date:Jun 25, 2019
cial flavorings, explains Gary Reineccius, a professor in the department of food science and nutrition at the University of Minnesota, in Scientific American.
These scientists use natural chemicals when they are creating natural flavors, yet turn to synthetic chemicals when they are making artificial flavorings.
The flavorist creating an artificial flavoring must use the same chemicals in his formulation as would be used to make a natural flavoring, however. Otherwise, the flavoring will not h