How do flavorists capture the essence of a fruit and put it in a can of sparkling water, or a tub of yogurt? Zachary Crockett takes a bite.

• SOURCES:
  • Terry Miesle, master flavorist at Sensient Technologies Corporation.

• RESOURCES:
  • "Flavor and Well‐Being: A Comprehensive Review of Food Choices, Nutrition, and Health Interactions," by Sakhawot Hossain, Abdul Wazed, Sharmin Asha, Alomgir Hossen, Nur Muhammad Fime, Shamiha Tabassum Teeya, Lubna Yeasmin Jenny, Diptho Dash, and Islam Shimul (Food Science & Nutrition, 2025).
  • "What is artificial banana flavor made of? A food neuroscientist reveals the truth," by Elana Spivack (Inverse, 2024).
  • "Are ‘Natural Flavors’ Really Natural?" by Roni Caryn Rabin (New York Times, 2019).
  • "The Inexorable Rise Of Synthetic Flavor: A Pictorial History," by Nadia Berenstein (Popular Science, 2015).
  • "The Flavor Industry: From 1945-1995," (Chemical Sources Association).

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