British Society of Flavourists

In this month’s column, we evaluate ingredients from Van Aroma, a company founded in 2006 and based in Bogor in Indonesia, specialized in essential oils and other natural extracts.

Flavor Reports: British Society of Flavourists Inaugural Column

This month’s column features odor and taste notes on ingredients such as patchouli terpenes, dihydroeugenol and more.

Andrea Albertino, Ph.D., recently took the stage at Flavorcon 2024 in Atlantic City, New Jersey to share his insights on chocolate pairings.

British Society of Flavourists Honorary President Joins Perfumer & Flavorist+ Advisory Board for 2025

Andrea Albertino, Ph.D. is set to join the P&F+ advisory board this coming January!

This column is an additional component to the continuing series of publications reporting on reviews of flavor materials by a group of creative flavorists.

[Updated] British Society of Flavourists to Pen UK/European-based Organoleptic Characteristics of Flavor Materials Column Series

This series is set to run in rotation with our U.S.-based panel series.

Honorary BSF president and esarom senior flavorist Andrea Albertino shares a discussion with symposium speakers on chocolate pairings, their best memory of experiencing the ingredient, how chocolate has shaped their career and more.

What's the Best Chocolate Pairing? The Worst? BSF Symposium Speakers Weigh In

Honorary BSF president and esarom senior flavorist Andrea Albertino shares a discussion with symposium speakers on chocolate pairings, their best memory of experiencing the ingredient, how chocolate has shaped their career and more.

At the 2nd BSF Symposium, university professor Peter Schieberle, Ph.D., will be presenting 'Understanding Chocolate Aroma: On the Way from Cocoa Seeds to Chocolate Consumption.'

British Society of Flavourists Hosts 2nd Symposium on Chocolate

The symposium is set to host seven discussions around chocolate and the nuance of cocoa.

Kanegrade India CEO, Kavita Bhatnagar, Ph.D., emphasized humans' multidimensional relationship with food, incorporating psychological principles, including Gestalt psychology and classical conditioning, to create appealing flavors.

Unravelling the Intersection of Nutrition and Flavor Perception BSF Webinar Recap

The presentation explored the evolutionary basis of flavor perception, highlighting the challenge of balancing healthfulness and palatability due to our genetic predisposition for energy-dense foods.

Hedonistic delights – a tasting of craft chocolate

Apr 25th, 2025Apr 25th, 2025

2nd BSF Symposium on Chocolate

Oct 25th, 2024Oct 25th, 2024

Speculating on Flavour Chemistry and Evolution with Prof Dave Baines

May 15th, 2024May 15th, 2024

BSF Sensory Science and Emerging Technology Webinar

Oct 14th, 2022Oct 14th, 2022

FlavourTalk London 2023

Mar 22nd, 2023Mar 22nd, 2023

BSF Webinar with Alex Woo: Clean Label Sweetness Modulators

Sep 22nd, 2022Sep 22nd, 2022