ABSTRACT
One cannot consider the subject of flavor creation (imitation would perhaps be a better word as the term creation more correctly applies to abstract perfumes than to flavors) in the laboratory without first examining the type of persons who carry out this work (i.e., in the flavor industry: the flavorist; in food and related industries: the flavor technologist), the environment of a flavor laboratory, and the functional interfaces which influence the development of a successful flavoring product. This discussion will be centered on the flavor industry but much can be applied to technologists involved with the flavor of consumer products.
