Mosciano's Flavor Library

Compiled both from the evaluations presented in flavor consultant Gerard Mosicano’s monthly Perfumer & Flavorist magazine column "Organoleptic Characteristics of Flavor Materials," and regular updates, this database includes in-depth information on over 2,000 flavor materials.

With the ability to search multiple descriptors and fields, Mosciano's Flavor Library is a must-have resource for flavorists trying to find the perfect ingredient for their project. Mosciano not only provides the odor and taste characteristics for each material but also supplies its possible applications and sources of supply. Mosciano's Flavor Library enables users to search by:

Taste descriptors

Odor profile

Natural occurrence

Possible applications

Natural, nature identical or artificial

Ingredient name

FEMA number

CAS number

Source

About Mosciano’s Flavor Library
This database is really the recorded sum of my continuing flavor training experience. What began with the creative staff at Food Materials—Judith Michalski, Susie Sadural and Michael Fasano—progressed through my tenures with the creative staffs of Bush Boake Allen, Universal Flavors, Flavor Chem and Silesia Flavors. It presently represents the evaluations of Judith Michalski (Edlong), Doug Young (Symrise), Carl Holmgren (Brooklyn by Perfetti), William Jaggard (Bell Flavors) and Tom Gibson (Silesia Flavors). I thank each and every individual who ever participated in these evaluations.
-Gerald Mosciano

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If you have questions about this database, please email mosciano@allured.com

Check out Mosciano's book, Successful Flavors