Science and Culture of Flavor and Fragrance
Hardly any other field of research in chemistry is as diverse and linked to so many other topics as the chemistry of flavors and fragrances.
Plants are extracted, spices from all over the world are analyzed, and flavorings are synthesized. The perception of smell and taste is studied at the receptor level. Smells have a direct influence on emotions.
But above all: an enchanting fragrance and a delicious aroma are not essential to life. But they make life worth living!
And they exist in a cultural context: how we cook, eat meals together, what we find beautiful—these are cultural aspects!
That is the topic of this website and blog: flavor chemistry—and its relationship to biology, process engineering—but especially to art and culture!
For this reason, the blog is carefully crafted by hand. It is intended not only to provide scientific information, but also to be enjoyable to look at and read!
Who creates this blog?
My name is Jan, and I have a PhD in chemistry with a focus on synthesis. I have been working in the flavor industry for 25 years now, mostly in senior research positions.
I would love to hear your feedback via email!