2

Flavor and the Information Age

2.1 INTRODUCTION

As was mentioned in the introduction, this text cannot possibly cover the field of flavor in
detail. Thus, it was deemed useful to provide a section of this text detailing how to find
information on flavors. Certainly, the information age is revolutionizing this field as all
others.

2.2 HISTORY OF FLAVOR LITERATURE

Historically, there was little literature in the public domain on food flavors until the mid-
1970s. While flavor research has existed for well over 100 years, the vast majority of
early flavor research was done within companies and held secret. The industry generally
did not even disclose findings via patents but chose to hold findings as trade secrets,
which is still common today. Ernest Guenther was one of the first individuals to publish a
significant work in the public domain. He published a six-volume collection on essential
oils [1]. At the time of the publication, most flavors were based on essential oils, and this
collection was regarded as the source of information on flavorings. It is still highly
regarded and available in print today [2], sold as a hardcover, six-volume set.
Arctander [3,4] published a classic work on perfume and flavoring materials that is
also still available today [5]. Merory [6,7] published a book that largely presented
formulae for the creation of flavorings. While these flavorings are primitive by todays
standards, this book provided a view of how flavor companies created flavorings. The
next significant work was that of Heath [8,9]. Heath provided a reference book on the
activities of a flavor company overall, and this was the first comprehensive book on the
functioning of the flavor industry.
The final historical books to be singled out are those of Fenaroli [10,11]. This offering
has been updated by Burdock [12,13] and is a valued source. The current three-volume
set [13] provides information on: sensory thresholds, molecular structure, empirical
formula/MW, specifications, natural occurrence, synthesis, consumption, uses in foods,
and regulations/guidelines related to the use of aroma chemicals.
The above-mentioned texts have been singled out because they were written by single
authors and notably, individuals in the industry. As we look at later publications in this
field (next section), books became edited as opposed to authored (this has implications in
coherency and breadth), and content is dominated by academics as opposed to the
industry researchers. To a large extent, the industry has continued to work in privacy and