Flavor Engineering

Abstract

Flavor engineering has emerged as a significant interdisciplinary field that combines biotechnology, chemistry, food sensory science, and data science to design and optimize flavor profiles in food products. With consumers' increasing demand for delicious, healthy, and natural food options, modern techniques such as microbial fermentation, enzymatic reactions, encapsulation, and synthetic biology are increasingly being used to enhance flavor complexity and stability. Advances in artificial intelligence and machine learning are enabling the prediction of flavor profiles and the discovery of new natural compounds, while digital flavor technologies and augmented reality are opening new horizons in the sensory experience. Understanding the multisensory nature of flavor (integrating taste modalities such as sweet, sour, salty, bitter, and umami, as well as new dimensions such as oleogustus and kokumi) and integrating aroma perception through retronasal olfaction are critical to effective flavor design. Industry leaders such as Givaudan, Firmenich, and Kerry Group are driving innovation toward cleaner-label, healthier products that balance health and pleasure. However, challenges remain in reducing sugar, salt, and fat without compromising flavor, ensuring naturalness, addressing individual sensory variability, and scaling biotechnological applications. Consequently, new trends in flavor engineering necessitate technological advancements and future directions. In this context, the integration of artificial intelligence, personalized nutrition, and sustainable production methods is gaining importance to meet the dynamic needs of the global food and beverage industry.