Successful Flavors : from formulation to qc to application and beyond. Editor: Gerard Mosciano

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successful flavors : from formulation to qc to application and beyond.

Editor: Gerard Mosciano



Written by some of the most respected flavorists working today, Successful Flavors ranges over a broad range of flavor creation and topics for novices and experts alike. Learn the craft straight from the leaders in the field! Topics include:

  • Savory (meat)
  • Mint
  • Confectionary
  • Natural flavors
  • Quality control
  • And more!
Expert Review

"This publication describes flavour creation, sensory and instrumental analysis and the applications of flavour chemistry in various sectors of the food industry. It is aimed at both novices and flavour experts, and is divided into an introduction and 10 chapters with the following subject headings: The role of organoleptic descriptive analysis in the training of creative flavorist (pp. 25-49); Flavor extraction and instrumental analysis (pp.51-59); Quality in the flavor industry (pp. 61-83); Flavor applications (pp. 85-108); Ruminations on some dairy flavors (pp. 109-117); Practical meat flavor creation (p. 119-166, 11 ref.); Vanilla—fruit of the orchid (pp. 167-180); Mint flavors technology (pp. 181-194); Flavoring confections (pp. 195-205); and the use of natural ingredients in creating natural flavors (pp. 207-240, 4 ref.)."

—International Food Information Service (IFIS), Volume 38 (12) 2006

Gerard Mosciano began his professional career at IFF in 1963 as a flavor analytical chemist. In 1974, while at IFF he became a professional Member of the Society of Flavor Chemists after studying under some of the societies Charter Members. He then pursued a creative flavor career at H.H. Ottens in Philadelphia before becoming the Chief Creative Flavorist at Food Materials Corporation in Chicago in 1976. When Food Materials was purchased by Bush Boake Allen in 1990 he became Creative Flavorist and Flavor Technical Manager, winning the Flavorist of the Year award in 1992.


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