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½ÄÇ° ¡í ±âÈ£¼º ¡í Flavor

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Á¶Çâ»ç flavorist
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- Çâ·á °³¹ß process
- ¼³°è : Top, middle, bottom

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Perfumer´Â ÀÔÀº »ç¿ëÇÏÁö ¾Ê°í ÄÚ¸¸À» »ç¿ëÇÑ´Ù. ÀÌ ºÐ¾ß´Â õ¿¬¿¡ Á¸ÀçÇϰųª Á¸ÀçÇÏÁö ¾Ê°Å³ª Á¶ÇâÇϴµ¥  Å©°Ô Á¦¾àÀ» ¹ÞÁö ¾ÊÀ¸¸ç, ´ÜÁö Àΰ£ÀÇ ÈÄ°¢À» ÀÚ±ØÇÏ¿©, ±âºÐ ÁÁ°Ô ´À³¢´Â °¡°¡ Áß¿äÇÏ´Ù. ÀÚ¿¬°è¿¡ ¾ø´Â ³¿»õ¶óµµ Àΰ£ÀÌ ÁÁ¾ÆÇÏ¸é ±×°ÍÀ¸·Î ¸ñÀûÀº °ÅÀÇ ´Þ¼ºÀÌ µÈ´Ù. µû¶ó¼­ ImaginationÀÌ Áß¿äÇÑ ¿äÀÎÀÌ´Ù.
Flavorist´Â ÇâÀ» ´Ù·ç±â ¶§¹®¿¡ ÀÔ°ú ÄÚ¸¦ ¸ðµÎ »ç¿ëÇÑ´Ù.  ±×¸®°í ÀÛ¾÷ ´ë»óÀÌ ´ëºÎºÐ ½ÄÇ°ÀÌ´Ù.  ´ë»óÀÌ ½ÄÇ°À̹ǷΠ¸ðµç ¿ø·á´Â ÀÎü¿¡ ÇØ°¡ µÇ´Â ¹°ÁúÀº Àý´ë·Î »ç¿ëÇؼ­´Â ¾È µÈ´Ù. Àΰ£ÀÇ ½Ä»ýÈ°Àº Áö±ØÈ÷ º¸¼öÀûÀ̹ǷΠ»ç¶÷µéÀº °æÇèÇÏÁö ¾Ê¾Ò´ø ÇâÀº ±× ¼±È£µµ°¡ Áö±ØÈ÷ ³·´Ù.  ÇâÀº ´ëÀÚ¿¬À̶ó´Â ÁÁÀº ¼±»ýÀÌ ÀÖ¾î õ¿¬ÀÇ °ÍÀ» SimulationÇÏ´Â °ÍÀÌ ÁÖ ¾÷¹«°¡ µÈ´Ù.
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FLAVORISTS REQUIREMENTS (minimal requirements)

Organic Chemistry
        Nomenclature
        Functional Groups
        Functional Group Reactions
        Maillard Reaction
        Related chemistry for specific projects        
Microbiology
       Basic understanding of microbiology
       Microorganisms - spoilage
       Water Activity - Reaction flavors, liquid flavors
Food Chemistry
       Food Processing Variables
       Flavor Interactions with Processed Foods (Starches, Proteins, Fats)
Instrumentation - Separation, isolation and identification of flavor components
       Gas Chromatography
       SPME (Solid Phase Micro Extraction)
       HPLC (High Pressure Liquid Chromatography)
        Mass Spectrometry
        Infrared Spectra
Laboratory Techniques for isolation of flavor components for further study
       Extraction techniques
       Distillation techniques
       Separation techniques
Sensory Analysis
       Flavor profiles of various foods and beverages as references
       Basic tests used to determine sensory differences, matches, quantitative profiles
Ingredient Knowledge
        Chemicals
        Essential Oils, Absolutes, Essences, Resin, Isolate, etc.
        Extracts - Citrus, Botanical, Fruit, Vegetable
        Ingredient processes - Isolation, Rectification, Maceration, Expression, etc.
        HVP (Hydrolyzed Vegetable Protein)
        AYE (Autolyzed Yeast Extract)
        Meat Extracts
        Carriers, Emulsifiers, Film Formers
        Ingredient Stability
Flavor Processes
        Emulsions
        Spray Drying
        Process Flavors
        Citrus Extraction, etc.
Regulations
      ½ÄÇ° °ü·Ã ¹ý±Ô
      ½Äǰ÷°¡¹° °øÀü
      FDA (Food and Drug Administration)
        International Flavor Regulations
Flavor Creation         
       Compounded Flavors         
        Matching Flavors   
        Process Flavors (Maillard Reaction)
Flavor Applications    
       À½·á,ºù°ú, ĵµð, ÃÊÄÚ·¿, ²­ , Á¦»§ ...
Computer Literate       
       Databases, Spread sheets, Industrial software         
       Formula software      
Project management        
       Time management         
        Handle multiple projects         
        Handling Deadlines


















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