor?

Editor's note While every reactor has a finite cooling rate, that rate depends not only on the vessel’s size and configuration but also on the reaction composition itself. If a formulation becomes too viscous—due to gums or low water content—it may cool too slowly to