Abstract

Chemical educator and Compound Interest blogger Andy Brunning provides a taste of how chemists identify and make artificial flavors To download a pdf of this article, visit cenm.ag/fakeflavors. References used to create this graphic: Braga, Adelaide, Carlos Guerreiro, and Isabel Belo. “Generation of Flavors and Fragrances through Biotransformation and De Novo Synthesis.” Food and Bioprocess Technol. (2018). DOI: 10.1007/s11947-018-2180-8 . Herman, Alison. “ The Absurd History of Artificial Flavors .” First We Feast, June 12, 2015. Mermelstein, Neil H. “ Flavor Analysis .” Food Technology Magazine, Jan. 1, 2009. Poornima, K., and Radhakrishnan Preetha. “Biosynthesis of Food Flavours and Fragrances: A Review.” Asian J. Chem. (2017). DOI: 10.14233/ajchem.2017.20748 . A collaboration between C&EN and Andy Brunning, author of the popular graphics blog Compound Interest To see more of Brunning’s work, go to compoundchem.com. To see all of C&EN’s Periodic Graphics, visit http://cenm.ag/periodicgraphics .

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