The Economics of Everyday Things 114. Natural and Artificial Flavors
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Nov 10, 2025 
Terry Miesle, a master flavorist at Sensient, shares his expertise on capturing the essence of flavors in food and beverages. He discusses the science behind distinguishing natural from artificial flavors and their practical benefits. Terry reveals how flavorists analyze aromas using gas chromatography to create complex flavor formulas. The conversation also touches on why many product flavors can seem similar and why candy flavors often differ from real fruits. Miesle debunks myths around food chemistry, emphasizing the shared molecular nature of both natural and synthetic flavors.
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Flavor Is A Multisensory Construction
- Flavor is a multisensory perception built from sight, taste, aroma, texture, and temperature.
- Terry Miesle explains the brain assembles these signals into the experience we call flavor.
Natural vs Artificial Depends On Source
- 'Natural' versus 'artificial' hinges on the source of starting materials, not on molecule identity.
- Terry Miesle notes identical compounds can be labeled natural if extracted from a plant and artificial if synthesized.
Convert Flavors Into Stable Forms
- Use extracted essences or synthesized molecules to preserve flavor without changing product form.
- Terry Miesle advises converting flavors into stable liquids or powders for integration into foods and beverages.