55KRC—The Flavor Profile of Givaudan

55KRC—The Flavor Profile of Givaudan

Can you believe that there are people who, all day long, work to bring the tastes and smells we love, we loathe, we most readily identify, to life? Can you imagine that a whole bunch of them are working their magic in Cincinnati, USA?

As I compose this entry, I sit inside the screened-in porch attached to my home.  On the other side of the screen grows our tiny tomato garden; above my head beats a late summer rain.  The sky is grey, the air is thick, the fan of the computer hums at the end of a long day.  And yet, my sense that is most engaged is smell.  The rain is clean, the humidity is grassy and natural, the tomatoes are hinting at their sweetness.

As a writer and all-around hyper-sensitive individual, it is not out-of-character for me to notice my surroundings so carefully.  Sights, smells, tastes, sounds, and feelings of moments and individuals and things are seared into my brain attached to memories.  And while they usually doze there unnoticed, in an instant, any one of them has the power to bring a sleepy memory to life.  In just one drop of clean rain, I may be taken back to the porch where I collected these thoughts.

Can you believe that there are people who, all day long, work to bring the tastes and smells we love, we loathe, we most readily identify, to life?  Can you imagine that a whole bunch of them are working their magic in Cincinnati, USA?  It’s true.  And a pair of them joined us on the radio a couple Sundays ago.

On a sunny Sunday afternoon, Molly, Caitlin, and I got to host Stefan Strehler and Jeff Peppet of Givaudan Flavors Corporation for What’s Hot with Molly, Kelly, and Caitlin on 55KRC.  They are the Senior Development Chef and Marketing Communications Director, respectively.  One recreates the flavors we know, the other translates the process of doing so; together they capture tastes and smells of our life experiences.  They wake up each morning to jolt our sensory memories and tickle our tastebuds.  And with us they shared how they make it all happen.

Treat yourself to a fascinating exchange on an industry that not only engages the senses, but decorates our memory banks with fragrance and taste.  Learn about all the layers that make up each flavor profile, the strawberry in the bottom of your yogurt, and the upcoming trip to Hong Kong that could very well affect the way we eat steak in 2011.  Listen to the podcast right here.

(And to have the total experience, be sure and read Jeff and Caitlin’s blog, A Fragrance Called Dirt.)


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