Food Science: Aroma Identification

March 03, 2017

Food Science: Aroma Identification

In Food Science there are many careers that involve the need to identify aromas. Often newly graduated food scientists begin work with private label (think Ingles - Laura Lynn, or other grocery store branded items) companies. Their task? Replicate the leading market macaroni and cheese brand or leading ranch dressing as close and as cheap as possible. If they went the wine route, then they'd need to know all the volatiles and bouquets that emanate on the nose and palate when they drink it. One of the big challenges is to know all the aromas and tastes from the leading brand in order to replicate that. So a day in class sniffing funny smells may seem trivial for your high school students, but there's a real need for college graduates who have this skill set.

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