Many consumers would be amazed upon entering a flavor laboratory to see and smell countless brown bottles containing flavor profiles of everything from ripe strawberries to roast beef with gravy. To the non-scientist, it may appear that it takes some sort of wizardry to capture these distinct notes in small bottles and use them to flavor prepared foods.
Food scientists, and specifically flavor chemists, know that flavor science is not magic at all. It is a well-developed science, and an often highly guarded procedure. Creating unique, sophisticated flavors that satisfy consumer palates requires technological advances, research, flavor expertise and even artistry.