Terry Miesle

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.