A.

SHORT HISTORY OF THE FLAVOR INDUSTRY

With emphasis on the USA and the past fifty years

Prepared for the Society of Flavor Chemists Inc., and the Chemical Sources
Association Inc., who retain all rights to the information.

CONTENTS:

A INTRODUCTION 2
B A TIME LINE 5
C PROFESSIONAL AND TRADE ASSOCIATIONS 19
D PEOPLE IN THE INDUSTRY 36

E MANUFACTURERS OF FLAVORS,
INGREDIENT SUPPLIERS AND OTHER 107
RELATED BUSINESSES

F PHOTOS 142

Neither the Society of Flavor Chemists nor the Chemical Sources Association warrants the
completeness or accuracy of the information contained in this History, although considerable care
was taken in its preparation. Furthermore, CSA and SFC suggest that you consult with your own
attorney on the application and significance of the material covered in this publication.

1
 A SHORT HISTORY OF THE FLAVOR INDUSTRY

A. AN INTRODUCTION

This book was written by the people who make up the flavor industry and its allied industries, with
emphasis on those who create and manufacture flavors and their ingredients. It was started in 1993, when
many people were retiring. We had so many stories to tell, and there was no written record. We wanted
the young people to know who the people were who preceded them. It has taken longer than anticipated.
Every so often it seemed as if it was almost finished, only to find out that there was more to be done. A
list of the names of people who have helped in this task is long. It's amazing how many "savers" there are
in the flavor industry. Individuals like Al Saldarini, Frank Fischetti, Tony Filandro, to name a few,
supplied memos and articles. The pictures in section F were taken by Al Saldarini and made suitable for
this publication by Dolf DeRovira.

Because of the time that has passed since the first submissions were received, we have gone back over the
book to update what we knew had changed, and hope that we have discovered all necessary changes.
The cover was designed and produced by Dolf DeRovira. The information has been compiled with a
minimum amount of editing by Earl Merwin. The styles of the presentations differ because the people
differ. In order to reduce spelling and typo errors, proof readers included Al Saldarini, Dave Straus, Leslie
Blau, Carl Holmgren, Dolf DeRovira, Dennis Kucharczyk, Dennis Kujawski, Joan Johnson, Dick Heinze,
Tony Filandro, Ed Albaugh, Bob Maleeny, Mike Bloom, Bipin Khara, Yunus Shaikh, and others.
The emphasis of the publication is on the past fifty years. It focuses on the industry in the USA, but does
not ignore the industry in Europe and in Japan. Today's flavor manufacturers in the US have evolved from
a wide variety of firms ranging from spice processors and dealers; essential oils brokers and
manufacturers, botanical and household extract manufacturers; organic chemical manufacturers; fountain
syrup manufacturers; suppliers of minor ingredients for bakers and confectioners; and food and beverage
manufacturers with in-house flavor capability.
Several important Dutch, German, French and English flavor manufacturers have entered the US market
by establishing sales offices before committing to factories for production. More recently, several
Japanese Flavor Manufacturers have done the same.
Most flavor manufacturing companies were small businesses prior to World War II. Some were
individually owned and operated. Some were family businesses, some ingredient dealers, and many were
reselling others' flavors blended or with minor additions. Some, known as basic flavor houses prided
themselves in only using the basic raw materials, aromatic chemicals, essential oils, and adjuncts. Often a
business may have relied heavily on one man (or woman) - at least part owner of the company, who knew
flavors, plus a particular flavor-using industry, and the key people in his customer base in the industry
which he targeted for his sales. He guarded these trade secrets very carefully.
The flavor industry still does regard this information highly confidential, but advances in instrumentation
have made more information available today concerning the composition of flavors and the extent of their
use in different industries. The art of flavor creation is still essential, and it has been made easier with the
availability of instrumentation, which permits the isolation, and identification of flavor ingredients present
in trace quantities, and the advances that have been made in organic chemical syntheses that makes more
ingredients available.
Some flavor manufacturers confine their business to domestic customers. Of those that are international,
some were founded in Europe, some in the USA, and some in Asia. There have been many mergers of

2
companies, especially in the last decade, so that the bulk of the business is concentrated in about ten
companies.
Some of the present flavor manufacturers limit their sales efforts to supplying flavors to a particular
industry, such as the beverage industry or the confectionery industry. Some of the present flavor suppliers
have other product lines that consist of flavor raw materials. These include essential oils, oleoresins,
spices, seasonings, extracts, and perfumes. Other suppliers may handle flavor adjuncts - ingredients used
in small percentages along with flavors, and sold separately or together, as a convenience to the flavor
user. These could include natural and certified colors, non-nutritive sweeteners, gums and other
emulsifiers, bitters and flavor enhancers.
There is wide diversity among today's "flavor companies". Even though our population has expanded
significantly and flavors are added to more of the wide variety of processed foods, only a small
percentage of the cost of a family's food can be attributed to the use of concentrated flavors - natural or
artificial. Whether an ingredient supplier or flavor manufacturer is large, medium sized or small, is not of
major importance. Flavors must be tailored to specific products, and must survive the processing in the
food to be flavored, the packaging, and the storage until the food is consumed.
Because the flavor industry is relatively small, and relies on maintaining its confidentiality of its
formulations, there is very little uniformity defining its components. At times, a report on the industry
will include syrups, at times, it will include spices, or essential oils, or sweeteners. The list of flavor
companies at the end of this section was based on the list of companies in the IFT Annual Program and
Food EXPO Exhibit Directory for the 1995 meeting. They were categorized as suppliers of "flavors,
essential oils, aromatic chemicals (natural/synthetic)". We have not included the company addresses,
which are available elsewhere, nor have we included monographs on all, or only, those companies listed.
We wanted the stories of and from the companies and people who were members of the CSA and the
SFC. We have attempted to cite the sources of our information, and have asked contributors to check with
the management of the company for permission to use them in our limited distribution story.
Two things are certain. Creative flavorists and the companies they work for are here to stay. They will
continue to need reliable sources of existing flavorful raw materials to prepare a wide variety of flavors in
forms that will continue to satisfy the food manufacturers search for new and improved flavors.
This book is an attempt to record the recent history of the industry, and its members, individual and
corporate. It is about how they became involved in this industry, where they operated as the industry
grew, and where they are today. The industry has gone from regional distribution to global. It now
produces flavors that are truly characteristic in an ever-increasing number of products. We hope that some
of the anecdotes will help the old timers remember some of the events that have taken place, and that
newcomers to the industry will learn about the people who have shaped the industry in recent years.
The authors are the people that we are talking about. The People Section contains accounts of deceased
former members, Emeritus Members and Honorary Members of the Society of Flavor Chemists, plus
Presidents of the Society, including those who are still active in the Society. It also contains accounts of
retired and deceased representatives of member companies of the Chemical Sources Association, and
those representatives who have served as President of that Association. Reports on some retirees were
written by people who knew them well. We did not knowingly overlook anyone. We hope that these
reports will be useful to the younger generation of flavorists, and those who follow in showing them the
satisfaction of being a successful flavorist. You will see why it takes time to become a flavorist. A few
people are included who do not fit the definitions above. They add to the theme.
This is not intended to be a handbook for getting or filling a job. It is intended for the information of the
members of the SFC and the CSA; to show the reasons they should be proud of their organizations, the
traditions that are worth carrying on, and an attempt to pass them on to the next generation.

3
The first section presents a short history of several professional and trade organizations that are important
to our members. They include: The (US) Society of Flavor Chemists; other Flavor Chemist Societies; The
Chemical Sources Association; The Flavor and Extract Manufacturing Association; The National
Association of Fruits, Flavors and Syrups; and The American Chemical Society.
The Society of Flavor Chemists began in 1954 and was incorporated in New York City in 1959. Before
then there had been few contacts of the technical and creative personnel in the industry. Indeed, even the
managerial staff and the owners kept aloof from one another. We have begun our Time Line in 1945 to
keep this a report of the recent events. Dorland and Rogers covered the early days very well in the Flavor
and Fragrance Industry, 1977.
Company profiles in our history were contributed by members of those companies whenever possible.
Others, including those companies which have disappeared from the scene or been absorbed by others,
have been put together by accounts from former employees, newspaper, magazine and journal articles.
They did a good job. We carry on from there and concentrate on the Flavor Industry and its suppliers.
Dorland and Rogers made a comparison of the 71 Suppliers of Essential Oils and Aroma Chemicals in
1927, against the companies on that list which still survived fifty years later (1977). There were only 18
left then. Today there are only 6 left. The other 12 from 1977 have been merged into one or more of the
remaining 6 without their names surviving (Dorland & Rogers, Ch 5). We hope that our publication will
serve to continue to keep their contributions in mind.
At a cocktail party in about 1948, I described my job in flavors to an IBM salesman I had just met. He
proceeded to tell me I was wasting my time. He told me that his company had just installed a system that
guaranteed uniformity of flavor of the sausage products of a nationwide processed meat manufacturer.
'Flavor companies will be out of business in five years', as all manufacturers can avail themselves of
computer technology. He had included the variables of fat and protein content, color, salt, cost, and many
other factors, but I'm sure that he had not factored in what effect a hurricane might have. Sure enough, it
wasn't long before a hurricane came through the West Indies and severely reduced the availability and
cost of one or more of the major flavor ingredients for his customer. Computers, gas liquid
chromatography, and flavor profiling all have had an impact on flavors and flavorists. But they did not
eliminate the need for the flavorist. They all made the job a bit easier, and enabled the flavorist to expand
the list of new and improved natural and artificial flavors.
Flavors are not only necessary to maintain present flavor profiles; they have been the cause of
improvement in many products that needed improvement. Do you remember the quality of the flavor of
instant coffee? Wilbur A. Heyman had been researching the preparation of instant coffee before World
War II, and had a product ready to sell to the US Quartermaster for use by the Army (PennRREmployee
Newsletter). Its flavor was good enough to meet the wartime needs, but it was several decades before the
processes were available and cost effective, to have a flavor that could compete with the traditional
product as a matter of choice. Flavoring instant and regular coffee and tea in recent years has increased
the popularity of these beverages
Do you remember what canned orange juice tasted like? It was sweet and it had a pleasant acidity, and the
color was about right, but it wasn't "orangey". Processes such as vacuum concentration and volatile
essence recovery, freezing and blending with unconcentrated juice produced a passable concentrate for
dilution before drinking that made a potable orange drink throughout the USA all year long.
Improvements continued to be made and the process produced low cost natural flavor ingredients for
flavors that are used in a wide range of citrus flavored foods and beverages.
There was Kool Aid™, too (Perkins Products), which they say was born and made popular in Chicago
because the flavor of the city's water was so bad. Flavored? Sure! They probably even used "dry" flavors,
but originally the flavors weren't encapsulated. The number of flavors of Jell-O™ was small - limited to
six for a long time. Many people ordered the dessert by color rather than by flavor.

4
Do you remember Southern Comfort? It was one of the few high proof alcoholic beverages that could be
bought legally during WWII, reportedly, because it wasn't whiskey. Its flavor wasn't very good either.
More flavor isn't always better.
That should be enough reminders of how far flavors had to go fifty years ago. Flavors are so much better
today because of better science, better technology, and a wider selection of safe and suitable flavorful raw
materials, better manufacturing processes, and flavorists who learned the trade. All of these make for
better flavors and a wider variety of shelf stable foods. But there are still many more flavor challenges for
the flavorists of today and tomorrow.

5
B. A TIME LINE
1945-1995
The date of an event that occurred in the USA will be at the left margin. If it was in Europe, the
date will be centered, and if it happened in Asia, the date will be at the right margin.
USA EUROPE ASIA
1945 - - - The War is Over - - - - - 1945 - - - - - The War is Over - - - 1945
There was not much printed information available in English about the composition or use of commercial
flavors and fragrances in 1945. Here are a few: H. Bennett's "The Chemical Formulary", published by the
Chemical Publishing Company Inc., NY for many years starting 1933. Volume 1 had 22 pages on
beverages and flavors and a 45 page addenda on alcoholic liquors and their flavorings. A glossary at the
end of each volume told you the sources of each trade-named ingredient named in a formula. "Flavours
and Essences: a Handbook of Formulas" by M. H. Gazan 1936 London, Chapman & Hall, "Manual of the
Essence Industry" Erich Walter, 1916 John Wiley & Son, New York, and William C. Poucher's
"Perfumes Cosmetics & Soaps - with especial Reference to Synthetics" in two volumes, Third Edition. D.
Van Nostrand Company, Inc., NY, 1929. Poucher's lab was in Mitcham, England, home of the best
peppermint oils of the day, and the book was actually printed in Scotland. In addition to the named
applications of perfumes, with appropriate formulae, there are formulae in Volume II for dental
preparations and tobacco products (cigars, cigarettes, snuff and chewing tobacco).
E. C. Crocker of A. D. Little published a book in 1945 on "Flavor" because his "search for books on
flavor was so barren that the need of a comprehensive book on the subject became obvious". It was
printed by McGraw Hill Book Company, Inc., NY and London.
1945
The second annual review showing the "Progress in Perfumery Materials", written by Paul Bedoukian,
PhD, was printed in Cosmetics and Perfumery. He continued this report for fifty years. Perhaps inspired
by this, other similar reviews were begun. Robert Swaine, Sr. et al, from A. D. Little, produced
"Flavoring Materials Update - a Continuing Review", in the early 1960's. And, at least one review and
bibliography on "Food" appeared in Analytical Chemistry by K. L. Sloman, A. K. Foltz and J. A.
Yeransian of the General Foods Technical Center at White Plains in 1981, covering the two years 1978-
1980. It contained over thirty pages and included "Flavors and Volatile Compounds" among the eighteen
topic headings.
Average annual income in the US was less than $2,500. A new car could be bought for $1,000; a gallon
of gas was $0.15, taxes included. An ounce of gold was $35.00, but you could not legally own any. And
the Dow Jones Average stood around 170.
1947

The Council of Europe was formed with 26 country members. It had no regulatory authority. They were
to evaluate the safety of food ingredients and additives. They put more faith in mutagenicity tests than in
animal tests that are preferred in the US. The Council meets in Strasbourg.

1947
Researchers at Firmenich and Givaudan solve the structure of Irone at about the same time.
1948
Volume I of The Essential Oils by Ernest Guenther made its appearance. The first of six volumes, it
included a history of the essential oil industry; the origin and function of the oils in the plants (by A. A.
Haagen -Smit); the methods of production of the oils (by E. Guenther), and the then current methods of

6
analysis of essential oils (by E. Langenau). This set would replace the three-volume Gildemeister &
Hoffmann standard published in 1931.

1949
Volumes II and III of Guenther's Essential Oils were released. Volume II covered the constituents of the
oils and the preparation of the derivatives by which they were chemically identified. Only 21 pages were
required to cover identified ingredients that contained nitrogen and or sulfur. One small paragraph
covered all comments on "other constituents", and that included oxides and furans in addition to sulfur
components. Volume III covered individual essential oils under the two major plant families Rutaceae
and Labiatae. These include the citrus oils and many common spice and herb oils.
1949

Justus G. Kirchner of the USDA contributed a 30-page review of The Chemistry of Fruit and Vegetable
Flavors in Volume 2 of Advances in Food Research, Academic Press, edited by E. M. Mrak and G. F.
Stewart. The references that followed the article filled seven pages, covering the years from 1874 to 1947,
researchers in Germany, Japan, Switzerland, the UK, and the USA. Fruits, from apples to strawberries
were covered. Vegetables from carrots to watercress (including miscellaneous), and coffee, tea and cocoa
were included.
This paper is worth reading today in order to get an idea of the distance that we have come in
instrumentation and analysis; of the effort that Haagen-Smit and his group exerted to get more knowledge
on pineapple; starting with over 4000 KG of fruit; checking the aqueous and oil phases as the flavor was
concentrated; analyzing both summer and winter fruit, obtaining 190 mg/ kg from the former and 16.6
mg/kg from the latter. And the two major (95%) components were Ethyl Acetate and Ethanol. Less than
0.5% of the volatiles of the summer fruit were sulfur-containing compounds. Methyl B-Methyl thio
propionate was identified by 1945.
1951
Volume IV of Guenther's Essential Oils: Contains monographs of oils in six other plant families that
include the spices clove, bay, cinnamon, celery, anise, dill and parsley. It also covers the source oils for
many aromatic ingredients including citral, geraniol and linalool.
1952
The last two volumes, V and VI, of Guenther's Essential Oils were published. Volume V contained oils of
Rose, Nutmeg, Pepper, the Balsams, Styrax, Jasmine, Violet, Carnation Davana and Tagettes. Volume VI
contained oils such as Wintergreen, Valerian, Mustard, Onion & Garlic, Orris, Hops, Pine and Juniper.

1952
A. T. James and J. P. Martin reported their work with a gas chromatagraph. Biochem. Journal 50, 679,
(1952)
1952
Fritzsche Bros, Inc. bought Dodge and Olcott from Industrial Solvents, National Distillers. The two
companies operated independently for a while, eventually forming Fritzsche D & O.

1953
Society of Soft Drink Technologists Organizational meeting in Washington, DC

7
1954
The first meetings of the Society of Flavor Chemists were held in New York City. The best estimate of
the number of people from the start until incorporation in 1959 was 14. Early meetings were held at
restaurants in Little Italy, and the New York Times Restaurant.
1955
Virginia Dare Extract Co. acquired Drew Co., a flavor company in New York City.
1956 1956
An article in the American Perfumer, March 1956, Origin of Powdered Flavors, explained how spray
dried volatile flavors were invented and manufactured in quantity in England in 1932. F. Wilkinson and
G. N. Revie, working for A. Boake Roberts & Co. (ABRAC), discovered the process and the preferred
carrier while developing improved depectinized fruit powders. The process was not patented, but the rest
of the industry apparently did not compete for many years. MM&R were authorized to sell the powders
in the USA for ABRAC in the 1940's.
1958
The European Common Market was established, consisting of six nations. It expanded to nine in 1973
and to 12 in 1980.
1958
The Food Additive Amendment (HR 6747) to the 1938 Federal Food Drug and Cosmetic Act was passed.
It had been in the development stage for six years. It recognized the increased use of non-food
ingredients, and provided for the separation of existing and future ingredients that are generally
recognized as safe from those that may require testing to assure that they are used only at levels and in
those foods where they pose no hazard.
1958
International Flavors and Fragrances (IFF) formed by the merger of Polak and Schwarz and van
Ameringen and Haebler. Stock was issued to the public in 1961.
1959
The Society of Flavor Chemists was incorporated in New York -- A professional society. There were
about 14 original members of the group, and 23 Charter members who signed the papers of incorporation.
1959
The 50th Anniversary of the FEMA was celebrated at its annual meeting in the Hotel Roosevelt in New
York City. The association consisted of 175 members. That was up from 74 members at their first annual
meeting in 1910. (There were men from nine firms who had signed the certificate of incorporation in
1909). Topics of concern in 1959 were Food Additives, Color Additive Legislation and vanilla research.
1959
It was also the 50th anniversary of the Perfumery and Essential Oil Record, edited by W. R. Littlejohn, B.
SC, A. R. I. C, F. C. S. The special Golden Jubilee number contained 62 pages of review articles on the
essential oil industry and the aromatic chemical industry, and segments thereof by researchers who
included Naves, Stoll, and Bedoukian. You are lucky if your library has a copy of this issue. There were
also 160 pages of the development of individual companies in the industry during the preceding 50 years,
interspersed with advertisements of interest to the trade.

8
1959
Virginia Dare Extract Co. acquired Theal and Pile, a New York beverage flavor company.
1961
T. Hasegawa Co. Ltd established in Osaka, Japan.
1960
Stephan Arctander published and sold his "Perfume and Flavor Materials of Natural Origin". He
described many natural ingredients known to only a few in the trade at the time. It took a long time for
some of them to become generally available. Printing and distribution were continued after his death first
by his widow, and then by Allured Publishing.
1960
Around this date, Chemists from Fritzsche Brothers began publishing periodic articles in the ACS Journal
Analytical Chemistry under the heading of "Essential Oils and Related Products". Ed
Langenau started it off, usually co-authored by one of more additional co-authors. Sometimes one report
covered two years. In 1981, the authors were Gil Gilbertson and Roman Koenig
1960
The Color Amendment to the Food, Drug and Cosmetic Act was passed. It contained a Delaney Clause
that prohibited the approval of any color shown to produce cancer in any animal at any dose.
1961
Paul Bedoukian, through Company Parento, Inc. offered cis-3-hexen-l-ol (leaf alcohol) to the flavor and
fragrance industries. This was to be followed by esters of that alcohol, and a series of unsaturated
aldehydes.
1962
Red Star Yeast changes name to Universal Foods.
1963
The First edition of "The Volatile Compounds in Food" was published by TNO, The Netherlands
Organization for Scientific Research. The editor was van Straaten.

1963
Robertet adds Flavors to their lines of perfumes, floral oils and extracts.

1964
The first steps were taken to enlarge the international flavor organization started by Belgium, the
Netherlands and Luxembourg.
1964
The Executive Secretary of the FEMA, John S. Hall, died after thirty-two years in that position. He was
replaced by attorney Daniel R. Thompson.

1965
L. Appell (of Norda Schimmel International) began a series of articles in the American Perfumer and
Cosmetics entitled "The Physical foundations of perfumery" that lasted through 1970 in that journal.
9
Titles of the various parts were Volatility, Odor Intensity, Vapor Intensity, Absolute intensity of odor and
olfactory equilibrium, Volatility of essential oils, Odor tonality (and at least two others - parts VIII and
IX) whose subtitles I do not have.
1965
Food Technology published the first list of flavor ingredients that had been surveyed concerning the
extent of their past use in food flavors in the US, and the knowledge of their effects on ingestion, had
been evaluated by the FEMA Expert panel. The list was called "GRAS 3" because this was the third of
three articles, under the title "Progress in the Consideration of Flavoring ingredients under the Food
Additives Amendment". The first two articles in that series -unnumbered - contained all of the materials
reported to have been in use, and a report of the results of the panels request for more information about
several ingredients that they thought was needed.
1965

The Flavor Subdivision of the American Chemical Society was organized with an initial meeting in
Atlantic City NJ. It sponsored a symposium on Flavor Chemistry for the Detroit ACS meeting April 1965
Active were Irwin Homstein, Emily Wick, Roy Teranishi and Anne Neilson.
1966

Gentry bought Magnus Maybee and Reynard (MM&R).

1968

The Research Institute for Fragrance Materials (RIFM) was established on April 12 as a non-profit
scientific organization under the presidency of Dr. T. D. Parks. The purpose was to gather scientific data
and other information on the properties and use of fragrance ingredients, those used and commercially
available to the industry. It was a successor to the Essential Oil Association (EOA), which had established
monographs on essential oils and aromatic chemicals used for fragrances and flavors. Cooperation with
IFRA developed by having the president of IFRA on the RIFM Board.
1968

The FEMA made a slight change in its name to The Flavor and Extract Manufacturers Association,
Inc. in order to reflect its membership more accurately than the original name.
1968

Monsanto Chemical bought George Leuders, Essential Oil supplier. The name was changed to Monsanto
Flavor Essence.

1969

The International Organization of the Flavor Industry (IOFI) was organized under Belgian law as a non-
profit scientific organization on August 11, with headquarters in Brussels
1969

Fritzsche Bros Inc. buys Dodge and Olcott (D&O).

1970

Fries and Fries Inc. bought by Mallinkrodt. President Bob Fries Jr, to remain president for 5 years
1970

The 7-Up Co acquired Warner Jenkinson.

10
1970

American Brands, a tobacco company, bought Albert Verley. They were strong in dairy flavors and once
very innovative in flavor/fragrance aromatic chemicals.
1972
Virginia Dare Extract Co. acquired V&E Kohnstamm, a NY concern selling flavors and oils.
1972
Chemical Sources Association, Inc. formed. It is a trade association.
1972
Hoffmann LaRoche bought 51% of Roure Bertrand Dupont.
1973
Hercules bought Polak Frutal Works1.
1973
The International Fragrance Association (IFRA) was established with headquarters in Belgium, with
major fragrance manufacturers from all over the world as members. Membership was open to fragrance
related consumer product companies as well. The latter had not been eligible for membership in the
Essential Oil Association.
1974
During the twentieth anniversary year of the SFC, a Symposium "The Multi-faceted Nature of the
Flavorist" was held at Rutgers University, New Brunswick, NJ. The papers were published in the last
three issue of the British Flavour Industry journal, who also provided reprints of all of the papers.
1974
The bimonthly British Journal Flavours, Editor, Wm. Littlejohn, started to publish articles by Jim
Broderick. There were ten fruit flavors covered alphabetically, from Apple to Strawberry, which appeared
over a span of about two years. The journal's name changed to The Flavour Industry in 1974 and to
International Flavours in 1976. The articles were short and concise - one or two pages, and would help
lone flavorists - or those in larger companies in improving the fruit flavors of that day. Jim brought some
of the references on fruit flavors up to date since Kirchner's publication.
1974
IFRA published its first Code of Practice describing good manufacturing practices for the fragrance
industry.
1975
RJR tobacco bought Aromatics International, a flavor manufacturer of Atlanta Georgia.
1975
Crompton & Knowles bought the Gentry International Flavor and Fragrance Divisions.

1
Flavors & Fragrances Industry Faces Season of Consolidation" P. L. Layman, C&E News July 30, 1984, p 7 ff

11
1976
Nestle bought Synfleur Laboratories.
1976
The American Chemical Society celebrated its 100th Anniversary. There were 100 founding members,
and 110,000 members in 1976.
1976
Naarden International bought The Universal Oil Products (UOP) fragrance division.
1977
Felton International bought Elan, manufacturer of flavor and perfume aromatics.
1978
ITC bought Davis and Lawrence, bakery supply house.
1978
T. Hasegawa, USA, Inc established in Lawndale, California.
1978
The International Life Sciences Institute (ILSI) was established to enhance the sciences of nutrition,
toxicology and risk assessment. A non-profit, public foundation. Branches have been established in
Australia, Europe 1986), Japan and North America. They have done an excellent job of gathering
technical, toxicological and historic information on natural and synthetic colors. ILSI headquarters are in
Washington, DC, USA.
1978
Philip Morris acquires the 7-Up Co. (including Warner Jenkinson), making it a subsidiary. Set up a
beverage flavor lab in Richmond, VA.
1979
ITC bought Neumann, Buslee and Wolfe, small Midwest general flavor house, heavy on vanilla products.
1979
McCormick & Co. bought Stange, based in Chicago.
1979
ITC bought American Food Labs, an eastern flavor house serving the ice cream and bakery trades,
Neumann, Buslee and Wolfe, a Chicago flavor manufacturer; and Davis and Lawrence, a bakery Supply
House in New York.
1979
BBA bought Monsanto Flavor Essence from Monsanto.

12
1979
Universal Flavors and Fragrances (flavor businesses of Universal Foods) was formed and expanded by
the addition of the purchase of Aromatics International, Atlanta Georgia from RJR Industries
(specializing in tobacco flavors); and Aromanescence Inc (formerly Albert Verley Inc.)
1980
Fritzsche Dodge and Olcott bought by BASF, Wyandotte. Germany.
1980
F&C International Inc acquired Felton Worldwide Fragrance from Harrison & Crossfield, and Felton's
USA Flavor business. This doubles F&C's sales to about $50 million.2
1981
Florasynth, Inc. purchased Lautier SA, of France. Flavors and Fragrances.
1981
Annual Worldwide sales of perfumes and flavors estimated to be $4200 million.3
1981
Annual Worldwide sales of perfumes and flavors estimated to be $3,600 million. ($1,450 for flavors).4
1982
Union Camp (US) bought Bush, Boake Allen from Tenneco's Albright & Wilson subsidiary.
1983
The Chamber of Commerce and Industry of Versailles, France took over an institute, which had been
training perfumers for thirteen years. They modified it to include sections on cosmetics and flavors. The
"Institute Superieur International du Perfume, de la Cosmetique et de 1'Aromatique Alimentaire" presents
a solid foundation in these fields to screened applicants consisting of a full time student work program of
35 hours per week for two years.
1983
Annual Worldwide merchant sales flavors, fragrances and aroma chemicals. $4,500 million.
1984
The thirtieth anniversary of the SFC was marked with a symposium on flavors jointly with the American
Association of Cereal Chemists, as a short course in Flavors in Chicago, Illinois. The papers were
published in the same year by Allured Publishing, Wheaton, IL. There were 114 pages, paper covered. It
was available for several years.

1984
Universal Foods bought Warner Jenkinson.
2
The Cincinnati Enquirer May 26, 1990
3
"The World Flavor and Fragrance Industry 1979-1981" L. Unger, Perfumer & Flavorist
Vol 7, 1062 pp51 ff
4
A. D. Little estimates.

13
 1984
PPF International (a UK Unilever group of PPL, Food Industries and Bertrand Freres) bought Norda. This
gave PPF total sales of $215 million.5
1984
Annual worldwide merchant sales of flavors and fragrances (Essential oils & other natural products,
aroma chemicals (Natural & synthetic $4,650 million.6
1984
Adron Co., formed by Bob Amaducci who purchased the Boonton essential oil plant of Norda when it
was purchased by Naarden, soon to be Quest.
1985
Florasynth, Inc. purchases ICSA, Italy Flavor and Fragrance producer.
1985
Annual Worldwide merchant sales of flavors, fragrances, aroma chemicals--
$4,900 million.
1985
Pauls & White (a UK Company) bought Felton International. Sale did not include Elan. Including
Glentham Essence Ltd. P&W business is estimated at $70 million.7
1985
Firmenich purchased an interest in Chemfleur, fragrance chemical manufacturer (USA) adding $15
million to sales.8
1985
Sanofi French F&F businesses bought by French company Sanofi-Holding (Elf Aquataine) includes
Benard & Honorat, Sisa-Chiris, Mero, Sebalce, Sordes and Tombarel. Worldwide sales about $50 million
(larger than Robertet and Mane Fils).
1986
Total sales in Japan of Flavors, fragrances and related chemicals estimated to be about $700 million (just
over 900 billion yen). About 50% flavors.9
1986

Total Worldwide merchant sales of flavors, fragrances and aroma chemicals $6,000 million.10
1986
Universal Foods purchased Universal Group Ltd. (Hurty Peck).

5
L. Unger, Perfumer & Flavorist Vol 11, 1986, pp 63 ff
6
“Worldwide Merchant sales of Flavors and Fragrances, 1984-1990, L. Unger, P&F Vol. 11, 1986, pp63 ff
7
Unger ibid 1986
8
Unger ibid 1986
9
L. Blau, 6/19/87, Talk to the Society of Flavor Chemists.
10
L. Linger "Basic Business Trends in ... Industry "1987- 1990, P&F vol.?
14
 1986
Florasynth purchased Fabrique De Laire, France. Fragrance Materials and Fragrances.
1986
Quest was formed when Unilever bought Naarden International, included some of their other flavor and
flavor possessions, and chose the name it now bears.
1986
Ingredient Technology (ITC) purchased Gama Foods from Winsome Industries, and made it one of five
divisions. The others were Specialty products, Spice and Seasoning, Flavor and Fragrance, and Ingredient
Systems.11
1986
Felton Worldwide was formed with the merger of Felton International with Paul's PLC. This was resold
to Harrisons and Crosfield, PLC with parts going to Haarmann and Reimer, F&C International, Universal
foods, and Champlain Industries.
1986
F&C International formed from an infusion of capital, youth and know how of ex- Fries and Fries
personnel and others into Cino. President Jon is a fourth generation Fries in the flavor business. The
business grew tenfold in the first five years. The fastest growing privately held company in 1989, 90 and
91.
1987
Robertet, Worldwide Over 400 million FFrancs 23% France, 67% Foreign.
1988
Warner Jenkinson of Universal Foods buys H. Kohnstamm color businesses, and Clark Colors. Universal
Flavors gets H. Kohnstamm Flavors in New Jersey.
1988
Crompton and Knowles buys Ingredient Technology Corp. for $55 million. They expect their flavor and
fragrance business to reach $100 million in 1990.12
1989
Globe Extracts (Long Island, NY, USA) was purchased for $15 million by Barnett and Foster (UK), who
specialized in natural flavors. B&F is a subsidiary of Borthwicks. The first year's sales under the new
owners were reported to have been about $30 million, with operating margin in excess of 11%.13
1989

Alex Fries and Bros., was purchased by Land O’Lakes (USA). Vic Levey remains in charge. Chemical
manufacture remains separate.

11
Standard and Poor’s Report, April 7, 1987
12
C&K: The Edge in Mature Markets"--K. Heller Chemical Week May 2, 1990, p 16
13
IFI No. 4, 1991, p 63 14 C&K ibid

15
1989
Warner Jenkinson Div of Universal Foods buys Dyeco Ltd, Canada, then the color business of
McCormick & Co flavor division, formerly part of Stange.
1989
Netherlands' NEA estimated that their flavor and fragrance industry amounts to Dfl 800 million (5% of
the total world turnover), with only 2.5% of the world population. They export 85% of their production.
1990
Universal Flavors buys the International Flavor business of Felton Int'l.
1990
The US Market for "flavors" is estimated at $1.3 billion.14
1990
Quest sales worldwide $842 million, R&D Expenses $55 million. (includes process and product
development, creation and application.)
1990
BBA bought Food Materials Corp.-Chicago based flavor company, strong in vanilla and in the Midwest.
1990
F&C International purchases the US Flavor business and the worldwide Fragrance business as well, from
Felton Worldwide, which was owned by Harrisons and Crosfield, PLC (UK).
1990
IFF Worldwide sales $963 million - about 40% flavors.
1990
Givaudan combined with Fritzsche D&O bought from BASF by Hoffman La Roche. Total sales
(Fragrances and Flavors) $900 million, $120 from FD&O15
1990
Sanofi Bio-Industries Purchased California based Continental Flavors and Fragrances.
1991
Jim Broderick took his pen in hand again after his retirement and wrote another set of articles on flavors.
These appeared in the Perfumer & Flavorist. They were short. Each had a message and fit under the
heading of "Reflections of a Retired Flavorist Before he Forgets". They were developed around fruit
flavors.
1991
Blue Pacific Flavors and Fragrances, Inc. was formed in Santa Monica, California by Donald F. Wilkes
(son of David Wilkes of Globe Extract management), and Kraus & Co. of Michigan, run by Jerry and Eva

14
C&K ibid
15
1991 Annual Report Roche Group

16
Kraus (husband and wife flavorists! Rare, but not alone. There are Bill and Yola Downey, Tom and
Ladonna Giel, and John and Bonita Scire. )

1991
Universal Flavors bought Fantasy Flavors (Dairy flavors). It was later combined by UF with Blanke Baer,
another acquisition owned by UF, to serve that industry segment.
1991
Givaudan-Roure Worldwide Fragrance, Flavor Div. formed by Roche Holding Ltd., Switzerland, by
combining two of its parts. Hoffman la Roche annual report says sales 1, 305 million Swiss francs, and
($963 million).
1991
Mallinckrodt’s Fries and Fries Inc., Hercules' Polak Frutal Works (Flavors), and Citrus Specialties flavor
operations were combined, to be renamed Tastemaker. This was a joint venture on a scale not before seen
in this industry. Fries & Fries is a part of Mallinkrodt Specialty Group, which is a part of IMCERA
Group, Inc. (NYSE). PFW and Citrus Specialties are a part of Hercules. Fragrances and aromatic
chemicals businesses of each parent company are separate from the venture. Initial annual sales of the
group were reported to be $170 million.
1991
Haarmann and Reimer GmbH, (H&R) Holtzminden, Germany (a wholly owned subsidiary of Bayer AG
of Leverkusen, Germany) acquired the worldwide fragrance business of the Hercules PFW Division.16
1992
IFF acquired Auro Tech, a biotechnology company based in Wisconsin. To be run as a subsidiary.
1992
Ungerer and Co., Lincoln Park, NJ, forms a joint venture with IGI of Buena, NJ to develop food flavors
using lipid vesicle technology to encapsulate Ungerer flavors.
1992
Firmenich Worldwide 2,600 employees, $600 million.
1992
Tastemaker Worldwide $195 million.
1992

Champlain Industries (Canada) purchased Felton International Flavor business.

1992
Western Europe flavor and fragrance markets estimated at $3, 655 million.17

16
1991 Annual Report Roche Group
17
W. Storck, C&E News, Sept 21, 1992, p 11

17
1992
Worldwide sales of flavor compounds and essential oils estimated at $4,500 million18
1993
Globe Extracts New owners changed the company name to Borthwick USA.
1993
Bell Flavors & Fragrances (USA) acquired Miltitz Duft und Aroma Gmbh, Miltitz, Germany, making it
their new European headquarters and manufacturing facilities for flavors fragrances and aroma chemicals.
1994
The fortieth Anniversary of the SFC was celebrated with a Symposium, "Flavors '94", in Princeton New
Jersey. Held on the date of the worst winter weather for the East Coast for the year, speakers and
participants made successful efforts to attend an excellent program. Several of the papers were
reproduced and made available to SFC members.
1994
Universal Foods Inc. acquired Champlain Industries Inc. making it a part of their Specialty Bio-Products
Division.
1995 1995 1995
Worldwide sales of flavors
2000 2000 2000
Worldwide sales of flavor compounds and essential oils projected to be $7, 500 million 19

18
Food Ingred. & Proc., Intl. 5/4/92 p 24
19
ibid
18
C. PROFESSIONAL AND TRADE ASSOCIATIONS

1. The American Chemical Society (ACS)

2. The British Society of Flavourists (BSF)

3. The Chemical Sources Association, Inc. (CSA)

4. The Flavor and Extract Manufacturers Association, Inc. (FEMA)

5. The Mexican Society of Flavor Chemists (SMS)

6. The National Association of Fruits, Flavors and Syrups (NAFFS)

7. The Society of Flavor Chemists, Inc. (SFC)

8. Women in Flavor and Fragrance Commerce, Inc. (WFFC)

9. Flavor Companies 1995

19
1. The American Chemical Society (ACS)
Chemistry in the US marks its beginning with the discovery of oxygen on August 1, 1774 in
Northumberland, Pennsylvania by Joseph Priestley. More than 100 years later, as the industrial expansion
of the US was increasing rapidly in 1876, and US Universities were just beginning to grant PhD degrees
in chemistry, a group met in a lecture room of the New York College of Pharmacy in Washington Square,
New York City to meet the needs for a national organization for chemists. There were 133 founding
members. In 1976 there were more than 110, 000 members. Today there are 155, 000.
The Society's first publication was its "Proceedings" in 1876, followed by the Journal of the ACS three
years later. Many more periodicals have been added, along with magazines and secondary publications
such as Chemical Abstracts, and modern access to electronic data sources.
While many of the early investigations were helpful to the flavor industry, their applications to flavors
were minimal. Divisions were eventually formed until there are now thirty-three. The division of most
interest to flavorists is the Agriculture and Food Chemistry Division that has its own publication, and
prepares sessions for one of the two national ACS meetings each year. The collected papers of symposia
on single subjects are quite often printed soon after their presentation at a meeting, and are available to
division members at reduced rates.
The Ag and Food Division has four subdivisions, each with a chair, chair elect, vice chair and secretary.
The subdivisions are Flavor; Food and Nutritional Biochemistry, Agricultural and Natural Products
Chemistry; and Food Safety.
There are over 1000 local sections of the ACS, some of which cooperate to meet on a regional basis
(Chemical & Engineering News "Centennial American Chemical Society -1876-1976" April 6, 1976)

20
2. The British Society of Flavourists (BSF)

(Information supplied by Roger Levicki, Honorary Membership Secretary. Secretary of BSF is Christine
Hale, at BBA, Stafford works, Long Melford, Suffolk, England, C0 10 7HU).
The British Society of Flavourists was founded in 1970 to promote the interests of the individuals
working within the Flavour Industry, including flavourists, technologists, marketing and sales as well as
company managers and directors. It has grown over the years and can now claim a total membership of
542.
There are six classes of membership:
Fellow for flavourists with a minimum of ten years. 106 current members
Associate for flavourists and technicians with a minimum
of five years experience 203 current members
Affiliate for those from the commercial side. 141 current members
Student for flavor trainees with less than five years 55 current members
Honorary 5 current members
They are Dr. A. W. E. Downer, Henry Heath, J. G. Meredith, C. J. Redgrave, and Dr. M. Seidman. All
live in the U. K. except Mr. Meredith, who is in Spain.
Retired 32 current members
A series of lectures is held during each year with presentations on a wide range of subjects of interest to
the membership. Included within this lecture program were the Bill Littlejohn Memorial Lecture, given
by a senior figure in the Industry, and the Bill Waygood Memorial Lecture, presented by a student.
Attendance at these lectures is free and a buffet is provided afterwards, or a tasting.
There is also an Annual Symposium, a suppliers Day where companies can present new materials, and a
four-day training course aimed at new entrants to the Industry, jointly organized with the Leatherhead
Food RA.
We have recently endowed a bursary (college scholarship) at Reading University to encourage the study
of flavour related subjects.
A quarterly Newsletter is published to keep members informed of our activities and of other news from
around the Industry. It provides a perfect forum for members to air their views.
The social programme concludes a Golf Day and the very popular Gala Night. The BSF Gala has become
a "must" for many, and apart from the wonderful atmosphere we always seem to create, we also raise a
substantial sum each year for charity through our raffle.

21
3. The Chemical Sources Association, Inc. (CSA)
On February 6, 1969, an informal meeting of representatives of interested flavor firms at the Chemists'
Club in New York. Present were representatives from Fries and Fries, Felton, Florasynth, McCormick,
Stange, Virginia Dare, Ungerer, and Warner Jenkinson. Food Materials had expressed an interest, but
were unable to attend. The initial discussions were to address the problems of attending satisfactory
sources for GRAS materials. Several possibilities were discussed, and a second informal meeting was
proposed at the annual FEMA meeting a few months hence. (From Jim Broderick's resume of the
meeting). The group was held together with round robin letters in lieu of formal meetings.
After several informal meetings, there was enough interest to call an organizing meeting for June 3, 1971
at the Chemists' Club. At this time, the group had as a temporary name: Flavoring Materials Association.
Eleven were in attendance, including Hy Kaplan of Elan, and Mr. M. Zoran of Palestine Frutarom, who
offered to make initial quantities of a pyrazine. Mr. Zoran's offer was accepted, with the group having
agreed to finance the initial production. Rus Schay was the secretary pro tern.

Most active in the startup of CSA were: (alphabetically): Jim Broderick, Kohnstamm; Bruce Durling,
Stange; Tony Filandro, Virginia Dare; James Ingle, Food Materials; Paul Perry, Warner Jenkinson,
Richard Pisano, Sr, C. A. Aromatics; Abner Salant, Monsanto, and Rus Schay, Cino. These seven
constituted the first Board of directors. Twenty-seven members were included by the end of the first year.
The group was incorporated on July 26, 1972, and continued to grow. In 1974, the budget included
$4000, to cover the synthesis of GRAS chemicals for evaluation. There are currently 84 member
companies. CSA published its first Source List in 1978. CSA contributed to Allured's Flavor &
Fragrance Materials -1981 edition, by supplying information from committee work, which updated and
expanded the two prior CSA listings (1978 and 1980). Dave Straus chaired that committee (Flavor &
Fragrance Materials-1981-Allured Publishing, pp xiii-xvi).
We were fortunate to have the assistance of legal advice from Dan Thompson's law firm. The purpose of
CSA was, and is: To advance the technology of the flavor industry, to broaden the variety of materials
available for commercial use, and to encourage the development of new and better flavors using the most
modern technology.
It was important to the founders that CSA provide a forum where manufacturers and suppliers of flavors,
fragrances, extracts or related raw materials could meet to advance the technology of the flavor industry.
Membership is by companies. Each company member is allowed one voting representative and up to
three technical representatives at any time. It was hoped by most of the founders that the officers and
directors of the CSA would continue to be selected so as to have management employees and technical
employees equally represented. The Board of Directors is elected annually by the membership.
The list of projects initially selected, included the location of sources of manufacturers who would make
research/sample quantities of flavor ingredients not currently available; locate analytical expertise for the
analysis of flavor raw materials; develop a directory of all natural and synthetic materials and their
sources of supply; develop a library of chemical samples (currently at the facilities of Manheimer, and
available to members on given notice); and investigate the legal restrictions which might exist on the use
of GRAS materials, flavors and fragrances, including patents.

To encourage membership and attendance at meetings, the association early on scheduled its meetings on
the same dates and locations as the Society of Flavor Chemists' meetings. The original schedule called for
four meetings a year. Each member company has one voting member who votes at the annual meeting,
and at least one technical member who attend the more frequent technical meetings. An Industry Merit
Award was begun in 1982 for the person who has made extraordinary contributions to advancing the
science and technology of flavor and fragrance chemistry. It was most appropriate that the first award was
give to Dr. James Ingle, co-founder and first President of the CSA in 1982. The CSA prepares internal
publications useful to its members based on the work of its committees.

22
 Presidents of The CHEMICAL SOURCES ASSOCIATION, INC.

1972-1974 Dr. James D. Ingle 1986-1987 Mr. Richard Lane

Food Materials Corporation St. Louis Flavors

1974-1976 Mr. S. Rus Schay 1987-1988 Mr. Richard Mangiere

The Cino Company, Inc. Ottens Flavors

1976-1978 Mr. Earl J. Merwin 1988-1989 Mr. John E. Baranowski

McCormick & Co., Inc. Firmenich, Inc.

1978-1979 Mr. S. Rus Schay 1989-1990 Ms. Veronica McBurnie

The Cino Company, Inc. Florasynth, Inc.

1979-1980 Mr. Robert T. Maleeny 1990-1991 Mr. Richard F. Heinze

Monsanto Flavor/Essence. Bush Boake Allen, Inc.

1980-1981 Dr. Paul Perry 1991-1992 Mr. Dolf DeRovira

Warner-Jenkinson Co. Flavor Dynamics, Inc.

1981-1982 Mr. Frank Fischetti 1992-1993 Mr. Robert T. Maleeny

Fritzsche Dodge & Olcott Flavor & Fragrance Specialties

1982-1983 Mr. Harvey Farber 1993-1994 Mr. Philip I. Parisi

Ingredient Technology Corp. David Michael & Co.

1983-1984 Mr. Gerard Mosciano 1994-1995 Dr. Yunus Shaikh

Food Materials Corp. Aroma & Flavor Specialties

1984-1985 Mr. Michael Mandel 1995-1996 Mr. David Straus

Reynaud Ltd. Comax Manufacturing Corp.

1985-1986 Ms. Dale Eskin 1996-1997 Mr. Michael Bloom

Florasynth, Inc. Flavor & Frag Specialties

23
4. THE FLAVOR AND EXTRACTS MANUFACTURING ASSOCIATION
(FEMA)

Formed in 1909 after a meeting in Cincinnati, Ohio of representatives of eight US companies. Half of the
names of those companies should still be recognizable. They were Blanke Baer Chemical Company.
Ulman Dreyfus & Co., Foote & Jenks, Frank Tea and Spice, Jones Brothers, McCormick & Co., C. F.
Sauer Co. and Sherer-Gilette Co.
The founding followed closely on events of the previous three years that included the publication of
Upton Sinclair's "The Jungle", and the passage of the 1906 Federal Food & Drug Act. The three purposes
of the new organization are included in the Mission Statement and Vision Statement that were circulated
recently to answer questions of potential new members. Members are flavor manufacturers, flavor users,
flavor ingredient suppliers and others with an interest in the US flavor industry. (From "FEMA — the
First 75 Years" anon. Perfumer & Flavorist Vol 9, No. 3, 1984 and the current membership directory)
Mission Statement:
The Flavor & Extract Manufacturers' Association is a US based organization whose membership is
comprised of companies taking a leadership role in the flavor industry.
The mission of FEMA is
To collectively protect and promote the welfare of its members,
To encourage and promote ongoing ethical standards of conduct within the flavor
industry.
To foster scientific understanding and advantage relative to the flavor industry. To assure
end-users of flavors of safety, quality and value, while promoting laws and standards that
deal justly with the rights of consumer goods manufacturers and their customers.
To encourage and foster understanding and cooperation among domestic, foreign and
international legislative, regulatory and trade organizations.
Vision Statement:
FEMA, through its pro-active leadership will create and maintain productive relations with US legislative
bodies and regulative agencies and promote the unification of the flavor industry worldwide on matters of
common interest and responsibility.
The FEMA has a Board of Governors and an Executive Secretary, Mr. Daniel R. Thompson. Its
headquarters are 1620 I Street, NW, Suite 925. Washington, D. C, 20006

Organizations similar to FEMA include:

BEMA, The British Essence Manufacturing Association; JFMA, The Japan Flavor and Fragrance
Manufacturers' Association; and NEA, Association of Flavour & Fragrance Manufacturers in the
Netherlands; IOFI, The International Organization of Flavor Industries, whose members are the
national Associations mentioned here, and others from around the world.

24
 PAST PRESIDENTS OF THE FLAVOR AND EXTRACT MANUFACTURERS'
ASSOCIATION--1909 to Date
1909-1911 Mr. W. M. McCormick McCormick & Company
1911-1913 Mr. S. J. Sherer Sherer-Gilette Company
1913-1914 Dr. S. H. Baer Blanke Baer Chemical Company
1914-1916 Mr. F. L. Beggs The Styron-Beggs Company
1916-1918 Mr. F. P. Beers C. L. Cotton Company
1918-1920 Mr. Charles D. Joyce The A. Colburn Company
1920-1921 Mr. Robert E. Heekin The Heekin Company
1921-1923 Mr. Gordon M. Day Day-Bergwall Company
1923-1925 Mr. Fred S. Rogers McMonagle Rogers Company

1925-1927 Mr. D. T. Gunning Arbuckle Brothers

1927-1929 Mr. George H. Burnett Joseph Burnett Co.
1929-1931 Mr. E. L. Brendlinger The Dill Company
1931-1933 Mr. Bernard H. Smith, Sr., The Virginia Dare Co.
1933-1935 Mr. W. F. Meyer Warner-Jenkinson Company
1935-1937 Mr. George M. Armor, McCormick & Co., Inc.
1937-1938 Mr. Leland P. Symmes Baker Extract Company
1938-1939 Dr. Clark E. Davis The Virginia Dare Extract Co.
1939-1941 Mr. John H. Beach Seeley & Company, Inc.
1941-1943 Mr. Lloyd E. Smith Virginia Dare Company
1943-1945 Mr. Garret F. Meyer Warner-Jenkinson Mfg. Co.
1945-1946 Mr. William B. Durling Wm. J. Stange Co.
1946-1947 Mr. George M. Chapman Liquid Carbonic Corp.
1947-1948 Mr. Leslie S. Beggs, Styron-Beggs Company
1948-1950 Mr. John N. Curlett McCormick & Co., Inc.
1950-1952 Mr. W. G. Grant National Nu Grape
1952-1954 Mr. Wm. H. Hottinger, Jr. Company Bowey's, Inc.
1954-1956 Mr. Don C. Jenks Foote & Jenks, Inc.
1956-1957 Mr. Myron J. Hess S. Twitchell Company
1957-1959 Mr. E. N. Heinz, Jr. Food Materials Corp.
1959-1961 Mr. C . P . McCormick, Jr. McCormick & Co., Inc.
25
 PAST PRESIDENTS FEMA, Cont'd
1961-1963 Mr. S. M. Kleinschmidt General Dynamics Corp.
1963-1966 Dr. A. S. Wendt Fred Fear & Company
1966-1968 Mr. Howard Smith, Sr. Virginia Dare Extract Co.
1968-1970 Mr. Robert H. Pulver H. Kohnstamm & Company
1970-1972 Dr. Richard L. Hall McCormick & Company, Inc.
1972-1973 Mr. Gene D. Kielhofer Neumann — Buslee & Wolfe
1973-1974 Mr. William T. Miller. Royal Crown Cola Co.
1974-1975 Mr. Oliver W. Hickel, Jr. Warner-Jenkinson Co.
1975-1976 Mr. Bruce L. Durling Stange Company
1976-1977 Mr. Eugene Grisanti Int'l Flavors & Fragrances
1977-1978 Dr. J. Frank Perkins Firmenich, Inc.
1978-1979 Mr. Robert W. Koch, Sr. Food Materials Corp
1979-1980 Mr. John G. Adams Adams Extract Company
1980-1981 Mr. Anthony S. Filandro Virginia Dare Ext. Co.
1981-1982 Mr. Robert M. Hughes Dragoco, Inc.
1982-1983 Mr. Lewis A. Enkema Universal Group Limited
1983-1984 Dr. J. Allen Brent The Coca-Cola Company
1984-1985 Mr. Ira B. Kapp Felton International
1985-1986 Mr. James J. Broderick H. Kohnstamm & Co.
1986-1987 Mr. William J. Downey, Jr. Fritzsche D & O
1987-1988 Mr. Robert G. Fries, Jr. F&C International
1988-1989 Dr. Paul F. Hopper General Foods Corporation
1989-1990 Mr. Richard C. Pisano, Sr. Citrus & Allied Ess, Ltd.
1990-1991 Mr. Johannes A. Buchel PepsiCo, Inc.
1991-1992 Mr. J. Wayne Wheelor The Foote & Jenks Corporation
1992-1993 Dr. James M. Adams Haarmann Reimer Corporation
1993-1994 Dr. Charles H. Manley Takasago Int'l. Corp. US A
1994-1995 Dr. James L Emerson The Coca-Cola Company
1995-1996 Mr. James H. Heinze Bell Flavors & Fragrances
1996-1997 Mr. Robert Amaducci Adron Inc.

26
5. THE MEXICAN SOCIETY OF FLAVORISTS (SMS)

The society was formed in 1985 and established in 1986 by a small group (mainly flavorists) from the
Mexican flavor industry who felt the need for an organization of professionals in this field. The aims were
to share experiences, issue opinions about regulatory and other government concerns; organize meetings
to update, comment on, and spread industry news, world news related to the business, and promote and
encourage the art and science of Flavor technology in Mexico, creating, in that form, the first "friends
group". As in the case of the Society of Flavor Chemists in the USA, initial meetings were held in
restaurants and in an informal mode. Initial activities were led by the SFC's activities and ethical basis. It
is important to note that, in those years, members were from multinational flavor houses, that they were
inspired by the solid basis and professional behavior of the SFC, Inc., and those of the equivalent BSF in
England. When interest from the academic area was perceived, members were invited to participate, as
some of the founders were at University posts.

In 1986, the group decided to make their activities public, due in part to the great interest developed in
industrial, academic and social related fields. They became an "officially" integrated non-profit Society
according to Mexican laws. Support of companies was obtained and good relationships with other
Mexican associations were established. Flavorists, related technical personnel and others joined the
society. Thus formed, the society has remained small in terms of the number of flavorist members,
because the Mexican flavor industry is small, comprised of branches of large multinational flavor
companies which have settled in Mexico. They have a very dynamic activity (including activity for some
Central and South American countries) for 65 or more years.
Meetings of the SMS were held to vote proposed candidates for the presidency for one-year terms. The
Presidents of SMS from the start, and their affiliations at the time were:
1986, 1987 Angel Garcia Prado Firmenich
1988 Jorge Lara Sabido Mane Fils
1989 Victor H. Givaudan Tastemaker
1990 Bertha Falcon Herrera Takasago
1991 Hugo Carreno Ortiz Takasago
1992 Alejandra Campos Flores Consultant
1993, 1994 Javier Perez Baez Florasynth
The main activity of the Society has been the promotion of flavor technology from a scientific view rather
than commercial, and the professional development of members within a highly ethical sense.
Conferences, lectures, round-table discussions, participation in other associations, and short courses were
held each year. Of special importance was the organization of a "Flavor Technology Week" each year
from 1991 to 1994, which were four-day programs of technical sessions with lectures by honorary
members, specialized conferences with recognized guests and speakers from industry and academia, some
short courses, and a Social Night. An annual dinner meeting was also held each year for the presentation
of the New Year’s president and to stimulate friendship among attendees and members. Cooperative
meetings have been established with The Mexican IFT (ATAM) which is a section of The Institute of
Food Technologists; The National Association of Aromatic Chemicals Manufacturers (ANFPA) which is
our access to IOFI; The Simon Bolivar University of Mexico, The LaSalle University of Mexico, and
Government agencies.
SMS and ANFPA assisted in the publication of a handbook "A Book of Sensory Evaluation". The authors
were Daniel Pedero and the late Rose Mary Pangborn. Both were from University of California (Davis).
This was the first such book in Spanish related to food products, and is now in use throughout Latin
America.
27
SMS is seriously interested in continuing its contacts with the SFC that were begun with the visits by
some of its members to the SFC Meetings held at Annual IFT Meetings.
No activities were developed for 1995. This limited activity of our society has been the result of several
events in the last few years. There has been a consolidation of many members' companies. Universal
Flavors bought several small companies. Several US flavor companies have begun operating in Mexico,
have grown, and are expanding their operations. These include BBA, Bell, and Ungerer. There has been a
difficult economic situation that had been plaguing our country since the middle of 1994. The pressure of
the demands of our jobs has left little time for outside activities.
Former members will be contacted in the near future in an effort to resume planning activities for a
meaningful program for the society. One of the first orders of business will be the selection of candidates
for the election of a President.
(This description of SMS was provided by Javier Perez Baez, most recent president of SMS, now with
McCormick Pesa.)

28
6. THE NATIONAL ASSOCIATION OF FRUITS, FLAVORS AND SYRUPS
(NAFFS)

NAFFS was founded in 1917. It is a broad based trade association open to all companies of all sizes that
provide products and services to the food industry. It is proud of the large firms who are members
because they have never sought to dominate its policies and activities. There are two classes of Full
Membership (Class A and Class B), depending on the annual sales of the member), and an Associate
Membership. Full membership is for those who manufacture, process or supply the products covered in
the organization name. Associate membership is for those who proved a product or a service to those
companies in the full membership category.
The association sponsors an Annual Convention, (a YEARBOOK is published which contains the
proceedings of the convention), a mid year Technical meeting, and Dinner Business Meetings to explore
emerging technologies in food processing, changing management systems; legislative and regulatory
matters; market requirements; and personal development. A newsletter keeps members up to date on
industry issues and government policy. It is called NAFFS Newswire.
Their current directory indicates 91 member companies from most of the lower 48 states.
NAFFS' mission is:
to provide a forum for the exchange of technological and marketing information;
to keep its membership aware of legislative and regulatory developments which impact the trade
and commerce of the members:
to respond to the needs of the membership; and
to take a proactive role that generally promotes, protects, and extends the welfare of the industries
represented.
The membership includes many companies who are also in the CSA and/or the FEMA, but also contains
smaller or younger companies. Meetings are generally held in the New York/New Jersey area. It is
directed by its seven elected officers, and a Board of 15 Directors drawn from a cross section of the
industry. Its executive director is Richard Sullivan, located at 5 Ravine Drive, P. O. Box 776, Matawan,
NJ, 07747 Phone 908-583-8272.
The membership, from its founding until about 1970, consisted mainly of companies who depended, to a
great extent, on primary flavor manufacturers for the concentrated flavors made from aromatic chemicals
and the rarer essential oils. They were companies such as Cleveland Fruit Juice Co., Fox Syrup, etc. After
1973, more of the basic flavor houses of all sizes also became members, and supplied help to the group
that included providing officers to the board. The following are on the list of presidents since that date:
Edgar Kohnstamm 1972-73 and 1980-81; Willis Steinitz, 1974-75; Tony Filandro, 1978-79; Tom Bonica,
1984-85, John Cassens, 1990-91; and Ken Burkhard, 1992-93.

29
7. The Society of Flavor Chemists, Inc. (SFC)

"The Society of Flavor Chemists was formed:

to promote professional discourse,
to foster and encourage the art and science of flavor technology,
to encourage, assist and promote sentiments of friendship and common interests among the
members of the Society, and

to promote and maintain a high standard of professional conduct. "

The SFC was formed and still exists because Jim Broderick was convinced that such an organization was
needed to increase the stature of the people involved and to show them what the future could bring if it
were properly structured. The group was not to be just a club. Jim convinced about a dozen flavorists
working in the New York New Jersey area that they should try to form such a group. The first meetings
were held every other month in downtown Manhattan restaurants. Two meetings a year were for members
only.
The number of people committed to the idea grew until 1959, when a charter was obtained for the
corporation that was formed. There were 23 people who became "Charter Members" by signing the
papers of incorporation, and receiving certificates of membership signed by the then president, Dr. David
Jorysch. Those certificates also had the words "Charter Member" typed conspicuously on the face. The
first nine presidents of the SFC were charter members. On June 29, 1973, another Certificate of
Incorporation was obtained by the Society under section 803 of the Not-For-Profit Corporation Law.
The association developed a Code of Ethics early in its history. This is included in the publication "By-
Laws and Membership Roster of the Society of Flavor Chemists", issued to each member in loose-leaf
form, and kept up to date. It reads as follows:
"For the maintenance and advancement of the honor and dignity of my profession, I, as a member
of the 'Society of Flavor Chemists, Inc.', pledge that the following Code of Ethics defines the principles
which will guide and control my professional conduct. I have the duty
"1. To maintain my integrity as an individual, to live up to the highest ideals of personal honor, to
keep in active contact with the progress in my profession.
"2. To my employer, to serve him undividedly and conscientiously on the basis of a clear, mutual
understanding of our respective interests, guarding his concerns, reporting fully on all technical matters
and recommending only honorable and legal manufacturing, merchandising and advertising procedures.
"3. To my profession, to uphold its dignity, to enrich it by my own contributions, to exchange
ideas through its societies and publications, to give full recognition to the work of others, to be factual and
completely truthful in all technical reports. But in doing so, to faithfully guard against the willful and
wrongful disclosure of trade secrets of former employers, and not to act so as to remind my co-employees
and my employer of their duty to honor the confidentiality of others.
"4. To refrain from associating with or allowing the use of my name by any enterprise I have
reason to believe would not be guided by the foregoing principles."

Speakers were arranged for the open meetings and guests were welcome. Speakers included researchers
Dr. K. P. Dimmick, Dr. J. Kirchner, Dr. P. Bedoukian, Drs. Mackay, Hunter, Chang, and Teranishi. Joint
meetings were held with The American Perfumers' Association and IFT Sections.

30
The first issue of the Society News Letter was mailed in August 1973, and reported on the 100th meeting
of the Society. A dinner meeting at the Sheraton on 39th Street cost $4.00. The President's Reception was
planned with the SFC subsidizing 50% of the $40.00 cost per couple!

We had a home for our dinner meetings for a while at the Chemists' Club on 41st Street, which was also
our mailing address. With more of our members working in New Jersey, we left the City, and held all but
one meeting a year in New Jersey, and eventually had them all there.
In 1976, we began having one meeting a year in the mid-West. Chicago and Cincinnati, both homes of
several flavor manufacturers, were chosen as the specific cities. At about the same time a breakfast
meeting, featuring a speaker, was scheduled and held each year on the Tuesday of the Annual Meeting
and Expo of the IFT. The Society established a scholarship through the IFT for a graduate student in Food
Science. Each selected student has attended a Society meeting, often to make a presentation.
The following Symposia were held:
1974 "The Multifaceted Nature of the Flavorist" at Rutgers Univ., NJ. Papers published
in The Flavour Industry, July to December 1974.

1976 "The Safety and Regulation of Flavor"

1978 "Natural VS Artificial Flavors"

1980 "The Future of Flavor Ingredients"

1984 "The Development and Applications of Natural and Artificial Flavor Systems",
Joint symposium with the Amer. Association of Cereal Chemists. Chicago, IL.
Papers published by Allured Publishing.

1994 "Flavors '94" Princeton, NJ. Held on the day of the worst storm of the winter, yet speakers
and attendees made the effort to make this a memorable event. Most of the papers or slides
were printed by the society and made available to attending members.

At the 25th anniversary of the SFC, just over half of the charter members had retired or died. Today only
one is active, but seven are alive and active in non-commercial pursuits. Listed below are the charter
members with their present status. This list is taken from a letter Jim Broderick wrote to Tom Bonica
when Tom was Secretary (1959 or 1960). The letter was recently returned to Jim by Phyllis Bonica. It
differs from the list included in the Program of the first SFC symposium, which included Al Dittrick, but
had omitted Raymond Thompson.
Sven Andersen D Art Kirsten D
Thomas J. Bonica D David Lakritz R
John A. Bouton D William Lasthuysen D
James J. Broderick R Earl J. Merwin R
Jerry DiGenova R Marvin Preiser A
Al Dittrick D Peter D. Sarris D
Charles Dwyer R Fred R Schumm R
Charles Fricke D Harris Shore D
W. D. Graham R Louis J. Strasburger D
Charles H. Grimm R Raymond Thompson D
Harold L. Janovsky R Albin Wilco D
Carl Jensen D
Jim's letter lists the first officers and directors and their affiliation then, as follows:
Jack Bouton President Synfleur
Charles Fricke Vice President Polak & Schwarz
Louis Strasburger Treasurer Van Ameringen Haebler
Charles Dwyer Secretary Dodge & Olcott
W. D Graham 5th Board Member Firmenich
31
In 1955, Jack Bouton was reelected; Doug Graham was transferred to Geneva and was replaced by Fred
Schumm, D & O, and Charles Dwyer resigned for reasons of health, being replaced by Jerry DiGenova,
Givaudan.

In 1956, Charles Fricke was elected President, Strasburger, Vice President; Jerry DiGenova, treasurer;
Fred Schumm, Secretary, and Dave Lakritz, 5th Board Member. During Charles' presidency, the process
of incorporation was begun with the help of legal advice from a D & O attorney at the request of Ray
Thompson.
In 1958, Louis Strasburger was elected President, Dave Jorysch, Vice President, Ray Thompson,
Treasurer, Tom Bonica, Secretary and Earl Merwin, fifth Board Member. Due to illness, Louis did not
assume his office, and Dr. Jorysch assumed the presidency, with Fred Schumm being appointed to the
vice presidency.
The By-Laws define criteria for Honorary membership in the Society. Three charter members were also
voted Honorary membership. When Doug Graham left the US to work in Switzerland, we had no
precedent for foreign membership. Honorary Membership was made official, so that "he (Doug) would
provide some companionship for the next member elected to that category". Lou Strasburger may have
gained the same distinction on his retirement because of his very early and devoted interest to the Society.
He served in several offices, but not as president. (Jim's letter mentioned above does not verify this.)
Those who were elected to honorary membership are believed to be:
Paul Bedoukian, PhD (D) Organic Chemist, Executive
Horace W. Gerard, PhD (D) Member FEMA Expert Panel
W . D . Graham (R) Charter member, Transferred, to Switzerland
Ernest Guenther, PhD (D) Author of "The Essential Oils" VP Fritzsche Bros.
Richard L. Hall, PhD (R) Key person in the industry program for GRAS
Edmund Hamman, PhD (D) Headed Fritzsche Flavor Labs
Walter Jennings, PhD (R) Professor, Organic Chemist, Entrepreneur
David Jorysch, PhD (D) Headed H. Kohnstamm Flavor Labs Active FEMA
William Littlejohn (D) Editor Perf. and Ess Oil & Flavour Industry journals.
James McGlumphy, PhD (R) Lab Director, Van Ameringen Haebler
Bernard Oser, PhD (D) Led the Expert Panel (FEXPAN)

Ernest Polak, PhD (R) Director PFW/Mentor to many flavorists

Neil Revie (R) Co-discoverer of the application of spray drying to
encapsulation of flavors
Gary Reineccius, PhD (A) Professor Food Science, Specialty Flavors, Author
Louis Strasburger (D) Flavorist at Van Ameringen, Charter Member SFC
John Wenneis (R) WWI Monsanto Chemist who made significant technical
contributions to Norda and the industry
A=still active in industry D=Deceased, R=Retired.

32
In 1966 and 1967, a committee was actively working on the development of a reliable list of newer flavor
organic chemicals. It was headed by Al Saldarini at Norda, with Frank Fischetti and Ed Kata, both then at
Warner-Jenkinson. Potential suppliers were contacted and asked to verify the availabilities of those
chemicals. A softbound list was published with the information that had been verified. 500 copies were
produced which were distributed to SFC membership for a total of $500. Further work on this project
was taken up by another group of flavorists and others whose efforts created the Chemical Sources
Association. Frank recalls that he and Ed developed and presented the design of "FLAVOR" replacing the
carbons in a benzene ring for the symbol of the SFC.
The first "Man (Person) of the Year Award" plaque for a member of the Society on record was presented
by Marion Sudol in 1984. The criteria for this award are not outlined in the Society membership list. It
has not been presented every year since its inception. This list is as complete as I have found.
Year President Awardee
1984 Marion Sudol Tom Bonica
1986 Kent Zeller Earl Merwin
1988 Joseph Cipriano Jan Stofberg, PhD
1989 Nicholas Feuerstein James Broderick
1990 Greg Lima Al Saldarini
1991 Denise McCafferty Jerry DiGenova
1993 Carole Pollock Robert Erickson, PhD

Presidents The Society of Flavor Chemists, Inc.

1954-56 Mr. John A. Bouton D 1977-78 Mr. Clifford E. Desch
1956-58 Mr. Charles E. Fricke D 1978-79 Mr. Michael Mandel
1958-60 Dr. David Jorysch D 1979-80 Mr. Alfred Goossens
1960-61 Mr. Fred Schumm 1980-81 Mr. Dieter Bauer
1961-62 Mr. Thomas Bonica D 1981-82 Mr. Thomas I. Ulinski
1962-63 Mr. Harris Shore D 1982-83 Mr. John Baranowski
1963-64 Mr. Jerry DiGenova 1983-84 Mr. Frank Fischetti, Jr.
1964-65 Mr. James J. Broderick 1984-85 Mr. Colman Goldhammer
1965-66 Mr. Peter D. Sarris D 1985-86 Mrs. Marion Sudol
1966-67 Mr. William J. Downey 1986-87 Mr. Kent Zeller
1967-68 Mr. Earl Merwin 1987-88 Mr. Gerard Mosciano
1968-69 Mr. Anthony Clemente 1988-89 Mr. Joseph Cipriano
1969-70 Mr. Carmine Donnarumma 1989-90 Mr. Nicholas Feuerstein
1970-71 Mr. Eugene Buday 1990-91 Mr. Gregory Lima
1971-72 Mr. Paul J. Samulenas 1991-92 Mrs. Denise McCafferty
1972-73 Mr. Richard H. Potter 1992-93 Dr. Robert Peterson
1973-74 Dr. Manfred Vock 1993-94 Ms. Carole Pollock
1974-75 Mr. Albert Venutolo D 1994-95 Mr. Leslie Blau
1975-76 Mr. Klaus Bauer 1995-96 Mr. Richard Heinze
1976-77 Mr. Albert Saldarini 1996-97 Mr. Carl Holmgren

33
8. WOMEN IN FLAVOR AND FRAGRANCE COMMERCE, INC. (WFFC)
WFFC is a professional organization for career-oriented women in the Flavor and fragrance industries. It
provides information and collective support to its membership, promotes education and is dedicated to the
career success of its members.
It was started in 1982 by a small group of women at a breakfast meeting of purchasing and sales
personnel, and it has grown rapidly. In 1985, the membership was opened to other professional women in
the Flavor and Fragrance Industries. WFFC is now international in scope. Its office is in Teaneck, New
Jersey.
Annual events include a spring educational seminar, selection of a Woman of the Year, honoring a
member who has distinguished herself, and a fall annual dinner.

♣ ♦ ♥ ♠ ↔♣ ♦ ♥ ♠ ↔♣ ♦ ♥ ♠ ↔♣ ♦ ♥ ♠ ↔♣ ♦ ♥ ♠ ↔♣ ♦ ♥ ♠ ↔♣ ♦ ♥ ♠ ↔♣ ♦ ♥ ♠ ↔♣ ♦ ♥ ♠

9. FLAVOR COMPANIES IN THE UNITED STATES 1995

This list includes those companies exhibiting at the 1995 IFT Expo, categorized as dealing in
Flavors/essential oils/aromatic chemicals (natural/synthetic), as printed in the 1995 EFT Annual Meeting
Program & Expo Exhibit Directory, with additions indicated by an asterisk * which includes non-
exhibiting CSA members, and some of the newer West Coast Firms in similar businesses reported by
Stephen Pisano (private communication), and by Nick Bellanca (Chemtech 8/95 pp 50-54).

Joseph Adams Corp *Creative Flavors

Aerchem, Inc Crompton & Knowles Corp
Aldrich Flavors and Fragrances Crystals International Inc
*Alfrebro, Inc. Cumberland Packing Corp
Alex Fries *Custom Flavors, Inc.
*Alpine Aromatics Dairychem Laboratories *Diehl
American Fruit Processors Flavors, Inc.
AMPC, Inc Dineses Trading Co.
* Aroma & Flavor Specialties Dragoco, Inc
Armour Food Ingredients Ecom Mfg. Corp
Battle Creek Flavors The Edlong Corp
Beck Flavors Encapsulation Systems, Inc
Bell Flavors & Fragrances *Belmay F&C Wild Flavors, Inc
Company FIDCO
Blue Pacific Flavors & Fragrances, Inc. Firmenich, Inc
Borden, Inc. Flavex Naturextrake GMBH
Borthwicks Flavors, US A Flavor Consortium, Inc
Britannia Natural Products, Ltd/BCI *Flavor Craft
Henry Broch & Co Flavor Dynamics, Inc
Bush Boake Allen *Flavor & Fragrance Specialties *Flavor
California Brands Flavors, Inc Producers
Carlos Cramer Prod. Aromaticos, SACI *Flavor House
*California Custom Fruits and Flavors Flavor Specialties, Inc
Carmi Flavor & Fragrance Co., Inc Flavor Systems Int'l. Inc
*Carubba, Inc. Flavorite Laboratories Inc
*Chef Master Flavors of North America, Inc
Classic Flavors, Inc. *Flavtek, Inc.
Commodity Services Intl., Inc *Flavurence
Concord International Group, Inc. Florida Treat
Consolidated Flavor Corp Folexco
34
Fruitsource Assoc *Mission Flavors
*Foote & Jenks Company Mitsui & Co. USA, Inc
Frutarom, USA, Inc *Mother Murphy Labs
FUL-FLAV-R Food Products, Inc. Mutual Flavors
Gamay Flavors Natural Flavors, Inc
*Genarome International, Inc. Naturex
General Spice/Hega Food Prod. *Newport Flavors
Geneva Ingredients Newtown Foods USA. Inc
Givaudan-Roure Nichimen America, Inc
Glidco Flavors Nikken Foods Co
*Global Aromatics Nutrition Prod. Co./a Brown-Forman Co.
Gold Coast Ingredients, Inc O. S. F. Corp
Golden Peanut Co Ogawa & Co., Ltd
Gourmet Club Corp Oscar Mayer Ingredients
*Greenspot Ottens Flavors
*Griffith Laboratories Pacific Foods Inc
*Grindsted Products, Inc. (Danisco) Parman Kendall Corp
GSB & Assoc., Inc Perlarom
Haarmann & Reimer Corp Pfizer Food Service
Hagelin & Co., Inc Progressive Flavors & Fragrances
Chr. Hansen, Inc Quest lnt'l
T. Hasegawa Flavors Red Arrow Products Co. Inc
Hickory Specialties, Inc. /Zesti Smoke Div Robertet Flavors. Inc
IDF, Inc *St. Louis Flavors
*Imperial Flavors, Inc. Scan American Seafood Co. Inc
Indian Gum Industries Ltd. & Imp Svc. Sealfa, Inc
Industrial Deshidratadora, S. A. DE C V *Sethness-Greenleaf Inc.
Industrias J. Matas, S. C. A *Shade Foods
Integrated Ingredients SKW Chemicals, Inc
International Flavors & Fragrances, Inc Southwest Research Inst
International Frutarom Corp Spectrum Chemical Mfg. Corp.
Jogue Inc./Northville Laboratories Sunkist Growers Inc
Kalsec, Inc Sunpure Ltd
*Kato Worldwide Super Extractos S. L
Kerry Ingredients Superior Quality Foods
Kikkoman International US/Senba, USA J. M. Swank Co
Kraft Food Ingredients Systems Bio-Industries, Inc. (SBI)
Libenn Aroma, Inc Takasago lnt'l Corp., USA
*Lockhead Tastemaker
Madis Botanicals. Inc *Target Flavors, Inc.
Mafco Worldwide Corp H. B. Taylor Co
Mane, USA Ungerer & Co
J. Manheimer, Inc *Union Flavors
*Marshalls Flavors House Universal Flavors
Maruzen Pharmaceuticals Co., Ltd *US Flavors and Fragrances
McCormick Flavor Div Vegetable Juices. Inc
McIlhenny Co/Tabasco Brands Vie-Del Co
Meer Corp Virginia Dare
Metarom Corp Edgar A. Weber & Co
David Michael & Co., Inc *Western Flavors & Fragrances
E. A. Miller. Inc Wixon Fontarome
Milne Fruit Products, Inc. Wynn Starr Flavors Inc
Minn-Dak Growers, Ltd Zapata Protein, USA. Inc

35
D. PEOPLE IN THE FLAVOR INDUSTRY

How did the old timers get into this industry? Were they glad that they chose it? Here are the stories of
some of them, and some of you who are still around working with flavors and/or their ingredients. We
hope you enjoy them and learn something from them also.
Sven Anderson Deceased Charter Member, SFC
Sven Andersen worked for Givaudan developing and recommending flavors during World War II, leaving
them shortly thereafter. On a series of sales calls in the Chicago, he was rousted from his bed one night
because the hotel was on fire. He was embarrassed, but unburned.
Steffan Arctander Deceased
The prefaces to his notable publications: "Perfume and Flavor Materials of Natural Origin", (1960) and
"Perfume and Flavor Chemicals", 2 Volumes (1969) give no hint as to his education and training, but we
believe that he worked for Van Ameringen and IFF, Naarden, and Maywood Chemicals before becoming
a teacher and author. Be sure that you do not overlook the 46 pages that are Part one in the book on
naturals, or the short chapters before the start of the monographs in Volume I of the chemicals and at the
end of Volume II. Between the two indices of "Naturals" there is a handy listing of the materials covered
in the book in English, French, German and Spanish.
He lectured on flavors, fragrances, and their raw materials at the University Extension Division, Rutgers,
the State University of New Jersey, and at Fairleigh Dickinson University, in New Jersey.
"Combined, the three volumes form a complete and modern library on perfume and flavor raw materials
with descriptions of nearly 4,000 materials"-S. Arctander, 1969, on the flyleaf of the latter work.
Distributed by the author, the three volumes cost $80 plus postage. His widow has signed printing and
distribution rights to Allured Publishing. They are still a bargain for starting a useful library as priced,
considering an even greater appreciation in the value of a well-trained flavorist or perfumer in today's
dollar.
Stanley D. Aronowitz Emeritus Member, SFC
I started working for Extrax Co. on Furman Street in Brooklyn in 1946 and went from there in 1952 to
work for Florasynth Laboratories in Teterboro NJ until 1980. I then worked for Globe Extracts in
Hauppauge, LI. NY through 1987. My health is good and I have no trouble keeping busy doing things I
like to do like gardening, going on Elder hostels adventures and taking courses as Binghamton University.

John E. Baranowski Certified Member, SFC President, SFC 1982-1983

I started working for the Colgate Palmolive Company as a statistical quality control technician. In 1954, I
transferred to the perfumery group where I received my first exposure to the world of perfumes and
flavors.
A little over a year later, Mr. William Lasthuysen joined our group and I was assigned to work with him
on oral hygiene products. It was working with Bill when I really became interested in flavors.

We worked together for about a year when I was called to active duty in the Air National Guard. About
the same time Bill left Colgate and joined Rhodia as technical Director of the flavor laboratory.
Bill contacted me and offered me a job at Rhodia. He said I would be his assistant and that he would train
me to become a Flavor Chemist. I started in 1957 and after three and a half years of training, Bill
sponsored me as a candidate for the Society of Flavor Chemists.
In June 1963, I joined Firmenich Inc. as a Flavor Chemist. It has lasted more than thirty
years. JEB

36
Klaus and Dieter Bauer Certified Members, SFC President, SFC 1975-1976
and 1980-1981 respectively
Our career paths were influenced by being exposed to Flavor Chemistry in the family. Our father Erich,
held the position of Technical Director, Flavor Division at Dragoco Germany. In the 1950's flavor
chemistry was still tightly kept and guarded formula "secret", apparently our father felt more inclined to
convey his knowledge to family members he felt he could trust.
Being the elder of the two, I, Klaus had a head start on Dieter. Following formal education in Germany, I
started at Dragoco Germany, worked one year at Dragoco Vienna, Austria, and have been working at
Dragoco Totowa, USA since 1961. My positions have been Chief Flavor Chemist, Technical Director and
Vice President, R&D Flavor Division.
I, Dieter, followed a very similar path starting with several years working for Dragoco Germany after
formal education in Germany. I worked one-half year in Dragoco Vienna, Austria until relocating to
Dragoco Totowa, USA in 1967. My positions have been Flavor Chemist and Manager, Flavor
Department.
Our reflections and our advice: A certain talent to remember odor and taste is a prerequisite. But most
important to the success in this field is hard work, a creative mind, the ability to make decisions,
(otherwise tests won't progress), a good attitude, and lately, the willingness to be part of an effective team.
A good flavor chemist has, in addition, the characteristics of a good teacher manifested through training
in a one-on-one setting, or by conveying acquired knowledge to a larger audience.

John H. Beach Deceased President FEMA 1939-1941

John headed up Seeley and Co. before and during World War II until about 1948. The company was very
successful. He was president of the FEMA in 1940-1941, during which time he was instrumental in
securing the rebate of the alcohol tax for the flavor industry. He was also influential in obtaining approval
for propylene glycol as a food grade solvent. In 1948 when a serious case of glaucoma rendered him blind
in one eye, Beach sold his interest in Seeley and moved to California. He soon became active there and
formed John H. Beach & Son. John's son operated it for a while, but is now deceased. The business was,
eventually bought by Naarden.
John moved back to the East to a house he had built on the edge of Peconic Bay, Southold, Long Island,
complete with a flavor laboratory. He never got to use it as he went completely blind. Beach died in the
early 1960's. He is survived by his widow, Lillian Beach, who nursed him in Southold during his final
sightless days. His nephew, Arthur J. Beach is still active in the flavor business, representing the Virginia
Dare Extract Co. AF

Paul Z. Bedoukian, PhD Retired Honorary Member, SFC

An extraordinary chemist who served the industry over the past fifty years by keeping them informed of
the "Progress in Perfumery Materials", by the publication of an annual review with that title. In addition
to that, he prepared the most promising chemicals as interest developed in them; first on a small scale,
then on larger scale equipment.
The early reviews appeared in the American Perfumer, then its successors: American Perfumer and
Cosmetics, Cosmetics and Perfumery, and most recently, The Perfumer and Flavorist. He also was author
of "Perfumer and Flavoring Synthetics" in two editions, which had monographs on the most important
synthetic aroma chemicals at the time of publication. Many of his publications are still available in
compilations by and from Allured Publishing.
Companies that Paul helped to grow, or that he established were Compagnie Parento, Inc. (Croton-on-
Hudson, NY), Maumee Flavors and Fragrances, (Danbury, CT) and Bedoukian Research, Inc. (Danbury
CT).

37
Without his chemical expertise and his appreciation of the need for an independent source of the scores of
new aroma chemical being identified in nature, many of today's small to medium size companies would
not exist.

His company is now in the capable hands of his son, Robert Bedoukian, PhD, vice president of
Bedoukian Research.

Leslie L. Blau Certified Member, SFC President, SFC 1994-95

I came to the USA from Romania in 1964, with an Associate Degree in Civil Engineering. We left all our
belongings in Romania and arrived in New York with only two suitcases. I spoke most of the European
languages, unfortunately English was not one of the. I was eager to learn the language and culture, and I
urgently needed a job to make ends meet.
Luck shined on me when I was told by Colman Goldhammer, (whom I had known from my native land) a
flavor chemist with George Leuders & Co. that an opening for a laboratory assistant was available. I
accepted the job simultaneously enrolling at Hunter College to earn my BS in Chemistry.
I was fortunate to be exposed to flavor chemistry while understudying with two great flavor chemists of
our time, Gerry Kraus and Colman Goldhammer. Working for George Leuders & Co. also exposed me to
the specialty flavor houses, family owned with special emphasis on the human side. I did not mind
coming in early and staying late to do special chores. (I was the youngest in the laboratory) because I
knew that it was appreciated.
I will never forget the hand written notes written on the paycheck stubs by Fritz Leuders, the owner of the
company: "Keep up the good work" and many other words of encouragement. Once I found a $50 bill
with the paycheck. It was the first time I had seen a $50 bill. Gerry and Colman also exposed me to the
Society of Flavor Chemists.
George Leuders was sold to Monsanto and became Monsanto Flavor Essence Co. I worked there a short
time, then left to work at Stange & Co. for Shlomo Reiss. I learned a lot from Shlomo, whom I consider
to be the most practical flavor chemist I have ever known. I am sure he has left a mark on me personally
and professionally.
In 1970, I joined Givaudan as a Senior Flavor chemist. My first job there was to commercialize the R&D
efforts. Once again, I had the unique opportunity to work with the best our industry can offer: Jerry
DiGenova, Al Venutolo, Cliff Desch and Bob Erickson. My international background led me to work in
export markets: Europe, Latin America and the far East. At the same time, I decided to go back to school
and earn my MS degree in Chemistry from Fairleigh Dickenson University.
In 1975, I joined PFW, a division of Hercules Incorporated; first, as Director of International Flavor
Department, then on a two-year assignment in Brazil, followed by seven years in Japan (President,
Hercules Far East, Tokyo).

I returned as Vice President PFW Flavors and upon the formation of Tastemaker became
Vice President, International. LLB

Michael Bloom Certified Member, SFC President, CSA 1996-1997

While attending college I started working for American Flavors and Fragrances on Long Island. I started
loading trucks and progressed to the flavor laboratory in the next five years. About 1990, I moved to New
Jersey and started working as a flavor chemist for Synfleur - then owned by Nestle. This was where I met
and worked for Anthony Colovito. I owe Tony a tremendous debt. First he taught me how to work the
"bench" and stay with a project (no short cuts) until we succeeded. Second, he introduced me to my
current partners.

38
Nestle sold Synfleur in 1983, and Robert Maleeny, along with Steve Vanata, formed our current
company, Flavor and Fragrance Specialties (FFS). They asked me to join them, and I was their first
employee. Subsequently, we purchased Palmer Laboratories and William Palmer joined us. The four of us
built the company to its present size with two business locations, fifty employees and worldwide
distribution within thirteen years on a shoestring budget.

What to tell an aspiring flavor chemist? First, never say "no". Learn everything, be available, learn to
spray dry, learn emulsions, understand production problems. Never think that you know everything. That
is a downward slide to mediocrity. Especially, get a good mentor. Be willing to take a little less money if
you will be in a position to learn and grow in your craft. Don't specialize too soon. It may give you
position, but it could pigeonhole you later. Be exposed to art and literature. You never know from where
your inspiration may come. And finally, always reach out your hand to a newcomer. You never
know, one day he may be your boss. MB

John J. Bonasera Certified Member, SFC

My first contact with the flavor industry was October 9, 1950 when, at the age of 18, I started my career
with Firmenich. Mr. Doug Graham was the technical director at the time, and I was privileged to begin
my training with him.
I became a flavorist, recognized by the Society of Flavor Chemists in April of 1964. Jerry DiGenova was
the President of the Society at the time.
My career in the flavor industry has been long and extremely satisfying. I have the feeling that I have had,
in some small way, some effect on contributing to the advances made in the quality of artificial and
natural flavors.
In spite of a few temptations, I started with Firmenich, and last year I celebrated forty-five
years with the company. I am very pleased that I made the decision to stay with Firmenich
for many reasons, but most of all because, even though there was tremendous growth, the
company kept its family spirit. JB

Thomas J. Bonica Deceased Charter Member, SFC

President, SFC 1961-1962
President NAFFS
Tom went to work for Polak and Schwarz in New Jersey in 1936 as a handy man - bottle washer etc. for
$12 per week. He worked for Charles Fricke who was the only technical person at the plant. When the
war in Europe started in 1939, the plant had to produce items formerly made in Holland. By 1945, there
were six technical people. The international flavors were manufactured there.
Tom was in service from 1942 to 1945. On his return, he was chief compounder and plant manager, and
Tom made the first of seven moves across the Hudson River to follow his job with his same employer (or
its successor, IFF). That brought him to Washington Street, in lower Manhattan, where much of the
industry was still located. Tom then headed the flavor and essential oil labs, and was put in charge of the
odor evaluation board.
He was then given the job of technical sales manager covering Canada and California. In another two
years, he was also assigned sales duties to that same area.
The Teterboro, NJ plant was built in 1956, and Tom was charged with creation of fruit flavors, and
quality control. He became plant manager, and a Vice President, in 1967 with additional responsibility for
Canadian sales. He was also head of the Office of Materials Management, which was charged to instruct
the company's purchasing agents the ins and outs of buying ingredients for flavors.

39
In 1975, he again crossed the river to IFF's Manhattan Headquarters. He was a charter member and the
fifth president of the Society of Flavor Chemists. He was also active in and responsible in part, for
reactivating the trade association NAFFS (National Association for Fruits, Flavors and Syrups). This
group serves as a good resource for emerging companies in the flavor business who might feel lost in the
larger FEMA organization. Tom was president of NAFFS, and, as so often happened in other trade and
technical associations, Tom ended up serving as program chairman more than one term in NAFFS and in
the Society of Flavor Chemists because he knew so many people who were good speakers who had
something to say to the members, and couldn't let Tom down. Tom was active on FEMA Committees also
and was sergeant, along with Charles Blum, for many years at the annual conventions. Tom died in
January of 1994.
Tom also spent many hours of service each year in non-business activities. He was active in the
Hackensack Board of Education, The Boy Scouts (for 57 years), Hackensack's anti-poverty committee,
the Holy Name Society, and the Knights of Columbus. And he was president or chairman of most of
them. He retired in 1993 after 57 years service. TJB Phone. Ed

John A. Bouton Deceased Charter member, SFC

First President, SFC 1954- 1956
Jack Bouton, one of the very few flavorists developed in the 1940's, started his work at
Phillips and Company (later purchased by General Foods). After a short time, he joined
Dodge and Olcott. He was "tutored" there by the classicist and "Dean" of flavor chemists,
Mr. Claude Johnstone. After a few years, he left D & O to join S. B. Penick to start a
flavor department (this was the first stop on the road to flavors for Jerry DiGenova and
for Al Venutolo. Ed). Later he joined Southern Biscuit Co. (later known as Mother
Murphy Laboratories). Still later, he left to join Synfleur from which he went to Fries and
Fries in Cincinnati. JDG

James J. Broderick Emeritus Member, SFC Charter Member, SFC

President, SFC 1964-1965
President, FEMA 1985-1986
After graduating from Brooklyn Technical High School in 1938, with three years of chemistry as a
Chemistry major, I obtained a lab assistant's job in a dessert company's laboratories in 1939. This was a
private label producer and I worked there two months before the economy forced a lay off. Two months
later the chemist was fired for union promoting activities, and I returned to work under the plant manager
who had a pharmacy degree and some practical food development knowledge. During the initial two
months, I had helped evaluate many flavor samples and the chemist remarked that I had a good sense of
taste and a good feel for flavors. Apparently, a chemist with some flavor background had previously been
there because there was an excellent library of flavor samples, several books on flavors, and a number of
the key flavor materials in the lab. There came a time when I dabbled at making flavors on my own, and a
number of them were accepted and used internally. In retrospect, I feel that this was due primarily to their
cost rather than their quality. During this time, I started on a degree at the Cooper Union, in NYC.
For a while, this dessert company had an arrangement to help produce products for the Drew Corporation
of America, who had run into financial difficulties. I had done some work on the adulteration of vanilla
extract that Mr. Drew learned about, and when he went off on his own again, he contacted me, and I
joined him, and was employed there for one and a half years. Initially in charge of the lab, I was
eventually responsible for all flavor development. On discharge from the Army at the end of the war, I
rejoined Drew, but found the labeling practices not to my liking, (I had married Pat in the interim) and
looked to change. I also felt the need to work with some talented senior flavorist to enhance my flavor
knowledge. The Drew Corporation was eventually absorbed by Virginia Dare.

My experience to that time led me to believe that van Ameringen-Haebler flavors showed the greatest
fidelity and creativity, and that I would like to work with its developer. When I saw an advertisement
from them for a flavor chemist, I applied and was accepted in 1947. I learned that the flavorist I admired,

40
a Mr. Reed, had died some time before. Mr. Reed had learned his craft at W. J. Bush in England, and had
trained his son as his replacement. His son, already advanced in years, had suffered several heart attacks,
and I was being hired as his replacement.

I spent five years at van Ameringen Haebler under Dr. McGlumphy, and feel that I gave them at least as
much as I learned from them. I was young, and although I loved the atmosphere and had a fine boss, that I
was low man on the totem pole, and that things were moving too slowly. I resigned and accepted a
position at Givaudan in 1952. Dr. McGlumphy told me that I had been slated to be his replacement. But
he was only 45 years old and I felt that I was doing the right thing.
At Givaudan, I met and worked with Jerry DiGenova and Earl Merwin, and learned that we
complemented each other quite well. I stayed there three years. Management had set up a competitive
situation with the three, and did not apparently see the longer-range potential of keeping all content.
When my contract was up, I left.
My next position was with Lever Brothers where in my initial interview, I tried to convince them that
they did not need a flavorist. Several weeks later I was asked to return, and was shown samples of meat
reaction flavors and their delta lactones. I was hooked. I spent five years there utilizing their excellent
library with lots of time to study and work on my own. I had one of the first gas chromatographs made by
Aerograph, and despite its crudeness, learned every time I injected a sample. Finally convinced that I
would never have sufficient flavor work, coupled with the potential I saw in gas chromatography, I felt it
was time to move on. The flavor industry at that time was not convinced of the potential of GLC, so I
obtained several units, took up consulting at home, and had the most exciting five years of my life.
With my children starting college, and the need for the stability of a regular paycheck, I was prompted to
accept the position of laboratory director at H. Kohnstamm in January 1966. I learned a lesson, for Dr.
McGlumphy retired at the same time. In a family company, I felt a part of the family, and stayed there
twenty-two years, retiring as flavor division manager and a member of their board of directors.
Kohnstamm's policy was to give more value than received, and it was an atmosphere that I felt very
comfortable with. I had the opportunity to help train a number of flavorists who always remained
perfectly loyal. Those that chose to leave the company did extremely well. Unfortunately, Kohnstamm
never achieved the success it deserved, and its potential was passed on to Universal Foods who acquired
the HK color and flavor business. Shortly after that acquisition, I retired at age 67, and I enjoy it
thoroughly.
One key lesson I learned-you may get an assist along the way, but you teach yourself. JJB

Johannes A. Buchel Emeritus Member, SFC President, FEMA 1990-91

I worked as a chemical engineer for Naarden in Holland, and was interested in a job overseas for them. I
was told that I needed training as a flavorist in order to do that, and that is how I got started on a most
interesting career.
After working in Holland as a flavorist for one year, I was transferred to South Africa, where I became
not only the only flavorist there, but also the production manager. A little later, I was promoted to
technical director, and subsequently did similar jobs for Naarden in the UK, and the USA. After twenty-
three years, our ways parted.
I joined Pepsico in 1974, originally to set up a flavor group, and later was promoted to VP International
R & D . I was one of the secret formula holders, and became heavily involved in essential oil technology.
I retired from Pepsi in 1991.
Then I joined Hartog Trading to import and sell natural flavoring preparations as H. T. Aromatics. This
led to cooperation with Perlarom, a Belgian flavor company.
I plan to work for a few more years, and this will be as president of Perlarom US A. With that, my career
has gone full circle, and I am back in the flavor business.
41
What I enjoyed most about my career has been working with flavorists to create new products, and
working with associations such as FEMA, SFC, IFEAT, to maintain and enhance our industry.
I would advise aspiring flavorists to use common sense and remain practical. The simple
solutions are often the best. Also, test your product for at least three months' stability, and
taste after aging in the final product JAB

Eugene Buday Certified Member, SFC President, SFC 1970-1971

My working experience started at Felton Chemical Company in 1955 as a laboratory technician. While in
college, I studied analytical chemistry, but was placed in the flavor laboratory. This was one of the most
important decisions made for me in my career.
After five years at Felton Chemical Company, I moved on to Polak Frutal Works for the next sixteen
years.
It was at PFW that I was fortunate to work under the tutelage of Ernest Polak. He pushed all those that
worked under him to become perfectionists and to learn the virtue of patience. Many in our industry say
that PFW during the early 1970's had the most creative flavor team in the industry.
When Hercules purchased PFW, I made a move to Synfleur, which at time was recently purchased by The
Nestle Company.
In 1979, a position opened in Atlanta Georgia that I took, and that was another turning point in my career.
In 1984, after working for several flavor houses in the South, I decided to start my own business. Today
GSB & Associates is a well-established flavor manufacturer in Kennesaw, Georgia.
During my career, I have been in the position to work with and help train many young aspiring flavor
chemists. I enjoyed this teaching experience and hope to continue working with young people for the rest
of my working days.
The one thing I try to impress upon all trainees is to have the patience and to be honest with one's self. Do
not stop when you feel a product is close to the target. Try a few more approaches to improve your
product.
I am honored to have been a president of the Society of Flavor Chemists and to have served on the
original FEMA committee that initiated the first GRAS list. GSB

Eli Cantor Flavor Salesman since 1940 Died 'in service' 4/1/96
in his 86th year

I was born in Harlem, New York City in 1909. My first job was in 1924. My pay was $10 a week. My
expenses were 10 cents a day for carfare and five cents for the Times in the morning and the World in the
evening. My first job as a flavor salesman was for the Richard Frank and Company at 88 West Broadway
in Manhattan starting in 1940. My pay was $25 a week plus 10% commission, but I paid my own
expenses, including transportation. Gasoline was 10 cents a gallon. All my calls were "cold". I made
many calls on prospects before getting my first order. My customers usually stayed with me once they
started. One of them stayed with me for forty years.
There were at least 40 ice cream manufacturers and 25 baking companies, plus syrup manufacturers, and
soda bottlers in metropolitan New York City, and there are very few left today.
Frank & Co. made their own vanilla extract from beans by percolation. They did their best to maximize
their yield by pressing the spent beans after recovery of the extract. Fruit and specialty flavors were made

42
from Fritzsche Brothers concentrates for the most part. By blending several flavors before diluting them
we came up with some good combinations,
Through the war, I got my commissions with the same accounts. In 1946, the company was sold to
Airline Foods. I got a nice final commission check.
After the war, in 1946, I went with H. Heiman & Co. on Franklin Street, and Broadway. I asked for - and
got- $100 a week! Commission percentages were up. I made more money but starting again was not easy.
There were many small flavor and essential oil companies in the area. The industry moved uptown and to
New Jersey and not many of the companies have survived. Wood and Selick, R. C. Williams and George
Leuders come to mind. I worked for Heiman (this was not the Coffee flavor man), and then worked for
Globe Extracts until 1964 when I started my own company, United Flavors in connection with Salient
Flavors. In 1973 we sold both companies to Warner Jenkinson and later went with Jay Cee Labs, which
was eventually sold along with other companies to Pauls & White of the UK, ending up with Felton and
later ended up with Universal Flavors in 1990, selling C02 extracted oils and oleos and counter current
extracted citrus oils. In 1995, I continued selling those products through the broker Berje, but am still
employed by the UK facility of Universal Flavors.
My territory varied with each principal. Sometimes it was New York City and New Jersey, then part or all
of New England, and/or Pennsylvania, Maryland and North Carolina, or Virginia and even Chicago. It
could have been any place I wanted, but I was strapped for the time to get to all of the possibilities.

There were other long time peddlers of flavors like me. There was Walter Tomzak, who was given a
chance to leave the mailroom at Givaudan when they started to sell flavors. He did a great job. He had
just the metropolitan area, never learned how to drive a car. He didn't need one in his job, selling flavors
for Givaudan for over 40 years.
Then there was Frank Stebbens, Sr. who I think worked inside and was also given a trial at selling locally
for Fritzsche Brothers. He also did a great job, was well liked by people in his accounts and worked 40
years or more for FB. He had the satisfaction of seeing two of his sons enter the same profession, and
ending up in executive positions.
It's a great industry! In the old days, the products were sold on their flavor alone. Did they work? Did they
taste good? And were they affordable? A customer asked for a flavor, and often did not specify natural or
artificial. Labels were not specific. All aspects of the business were much simpler. Research was not
necessary at high levels at the small companies. Equipment was restricted to tanks and scales. Selling
prices were easier to compute. It's a much more complicated business today, with regulations regarding
everything, paperwork, certificates, inspections, and the larger manufactures of flavors having minimum
order requirements. But it remains a great industry, and salesmen are still required, so I don't think I'll
retire yet. EC

Philip J. Capasso Deceased Certified Member, SFC

Phil started out working in the Maxwell House group of General Foods labs in Tarrytown, New York in
the late 1960's. He married a GF secretary, and went from there to PFW in the early 1970's. From there he
proceeded to David Michaels, McCormick, PFW, Florex, and Ungerer. He then worked for Flavorsomes,
who had been developing a new form of flavors. After that, he worked for Crompton & Knowles, and F &
C Wild.

Renzo B. Cardini Emeritus Member, SFC

Firmenich, Switzerland
Born 4 January 1927 at Geneva Switzerland. Basic studies as a druggist (pharmacist) in Geneva and
Neufchatel, Switzerland. Joined Firmenich, Geneva March 1950 at the Organic Scientific Research
Division, under direction of Max Stoll, until the end of 1960. During this period, I was in an evening

43
program at the Geneva Technium for 6 years, obtaining a diploma of Organic Industrial Chemistry in
June 1959.
In 1960, the company was looking for a suitable candidate to train as flavorist. Due to my studies as a
druggist and after having passed the necessary olfactory-gustatory tests, in February 1960, I was selected,
and started my training of future flavorist under the expert William D. Graham, which was a great chance
for me. Since boyhood, I had been interested in odors, tastes, and botany: plants, spices etc. So I was
really enthusiastic to start this specialization.

I have prepared a lot of products: naturals and synthetics; having made different analyses; to have the
possibility to combine with a view to create a tonality is something fantastic! My career proceeded as
follows: 1964 -Flavorist, 1970-Senior Flavorist, 1971- Flavorist Group Leader, 1972-Chief Flavorist,
1986-Assistant Manager Creation and Development, Flavor Division, 1988 Principal Flavorist.
During this long journey, I have been involved in different activities: raw materials, flavor production,
flavor creation, liquids and powders, all types; for pharmaceuticals, tobaccos, fruits, spices, caramels,
meats, wines etc.; legislation, marketing, customer service, stability, analyses, training program for flavor
trainees, technicians, salesmen, office employees, agents and directors. (The Multifaceted Nature of the
Flavorist!)

There was a lot of travel, sometimes very tiring, but always interesting. (Ed. There followed a list of
nearly 50 other members of the US Society of Flavor Chemists, with whom he has been working or
corresponding!)
I retired at the end of 1991 from Firmenich SA., Geneva. Since then I have been requested to continue my
teaching as part time professor, on specific or tailor made programs at the ISIPCA (International Institute
for Perfumes, Cosmetics and Flavors), Versailles, France. RBC

John Cassullo Deceased Executive of Fritzsche Bros., FD&O

John spent his early years in the business in the financial side of the business. On acquisition of D & O,
he became president of that division, which was being run with its own development, marketing and sales
staff. He was a hard worker and expected the same from his employees. He had staunch friends and some
critics, as we all do. He became president of the combined companies also.
John went big game fishing off the west coast of South America. The private boat they were on was
reported missing. Parts of it were found, but no bodies were recovered. All aboard were presumed to have
drowned, and declared dead.

Edward Chad Emeritus Member, SFC

Kanichi Chikuma Emeritus Member, SFC

(Living in Japan)

Joseph J. Cipriano Certified Member, SFC President, SFC 1988-1989

I joined the industry in 1965 when I joined Florasynth Laboratories as an analytical/QC chemist. In 1967,
I joined Givaudan Corporation in Clifton, New Jersey, where I became a flavorist. In 1977, I went to The
Philip Morris Company in Richmond Virginia where I was a Research Scientist. In 1977, I joined Kraft
General Foods (now a part of Philip Morris of NYC). At KGF, I have been Senior Flavorist and Chief
Flavor Chemist and I am at their Tarrytown, NY laboratories. J. C.

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Anthony Clemente Emeritus Member, SFC President, SFC 1968-1969
When I graduated from Long Island School of Pharmacy in 1941, jobs were hard to find. I consulted an
employment agency and got two leads. One was to work for a druggist; the other was to work for
Fritzsche Brothers in New York City. The Fritzsche job paid less, but was a five-day, normal hours, and I
took that. My job was fine compounding, and I had an excellent trainer (Bill Barnes) who introduced me
to the many ingredients that are used in flavors. The compounder who knows his raw materials can
prevent many potential errors in the preparation of orders. World War II interrupted my work and I served
in the US and overseas in Naval Medical Research units. On my release, I returned to my previous job at
Fritzsche. Later Dr. Hamman requested me for the flavor laboratory and trained me to be a flavor chemist,
which I enjoyed until I retired in 1987.
The industry has been good to me. To be good flavorist one must build up his own database for making
flavors He must smell and taste the many possible ingredients over a long time. There are no short cuts.
He must start out working with people who know what they are doing, and make notes on what the
ingredients smell and taste like to HIM! It is also important to read what has been written on all phases of
the subject. Phone A C

Anthony Colovito Deceased Certified Member, SFC

Tony could be an inspiration to aspiring people in any industry. He is an example of what can be achieved
by hard work and dedication to one's trade. He started as a baker, and then became a plant manager for
Globe Extracts. He did not decide to enter flavor chemistry or start to work as a flavor chemist until he
was in his late forties.
Within a few years, he progressed from a junior flavor chemist position with BBA to chief flavor chemist
for Felton. During his career, Tony also worked for Gentry (now C&K) and Synfleur, where he was
working at the time of his death. Tony worked very hard to learn his craft and was responsible for many
flavors of all types. R. Maleeny.

Dolf DeRovira Certified Member, SFC President, CSA 1991-1992

I graduated from City College of New York in 1972 and began working in Vick's Research and
Development as an analytical chemist. There I did some tests on raw materials, including essential oils
and some aromatic chemicals like anethole, methyl salicylate, camphor and menthol. Wanting to get into
another perhaps less routine job, I spotted a job listed in the NY Times for a flavor chemist trainee at
Polak Frutal Works and interviewed with the chief flavorists there at the time: Gene Buday, Charles
Wiener, Bob Breckwold and Bob Adamson. They had a test of twenty flavored un-colored waters and the
goal of the test was to name what each of the products was. I guess I must have done well because they
offered me the job on the spot. My wife and I moved up to Middletown, NY where I worked directly with
Gene Buday. PFW was a great company. One of the motivating forces was Ernest Polak, an owner and
technical Vice President who truly loved the industry in which he worked. Often He would come up to
one of us young trainees, and show us a project he personally was working on. He was particularly
interested in pyrazines and thiazoles in those days and in the flavors of coffee and cocoa. I remember his
giving me a blotter and asking me what I thought of the coffee flavor he had developed. You can imagine
the kind of environment and positive work ethic that kind of an attitude would promote in young people.
Other young people there at the time were Phil Capasso, Dennis Kucharczyk, Dennis Kujawski, Lynn
Wheeler and Richard Skrobanski.

Having been with PFW for about three years, I was approached by Biddle Sawyer and was given an
opportunity to start a flavor company from scratch. I was only 24 years old, and Ben Benveniste, the vice
president of Biddle Sawyer Corporation showed me a room that then housed their lawn mower, etc., and
said. "How would you like this to be your new laboratory?" From here on, with a lot of hard work, the
business skyrocketed. I was the only flavorist there until I left in 1978. Our first sale was a simple
emulsion, and we had to improvise quickly. But it was the hands-on work that was needed in a small
45
company that showed the results of a can-do attitude. The company grew rapidly and in a little over three
years, we moved to a thirty thousand square foot building on Jersey Avenue in North Brunswick.
I left the company to join Scientific Flavors as General Manager. This was a small flavor company (spun
off from Jay Flavors), and newly acquired by National Starch & Chemical Co. Later coming under the
National Starch umbrella were Knox Ingredient Technology, and Proprietary Flavors and Fragrances. A
few years later Mike Mason joined us from IFF, and Scientific Flavors was turned into a division of
National Starch, with Mike Mason Vice President. After they bought Norda and Naarden, the parent
company, Unilever, put the entire group together as Quest.
Just before that, I had left to start Flavor Innovations (June 1985). It became a short-lived partnership. I
sold my shares in the company and began Flavor Dynamics, Inc. on Apgar Drive, Somerset, NJ. Our
original 10,000 square feet has been expanded to 20, 000 square feet.
Throughout my career I have promoted the use of a method of describing flavors, called the flavor
nomenclature workshop and have presented this workshop to many people in the industry. I enjoy
teaching young people about flavors and the industry. I work with Rutgers and the Center for Professional
Advancement, and am currently writing a dictionary>' of Flavor Chemistry which I hope to have
completed in two years. The industry has been good to me and I hope I can share some of my knowledge.

DDR

Clifford E. Desch Emeritus Member, SFC President, SFC 1977-1978

As memory serves, I started at Seeley & Co. in February 1941. At that time, Seeley had two plants, one at
Farmingdale, LI and another at Nyack, NY. They also had offices and laboratories at 136 Liberty Street,
NYC. I was employed at the Farmingdale plant as an analytical chemist. Our equipment consisted of a
polaroscope, a refractometer, analytical balances (not electronic) and of course a complete table of
logarithms. Slide rules were not accurate enough for our needs. Very modern
At that time, Arthur Wendt was working for his PhD in chemistry and he took me under his wing, so to
speak. That's when I found that I had a natural instinct for organic reactions. As a civil engineer, I knew
about the logarithms, but very little about chemistry. To change this situation I trekked from Farmingdale
to Brooklyn in a 1930 Chevy three nights a week to study Chemistry at Pratt Institute.
To make a long story short, after twenty years and a transfer to Nyack NY, I became Seeley and
Company's Chief Flavor Chemist. After twenty years, I found I had two children about to enter college.
That is when I decided to seek other opportunities. At the risk of seeming like a resume, this is where I
went to Hurty-Peck (now Universal Flavors), Fritzsche D & O, George Leuders (Monsanto), Givaudan,
PFW (Hercules), and Bush Boake Allen. After a while, I got tired of being an employee for large
corporations. I went to work as a consultant to Norda, R. J. Reynolds and others who will remain
unnamed. This was fun but it kept me away from home too much. After forty-five enjoyable years in the
flavor industry, I went to the Social Security Office and made my claim.
Some of my most enjoyable years were with Givaudan and P. F. W. At Givaudan, I got to travel this
country extensively. At PFW, I had worldwide responsibilities that took me to many far away places.
There's no pat advice to give anyone entering the Flavor Field. All I can say is to do what you enjoy and
enjoy what you are doing. The cliché of meeting opportunity with preparation holds true. General D. D.
Eisenhower said in his address when he became president of Columbia University, "Seek Opportunity,
not Security". I say-be patient, plant a tree in good soil and watch it grow. CD

Rose Deutsch Emeritus Member, SFC

46
Frank DiCicca Emeritus Member, SFC

Jerry DiGenova Emeritus Member, SFC Charter Member, SFC

President, SFC 1963-1964
Man of the Year, SFC 1992
I joined S. B. Penick & Co. soon after World War II ended as assistant to Jack Bouton, their chief
flavorist. I was there from 1945 to 1952, when I was recalled into the US Army to serve in the Korean
War.
In 1953, I was employed as a flavorist at the Givaudan Corporation, where I remained and pursued my
professional career until retirement in 1983. Eventually, during thirty years at Givaudan, I was promoted
to chief flavorist and vice president of the creative laboratories.
I was one of the fourteen charter members of the Society of Flavor Chemists, of which I was president
1963-1964.
Since my retirement from Givaudan in 1983, I started a new career as consultant to various companies,
including P & G, National Starch, Haarmann and Reimer, Firmenich, FIDCO, Fries and Fries, and
Seagrams, where I mostly trained and developed many young and promising candidates into becoming
successful flavorists.
The flavor and food industries have given me ample and many challenges from which I have learned
positive applications of my dedicated, honest and fulfilling services.
I have come to admire and love those industries that I have represented and served. It is
with some regret that I realize the inexorable passing of years will put a stop to such
activities - yet I shall rejoice in remembering the wonderful and fulfilling past JDG

Al Dittrich Deceased Charter Member, SFC

Carmine Donnarumma Emeritus Member, SFC President, SFC 1969-1970

In 1945, at age 21, with a brand new BS Degree from St. John's University, I showed up at the H.
Kohnstamm & Company with the aid of an ad placed in the New York Times by an employment agency.
I was very fortunate to have been hired by and to work for Dr. Jorysch, VP and Director of Flavor
Laboratories. Peter Sarris, flavor chemist was soon to join the laboratory.
Kohnstamm's flavor division serviced flavor needs in the US, Canada, Mexico and South America with
flavors for many food and beverage sections of the industry. There were also divisions handling Colors
and Laundry Products. The lab was responsible for research and development, new products, quality
control, analyses, trouble shooting and customer service. Research included work on pure and
concentrated vanilla extracts, genuine fruit extracts and essence recovery, specialty products for the
beverage industry (clouds etc), spray dried and other dry powders. As a service to customers, a
bacteriological testing of the carbonating plants was conducted.
I left H. Kohnstamm in 1956 and joined Globe Extracts as laboratory manager. This was a privately
owned company under the direction of David Wilkes selling flavors and other specialty products for the
ice cream and other frozen desserts industry, and some attention to the beverage, baking and
confectionery industries. The laboratory was involved in new products, manufacturing and quality
control.
In 1960, I went to work for Van Ameringen-Haebler at Elizabeth, New Jersey. Dr. James McGlumphy
was VP and technical director, heading the flavor laboratories. This was merged with Polak and Schwarz

47
(P&S) to form the eventually public company IFF. Charles Grimm of the P&S staff eventually became
Director of Flavor Creation, and I became the Assistant Director.
IFF laboratories and flavorists became specialized. Labs dealt with flavors for beverages, or for tobacco,
or for food, or for pharmaceuticals. Research was done at different central locations and was involved in
many ways to develop flavor ingredients based on new research.
I left IFF in 1972 and joined Felton International in Brooklyn, NY. This was also a family owned private
flavor, fragrance and ingredient company. Alex Dubenchek was there at that time.
I left Felton in 1978, joined Virginia Dare Extract, and became VP. Technical Director. Howard Smith
headed this family owned company. Anthony Filandro was VP, Director of Laboratories. Virginia Dare
was known for their pure and concentrated vanillas for ice cream, other frozen desserts, and baking
industries. Their product lines also included flavors for beverages, (soft and alcoholic), pharmaceuticals,
and tobacco products.
I retired in 1989. As a flavorist and former president of the SFC, and as a member of the Institute of Food
Technologists, the Soft Drink Technologists, and the Enologist Society, I have had a full and productive
career in the flavor industry.
Through the years, I have met many wonderful, dedicated and talented people in the industry, and I thank
the various Technical and Professional Societies and Trade Associations, and Academic Groups for the
opportunities to interact. Special thanks go to the FEMA, and all of the people who worked within the
industry so diligently with the Food and Drug Administration to have devised a workable system to
assure the government and the public that the flavors we make are safe under the conditions of use.
Thanks to them, the flavorist can make natural and/or artificial flavors that will continue to become more
faithful in a wider variety of food and drink. CD

William Downey Certified Member SFC President, SFC 1966-67

President, FEMA 1986-87
Bill joined Fritzsche Brothers Inc. in 1950 as an Analytical Chemist after graduating from Seton Hall
College with a B. S. in Organic Chemistry. He worked for Ed Langenau, a co-author of The Essential
Oils by Ernest Guenther. In 1953, he transferred to the Flavor Department under Dr. Edmund. Hamman,
and in 1960 was appointed chief Flavor Chemist of the company, a position held for twenty-three years.
In 1963, he was elected a vice president.
Involved in sales and expansion of customer base from the late fifties and eventually joined the Sales and
Marketing unit of the larger Fritzsche Dodge and Olcott. In 1985, he was named sales manager. He closed
out his career with FD&O as Vice President, New Business Development when the company was sold by
BASF in 1990.
In 1991 joined Givaudan-Roure Corporation as Vice President, New Business Development with major
account responsibilities, a position occupied to this writing.
Over the years Downey was heavily involved in the Flavor and Extract Manufacturers Association and
served in many committees: technical, vanilla, botanical, flavor labeling program and executive, and was
a member of the Board of Governors and President.
He has been a member of the Society of Flavor Chemists since the early sixties serving on many
committees, their board and as president. He is also a member of the Institute of Food Technologists, The
American Society of Enologists, and the Society of Soft Drink Technologists, and is a former Trustee of
the Nutrition Foundation.
As an active chemist, he made flavors for all manners of food for domestic and foreign palates, and most
of these are still finding favor. The area of his most notable achievements has been in beverage
technology. Correspondence between Downey and the Bureau of Alcohol Tobacco and Firearms
established the basic premise for the addition of topnote to flavors designed for some alcoholic beverage
48
applications. In food, the ready to drink tea category stands as one of the more remarkable milestones of
his effort to develop enjoyable food tastefully flavored. It is a highlight in a unique career that combined a
rare blend of technical and commercial skills. (WD Fax 6/21/95)

Alexander S. Dubencheik Deceased

Alex studied at Washington Square College of New York University and joined Felton International Inc.
He settled in Westchester, NY. He learned flavors and the use of the gas chromatograph and applied them
to his work at Felton. His last three years with Felton were spent in Japan, retiring after 39 years service,
moving to Cape Coral, Florida. He died February 21, 1993. Ltr M. A. D

Charles J. Dwyer Emeritus Charter Member, SFC

One of Charles' early assignments was with Dodge & Olcott during the period when Claude Johnstone,
Fred Schumm and John Cassulo were there. He also worked for BBA and Mother Murphy's. The after
effects of his service in the Field Artillery in WW II left him with impaired hearing. Poor health forced
him to resign from an early office in the SFC and continued to plague him through his later years. It
caused him to undergo many operations to keep him going. He fought back from all of these difficulties
and was proud of his work. He moved from his last flavor assignments at Mother Murphy's to live with
his son in upstate New York. EJM

Robert Erickson, PhD Emeritus Member, SFC Man of the Year, SFC 1994
I am not a creative flavor chemist. I am an organic chemist skilled in natural products and synthesis. I am
one of that large and largely unsung group of support people who make it possible for your creative skills
to be translated into commercially successful products.
My career in the flavor industry started in 1966, but my first contact with the industry was many years
earlier, in 1952 when I began my graduate studies. I was interested in the chemistry of natural products
and decided to work with George Buechi, a Swiss chemist who was interested in Terpene chemistry. We
agreed that I would work on the structure of Patchouliol, a sesquiterpene alcohol from Oil of Patchouli,
which is GRAS, but used more in perfumes than flavors. Determining structures in those days meant
getting grams of the chemical, running reactions and identifying their products. So Professor Buechi
called Fritzsche Dodge & Olcott and a few days later, I had a liter of Patchouli Oil from which I was able
to isolate several hundred grams of Patchouliol. In addition, I was able to obtain a research fellowship that
was funded by Givaudan.
After receiving my degree, I worked in the research labs of Merck & Co. in Rahway, NJ on natural
products chemistry. In 1966, I was unhappy at Merck and I contacted Professor Buechi. He told me that
Hoffmann LaRoche had just acquired Givaudan, which had a branch in Clifton NJ. He did not know
much about the company, but had heard that Roche planned to spend mega bucks on improving it. After
some negotiation, I was eventually offered the job of director of flavor research, a position that didn't
exist yet, and a function that I was to establish. With this potential, I joined Givaudan and shared a lab
with Gary Kitchens who was a superb teacher, from whom I learned a lot about the aroma chemical
industry.
Roche sent Hans Daeneker to Clifton to be in charge of technical activities and we worked together to
build and staff a flavor research facility at Givaudan USA. He suggested that I still needed some training
in flavor research and suggested that I spend a month with Roy Teranishi and his group at the USDA lab
in Albany, CA. While this did not take place, we did establish a good contact with frequent exchange of
visits and information.

49
Our first addition was Chuck Manley because we thought a food scientist would be useful in separating
food components for analysis and recreation as commercial products. This was the heyday of isolating
and analyzing the flavor components of any natural food material and putting new ingredients on the
GRAS list. We published a paper on sesame seed analysis but decided we were not moving in the right
direction and Chuck went on to greater glories, including Board of director member and president of the
FEMA.
We then decided that we needed a research flavorist and Leslie Blau was the first. He established a good
interaction between our group and Jerry DiGenova and his group. Leslie moved on and Cormack Flynn
became the creative arm of the flavor research group. Mack became a key person in assuring us that we
weren't wasting time moving in directions that were not of interest to the commercially oriented flavor
chemists. He also expanded the program of evaluation of new flavor ingredients that had been started by
Leslie.
Early on, I was introduced to the flavor and fragrance creation side of the business which was then
located on the West side of NYC. Jerry DiGenova became an important mentor, not only for his skills as
a flavor chemist, but also for his knowledge of the industry and of excellent restaurants in Manhattan. At
that time, his group consisted of Carl Holmgren, Carole Pollock, Dick Potter, Sol Reiss, Kathy Tarantino
and Al Venutolo.
My real mentor at the bench was Dick Potter. Not only is Dick an excellent flavor chemist, but he was the
pioneer of gas chromatography and other technology in Jerry's group. Dick filled and made his own
columns, and could usually be found at the exit port of an instrument, sniffing away and writing notes on
the paper coming out of the recorder.
In the earliest days, I would bring him extracts or distillates, dip blotters for him to smell, and he would
mutter, "Smells like crap!" Eventually our techniques improved and he would smile and mutter, "I think
we can get something out of this.” One of those items was 2-isobutyl thiazole, the powerful green note in
tomato. Unfortunately, we were beaten to patent and publication by Stan Kazeniak at Campbell Soup!
Dick was a good teacher and a good friend.
I left Givaudan at the end of 1979, joined Warner-Jenkinson in 1981 as technical director for flavors. W-J
was basically a color company under the direction of Jim Noonan, but they had a flavor unit whose
technical director was Paul Perry. I took over Paul's job when he moved over to Seven Up, until they
brought in Dan Bartnick as VP of a new W-J Flavors. We built up a flavor development group with Rich
Lane as chief flavor chemist, Larry Hollis in applications and Dan Bartnick in chemical development and
quality control. Included at various times were Shirley Barcelon, Mike Fasano and Saffi Omar.
In 1985, Seven-Up sold W-J to Universal Foods of Milwaukee, who bought Universal Flavors in 1986
and merged W-J Flavors into Universal Flavors in the Indianapolis facility. Some, including Dan
Bartnick, and me went to Indianapolis, others left for other opportunities. Rich Lane and Chuck Valor
established St. Louis Flavors.

I joined the company at which I had unsuccessfully interviewed for a position as technical director in
1980. At Universal Flavors, I first reported to and then succeeded the technical director Bill Baugher. We
established a corporate research function that served the technical needs of all of the UF Divisions. This
was the final corporate family of my career until my retirement in 1991. There I enjoyed working with
people like Gary Eck, Carlos Isaacs, John Long and Carole Pollock.
I have enjoyed my personal and professional relationships with just about everyone I have
known in the Industry. RE 1/23/95

Dale Eskin Certified Member, SFC President, CSA 1986-87

I studied Biology at Montclair College in New Jersey, and in 1969, I was looking for a job. I went to an
employment agency and was just very lucky that they had an assistant to a flavor chemist. The flavor
chemist was Ed Onyskow at the then separate D & O portion of Fritzsche D & O. After a few months,
50
Frank Fischetti returned to FD&O from St Louis, where he had worked for Warner Jenkinson. I was one
of the first that he applied his systematic training to. I was with FD&O for five years, was with Florasynth
for nine years, and Frutarom as Senior Flavorist. I am currently with Hagelin as Senior Chemist. DE/JJ

Harvey Farber Certified Member, SFC President, CSA 1982-1983

My first job, after finishing my schooling, was obtained in 1963 with the help of an employment agency.
It was with General Foods in Tarrytown, New York. I had no idea about flavor chemists or flavor
companies. By chance, I was put in a flavor group. I liked it and I was good at it. I was a junior flavor
chemist.
I learned well when I went to IFF in 1968. I apprenticed under Charlie Grimm whom I give all the credit
for my training, encouragement and good sound advice.
In 1977, I went to Florasynth where I became Vice President, Director of Flavor R&D, and in 1981, I
moved to ITC Corp. in Pelham, NY in a similar job. In 1983, I joined J. Manheimer Inc. in Long Island
City as ice President Flavor Technology and Principal Flavor Chemist. I now work for Technology
Flavors & Fragrances on Long Island as Senior Vice President of flavor development.
My advice to young flavorists is to learn all about the industry, not just the raw materials. Learn about
flavor laws worldwide, about the BATF, The FDA regulations, about colors and other flavor adjuncts,
emulsions and other processes that are important to the application of flavors. Get involved with
organizations such as FEMA, The Society of Flavor Chemists and the Chemical Sources Association. HF

Nicholas Feuerstein Certified Member, SFC President, SFC 1989-1990

I started at Monsanto Flavor Essence in 1971 at the advice of Colman Goldhammer and Leslie Blau.
They, and Dave DeMott and Cliff Desch, trained me as a flavorist. I worked for Gentry from 1971 to
1973; from 1973 to 1975 for F D & O and for BBA from 1975 to 1976. Since 1976, I have been working
for Pepsico Inc. in Purchase, New York. I am a principal Flavorist. NF

Anthony Filandro Emeritus Member, SFC President FEMA 1980-1981

President NAFFS 1976-1979
The flavor industry provided my first job upon graduating college, and I've been in it ever since. I began
in 1950 as an analytical chemist for David Lakritz, whose plant and laboratories were then located on
Olmstead Avenue, the Bronx, New York. Yes, that was in a residential area - as some of the residents
would remind us in arch terms whenever we were running cheese flavors and other delights!
It was a much smaller industry at that time, and the flavor lab was just three people. Very little was taught
about flavors in college, and trade secrecy was strictly observed. Flavor science was largely a “leek und
schmeck” art. There was no gas chromatography, and paper chromatography had barely appeared. A
manually plotted ultraviolet spectrum was considered the height of sophisticated instrumentation. But
flavors had an immediate fascination for me as a young man. The exotic ingredients gathered from all
over the world struck a romantic note that resonates still. Whatever shortcomings the small lab of
yesterday may have had, it did of necessity get you involved in every aspect of the technical side, from
analysis and quality control to duplication and creation.
In 1951, I was hired by Harold Janovsky, then technical director of Virginia Dare Extract Co., to be his
assistant. I succeeded him as technical director, and have remained with the company to the present day,

Vanilla has been a particular interest of mine, it still being the country's most popular flavor. FEMA's
Technical Committee began investigating chromatography and other new analytical techniques for vanilla
in the late 1950's. I chaired the committee in the 1960's and continued these projects. About the same
51
time, the National Academy of Science began organizing the Food Chemicals Codex project. I
represented the flavor industry on the Codex from 1969 to 1973. During that period, specifications for the
most widely used flavor substances were admitted into the FCC, Also at that time, I became active in the
National Fruits, Flavors and Syrups organization. I served as their president in 1977-1979. I was elected
to FEMA's Board of Governors in 1971, serving as FEMA's president 1980-1981. AF

Frank Fischetti, Jr. Certified Member, SFC President, SFC 1983-84

President, CSA 1981-82
Fellow, BSF
I entered the flavor industry by accident. I was discharged from the United States Army on February 7,
1957 and began working for Fritzsche Brothers Inc. on February 8, 1958. I was supposed to have been
hired to work as an analytical chemist, but through some mix up, I began working in the bulk blending
department. I worked for Fritzsche for just over 24 years. This period was interrupted for two years while
I worked for Warner Jenkinson in Saint Louis, where I was Director of the Flavor Laboratory. (Frank is
one of the first technical people who left Fritzsche of his own accord, asked to come back, and was
accepted! Ed.)
At Fritzsche I worked in the bulk compounding department, the perfume compounding department, the
analytical laboratory, and the flavor laboratory. I was a flavor chemist. My career at Fritzsche was
rewarding as it allowed me to pursue my career without limitation and I took full advantage of it. I not
only learned flavor creation, but also about spray drying, emulsions and flavor research.
If I were asked who helped me the most, I would have to say Bob Schinnagle. He taught me how to be a
flavor chemist and how to be confident in what I did. Another individual I would like to single out is
Gerry Schlenker. He listened to me and taught me a good deal about fixation in flavors.
From 1983 to 1986, I worked for Mero-CMA IBN Inc, (now a part of SBI, owned by SKF who bought it
from Sanofi Bio Industries) as vice president flavor division. From 1986 to 1988, I was vice president of
the Flavor Division at Ingredient Technology Corporation (now a part of Crompton and Knowles). From
1988 to 1993, I was vice president of creative flavor development at Globe Extracts, Inc, now part of
Borthwicks USA.
I now work for Craftmaster Flavor Technology Inc. on Long Island, as Vice President Creative Flavor
Development. I am proud of my activity in the SFC and in the CSA; I am proud to be a flavor chemist;
and I am glad that this profession chose me. When I retire, I intend to teach flavors on the college level.
This is my way of paying back what the Society gave to me. I also would like to add that I am indebted to
Earl Merwin, first for being a friend and second for allowing me to work with him at the Center. If it had
not been for him I probably would not feel the way that I do about teaching, speaking, and writing about
flavors.
I have seen many changes in the flavor field in the last thirty-seven years, but it has always been
challenging, rewarding - frustrating at times- but always fascinating and interesting for me. For this, I will
always be grateful. FF

Lovell Fitzpatrick, Jr Emeritus Member, SFC

Richard A. Ford PhD

I received my PhD in organic chemistry in 1967 from Wayne State University in Detroit. Following a one
year post-doctoral study at Yale University, I joined the faculty of the Catholic University in Washington,
DC I then settled down to what I assumed would be a long life of teaching organic chemistry and
conducting research in physical chemistry.

52
Meanwhile, in 1969, the FEMA was in the final stages of planning for a comprehensive survey of all
flavor materials thought to be in use in the USA. This monumental effort involved designing a survey
form listing the names, synonyms and where appropriate, the chemical structures of almost 1500
substances. In order to assure that this was accurately done, FEMA advertised for an organic chemist to
assist them.

I saw this as an opportunity to supplement my academic salary and applied for the task even though I was
somewhat bemused at what seemed to be a rather esoteric association. As is often the case, the job grows
to involve more than was originally envisaged, and I was asked to continue in compiling the results,
checking for errors and publishing the results of the survey.
At the same time, Dick Hall decided that he could no longer serve as the organic chemist and general
secretary for the FEMA Expert Panel. In 1970, I was asked if I would fill that position, and I agreed. I
had no hint at the time that this would change my entire career.
The experience of meeting with some of the world's foremost toxicologists, pharmacologists and
biochemists with special expertise in the safety evaluation of flavor ingredients, was an exhilarating
experience. Under the tutelage of Dr. Bernard L. Oser, Chairman and one of the founders (along with Dr.
Hall) of the Expert Panel, I began to learn toxicology and safety evaluation. Dr. Oser started by quoting
FDA chemist and toxicologist, Dr. Arnold Lehman, "You too can become a toxicologist in two easy
lessons, each one ten years long". Almost twenty years later, I was admitted into membership in the
Society of Toxicology.
Meanwhile I continued to serve as a consultant to FEMA in general areas of chemistry and safety
evaluation. I assisted in the publication of GRAS list 5 in 1972 and later became the co-author of GRAS
lists 6 through 13, and then GRAS 16.
The largest task I undertook on behalf of FEMA began in 1974. At that time, the FDA had started a
review of all GRAS substances. This enormous effort encountered a major obstacle when it came to
flavor ingredients. The FDA recognized that flavors for many reasons required a special approach. They
turned to FEMA for assistance, who in turn asked me to serve as principal investigator of what was to
become three contracts to prepare Scientific Literature Reviews (SLR's) to cover all of the data relevant to
the safety of structurally defined flavor ingredients. (The botanicals were excluded)
As principal investigator, I prepared and authored 69 literature reviews and 28 supplements over the next
five years covering some 1300 flavor ingredients. This effort served as the basis of the FEMA Expert
Panel review for affirmation of GRAS status of these materials. All but a small handful of the 1300
materials were reaffirmed as GRAS; however, the Expert Panel called for an extensive program of testing
of selected representatives of certain chemical classes to further underpin their GRAS status. Again, I was
asked to manage this test program which involved running almost twenty 90-day studies many LD50s, in
vitro studies and metabolism studies.
I took the opportunity provided by the SLR contract to develop what has become one of the flavor and
fragrance industry's most valuable resources, the computerized database. This database initially covered
only summaries of the SLR data but has grown today to cover data on the safety, chemistry, regulatory
status and other information on not only the original 1300 substances, but now covers the botanicals,
flavor ingredients used in Europe and fragrance ingredients used around the world. The first use of this
database outside its use in preparing the SLR, was in publishing the first edition of what has now become
an industry standard, the cross referenced lists of flavor (and later fragrance materials) in Perfumer and
Flavorist magazine.

In order to properly manage the SLR project, it was necessary to set priorities for the review of the large
number of substances covered. Out of this came a far reaching paper known as the Cramer, Ford and Hall
"Decision Tree" which is used for estimating the toxic hazard of orally ingested organic chemicals using,
for the most part, only knowledge of the chemical structure. This method for estimating possible hazard
served as the basis, along with the FDA "Redbook" and the Stofberg "Consumption Ratio", for "A
Combined Three-Method Safety/Risk Priority Ranking System" which was recognized by many
international bodies including JECFA and the Council of Europe, not to mention the FDA, as the rational
method for selecting flavor materials for safety review.
53
I served as Scientific Director of FEMA from 1974 to 1982 when I went on to become President of the
Research Institute for Fragrance Materials (RIFM). I also served on the FEMA Expert Panel starting in
1969 as secretary and continuing on today as "Liaison Expert" serving as a technical bridge between the
FEMA and RIFM Expert Panels. I also continue to this day to serve as a consultant to FEMA in many
areas including the massive program of developing "Narrative Summaries" on all flavor materials.
RAF 2/9/95

Muriel Forman Emeritus Member, SFC

David Fraenkel Emeritus Member, SFC

My family was in the wine business. Moving to Israel, I met Israel Araten who had worked for PFW. He
started the Frutarom company, built a factory with financing of many wealthy individuals, and I worked
for him from 1936 to 1943. From 1943 to 1959, I had my own flavor company in Israel. When I came to
the USA, I went to work for Felton Chemical Co. until 1971. I retired from Felton, took a five year
contract with Globe Extract, after which I retired again. At 82 years of age and not in the best of health, I
am enjoying life in Florida with my children not far from me. Phone call 12/5/94 EM/ DF

Charles E. Fricke Deceased Second President, SFC 1956-1958

Charter Member and Honorary Member SFC

Charles Fricke started in the industry in the 1920’s with Anton Chiris Co. in New Jersey where his uncle
was a flavorist. He left them to work for H. Kohnstamm, and then went to Seeley & Co. When he left
Seeley, he went into business for himself. This lasted only a year, when he joined Polak and Schwarz.
He rose from the only technical employee at the plant to plant manager, a job that he held until he retired
from IFF in 1967. He was a charter member and the second president of the Society of Flavor Chemists.
He retired to Florida, but kept in touch with his friends during his retirement.

Robert G. Fries Jr. Emeritus Member, SFC President FEMA 1987-1988

Horace W. Gerard, Ph. D. Deceased Honorary Member, SFC

One of the eight original members of the FEMA Expert Panel (FEXPAN), which was assembled by Dr.
Oser for the purpose of evaluating the ingredients reported in use as flavor raw materials in the United
States. He was killed in an accident shortly after he spoke at a Flavorists’ meeting.

Alfred E. Goossens Certified Member, SFC President, SFC 1979-1980

Naarden Inc. needed a flavor chemist, and lo and behold, in January 1968, I started as a flavor chemist in
the laboratories on Central Avenue in Baltimore. Flavor creation, application, analytical work (I got my
own GLC!) and quality control were my daily routine.

In 1972 I was approached by Miles Laboratories in Elkhart, Indiana. Miles was a forerunner in the field of
fermentation, enzymolysis and the production of food ingredients via these technologies. My assignment
as director of flavor research was to establish flavor creation, application and production facilities using
these techniques, as well as the development of meat and allied flavors for Miles Laboratories Textures
Vegetable Program.
During this time, I was fortunate to meet my second mentor, Richard B. Kocher. He taught me how to be
an organized, business oriented and ethical manager. The lessons I learned at that time I still practice
today.
54
In 1975, I joined IFF as Director of Flavor Creation which meant that I was in charge of the short and
long term needs in flavor creation of IFF USA.
During that time in New York I met my third mentor, Henk van Baaren, the person who taught me how to
use my technical education and experiences to the commercial benefit of the company. Responsibilities of
budgets, profitability targets and P&L statements became a daily exercise.
In 1987, I was appointed General Manager of IFF Indonesia, and Vice President IFF (Far East). To run
one of the largest affiliates in IFF, in a completely new cultural environment was a new and welcome
challenge.
Indonesia not only has a fast growing economy but it is also an unbelievably beautiful country. My family
and I thoroughly enjoyed the business and private life we had there. After about four years, new
challenges came to the horizon with the appointment as Vice President Business Development for
Europe, Africa and the Middle East. This assignment was shorter than anticipated, as I was asked to take
over the position of Area Manager of IFF's Flavor Division in the Far East. This meant another move for
my wife, daughter and myself. This time to Hong Kong, and I consider myself fortunate that my family
believes in my wanderlust, goals and company support.
As Area Manager-IFF Far East, I am responsible for IFF's total flavor operations in the Far East: Japan,
Korea, China, Hong Kong, The Philippines, Thailand, Indo-China, Malaysia, Singapore, Indonesia,
Australia and New Zealand.
My message to the young people entering the industry? The potential is enormous. The flavor industry
around the world will continue to grow at a very healthy pace, and it is obvious that we will need the right
people to become "the movers and the shakers" of the 21 st century.
Who are the "right" people"? As a Flavor chemist, whether the right person wants to stay in the creative
field, technical or commercial arena, the candidate should have a sound technical background, a keen
commercial interest and a lot of common sense, motivation and drive.
I have been asked whether my experience as a flavor chemist is of value to my current position as Senior
Manager of a large flavor company. My answer is absolutely! Without my thorough exposure to all facets
of the daily work of a flavorist, I would never have been able to understand and direct the commercial
needs of IFF the way I do now. I find the combination of my technical and commercial experiences of
immense value to IFF and myself. AEG

Coleman Goldhammer Emeritus Member, SFC President, SFC 1984-85

My father and three of his brothers were in the flavor business in Rumania from before World War I. Like
many flavor companies then most of their flavors were for alcoholic beverages. When World War II
ended and the Communists took over the country, the flavor was given to them at their command, for an
official looking paper, and no compensation. Carbonated beverages were not generally available in
Rumania, and I wondered what "Coca Cola tasted like. I found out when I left the country in 1961, and
tasted it in Paris. It was not as I had imagined it. It reminded me of a product that we had developed as a
tea substitute. Tea was very scarce. Our product was prepared from natural non-tea extractives, and sold
very well. We could legally label that product "Tea Flavor" and I think it is interesting that the Brand
name that we gave it was "Arizona".
In April 1961, I came to the USA, landing in New York City. Armed with a copy of the current Sunday
New York Times help wanted section, I replied to an employment agency about a job opening for an
essential oil chemist. It was at the Felton Chemical Company in Brooklyn. I was interviewed by Dave
Frankel who headed up the flavor laboratory. He, Ira Kapp and others were impressed by my experience,
and I was hired. Dave and I did not get along well, and after a year, I left them and took a job with G.
Leuders & Co, that I learned of through an advertisement by another employment agency. I enjoyed
working for him and the company and stayed with them until 1977. This was after the company had been

55
sold to Monsanto and the new owners had decided to move the business to Montvale. I did not want to
leave New York.
I was pleased when Jim Broderick started what became the Chemical Sources Association. I was with
Monsanto Flavor Essence. He and I looked at recent GRAS lists and searched for materials we wished we
had. We found sources for a few and brought them in for the group to see. It was amazing how little
feedback there was from the group.
IFF approached me about a job in their Flavor group in New York City in 1977. I took it and worked
successively with Alfred Goossens, Charles Weiner and, eventually, Tom Giel. Then in 1987, they moved
to the South Brunswick area in New Jersey. I had tried living in a condominium in New Jersey on
weekdays, returning to my home in New York each weekend for a year and a half.
I joined Fritzsche Brothers (FD&O) in New York City and stayed with them until they were taken over
by Hoffman La Roche and combined with Givaudan. I retired from FD&O, but worked for the new
organization, first, as a full time consultant and in January 1992 as a part time consultant.
I like classical music, stamp collecting, reading, painting, photography, and making flavors. I know that I
succeeded in the flavor business because I liked what I was doing. I tasted flavor ingredients every day -
three to five materials from the shelf. I took notes. I read the trade and technical journals and read the
reports and patents. Continue to taste new chemicals and retaste those you may not have used in a while.
I read the reports and patents of the chemists in whatever company I worked for. I was not a specialist. I
worked on flavors of all types for a wide variety of products-beverages, meats, chewing gum and tobacco.
CG
William Douglas Graham Emeritus Member, SFC Charter Member, SFC
In 1937, I completed my third year as quality control chemist at H. Planten & Sons in Brooklyn, NY,
manufacturers of filled, soft gelatin capsules. This work was concerned with capsule size and dosage
uniformity. Not very exciting, but I also had a hand in the preparation of batches of medicinal formulae.
Among other items, some of these formulae included small quantities of essential oils such as
sandalwood, cloves, cinnamon, peppermint and wintergreen. What enticing odors! I became curious and
interested.
The answer to my curiosity came in the form of a help wanted advertisement in the New York Times,
which called for an organic chemist, to enter training as a flavor chemist at Fritzsche Brothers' flavor lab.
I responded, and after a very congenial and interesting talk with Dr. Ed Hamman, I became a trainee in
the Fritzsche flavor lab.
There followed seven very busy and happy years with Fritzsche Brothers, where I reveled in flavor
composition and had just enough work in organic analysis and synthesis to make a pleasant change from
time to time.
In 1945, I was lured away from Fritzsche and spent two years organizing and operating a central control
lab for Fanny Farmer Inc. in Rochester, New York. After a time I realized that the olfactory demands and
challenges were much too narrow, and knew that I must get back into the flavor business.

In 1948, I learned that Charley Brian (an old friend at Fritzsche) had become manager of Firmenich Inc.
in New York and further that he was looking for a flavorist for the development of a flavor technical
group.

The next few years were spent in establishing flavor composition, application and compounding facilities
at 250 W. 18th Street in Manhattan. At that time, we were fortunate in having John Bonasera join us.
In 1951-52, the Grahams spent one year in Geneva, where I worked with our Geneva flavorist, Louis
Sotet, who became a close friend and a good companion. Sadly, Louis Sotet died in 1954. I was called to

56
take his place and moved to Geneva in 1955 - a big challenge and a delightful experience for the Graham
family.
After 13 happy and fruitful years in Geneva, we returned to the US where I spent the next five years at
our Plainsboro location, training flavorists and consulting with Frank Perkins and John Bonasera, who
were located in our Park Avenue labs.
I retired in 1972 and continued the consulting for several years.
Once, a visitor asked Louis Sotet, "How is it possible to make such good tastes and odors - using the
awful smelling things on that shelf? You must be a sorcerer!
He replied, "I'm not a sorcerer, but almost! It is my profession!” It sounds so much better in French -
"C'est mon metier!" WDG

Charles H. Grimm Emeritus Member, SFC Charter Member, SFC

I graduated from NYU in 1935 with a BS in Chemistry, and from Columbia with an MS in chemistry. I
did research on flavors, essential oils and aromatics with Professor J. J. Beaver.
My first job in the industry began with Fritzsche Brothers Inc., in the analytical labs at 82 Beekman
Street, New York City, in 1935. All the raw materials were required to pass flavor and odor tests. I came
to know them very well.
The company had a bad fire in 1935 that wiped out the Beekman Street facility. Within a year, they had
moved to the Port Authority Building of New York at 76 Ninth Avenue and to a factory building in
Clifton, New Jersey, where they had made aromatic chemicals unavailable to them during World War I.
The Port Authority address was unique because, even though FB was on the twelfth floor, they were
serviced by freight elevators that could bring large trucks up to the loading dock to deliver raw materials
and pick up finished goods for shipment. This location contained analytical, flavor and fragrance
laboratories, and repackaged, blended and compounded products. The plant in Clifton, NJ did extractions,
distillations etc.
I recommended hiring Ed Langenau, who was hired and spent his working life with FB. I was able to
obtain some publications and patents. One paper, co-authored with Dr. Guenther, dealt with the proof of
the presence of Citral in Orange Oil. This had previously been in question. I was active in the Essential
Oil Association, and I was on the USP and NF Committees on Essential Oils, updating the monographs
for analyses and standards.

From 1943 to 1950, I worked for the Felton Chemical Company in flavor creation. I developed a line of
artificial essential oils for them.
In 1950, I joined Polak and Schwarz. It was the American affiliate of a Dutch flavor and flavor company
which had affiliates in many countries around the world and was very active in expanding its business
overseas. I stayed with them as they were merged with Van Ameringen & Haebler of the US and the
combined company took the name International Flavors and Fragrances, Inc. IFF had big ideas for
growth and believed in heavy basic research support. As Vice President and director of Flavor Creation,
my group made significant contributions over the years to the development of many flavors which are still
being incorporated into big brand beverages, food products and confectionery. I worked for IFF in New
York City until I retired in 1980.
I was active in the FEMA from 1964 until 1980, serving on both the Technical and Vanilla Committees.
In my retirement, I still like to travel and keep active in the Elder Hostel Program. CHG

Richard Groncki Deceased Affiliate Member, SFC

57
Ernest S. Guenther, PhD, Deceased Honorary Member, SFC
Chemist, Executive at Fritzsche Brothers. Traveler, lecturer, and prolific writer. Principal author of many
articles before and after World War II, and of "The Essential Oils", still a useful reference in each
flavorist's personal library.
He was born and educated in Germany, worked as an assistant to a leading authority on natural oils, came
to the US in 1929, joining Fritzsche Brothers. Between the two wars, and after he travelled the world
getting on-the-spot knowledge of the growth of the raw materials for, and the processes of obtaining the
flavorful oils, in addition to his more than 150 articles and his book, he took many motion pictures which
had been turned into full length motion pictures, which were shown at technical meetings for many years.
(Dorland & Rogers p 232)

Roland Guenther Emeritus Member, SFC

I joined Fritzsche Brothers in 1959 to act as liaison person with Evans Research and Development to
expedite research aimed at enzymatic reconstitution of orange flavor after spray drying orange juice. As a
companion project there was the microbial modification of limonene into more valuable products.
My work led to diverse efforts in "reaction flavors" with one outstanding success that produced a patent
for meat flavors based on the reaction between pentoses and sulfides, with - of all things - hydrogen
sulfide as effective as any.
I left Fritzsche in 1974 and became chief of the Nutritional Laboratory at Norwich - Eaton
Pharmaceuticals until I retired in 1979. The work with Norwich-Eaton was based on the feeling in the
field of "space" that feeding astronauts in space required special considerations because of the unsuitable
accrual of human waste. A diet was developed providing nitrogen in the form of discrete amino acids,
carbohydrates as polysaccharides (maltrin), minerals based on research findings of actual body
composition, and essential vitamins.
Two changes took place: emphasis went from feeding cosmonauts to nourishing patients in hospitals
(mostly aid's victims), and for the latter, tube feeding avoided the flavor issue. The business switched over
to the sale of "medical food".
In my case, interest was kept up by the diversity of projects that fanned out beyond straight "flavorist's"
fields.

If any one person in the field had a particular influence on my attitude and knowledge in our field it was
undoubtedly Frank Fischetti. He is a unique character. Instead of playing his cards "close to the vest",
he'll share knowledge freely. He can afford to. - He has lots of it. RG

Richard L. Hall, PhD Honorary Member, SFC President, FEMA 1970-1972

There may be people whose careers are textbook examples of good planning. I don't know any, and am
certainly not one of them. Good intentions—particularly those of other people-played a major role, but so
did good luck and random opportunity.
In 1939, I was about to graduate from high school in a very small town in Nebraska. Those were the
depression and dust bowl days. I was lucky enough to have a principal who saw a bulletin from Harvard
about a program of National Scholarships to attract more rural, low income Mid-westerners. That was
wonderful for me; it led to a superb scientific education in a great liberal arts university, truly the best of
both worlds. After the war, in graduate school, I became very interested in natural products, but my thesis
was on strychnine, not a subject useful to mention frequently in the flavor industry. Undoubtedly, the
greatest benefit of graduate school was that it was during that period I met Barbara. The pilot of the
58
WWII bomber crew of which I had been the navigator had gone to work for McCormick & Company
after the war, and he persuaded his old buddy that McCormick was the place to be. I realized, in a vague
sort of way, that he and several others at McCormick felt that it was time to bring that company and a
very traditional industry technologically up-to-date, but I went there without any clear idea on the nature
and extent of the changes that would be involved. So much for careful planning.

I joined McCormick in September 1950, just as the Korean War was beginning. Speculation had driven
the price of black pepper to $3.15/lb., the equivalent of at least $15.00/lb. today. There was a quality
control lab, based entirely on traditional wet chemical methods. There were no research facilities. There
was no new product program. I was lucky again, in coming along at exactly the moment when the
explosion of rapid, sensitive, instrumental methods of analysis was just beginning. Systematic methods of
sensory analysis were also just being developed. Obviously, those have transformed the flavor industry.
We began to build research facilities in 1951. One of the first projects I was directed to undertake was to
free the company, by the development of substitutes, and by relocating sources, from its historic
dependence on Far Eastern sources. For every major product, we were eventually to have synthetic or
natural alternatives available from Western Hemisphere sources. Furthermore, we began, cautiously, to
look for new product opportunities. Our recently acquired western retail division, with the Schilling label,
had a far higher market share in its area, and growth there could come only through new products. Both
the defensive effort to find substitutes and the more aggressive new product efforts began to stimulate and
expand our interest in flavoring ingredients beyond the traditional spices and extracts.
In 1954 Congress held hearings on the subject of food additives, something most people had never
thought about. Over the next few years, public interest increased, leading to the passage, in 1958, of the
Food Additives Amendment to the Food and Drug Act. The flavor industry was affected by this,
coumarin and safrole were two of the earliest substances dropped from use, then later banned, in this
period. The FEMA necessarily began to get involved; a Food Additives Committee was formed under
Harold Janovsky. The Food Protection Committee of the National Academy of Sciences began to conduct
surveys of food additive usage, and representing McCormick and Company, I became involved in those
activities. In 1957(?), I became chair of the Food Additives Committee, a task for which I was qualified
mostly by my total ignorance of what the task would eventually involve. I knew we needed help; I had
met and heard Dr. Bernard L. Oser, and was impressed by him. The FEMA retained him as a consultant.
With his help, we had a running start on complying with the Food Additives Amendment.
We, through the Food Additives Committee of FEMA, had, in 1960, surveyed the flavor industry and
many of the major food processors on the usage of flavoring ingredients. Thus, we possessed the first
comprehensive compilation of flavor ingredient data. The next major turn of affairs came in 1961 when
FDA's efforts to publish lists of substances that were generally recognized as safe ("GRAS"), ground to a
halt far short of dealing with most flavoring ingredients. After a very discouraging and unproductive
meeting with FDA, Ben Oser and I agreed to go home and rethink our strategy. When we talked a week
or two later, it turned out that we both had exactly the same idea that FEMA should retain a panel of
peerless outside experts to determine a list of flavoring ingredients that we would publish as GRAS.
Then, unless there was significant disagreement, they would be GRAS. Ben Oser knew the right
individuals and had the personal prestige to persuade them to serve in this novel activity. The story of this
effort has been recorded elsewhere, and need not be repeated here. That it was implemented successfully
is due in large part to a Food Additives Committee that brought together many individuals of such talent
and energy as are rarely encountered in a trade association committee.

When FDA was directed to reevaluate "the GRAS List" in 1968, it was the FEMA experience in surveys
that provided the model followed by the NAS. For me, all of this experience was a graduate education in
toxicology and food regulation. It led to a variety of other involvements, some related to flavors, others
much more distant. And, in 1964, Howard Smith and I were on the FEMA search committee that hired
Dan Thompson, not only a new generation, but also a knowledgeable and thoughtful strategist in food law
and regulation, as the Association's new Secretary and Counsel.
Meanwhile, all during the 60's and 70's, McCormick's increasing activity in new products, and in
becoming a major supplier to the food processing industry, had led in the mid 60's to our becoming
directly involved in the flavor business as a manufacturer and compounder, and that has continued to
59
grow. As part of a vertical integration strategy, the Company grew in still another direction by its
acquisition in 1962 of a then small onion and garlic dehydrator, Gilroy Foods, and that led to further
involvement in both flavors and agricultural research. During all of this time, the Company followed the
typical pattern of technical growth, with great emphasis on analytical chemistry, sensory analysis,
flavor chemistry, and applications research. It was an exciting time to be a part of the field. RLH

Edmund H. Hamman, PhD. Deceased Honorary Member, SFC

Dr. Hamman received his PhD in Chemistry from Columbia University under Dr. Marston T. Bogart. He
shared a fellowship with Dr Marion Carpenter, another Columbia graduate who entered the industry. Dr.
Carpenter worked for Givaudan in Clifton, NJ ending up with Research Lab #1.
Dr. Hamman worked for Fritzsche Brothers and was in charge of flavor research and development. An
early professional member of the Institute of Food Technology, (perhaps a charter member), he saw that
group attaining an elite status. He favored keeping it technical, down playing the marketing side of the
organization.
He did try to get authors of analytical papers to include whatever sensory data could have been perceived
by the author concerning the naturally occurring chemicals identified in food related raw materials. In the
forties there was still a debate concerning the odor of pure d and l carvone. Many naturally derived
aromatic chemicals were contained trace contaminants that greatly affected their odor character and
strength.
He not only had his young chemists prepare samples of otherwise unavailable naturally occurring
chemicals and their homologues, he encouraged the inclusion of unusual essential oils, extracts and
oleoresins in flavor formulations.
After retirement, he kept busy in consulting for large flavor consuming food and beverage manufacturers.

Kenneth M. Hassey Fellow, BSF Certified Member, SFC

Paul P. Haydon Deceased Member, SFC

Worked for Warmer Jenkinson and 7 Up

Henry Heath Retired Honorary Member, BSF

A pharmacist with degrees in several other disciplines who worked in technical and administrative
capacities for Bush Boake Allen in England, Canada and elsewhere. He is an accomplished speaker on
many topics in his chosen profession. He has authored many technical articles over the years, and several
books, alone and in cooperation with Gary Reineccius on spices, seasonings and flavors.

Edward N. Heinz Jr. Deceased President, FEMA 1957-1959

Born November 6, 1911, Ed graduated from Illinois Institute of Technology with a BS in Chemistry in
1935. He started his career in the Flavor Industry in 1936 as a Flavor Chemist with Food Materials
Corporation, Chicago, Illinois. He went into the Army in 1939 and served in the highly classified
biological weapons program. In 1944, he was honorably discharged and returned to work at Food
Materials. In 1949, he was promoted to vice president of Food Materials Corporation. In 1959, he became
President of the Flavor Extract Manufacturers Association (FEMA). He was secretary to the AACC and
60
was actively involved in the society of Flavor Chemists, The National Confectionery Association, the IFT
and the National Certified Color Association.
In 1968, Ed bought Wm.M.Bell Company, a small flavor company located in Chicago, and became its
president. In 1977, Bell changed its name to Bell Flavors and Fragrances, Inc. Through internal growth
and several key acquisitions, Bell achieved its status as a premier Flavor and Fragrance Manufacturer. Ed
passed away in 1986 and is always remembered as an important figure in the development of the flavor
industry as it has evolved. J. Heinz

Richard F. Heinze Certified Member, SFC President, SFC 1995-1996

President, CSA 1990-1991
I got into the flavor industry by accident. Having a BS in Chemistry, I was working for Monsanto in
1966, when I was asked if I wanted to join a new venture - Flavors and Fragrances. It sounded interesting
to me, so I volunteered to try it. In 1967, Monsanto bought George Leuders & Co. In 1971, Monsanto
phased out the St. Louis part of Leuders and I moved to Coca Cola in Atlanta, even though I could have
stayed at Monsanto.
The flavor industry was always interesting and challenging. There are many aspects of it, through my
years, that I was fortunate to have been involved in. I moved within the industry because of new
opportunities and due to acquisitions. As time passed, I have taken many technical and management
courses. My duties from 1966 to date have included those of flavorist, flavor production, QC
management, flavor regulation, management, and fragrance laboratory.
I became active in FEMA, SFC and CSA because I was interested in what was going on, and because it
keeps one current in the industry. By volunteering to work on committees, I was able to participate and
give my input in how I think things could be improved. On the Food Additive Committee, I was able to
work with Jan Stofberg on the Consumption Ratio data, and help develop guidelines for process flavor
development. In the CSA, I worked on the patent compilation and publishing project and on the
compilation of sources of natural flavor materials.
In the SFC, I started on the Education Committee, and with Frank Fischetti worked on it for about ten
years until the Board took it over this year. I would urge any member to get involved in the trade and
professional associations. It helps make your work more interesting and more meaningful, and makes you
more valuable to yourself. RPH

Carl H. Holmgren Certified Member, SFC President, SFC 1996-1997

Like most flavor chemists, I got into the industry purely through dumb luck. I was studying chemical
engineering at CCNY, but I was unsure if I wanted to make it my career. I decided to take some time off
to work in a chemically related position in the real world, so that I could sort out my true objectives. The
employment agency set an interview at Givaudan, after which Jerry DiGenova offered me the position of
flavor Technician/Trainee. I soon discovered that I had stumbled onto my true calling, so I switched my
major to chemistry and finished school at night.
I began my apprenticeship under Earl Merwin, in 1964. The company had recently been purchased by
Hoffmann-La Roche, and was starting a training program to develop the flavor creation skills it would
need to meet its projected growth. Tom Giel and I were the first students, but we were soon joined by
Greg Lima, Carole Pollock, and Joe Cipriano. The program stressed a thorough knowledge of
organoleptic, physical and chemical properties of flavor raw materials, along with an open atmosphere of
teamwork that included senior and peer review of our creative efforts. We learned a great deal by being
able to "pick the brains" of Jerry, Earl, Dick Potter, Sol Reiss and Al Venutolo, as well as by challenging
each other to greater achievements. We also managed to have quite a bit of fun along the way.

Whereas my experiences at Givaudan taught me the art and science of flavor creation, my subsequent
tenures at Haarmann & Reimer, Stange, and Naarden taught me the business. There is much more to
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producing winning flavors than merely creating great tasting flavors. One must also consider their cost
effectiveness, manufacturability, availability, safety, stability, consistent quality, and, most importantly,
their ability to provide consumer acceptable flavor profiles after being subjected to the customer's base
and processing parameters. Despite the fact that flavors are usually created to meet the needs of our
customers' Product Development groups, we must not forget their manufacturing needs must be met if we
wish to sustain the business. Working in several product categories at Procter & Gamble, opened my eyes
to the roles that flavor systems must fulfill in order to deliver a successful product to the market.

As the complexity of today's new products continues to increase, the necessity to tailor flavors for specific
products also increases. The flavor chemist of today must realize that the volatiles that make up a flavor
are highly dependent on the basic tastes; temperature, trigeminal nerve stimulation; mouth feel, melting
characteristics; etc., for their sensory perception and acceptability. To be successful, they will need to
build partnerships with product developers to achieve the trade-off that will result in the greatest
consumer acceptability.
I love Flavor Chemistry because it challenges us to increase our understanding of new phenomena; it
changes daily; it allows us to exercise our creativity; it attracts the nicest people, and most of all; it's an
awful lot of fun. I heartily recommend it as a career. CHH

Jacques Honan Deceased Member, SFC

Morris B. Jacobs PhD Deceased

Dr. Jacobs was an engineering professor at Brooklyn Polytechnic Institute in New York in the 1950's.
Because of the heavy concentration of essential oil dealers and flavor and fragrance manufacturers in the
New York area there was a demand for technical information. NYU also provided evening courses in
flavor and perfume technology. Dr. Jacobs had several courses. One was on artificial flavors and one was
on colors and one on beverages. Each course was one term, and they were rotated according to the
demand for them. They were popular enough to have run for several years. In the 1960's Stefan Arctander
led a course in Flavors & Perfumes at Fairleigh Dickenson College in New Jersey.
Dr. Jacobs was urged to write on the subjects to be used as textbooks for the courses, and he became a
regular contributor to trade journals. Topics included specific flavors, regulations and applications of
flavors.
Many of his students were technicians from flavor houses and all were required to write at least one paper
on a subject of his (or her choice). Jacobs' books were of value to novices in the field. Finally, something
was in writing to use as a guide to one's progress in the field.

Harold Janovsky Emeritus Member, SFC Charter Member, SFC

Harold was one of the old school of flavorists who worked with a limited number of raw materials when
he joined the industry, and was responsible in part for making flavors that extended the range of flavored
foods and beverages with a variety of flavors in an ever-increasing number of forms.
Harold had a long and varied career in the flavor industry. One of his first jobs was with Seeley & Co.
before World War II. The company specialized in extracts, and true fruit, with and without other natural
flavors. They also manufactured some of the chemicals and isolates used in their flavors.
After the war, he worked for the Virginia Dare Company in Brooklyn, NY. On leaving them, he moved to
a series of flavor jobs with growing companies. They include (but not complete or necessarily in order)
Florasynth, Dodge and Olcott, Fritzsche, etc. many of his titles were vice president and/or technical
director. Harold retired in the 1980's.

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Walter Jennings PhD Retired Honorary Member, SFC
In 1953, newly appointed at the bottom rung for ladder faculty at the University of California, Davis, I
was assigned flavor research responsibilities. At this time, the flavor chemist was largely restricted to
the"potboiling", "wet bench" techniques of the classical chemist. To isolate compounds that existed in
amounts so minute that the classical chemist refused to acknowledge their existence necessitated working
with immense amounts of sample. A year later, I visited the USDA laboratories in Albany, California,
where Dr. Keene Dimick was working on strawberry flavor. Intrigued by scanty reports from England, he
had begun constructing his first crude gas chromatograph, and I was immediately convinced that this was
the technique for which the flavor chemist had been waiting. Keene was a very gracious scientist, and he
treated me like a young protégé, giving me bits and pieces, plus lots of advice and guidance. And "in the
beginning, there was chaos"; not only were there no commercial GCs, there were no component parts:
detectors, columns, stationary phases, etc. But by late 1954, somehow UC's first crude GC was up and
running.
Keene left USDA to found Wilkens Instruments, which became Aerograph, and was later acquired by
Varian; Roy Teranishi replaced Keene at USDA, and he built a formidable flavor research team with
whom I enjoyed a long and fruitful relationship. Worldwide, we were making lots of advances in GC;
Marcel Golay invented the open tubular column, and Dennis Desty gave us an elegantly simple glass
capillary drawing machine.
Perkin Elmer was issued a patent on the open tubular column; unfortunately, they failed to study and
develop the concept, and the columns they sold were terrible. Further, they refused to license others;
scientists that wanted good open tubular columns had to make their own. One of the most active scientists
in this area was Professor Kurt Grob at ETH in Zurich. He gave me my first glass capillary column in
1965. The results were so superior to those generated by our old packed columns, and even the wide bore
stainless steel capillaries pioneered by Teranishi that I was converted. Along with a number of other
centers, mostly in Europe, our emphasis shifted to the manufacture and improvement of these columns for
our in-house use.
Our flavor research during the above period concerned the isolation and identification of a number of
"flavor impact compounds" and "contributory flavor compounds" from the Bartlett pear, peaches, apricot,
banana, pineapple, muskmelon cultivars, black pepper and other spices, varieties of the species capsicum,
essential oils from a variety of natural products, and volatiles of beer, and cooked and preserved meats. In
several cases, cooperation with a colleague, Professor Rosemarie Pangborn, permitted the correlation of
our chemical and her sensory data.
All of this necessitated a lot of methods research; sample preparation, improvements in GC injectors and
detectors, and in methods of column manufacture and deactivation. Advances in gas chromatography first
came from two fields: flavor, and petroleum. Then there was the occasional paper on capillary gas
chromatography at ACS meetings, but most of the developments were reported at specialized meetings on
gas chromatography, and later, on glass capillary gas chromatography. A steady stream of foreign and
domestic scientists regularly visited our laboratory. Most were interested in flavor or petroleum, but soon
there was representation from other fields: forensic scientists interested in drugs of abuse, poisons and
arson investigations; drug and pharmaceutical manufacturers; and finally the environmental interest
began. Instrument suppliers began to pay attention to what they finally recognized was an emerging
technology, and I became a consultant for several companies, including Hewlett Packard.
One of my completing PhD students, noting all of this increased interest, suggested we began the
commercial manufacture of glass capillary columns. J&W Scientific produced their first columns in his
garage in 1974. Fourteen years later, when the rapidly growing company possessed over 50% world
market share and annual sales of about $8 million, it was acquired by the British multi-conglomerate
Fisons plc.
Now past my biblical three score and ten, I still serve as a part time consultant to J&W Scientific,
working with chromatographers in all application areas. Most of my activities relate to teaching courses in
chromatographic theory and applications, and invited lectures and seminars. I still participate in flavor
symposia and meetings, but my present role is different. I'm no longer active in flavor research per se.

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Today, I'm more commonly asked to speak on the probable impacts of recent chromatographic
developments on flavor research. It's an activity I value, because it not only renews contacts with old
friends and associates, but also gives me the opportunity to meet new recruits, students, and new and
emerging stars. WJ

Carl Jensen Deceased Charter Member, SFC

Carl was an early modern flavorist, who took a simple methodical approach to making a flavor and tested
each trial in a medium as close to intended finished product that he could. Each item in a formulation was
there for a reason. His flavors competed successfully with those from larger better-equipped labs than his.
An engineer by education, he is reported to have designed and help build a plant to manufacture vanillin
for Polak and Schwarz in the Netherlands.
Before World War II, he worked for Ungerer, and for Givaudan, Albert Verley and Globe after. He also
started JC Laboratories for his son. When he worked for Givaudan, he was probably their second flavorist
in the US. Sven Andersen was the first. Sven had the distinction of being on a sales service call and
staying in a Chicago hotel that caught on fire. He got out OK.
On leaving Givaudan, Carl worked off and on for Globe Extracts, where he may have had a financial
interest at one time. He formed Jay Cee Laboratories, which was taken over by his son Carl Jr, on Carl's
death. Carl Jr. was not ready for the responsibility. It was sold to Max Jacobs became a part of Scientific
Flavors, in New Jersey, and eventually Quest. Carl's specialties were artificial flavors for chewing gum,
popsicles and confections.

Claude Johnstone Deceased

One of the first modern Flavorists. He worked for a St. Louis beverage company - Smiles - and joined
Dodge & Olcott working on flavors. He headed up their flavor laboratory in the late forties and early
1950's. He was strong in beverage flavors, essential oils, oleoresins and in spice replacements. It was
probably he who developed the Sol Spice line of concentrated water-soluble flavors/seasonings for
pickles etc., using Tween for the solvent.
He retired from Fritzsche in about 1952 at about 65 years of age and ended up in Atlanta
making the flavors for the Coca Cola's new Fanta line of sodas. F. Schumm

David Jorysch, PhD Deceased Charter Member, SFC

SFC President 1958-1960
Dave emigrated from Vienna in the 1920's after studying Chemistry there, and was employed as a chemist
by H. Kohnstamm's laundry products laboratory. In the 1920's H. Kohnstamm's fledgling flavor division
was leaderless at times because its key founders had been discharged for unacceptable practices. At that
time (pre-brominated oil), there was an industry need for a clouding agent and some of the sales personnel
convinced Dave to have a go at it. In time, Dave developed "Paragon Blender", a cloud emulsion based
on orange terpenes and ester gum. It was a big success and management subsequently put Dave in charge
of the flavor laboratory. As head of flavor development, and later, flavor production, Dave had an
illustrious career until his retirement in 1967. During his stay at H. Kohnstamm, he returned to Austria to
complete requirements for his doctorate. He was long time chairman of the FEMA Research Committee
during the key years of collaboration with the Boyce-Thompson Institute, and was a charter member, and
the third president, of the Society of Flavor Chemists.

Dave was not only a very capable chemist and an energetic worker, but also a caring and gentle person
who avoided controversy. He was therefore a good arbiter where his imagination came to the fore. As an

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acknowledgement of his contributions, when Kohnstamm opened their new flavor labs in Kearny, New
Jersey, they were dedicated to Dave and named the David Jorysch Technical Center. J.JB.

Elizabeth Karoll Emeritus Member, SFC

Alexander Katz, Ph. D. Deceased

Dr. Katz, a chemist, was a pioneer in the establishment of the flavor industry on the West Coast of the
US. East coast and Chicago based essential oil and flavor companies had sales representation in
California, and would keep stock of selling products, but had very little in the way of manufacturing of
packaging for many years. Dr. Katz and Louis Lakritz were associated with Florasynth before World War
I. Both were part owners of Florasynth They moved to California to establish Florasynth there. There was
a falling out and the company was divided. The flavor business went to Dr. Katz who named it F. Ritter &
Co, the same name as a German flavor company. Florasynth kept the fragrances. During World II the
name of the flavor company was changed from Ritter to the Alexander Katz Company. At the end of the
war, the Ritter name was again used.
On the death of Dr. Katz, F. Ritter and Co. passed to his widow and two sons, Alan and Leonard. His
widow bought out Leonard's (her stepson) share. Bell F&F bought the company in about 1979. Leonard
and his brother in law, Herbie Claypoole are reported to have started Mutual Flavors.
Two workers at Mutual Flavors left to found their own companies. 1.) Fred Farago started American Fruit
Processors, also known as California Flavor Labs. 2). George Ryback started Flavor Craft. Flavor Craft
closed its doors in 1984, apparently as a result of an adverse decision in a lawsuit.
In 1969 Dick Kitsuse, who had worked at Ritter, and David Wilkes of Globe Extract started Globe West.
In 1980, Dave sold out to Knudsen Dairy. Knudsen eventually went Chapter 11. Dave Wilkes bought
back the Globe Division, and a few years later sold it to Borthwicks Flavors. Dave's son was reported to
have been an officer in Globe. He started Blue Pacific Flavors, trading with Pacific Rim countries until he
was able to compete in the USA.
In 1980 Dick Kitsuse, Bill Rocamora and Dennis Beck started Flavurence Corporation.
Leonard's son Don has started Progressive Flavors and Fragrances in California. His son is already in the
business and is the fourth generation of the Katz family to be in the flavor business in California.

Morris H. Katz Emeritus Member, SFC

"Morry" got his initial objective look at flavors when, at the age of 13, he worked in his brother's drug
store in Milwaukee, and as a pharmacists' apprentice while in high school he became familiar with
botanicals, essential oils and oleoresins, in the preparation of tinctures, fluid extracts and their uses in
flavoring elixirs, syrups and other medicinal preparations. He prepared the syrups for use at the soda
fountain.

He majored in Dairy industry biochemistry and food technology at the University of Wisconsin Here he
saw more aspects of the flavor of food in the judging and grading of dairy products.
In the Army during WW II, he was a medical lab and pharmacy technician. He ran a lab and pharmacy for
the 8th Air Force in Britain. On release, he settled in Chicago, making flavored syrups for a company
which purchased their flavors from flavor manufacturers. In 1949, he moved to Orange Crush,
International a division of the Canadian company, where he worked with Arthur Vanderstemple who had
come from Holland and studied at Berkley, CA. There Morry developed a stable Cocoa beverage powder
fortified with vitamin C in tablet form. He developed WONF beverage flavors as well as imitation
flavors.
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In 1953, he joined Fries & Fries in Cincinnati, OH, which was then strong in tobacco and alcoholic
beverage flavors. Morry left F&F in 1958 to go with Pillsbury. He was one of the first people trained in
making flavors to go with a major flavor user. Pillsbury did not want to manufacture flavors, but needed
to have their own expertise to understand more about the ingredients in commercial flavors, their
analyses, and their applications.

Morry retired early from Pillsbury in 1980, but continued to consult on flavors. Morry plays the drums.
He kept up his card in three locals of the musician's union long after he derived income from that activity.
He looked forward to being coaxed to sit in with the orchestra that played at the dinner dance of the
annual FEMA meetings in the 1960's.
At these affairs there was also a chance to hear the wonderful well trained voices of Art Leiden of Pfizer,
and Millie DiGenova (Jerry's wife). Others from the industry with musical talents that they shared on
occasions were Tom Bonica on the accordion, and Jim Broderick (tenor) and Fred Schumm (bass).
Morry also accepted the task of setting up the arrangements for the first SFC Chemists' Breakfast at the
annual meeting of the IFT. That was in Miami in 1973. He has done that job efficiently and quietly ever
since, including the 1994 Atlanta meeting. MHK

Arthur Kirsten Deceased Charter Member, SFC

Arthur worked his way up in Felton Chemical to become manager of the flavor department and then chief
flavor chemist at Felton. He died around 1959. DS

Jack Knights Fellow, BSF Past President, BSF

Past Chairman of the BEMA
I joined Polak & Schwarz (UK) Ltd. in 1956 after graduating from Imperial College, London in
Chemistry specializing in terpenes and doing two years national service in the army as a radio mechanic.
The reason for joining the flavour industry was totally accidental. In the summer vacation between
leaving school and starting college in 1951, I was looking for part time employment as a chemist. It just
so happened that the nearest company to my home that would give me a job for 2 months was Polak &
Schwarz, where I worked as a very junior analytical lab assistant. I have hated analysis from that date till
now. During that period, I discovered (or maybe it was P&S) that I had a natural gift for tasting products
and they used me as a primary tester. At the end of my national service, I applied to join the synthetic
chemical group of P & S, but there were no vacancies. However, there was a new position being created
as a graduate laboratory chemist in the flavour division. I was duly warned that they had never employed
a chemist before, but felt that they should join the modern era! I was also told that the normal salary was
£550 p. a. but because this was a new position, they would pay the vastly inflated figure of £650.
I started there on 1st October 1956 trying to use my chemical training and make scientific sense of
formulae which had phrases like "to 8 imperial gallons of SVR add 15 drops of Neroli oil", a hopeless
(and thankless) task. It was during these early days that I made friends with the chemists in the fragrance
laboratory, and the very wise chief perfumer, Jack Pickthall, confided that "if you want to get any where
in this industry you have to be creative perfumer (preferably) or flavourist". I took this message to heart
and set about becoming a bench flavourist whilst trying not to forget all my chemistry. For virtually all
my time at P&S (IFF after 1961), I worked assiduously as a creative flavourist, with considerable success,
until I was head hunted in 1972 for the job of Technical Director of Barnett & Foster also in the UK. For
those of you who may remember the power cuts which occurred during the 1972 "winter of discontent" in
UK, I was interviewed in a hotel in Huntington during which the lights all went out and we continued by
candle-light. B&F were, at that time, almost exclusively a soft drinks flavour house and my job was to
drag them, kicking and screaming, into the food flavour business. Needless to say this was an impossible
task in the time allocated, and resulted in increasingly acrimonious sessions with my then managing
director, resulting after 4 years in an agreement for our ways to diverge (at least mine would diverge!)
Although my period at B&F was traumatic, I learned a great deal about soft drinks and their technology. I
was again head hunted for the job of technical director for Sofler Ltd (later PFW) at Perivale. At my
66
interview at a local hotel, we met one of the better customers of both B&F and Sofler, so you can guess
that the rumour that I was going to join the latter was round the UK industry like wildfire. The industry
has always cultivated a very successful grapevine! I joined Sofler in 1976, and realized that it was very
like IFF had been 15 years earlier. It had all the same paternalistic shortcomings, but with shocking
facilities. I became responsible for the flavourists and application technologists, but found great difficulty
in seeing eye-to-eye with the then managing director (seems a common failing!). However, he soon
disappeared from the scene, and I set about increasing the worldwide standing of the UK flavour creation
team which had always been overshadowed, particularly by Holland. This object was successfully
completed in about 5 years, but then came the terrible eighties, where the UK chemical manufacture was
transferred to Holland and the UK flavour technical staff cut by 25%.
As a result of these cuts, we were left with no one to look after legislation, and after a lot of thought and
my very early use of computers, I decided to do the job myself, not really out of desire, but of necessity.
During that period from then to date, I have specialized in regulatory affairs on behalf of PFW which has
always had a high profile in these matters. In 1988, PFW acquired Zimmerman-Hobbs, a long established
UK essential oil house and in its wisdom appointed their managing director to the post in PFW. Yet
another period of personal conflict ensued, as he wanted to run the company as an expanded Zimmerman-
Hobbs. In January 1991, he resigned and the rest is history. I have had the honour to be elected to the
Presidency of the British Society of Flavourists, and also to become Chairman of the British Essence
Manufacturers Association.
As I look back on a lifetime of work in the flavour industry, I have very few regrets. Had I known that I
would work most of the time for US owned companies, I would have stayed at college and got a PhD
(European BS is SO undervalued in US). I might have wished that I had made it to being a managing
director, but looking back, I have survived longer than most of those for whom I have worked. All in all,
the industry has been great fun. Although this is probably looking back through rose-coloured spectacles. JK

Robert Koch Deceased President, FEMA 1978-1979

Bob Koch was an accountant. He was educated at Northwestern University, School of Commerce,
graduating around 1949. When his father-in-law died, his mother-in-law was a major stockholder of Food
Materials Corporation. So Bob went to work for the company to look after her interests. He did a good
job, and was eventually made president of the company.
He loved the business. He was active in professional organizations and The FEMA. He chaired the
Vanilla Committee for many years, and served actively on the Board of Governors.
He was well known for his sense of humor, and he gave much thought to the gifts he gave to those he
liked and wanted to surprise.

Hesslein Kohnstamm
A manufacturer and importer of ultramarine blue and other coloring materials starting in 1868, having
been in similar business with his brother who died in that year.

He entered the food additive business in 1907 (following the passing of the first comprehensive federal
Food and Drug Law); by constructing a color plant in Brooklyn to manufacture food colors. It was not
until after World War I that a flavor division was begun with the H. Kohnstamm name. A flavor
production facility was built in 1927 in Kearny, New Jersey, with Dr. David Jorysch in charge of the
division.

67
Rudy R. Krukar Emeritus Member, SFC
Rudy got his BS from Seton Hall College in 1954 and an MS in Biochemistry from New York University
in 1957. He went to work for Hoffmann La-Roche in a product development lab, followed by time in
technical service and as product manager in the Roche Chemical Division. His products were Beta
Carotene and Apocarotenal.
In 1966, he worked for Nestle FIDCO with Hatton Rogers and Bill Zick. Hatt was the manager and Bill
was to train him to replace Bill, who was scheduled to move to Vevey, Switzerland in a management
position. From FIDCO Rudy went to Givaudan Flavors for five years as director of International
marketing, and then back to the HVP, AYE business at the William Stange Company. Since then that has
been his specialty, working for McCormick when they took over Stange, and then Champlain Industries,
which became the Red Star Division of Universal Foods.
He was active in local and national activities of the IFT and in the International Hydrolyzed Protein
Council. He now enjoys his retirement with some time for consulting on food ingredients and marketing.
RJK
Edward A. Krutal Certified Member, SFC
A Flavorist Working for a Consumer Products Company

I have been fortunate to have worked for both a consumer products company and for a flavor house in the
classical sense. The conclusions that I draw here are based on those experiences with two types of
companies. Since all businesses from the local deli to Fortune 500 companies operate in their own
distinctive style, these observations are strictly personal. They may not reflect the operation of all
companies with in-house flavor capabilities.
During my four and a half years with a consumer products company, I sometimes observed a mild
criticism towards "in-house" flavorists. There appears to be a stigma attached to flavor groups within
consumer Products companies in that they are viewed as roadblocks to business opportunities by flavor
companies. In my particular situation, this was far from the truth, as the flavor group that I was a part of
could by no means supply all of the flavors for the company's products and line extensions. I suspect that
this is the case in most such large companies. Also, for a company to rely strictly on in-house flavor
creations would mean cutting themselves off from the latest developments and new generation flavors
from flavor houses. Most flavor companies have the capability for intensive flavor research and
innovative new raw materials, especially in the natural area. It would not be wise for a consumer products
company to alienate themselves from such developments. With the right blend of customer service and
quality merchandise, there is opportunity for flavor houses to supply those companies which have in-
house capability.
The duties of a flavorist at a consumer products company and the environment of the development lab
mirror that of a flavorist in a flavor house. In most cases, projects involve "start from scratch" flavor
development using those raw materials found in a typical flavor lab. As good manufacturing practices
dictate, the flavorist must be responsible for using fresh and high quality stock. Very often internal flavor
groups have no production facilities from which to draw current raw materials. The flavor lab then must
be maintained through minimum purchases or sample solicitation.
Internal flavor groups are often viewed by products development groups as another flavor house to which
a request will be tendered. Indeed, they may be requested to submit a sample, and may or may not be
given a sample of the base. The internal flavorist must submit his flavor within the specified time limit.
The product developer will screen all of the submissions and choose the flavor which suits the product at
hand. The chances are that the flavor libraries of the flavor houses are more extensive than the internal
flavor group. This is especially true with an in-house flavor group with limited experience. In such cases,
the established flavor house has an advantage over the internal flavor group.
By now, you can see that the basic operations of an internal flavor group are similar to those of most
flavor companies. But indeed, there are differences. In addition to those already mentioned, the following
are some of the more significant differences that I have experienced.
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1. FLAVOR SCALE UP: If an in-house flavor is screened and chosen by the product development
group, the next step is to prepare the flavor on a larger scale to meet the company's requirements. To
those flavor groups with production capability within their realm, life is somewhat easier. The flavor will
be prepared in the traditional manner. However, when a flavor production facility is not available in
house, the flavorist's job becomes even more interesting. The flavor must now be prepared under a tolling
contract. Often the formula will be split into two or more keys, each prepared by a different manufacturer.
The keys are then shipped to the final destination for recombination in the correct ratio. In this manner, a
degree of confidentiality is maintained. However, the areas of quality control are increased, as are the
possible sources of error. The paperwork involved is also increased by the number of keys split out of the
flavor formula. These include specifications, material safety data sheets (MSDS's), kosher certifications,
and so on.
2. AREAS OF INVOLVEMENT: In most cases the flavorist in a consumer products company
experiences total involvement in the flavor scale up loop. That is, flavor creation was a secondary
function in an organization where the finished consumer product is the primary function. Therefore, the
Flavorist becomes responsible for those aspects necessary to complete a compounded flavor batch. He or
she may actually arrange purchases of raw materials, check the quality of the raw material pre-shipment,
and track the shipment to the co-packer. In addition to this, the flavorist will often write the specifications
and MSDS's. On the other hand, in a flavor supply company, whose primary product is the flavor, these
functions are often assigned to a non-flavorist full time.
3 SALES REPRESENTATION: Another area where similarities end between a flavorist in a flavor
house and a finished goods house is that of salesmanship. Flavor companies have a trained sales force to
act as the go-between between the flavor developer and the flavor user. Once aware of a specific need at
an account, the salesman will relay the information to the home base for the appropriate action.
Conversely, the flavorist in a consumer product company must often act as his own account manager. The
Flavorist must maintain a high level of visibility and remain aware of projects where the flavor group's
services may eventually be needed. It is not unusual for a flavorist to make casual visits to product
development groups for one-on-one encounters to pitch his services.
4. TURNAROUND AND COMMUNICATION: One large advantage that I have noticed during my stint
as a flavorist with a consumer products company is the degree of communication and turnover between
flavor group and product development Since the two groups are physically close, progress can be made
within the same day between flavor development, addition to the base material, evaluation of product and
revision of the flavor. There is no time lost in the mailing of samples, and communications are face to
face between flavor and product developers. Products can be tasted simultaneously and both can arrive at
a common flavor language. This is extremely important to the flavorist in reaching the product developers
target.
5. TOTAL INVOLVEMENT IN ALL COMPANY FUNCTIONS: Another area unique to an on-board
flavorist is that he or she becomes the resident guru of flavors within the company. The flavor groups will
often be called on to consult in all areas concerning flavors and finished goods. These areas may include
quality control checks and sources of off notes which may be due to packaging, oxidation or cross
contamination. Product developers will call on the flavorist who advises in technical aspects regarding
physical aspects of flavors. This includes the use of the proper form of flavors - emulsions, encapsulated
flavors, and oil and water-soluble flavors.
In-house flavor groups operate as mini flavor companies within their own organization. Flavorists
working in such groups will adhere to the same rules, regulations and ethical standards, choose their
materials from the same pool of ingredients and use the same practices followed by flavorists in flavor
houses. They all strive to abide by the SFC Code of Ethics and they do the best job they can for the
organization they call their home.

David Lakritz Deceased Charter Member, SFC

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Richard Lane Certified Member, SFC President, CSA 1986-1987
I joined Warner Jenkinson in 1973 right after graduating from the University of Missouri with an MS in
food Science and Nutrition. I worked with Dick Chapman, and with Paul Perry, Paul Haydon and Dan
Millilo. Dan was with the 7 Up Company which was WJ's best customer and eventually owned WJ, and
the two labs worked closely. Dan was both a good beverage chemist and a good flavorist. In 1978, I went
to Miles Labs and worked with Dick Heinze for three years. They were about to move to New Jersey, so I
left them and went back to Warner Jenkinson for five more years.
In 1986, the flavor groups of WJ and Universal Foods were merged and a trip to New Jersey was again in
the offing. I looked at housing in the New Jersey area, but decided again to stay in the Mid West, resigned
and started St. Louis Flavors with Charles Vaaler who had experience in flavor sales. We started in High
Ridge, a suburb of Saint Louis and grew to the point where we needed more space and are now located in
Fenton, Missouri. We are happy to be our own bosses and fill a niche with our products.
I try to get to CSA and SFC meetings, but the best I can do is make the mid-west meeting each year.
Please keep up that custom. We need it. Phone call 11/8/95

William Lasthuysen Deceased Charter Member, SFC

Floyd Lemaster Emeritus Member, SFC

Many years with Fritzsche Brothers as compounder then flavorist specializing in flavors for alcoholic
beverages.

Arthur L. Liccione Deceased Certified Member, SFC

Greg Lima Certified Member, SFC President, SFC 1990-1991

My first job was in the ice cream lab of the Joe Lowe Corporation where I would do flavor blending
(Mixology). When an opportunity came along to work for Givaudan in New York City, I was encouraged
to take it by my boss, Mr. Max Sturges, the head of Joe Lowe's Flavor and extract department.
From there I worked for Givaudan, first in New York City, then Clifton, NJ. I joined Givaudan on
February 12, which was Jerry DiGenova's birthday, and the last day that Earl Merwin worked at
Givaudan. I was trained by Dick Potter, Sol Reiss, Cliff Desch, Jerry, but most of all by Al Venutolo.
(Shades of "I remember Momma"!). After seven years with Givaudan, I worked for Bush Boake Allen as
a flavor chemist. This was followed by a year at Albert Verley as a senior flavor chemist, and then eleven
years with Norda as a senior flavor chemist. This was the next major influence upon my career. Norda
was like a home to me. Here I met Al Saldarini. I learned a lot from this man. The two major influences in
my professional life are both named Al.
For four years, I worked for Flavor Resources in New Brunswick, NJ. My position was Flavor Lab
Manager. The company was sold to Ingredient Technology. Since 1987, I have been with Crompton &
Knowles Corporation as Director of the Creative Labs and Manager of the Flavor Labs.

My advice to the "young folks" (does that make me an old timer?) is to learn, - - learn, - -learn - by
reading, questioning and by doing, - but always learn!

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Ira Litman, PhD Certified Member, SFC
As I review the thirty-five years that I worked in our industry, I see clearly that all I ever wanted to do
was to be free to work at the bench, and yet for most of those years I was directing research and
administering the affairs of the laboratories. It would seem, as I look back that I was involved with flavors
even before I knew there was a flavor industry. Please refer to the list of places and dates that were
important in my career. For my Masters degree at the University of Massachusetts, I worked on the flavor
of shellfish.
At the Quartermaster Food and Container Institute, I tried but failed to make a suitable black pepper
flavor. At Washington State for my PhD, I did a study of why whole milk powder deteriorates rapidly -
including flavor; and at The University of California, Davis, I published paper on the flavor of milk and
why it deteriorates in the presence of iron and copper.
When I went to work for General Foods in Tarrytown, it seemed normal that I was assigned to the flavor
research laboratory that was being organized at that time. These were exciting times because gas
chromatography had just made its appearance, and each day, or so it seemed, we were first to identify
new and important volatile chemicals in a host of natural products. My love of making artificial flavors
stemmed from that time.

A highlight in my career is when in 1966 I joined with a perfume house, General Aromatics Products,
located in Skokie, Illinois. My job then was to make flavors based on my previous experience. Then, I
had five or six formulae in my bag of tricks - barely enough to start a new company. However, I was able
to expand that number very rapidly, based on GC analyses of natural flavors which were appearing in the
literature. With my own GC, I was able to duplicate excellent flavors. This company was sold to Stepan
Chemical Co. and when I left in 1980, it was sold again, to the Wm. Bell Co.
Another important time for me began in 1984 when I founded Litman Technologies, Inc., a flavor
research house located in Princeton, New Jersey. My son Neal joined the company a year later and
together we developed the Aromatek apparatus based on patents issued to me earlier. These patents were
recently transferred to the Givaudan Corp. while retaining my rights to market the apparatus and its
technology.
If I have made an important contribution to the industry, it is probably through the flavor chemists that I
trained and who are in leadership positions, and hopefully the Aromatek method which may eventually be
in general use in the industry.
In recent years, I took assignments from the International Executive Service Corps and spent several
months in South America assisting third world countries to develop their own companies. I hope to do
more of this.
I hope that my musings are of some help to the readers and wish you good luck in your careers.
Important dates for Ira Litman
Dates Place Position
1946-50 Univ. Mass, Amherst Student BA Biol. MS Food Tech
1950-51 Quartermaster Food Processed Food Insp.
& Container Inst.
1953-56 Washington State Univ., PhD Agric. Chemistry
1956-57 Univ. Cal, Davis Research Faculty
1957-63 General Foods Corp Project Leader
1963-65 Givaudan Flavors Inc Flavor Chemist
1965-66 Durkee Foods Section Head Flavors
1966-80 Gen'l Aromatics Prod VP, R&D Dir. Stepan Chem. Co
1980-82 Globe Flavors VP Dir Research
1982-84 J. Manheimer Dir. of Research
1984-93 Litman Technologies President
1993 Retired IL
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William Rowe Littlejohn Deceased Honorary Member, SFC
Editor of the Perfumery and Essential Oil Record and founder and editor of the Flavour Industry. Both
were printed in England, and had many subscribers in the U S A . He was a major factor in the
establishment of the British Society of Flavourists.
Bill Littlejohn was born in 1907 in a quiet Cornish town in England. He was graduated from Exeter
University with First Class Honors Degree in Chemistry. He worked in the labs of White, Tomkins &
Courage for ten years, studying essential oils and aromatic chemicals. He was a quiet man with a refined
sense of humor. In 1938, he changed positions, going with Burgoyne Burbidge for eight years as head of
the Essential Oil and Essence Department. A colleague there said that he "seemed to spend much of his
time in compiling a mass of chemical and essential oil extracts with a cross index system which enabled
him to locate an item in seconds". After the start of the war, he was active in a local ambulance service
particularly during the blitz on London.
After the war, he joined W. H. Hobbs where his duties included formulating perfume compounds and
essences as well as analytical and technical duties regarding essential oils. After a few years, he
concentrated on formulations, particularly for aerosol products.
His real love was writing about perfumes and flavors. He left Hobbs to be the Editor of the Perfumer &
Essential Oil Record. The magazine had been successful for 44 years and Bill was its leader for sixteen
year more. His main aim was to broaden its scope and increase its technical content. As he increased his
contacts he became recognized as an authority, and the PEOR became recognized as a reference
publication in chemical and biological literature. Articles came from Australia, South America, The USA
and India.
The PEOR was discontinued, and Bill edited a new Journal "The Flavour Industry".
He was a member of at least twelve societies including the US Society of Flavor Chemists (Honorary),
the Technology Society of French Perfumers. He stimulated interest in a British Society of Perfumers in
1963, and in a short time, a Society was formed with 67 members. A bit later, he was a factor in the
establishment of a British Society of Flavourists. The BSF established a Littlejohn Memorial Lecture and
medal in his honor to be presented to a selected speaker. Dr. Jan Stofberg was one of those chosen to
speak to the BSF on one of those occasions.
This information was taken from printed circular distributed around the time of Bill's death in 1977 by
Clare O'Molesey Ltd., Island Farm Road, West Molesey, Surrey, and received from BSF Secretary Roger
Levicki.

Julius Maggi Deceased

Julius Maggi was born in 1846. He developed the first HVP in Switzerland in 1876 to replace beef extract
in Liquid Maggi table seasoning, which imparted a meat like flavor to the products. In time, the Maggi
Company used it in bouillon cubes and canned soups as well. It was also used as an alternate to beef broth
in canned soups.
Hydrolyzed vegetable protein (HVP) and autolyzed yeast extract (AYE) are important raw materials for
use in meat and savory flavors. There has been a consolidation of the manufacturers of these products. In
1994, a survey showed that the output of fourteen US companies was about 60 million pounds (dry
weight). We have included short stories about four of those companies. They are Basic Food Flavors, Red
Star Bio-Products Division of Universal Foods (formerly Champlain Industries), Griffith Laboratories,
and the Nestle (FIS) Group. Information on these companies was gathered by Rudy Krukar and Hatton
Rogers, and can be found in the Companies' section of this book under the above named companies. RJK
& HBR
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Robert T. Maleeny Certified Member, SFC President, CSA 1979-1980
and 1992-1993
While still in graduate school I realized that it would be wise to find a job with a training program. I
sought one and was fortunate to be hired by Dodge and Olcott. D & O, which had recently been acquired
by Fritzsche Brothers, was expanding and I was hired as a chemist for the dry soluble division. My first
boss was Jack Hohhof, formerly of Oscar Mayer Company. About six months after I was hired, Jack was
replaced by Bill Ammon who came to D&O from Stange, one of the main competitors in the dry
seasoning business. Bill was more marketing oriented than technical and he put me in charge of the
laboratories. I became the chief chemist my first year in the industry. Needless to say, a lot of on the job
training took place before I really was a chief chemist. For the next eight years, I learned the dry
seasoning business and helped expand the responsibilities of the division to include encapsulation and
special projects.
In 1961, I was transferred to the New York Office where I became Assistant to the Technical Director and
Director of the Special Products Division. Our group handled all dry products, emulsions, unique flavor
and fragrance types as well as any project that either did not fit into the normal routine of the other
divisions or was not wanted by them.
In 1966 I decided that there was little challenge or opportunity at Fritzsche D&O and accepted an offer to
become Technical Director at Globe Extracts. The next two years were truly educational. I learned many
other facets of the flavor industry, and was exposed to some unique business situations.
In 1968, disenchanted with Globe and eager to try the ideas I had learned in the MBA program at CCNY,
I joined Major Products as VP and Technical Director. During the next two years, in addition to product
development, I got the opportunity to use my training.
An opportunity to help found and obtain an equity position in a new company arose on 1970 and I left
Major to become VP and Technical Director of Aromatics International in Atlanta, Georgia. Starting with
less than $2000 in sales our first month we grew rapidly and became the dominant flavor and fragrance
company in the Southeast. Unfortunately, the company was sold to R. J. Reynolds in 1975 and
subsequently to Universal in 1978. It had ceased to exist as an entity, although three companies,
Arylessence, AFF, and Atlanta Fragrances trace their origins to Aromatics International.
After Aromatics International, I joined Monsanto Flavor Essence as Director of Research and
Applications. Within five years, I helped MF/E increase sales more than 100% and become profitable. In
1979, Monsanto decided to sell MF/E to BBA and I left.
I joined Nestle as President and General Manager of Synfleur, which had been purchased by Nestle
several years previously and which was not operating successfully. By 1982, I had reorganized Synfleur,
increased sales and made the company profitable. Thereupon, Nestle decided to sell it to Bell.
At this point, I decided I had had enough of building companies for other people and started Flavor &
Fragrance Specialties. In 1983, FFS purchased Palmer Laboratories and has had continual growth and
profitability since its inception.
In addition to working for the above-mentioned companies, I have been active at various times in several
of the industry's associations. I have served as an Officer of NAFFS, the Chemical Sources Association
and served on several committees of FEMA, the Society of Flavor Chemists, RIFM and the IFT.
I came to the industry with a chemical background but no flavor or fragrance experience. I was fortunate
to have been put into situations where I had to assume responsibility and learn about new products,
techniques or businesses. Anyone planning a career in the flavor industry should understand that there is a
huge amount of varied information that must be acquired before one can truly be a flavor chemist, and
that learning never stops. There is always a new ingredient, finished product or process arriving.
Becoming a flavor chemist is like learning a language. Information is the vocabulary and the proper use
of that information is akin to grammar. When you first start, your vocabulary is small and does not permit
the development of extensive or sophisticated solutions. As the vocabulary increases, so does the potential
to create products and solve problems.

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The objective of every flavor chemist should be the acquisition of as much basic information as possible,
and learning the correct way of using it. This information should not be restricted to the formulation of
flavors, but should include knowledge of the products where the flavors are used and the industries that
use them. RTM

Michael Mandel Certified Member, SFC President, SFC 1978-1979

President, CSA 1985-1986
I was fortunate to find my first chemical industry employment with a flavor company, Felton
International in 1961. I was also fortunate to assist four senior flavorists, two of whom trained in Europe.
This exposed me to both the American and European ways of making flavors.
In 1969, I joined a smaller company called Reynaud Ltd. as VP and a partner. As an owner and chief
flavorist, I was exposed to the financial and management sides of the business. In the 1980's, Reynaud
was sold to Pauls and White. Subsequently Pauls purchased Felton and merged Reynaud name under the
Felton umbrella.
I rejoined Felton Worldwide in the late 1980's and subsequently was appointed executive director of
flavor development. While there, the US Felton operation was sold to F&C International. After several
years, F&C consolidated Felton into their Cincinnati operation and I left to join Ungerer and Company.
At Ungerer, I was recently appointed vice president- Flavor Development. Ungerer has a proud history of
over 100 years in the flavor business. It is a pleasure to be working with a highly intelligent group of
professionals.
Now, with thirty-three years in the flavor business, I can only be thankful for the many friends I have in
the industry. I truly spread the praises of our industry to all who will listen. I am also thankful for having
been president of the SFC and the CSA. These experiences have been an important part of my life. I am
also proud that one of my sons, Edward, has chosen a flavor industry career as well,

Richard Mangiere Certified Member, SFC President, CSA 1987-1988

I hold a graduate degree in Chemistry from St. Johns College. I completed my formal education in 1961.
My first job was started in 1958, as a Research Chemist for National Can Corp. It involved analytical and
instrumental analysis of organic coatings and foods and instrumental analysis of beverage flavors. In
1963, I joined Archibald and Kendall where I worked as Assistant Lab Director, developing new
seasoning and flavor products. I was also involved in instrumental analysis of essential oils.

In 1968, I began to work for CPC International. I worked in conjunction with S. B. Penick Division. I was
involved in development and sales of a wide array of liquid and dry seasoning products.
In 1972, I was employed by Unilever and National Starch and Chemical Corporation as Supervisor,
Flavor Development. This involved me in development of liquid and dry flavor and seasoning products
and working with the company's new flavor acquisitions.
In 1977, I joined Ottens Flavors as Assistant Director of Research and Development I have been involved
in development and sales of a wide variety of flavor products. I have been Vice President of R & D for
ten years and am involved in all phases of company operations. R. M.

Charles H. Manley, PhD President, FEMA 1993-1994

Dr. Manley - Chuck - was educated in Massachusetts, receiving a BS in chemistry from the University of
Massachusetts, Dartmouth, an MS and PhD in Food Science/Biochemistry from the University of
Massachusetts at Amherst.

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He spent fifteen years in various management and research positions at various Unilever Companies. His
responsibilities ranged from Technical manager of beverage product development at Thomas J. Lipton to
Vice President and General Manager of the Flavor Ingredient Operation of Quest International. During
these years, he maintained direct influence on many research activities in the flavor research area and has
published a number of articles and presented many lectures on those research interests.

His greatest achievements are in the area of flavor research where he has led his creative groups to
develop new lines of savory flavors. His scientific involvement in the regulatory process through FEMA
has led to the establishment of international guidelines for the manufacture of savory flavors.
His current responsibilities with Takasago International Corp. (USA) involve all the scientific and
technology functions of Takasago International's USA Flavor Division. As Vice President of Science and
Technology, he manages the Creative Flavor groups, the Application Laboratory, Quality Assurance,
Process Development and the Company's Regulatory Group. His outside responsibilities are as scientific
spokesperson for the Company and, as such, participates in various activities of trade organizations (e. g.
FEMA), professional groups (IFT) and research groups (The Monell Center for Chemical Senses). He is
also involved in company affairs associated with governmental groups such as FDA, USDA and BATF.
He is a past president of the FEMA and is a member of the Executive Committee of the National IFT. He
is also a member of the Board of Industrial Advisors for both the Food Science Department at the
University of Massachusetts and the Center for Advanced Food Technology at Rutgers University.

Veronica McBurnie Certified Member, SFC President, CSA 1989-90

I had trouble finding a job in 1971 as a medical technician after completing a course in Medical
Technology. Through a newspaper advertisement for a lab technician, I learned of a job at IFF. I
interviewed at Union Beach, learning that the job was in the fragrance sample lab. It had just been filled
from within the company. I might have been a perfumer! In just a few weeks, IFF called me about a
newly opened job in flavors. It was for a lab assistant for a Senior Flavor Chemist in the Union Beach
Research facility. I'll never forget the interview with Dr. Vock. I got the job and reported to Dr. Manfred
Vock. I worked for him for six years, absorbing every bit of knowledge I could. I am so grateful for the
opportunity to have been trained by him, especially in the research atmosphere. I learned the systematic
approach of evaluating new research ingredients. We evaluated newly found aroma chemicals. Dr. Vock
taught me, among other things, the mathematics of ppms -- 1 drop of a 1% sol'n in 100 mls is
approximately 1 ppm. Use a 10% solution and you have 10 ppm, etc. I still use that system.
While at IFF, I attended Seton Hall University at night studying Organic Chemistry. This course was
easier for me because I was also exposed to many of them in my work. Odor is one of the characteristics
of many organic chemicals and I could identify many unknowns from their odors. And one night, the
prof. had to air out the room because I had been working with some very strong items during the day.

In 1977, I decided to leave the nest and try it on my own. My fears of doing so soon disappeared when I
realized that I knew more than I thought I did. The IFF training paid off. I joined Rhodia, a division of
Rhone Poulenc, in New Brunswick, as a junior flavor chemist. This is where Dr. Vock had worked about
ten years earlier. His formulae were still selling. A year later the company changed its name to Lautier
Aromatiques, a division of Rhone Poulenc, France, and moved to Allendale, NJ, about fifty miles away.
My commuting career began.
Two years later, I left Lautier to join Silesia in Piscataway, NJ. I was there about a year as a junior flavor
chemist, reporting to Tom Ulinski. There I learned all the other things about flavor work. Since it was a
small company we all had to wear many hats, creating new flavors, compounding them, typing and
costing formulae, ordering ingredients, helping with production at times, doing some quality control,
helping ship samples, and even running the tabletop spray dryer. Tom went to Florasynth in January 1982
and I joined him the next month as a flavor chemist. I worked there for nine years, learning what it was
like to work for a large flavor company from the commercial side. I was a generalist working on all kinds
of flavors.

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In 1991, I went to Takasago in Teterboro, NJ as a senior flavor chemist, reporting to Chuck Manley. I was
responsible for dairy flavors, using lipolized dairy bases developed in Japan.
I left there in 1992 and went to Virginia Dare in Brooklyn NY as an Assistant Technical Director,
developing a wide variety of flavors. Leaving there, I joined Hagelin & Co, where I am today.
I became involved in CSA in 1985 when Dale Eskin asked me to be program chair. She had just been
elected President. I was chair of the program committee for two years. Frank Fischetti, chairman of the
nominating committee that year asked me to run for treasurer. It was an honor to be asked and elected. I
moved through the ranks and was elected President in 1989. I am still involved with committees of CSA.
I am also an active member of the local and National IFT, and WFFC. I'm a certified member of the SFC.
My only advice to those just starting out in the flavor industry is this: Don't expect to learn everything
over night or even in 5 or ten years. There are many ingredients out there and new ones are showing up
every day. Share your ideas with your peers, as well as with those who are training you. After all, you
might see something that they never even thought about. Use the scientific approach, but always
remember: the artistic approach is what makes the difference.
Looking back over the years I am grateful to a number of people who encouraged me. One of the first on
the list is Dr. Vock. He is also a gentleman and a friend. If I could achieve one tenth of the flavor chemist
that he is, I'd be satisfied. He taught me that creativity is subjective. It was he who, in evaluating a
sulfurous ingredient from a cooked beef extraction and said, rolling his R's--"T-R-EMENDOUS BLACK
CURRANT. - -just like those grown in the black forest of Germany!"
I'm grateful also to Dale Eskin for giving me the opportunity to become an important part of CSA. It has
been rewarding to be on committees and be friendly with those people I only heard about when I was
training at IFF.
I am especially grateful to the late Richard Groncki, my former boss at Lautier, and, after that time my
fiancée and best friend. He took a chance hiring me, an unknown flavor trainee from IFF. After leaving
IFF and unsure if I had made the right decision, I was encouraged by him to do things for myself. I had
just left the sheltered atmosphere of a large research facility where everything was handled for me - -
Purchasing, lab chemicals stocked from production, lab glassware from a main stockroom, etc. I never
even questioned about suppliers. I just assumed that IFF manufactured everything. Dick had me calling
supplier for samples; customers and salesmen about projects; etc. He exposed me to the many people in
the industry that he knew. Through the years that we were together, he continued to encourage me and
advise me professionally and personally, usually staying in the background. He always shared in both my
successes and my failures. As the song says, he was truly "The wind beneath my wing". He helped and
encouraged me to "fly" Thank you Richard! VMcB

Denise W. McCafferty Certified Member, SFC President, SFC 1990-1991

I received a degree in chemistry from Notre Dame College (Maryland) and started working in the
chemistry group at McCormick & Company in 1975. I also earned an MBA from the University of
Baltimore, Evening Division, at nights. In 1976, I asked for and was given a job in the flavor group. Earl
Merwin was my manager for 13 years. My positions progressed from Flavor Research Chemist to
Flavorist, to Senior Flavorist. In 1989, I transferred to the Flavor Division where I have remained,
currently a manager of product development.

Marian McDaniel Retired

Harry McDaniel Retired Emeritus Member ASP
Served on Committee E 18, Sensory Testing, of the American Society of Testing Materials
Today a message alights from the Grail governing its highest virtue, for it is Good Friday, when
one can infallibly see a Dove wing its way down from Heaven. It brings a small white wafer to
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 the stone and leaves it there... By virtue of the stone, the Phoenix is burned to ashes, in which he
is reborn... The Dove all dazzling white, then flies up to heaven again. Wolfram von Eschenbach,
13th century, "Parzival"

"THE ALCHEMY OF FLAVORS - STONE AND FIRE, CONTAINERS AND TRANSFORMATIONS"

I. A Personal Perspective
Marian: I was born in Cincinnati, Ohio on October 29, 1932, a daughter of Armenian immigrants. I bring
into reality the origin of my name, Tashjian, "the son of a stone cutter". My grandfather shaped stones
from the mountains into tombstones in the village of Malatia. I work with stones: granite, marble,
limestone, and alabaster; and with hard woods: cherry and walnut.
I'm excited about working with stones that come in different colors and hardnesses. Their hardness tests
the strength of the sculptor--can I put warmth into what is intrinsically cold? In contrast, woods have
warmth, aroma, and grains that challenge me to use their rhythm as an integral part of the sculpture.
I've become more sensitive to myself and to other people. There's a natural flow from these experiences
into sculptural forms that reflect my deeper feelings. When people respond to my work, they join me in a
shared experience, using the intellect, the senses, and the heart.
My academic training is in education and the arts with a Bachelor of Science in Education, and studies in
painting and sculpture at the Art Academy of Cincinnati.
Harry and I share interests in the visual as well as in the perfume and flavor arts. We often spent our
evenings together in art classes. Many of our vacations and business travels together were perfume and
flavor related.
In the summer of 1956, we visited essential oil producing areas in Florida, Puerto Rico, Haiti, and
Jamaica. In the summer of 1957, I joined Harry on his business visits to perfume and flavor companies in
France, Holland, Germany, and Switzerland. In 1959, when Harry was busy at the Perfume School in
Grasse, France, I was doing studies in painting.
With the coming of our first child in 1962, and the raising of our family of three children, evening
discussions often centered upon his work in perfumes and flavors, and mine in sculpture. We looked for
similarities and differences: the balancing of creativity with the need for technical skills. My cooking for
a family of five helped to sharpen my culinary skills and broaden my vocabulary for flavor discussions.
With 1974 as the year when all of our children had reached school age, the free time to devote to art work
increased, and my opportunity for self-expression in sculpture blossomed. By this time, the demands at
Procter & Gamble on Harry as a business and technical manager were on the increase. His needs for
creative self-expression were being felt and being expressed through his own art work at home in jewelry
and later in stained glass. We entered juried art shows and had gallery exhibitions of our work together.
Discussions we had on the acceptance of our artwork paralleled those that went on at Procter & Gamble
on the acceptance of new flavors and fragrances for consumer products. The issues and approaches were
often common ones.
With Harry's retirement from Procter & Gamble in 1987, it was a natural "next step" for us to review our
personal resources and to discover new ways to bring our lives together. Closeness to our children and
work in the visual arts, were considerations that established Cincinnati as our home base. Our travels,
often associated with perfumes and flavors, drew us to areas outside of the United States. Teaching and
volunteer community work were areas to explore both at home and abroad. We signed up as volunteers
for the International Executive Service Corps.
Our first assignment was in perfume technology with a family owned food seasoning and beverage flavor
company in Cairo. They wanted to expand their flavor business to include perfumes for soaps and
cosmetics. This project gave us our first real opportunity to work together as teachers and volunteers in
perfume technology. It led to six other projects with DESC around the world and established a new bond
between us.
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We blended our interests and skills to suit the project and worked as a team with our clients. We wrote a
training manual, "Selection and Quality Control of Perfumes for Soaps and Cosmetics", for IESC clients
to facilitate discussions. My skills as a teacher, community organizer, artist, and manager of our art
business were brought into focus for each project.
Each assignment offered new challenges. People were eager to learn. Often the client needed to
understand the marketing as well as the underlying technology of product fragrances. Cost, availability,
stability, and safety were items for consideration as well as odor character, intensity, and quality for
individual perfume ingredients and their blends in different product applications. No one client had the
same needs. Curiosity, creativity, and flexibility were needed in all aspects of the project from definition
through final accomplishment.
An overall view of the market economy and how international competition might impact the local
industry was critical. A small business with limited cash flow must provide a meaningful service without
heavy inventory or capital investments. We found our clients receptive to new ideas. It was a teacher's
dream.
We continued to find a sense of accomplishment with the challenges facing small businesses in
developing countries. Helping one's client formulate a good quality, low cost fragrance for toilet soap,
and then seeing the client make a sale of that fragrance to an important local toilet soap manufacturer is
worth all the work.

Development of sound small businesses is an important building block in the economy and social
structure of countries wanting to take their place in the world market.
Harry: I was born in Pittsburgh, Pennsylvania on St Andrew's Day in 1927 amid the fireworks of blast
furnaces and the incense of molten steel. My grandmother was a practicing porcelain painter, and my
mother graduated from art school as a teacher. My father was a chemist and book salesman, who wrote
poetry on occasion. He had an eye for antique glassware and a taste for good food, but did not
demonstrate any interest or talent in handicrafts.
My great-grandmother owned and operated a nursery and greenhouses in upstate New York, where we
spent many of my childhood summer vacations. In addition to the fragrances of carnations and roses,
there are the memories of apple orchards and raspberry bushes, and the eating of freshly picked fruits and
berries. There always seemed to be a connection between flavors, fragrances, and colors in nature from
those early childhood memories. The busyness of the butterflies and bees with their trips from flower to
flower was reinforced by the parallel business of the nurserymen and their harvesting of flowers for
human enjoyment.
My academic training is in the arts and sciences with a Bachelor of Arts in chemistry from Williams
College in 1949 and a Master of Science degree in Mathematics and Statistics from the University of
Cincinnati in 1964. The major portion of my professional career was spent as a technical manager for the
Procter & Gamble Company in the perfume and flavor area.
My entry into perfumes and flavors as a career began in 1954, and was coincident with my marriage to
Marian. My mentor in perfumes and flavors at Procter & Gamble during this early period was Jim Neely,
a graduate pharmacist. His training, unlike mine in synthetic organic chemistry, had included hands-on
experiences with essential oils as well as their blends in various pharmaceutical preparations.
My association and learning with Jim continued until his retirement from Procter & Gamble in 1970. The
original flavors for Gleem and Crest toothpastes, the original Scope mouthwash flavor, and the mint
flavored Crest toothpaste were all major flavor creations from Jim's lab. Gas chromatography of flavor
ingredients and finished flavor extracts for quality control and formula duplication, segmentation of
consumer preferences for toothpaste flavors types (e. g. wintergreen vs. peppermint), and alternate
synthetic sweeteners to saccharin for oral products are some of the flavor technology developments that
came from Jim's lab during this same period.
Special mentors for me in perfumery from outside of Procter & Gamble during the years 1956 through
1959 included Walter Lengsfelder at Fleuroma and Jean Carles at Roure Bertrand Fils Fragrance accords
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(e. g. patchouli/vanillin for "Tabu"), fragrance volatility architecture (e. g. topnote, midnote, basenote),
etc. are a few of the perfumery learnings imparted to me by these masters through their training programs.
My career as technical manager at Procter & Gamble began in 1967 as section head in Perfumes and
Flavors for the Toilet Goods Division. It broadened in 1969 through 1976 to include product development
assignments for Gleem and new toothpaste brands, and for Scope and new mouthwash brands. Flavor
technology took on new importance for Procter & Gamble with its growing oral products business, with
the acquisition of the Orange Crush soft drink business in the late 1970's, and with the growing snack
food business in the mid 1980's. Assignments in these areas carried me through the remainder of my 36-
year career with Procter & Gamble.
I have always been fascinated with molten metals and glass, and with the mystery of their frozen forms. A
visit to my uncle's brass foundry in New England is one of my most memorable childhood experiences.
Serious burns from molten metal as a teenager did not deter this fascination. I launched into studies of
enamels on metal in 1954, of bronze casting and jewelry making in 1974, and of stained glass in 1980.
My jewelry was typically in silver and brass with accents of color from enamel and semiprecious stones.
Forms from nature, ancient cultures, and dreams provide the basis for my designs in both jewelry and
stained glass.
In mid 1985, I completed a short course on the Jungian analysis of dreams and recognized that almost all
of my jewelry and stained glass designs were in the form of mandalas. Mandalas often appear in dreams
as patterns of self-similarity to contain and moderate the psychic chaos. A classic mandala is the rose
window in a Gothic Cathedral. In late 1985, fifteen of these designs were put together in a booklet along
with their corresponding image numbers in order of creation and with four line poems to accompany each
design. Many of the designs carried spiritual motifs, but their connection with any overall religious theme
never entered my mind.
The sixteenth and last design was The Bellarmine Chapel Cross. Most of the other works had appeared in
gallery exhibitions or juried shows. A fellow parishioner from Bellarmine Chapel suggested the Mysteries
of the Christian Rosary as a theme for the series of fifteen mandalas with the sixteenth as the Rosary
Crucifix. A color photograph of Image 8, "The Crucifixion", along with its poem is given at the end of
this section. The connection of this image and poem with its counterpart from "Parzival" was not made
until 1989.
Since my retirement from Procter & Gamble, both Marian and I have been actively involved with our
children and artwork within Cincinnati and with volunteer projects for the International Executive Service
Corps in perfume technology outside of the United States. An IESC project and seminar on cosmetics in
Costa Rica for the summer of 1991 did not materialize, but it did lead to the location of new inorganic
luster pigments with applications for artwork as well as cosmetics. Work with these new pigments for
enameled metals, glazed ceramics, and glass let to the discovery of their utility as durable lustrous
coatings for vitreous objects, and to a US Patent for these applications.
What started as a business career in perfumes and flavors, and as a hobby with colored enamels on metal,
has now evolved into a new business venture in durable lustrous coatings for vitreous objects with
industrial as well as art applications.
II. A Historical Perspective
The "alchemy of flavors" is fashioned from stone and fire, containment and transformation.
A cupped hand acts as man's first container for carrying water to the mouth for drinking. A sculptured
piece of stone or wood serves as a cup or container for liquids. Ceramic bowls or pots fired to hardness
are still used today as containers for cooking. Fired vessels of this type first appeared in the Near East
around 8000 B. C.

Meat on a skewer acts as its own container in a fire with the choice of "ripeness" for well done, medium,
or rare according to the palate of the one who dines. Fruits provide their own containers for ripening on
the tree or vine, with a natural biochemical transformation in color, flavor, and texture for enhanced

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palatability. Fermentation of grape juice to wine, and milk into cheese, are examples of other biochemical
transformations to enhance palatability, and where containers by man need to be provided.
The first practical chemists were probably the Sumarian perfumers about 2000 B C . They extracted
volatile substances with oil and water and then by distillation. Fired ceramic vessels were the likely
containers for these perfumes.
Ochre red and black decorations on fired ceramic vessels are dated at about 6000 B C . Glass making and
alkaline glazes for ceramics are dated at about 1500 B. C., while the first datable luster on glass of glazed
ceramic is 773 A. D. in Cairo.
Organic chemistry in the 19th century brought us synthetic flavors, fragrances, and colors. Many of these
synthetic materials, like vanillin, are identical in composition to their counterparts in nature. Vanillin was
first made synthetically in 1876 by Tiemann and Haarmann. An important source of new flavor and
fragrance materials continues to be the isolation, identification, and synthesis of aromatic chemicals found
in nature.
Fire is the primary candidate for transforming darkness into light, coldness into warmth, and raw into
cooked. Enzymes are responsible for chemical changes like grape juice into wine, wine into vinegar, and
milk into cheese. Containment of the reactants in a glass, glazed ceramic or enameled vessel along with
the application of heat or enzymes to facilitate the desired chemical transformations is a model for the
synthesis of many flavor and fragrance raw materials.
A growing trend in both the flavor and fragrance industry is toward natural materials and their blends.
Starting with natural reactants and biochemical processes, the end products qualify as natural.
Might not the creative flavorist in the year 2001, be like Mother Nature orchestrating the final flavor
blend from a reactant mix of precursors rather than just preparing the score for a blend of individual
ingredients at specified levels? H&M McD
In the interest of uniformity, we have not included the bibliography or the colored picture of Marian's
Stone Sculpture nor Harry's Stained Glass "The Crucifixion". If you wish a copy, please write a note to E.
J. Merwin. EJM

James McGlumphy PhD Honorary Member, SFC

Mr. A L van Ameringen was a visionary who saw trends before most. When he decided that van
Ameringen Haebler should grow in the flavor business, he felt it needed a good technical head. He
therefore hired Dr. James McGlumphy, an Iowa State University professor of Chemistry, to be its head.
Jim McGlumphy was a fine gentleman and a caring boss. A typical midwesterner, he never panicked, but
slowly puffed on his pipe until he had sifted the facts, and then made his decision.
Jim may have had three problems. One: initially he knew nothing of our industry. Two: he had many
personal and serious medical problems at home to deal with and distract him. Three: he had to work with
a practical flavorist who was also a part time salesman, and responsible for a good portion of the business.
This man felt that he should have had Jim's job, forcing Doc to constantly watch his back.

Jim McGlumphy had a PhD in chemistry and was an excellent technical man. With the problems he
faced, he became a very conservative administrator. Nevertheless, he retained the confidence of Mr. van
Ameringen throughout his career, and retired from IFF (van Ameringen-Haebler and Polak and Schwarz
merged to form IFF) as head of their laboratories, and lived to a ripe old age, and long after his critics.
Although initially opposed to the concept of flavorists meeting and forming a Professional
society Doc eventually changed his thinking and was delighted to receive an honorary
membership in the Society of Flavor Chemists. J. J B.

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Joseph Merory Deceased
Joe was not a young man when he came to the US in the forties from an alcoholic beverage manufacturer
in Europe. He was a salesman who knew a little about a lot of things - fruits, distillation, beverages, and
marketing. He worked for van Ameringen Haebler, Norda, Givaudan, Shulton, and had his own business
at least twice during his career here.
His approach to the natural flavor business was pre-war European, and his explanations convinced some
people, but did not bolster his "scientific image".
As you can see from the formulations in the several editions of his book on flavors, the processes by
which his natural fruit flavors were made were very costly. These were being offered at a time when the
use of WONF flavors was growing in carbonated beverages to expand the line of flavors beyond Cola,
Lemon-Lime and Ginger Ale. The red fruits and the pit fruits were where Joe put his talents and energies.
With a straight face, he said that he told the general manager of a large beverage manufacturer that his
company could handle orders of the size required to introduce a new flavor in major markets. In his old
world accent, he said that he had a "band" filling system that will produce the required number of
hundreds of unitized gallon containers of flavor. He was not asked what kind of system he referred to
until he was back at the office. Then he said 'the men have a bucket of flavor and "band" over to fill each
jug with the help of a funnel'. He got the order, and the plant had the problem of how to get it out on time.
Another story is told about Joe who reportedly was adding small amounts of synthetic material to a batch
of a true fruit flavor. He admitted making an addition, but said that he distilled the mixture with water,
and added only the recovered water to the batch of flavor. All of the flavor chemicals were still left, he
said. Look at it. I only added the smell.
Salesman extraordinaire! If no orders came in, he would go out with several cases of one or two flavors
and call on small bottlers or syrup manufacturers and not only sell what he had, but take orders for several
barrels of flavors for shipment the next month. Very often, it is said, by the time Joe got back to the
office, the bottler, who couldn't turn Joe down to his face, had already called to cancel the order. E. J. M

Earl J. Merwin Emeritus Member, SFC Charter Member, SFC

Fellow BSF President, SFC 1967-1968
President, CSA 1976-1978
Returning from service in the Army, which had interrupted my studies in Chemistry in the middle of an
academic term, I got a job as an analytical chemist technician with Menley and James, Ltd, in Jamaica,
NY. I was able to continue to work part time at the same job after I returned to NYU to get my degree.
Menley & James were "Manufacturing Chemists" with three main products: a flavored castor oil; a non-
staining topical non-burning ointment (lodex) made from iodine and oleic acid which had an agreeable
odor; and an elixir which was good for what ails you. The engraved label for each bottle of the elixir
probably cost more than the product in each bottle, but that insured its identity. Only the iodine ointment
required an advertising effort to keep sales up, and that was accomplished by direct mailing of five-gram
samples to each doctor in the US twice a year. The company was later sold to Smith Kline and French,
and the company name was used for their line of "ethical drugs" only to disappear a few years later.

When I left NYU, College of Arts & Sciences in 1947 with a BA in Chemistry, there was a recession
awaiting our class. Potential employers did not come around to the schools. So I went to an employment
agency in NY, who lined me up with Fritzsche Brothers, on Ninth Avenue. When I told the agent that I
had never heard of that company, he suggested that I not mention that to them.

I was interviewed by Dr. Hamman, for whom I was to work. In the lab there were two other young
chemists working. They were Georgene Johnson, who was a member of the SFC for several years before
she left FB to spend full time with her young family; and David Kirkpatrick, a guy with a great sense of
humor, smart, and very much interested in flavors. He died shortly after I arrived, very suddenly from
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polio. That was scary, when you worked in the same room tasting and smelling the same ingredients each
day.
Dr. Hamman was an active member of IFT in its early days. It started out almost as an exclusive club,
requiring a PhD. There was another flavor lab at Fritzsche in New York City, run by Mr. Rossig, who
looked to me as if no one could be older and still get to work every day, but he was a good flavorist, and
his lab workers were trained well in the German way. Henry Bechtolf, Chris Reitz, Fred Wesley, and
others worked with him. In the days before Mettler Balances, Mr. Rossig showed his trainees how to add
half a drop of a liquid material to the product you were developing. Most of his students had worked in
the plant bulking large batches or compounding smaller batches of finished flavors. Dr. Hamman was also
a good teacher, but was very reserved. He had his trainees spend enough time in the analytical lab to get
familiar with the raw materials and the tests that were run on them, in addition to the organoleptic tests.
He also had you prepare samples of chemicals not commercially available to develop unique captive
ingredients.
After about five years, I left Fritzsche Brothers for a challenge at Givaudan Flavors, a small part of the
company known for their aromatic chemicals and perfumes (fine and industrial). Anxious to make
headway rapidly, they also hired Jerry DiGenova and Jim Broderick within a year. We worked in one
flavor lab with one technician (Mary Mogavero). Our "offices", with a desk for each, were also all in one
room. The boss -Mr. Hans Kessler - had a private office, separated from us by a solid wall. We got along
quite well and we all learned, and helped Givaudan along. Developing flavors before these changes, were
Carl Jensen and Joe Merory. Carl did the artificial flavors, Joe did the true fruits and WONF's. Joe and
Carl left the company for the chance to run their own companies, or at least have a larger say in their
operations.
Shortly thereafter Hoffmann LaRoche bought Givaudan, I left for a new challenge with Bill Ammon at
McCormick & Co. He had gotten the company moving faster in providing bulk spices, and seasonings,
and, with the help of Charles Walsh, was moving ahead in savory flavors. He wanted to broaden the base
with compounded natural and artificial flavors. I retired from McCormick nearly twenty-four years later,
having been in positions of flavor development, managing and research. I retired from McCormick at 65,
in 1989

Gerard Mosciano Certified Member SFC President SFC 1987-1988

President CSA 1983-1984
My first job out of college was with the New Jersey Department of Health as a Food and Drug Analytical
Chemist. I entered the industry by accident. I was seeking a new position. Civil Service was not for me. I
went to an employment agency which had a position for a food chemist in 1963, and that was IFF. I
started as an instrumental chemist in the Flavor Department, performing analyses on strawberry,
chocolate, etc.
I got to be a flavorist when I was tired of going to graduate school between New Jersey and New York. In
those days, IFF changed my job from New Jersey into New York and back again four times. I needed a
job which was not dependent on my completing a PhD. I took the organoleptic evaluation test, passed and
chose flavors for my field of training. I trained under Carmine Donnarumma, and later Louis Strasburger.
I completed my job there as an R&D Flavorist, leaving in 1972.
I worked for H. H. Ottens Manufacturing from 1972-1973 in Philadelphia, and then went to Chicago to
work for Food Materials from 1973 until 1989. They were purchased by Bush Boake Allen, Inc. (BBA),
and I was hired by them as a Senior Flavorist/Flavor Technical Manager. BBA was a subsidiary of Union
Camp Corporation of Wayne NJ. In June 1994, Union Camp spun BBA off as a separate company which
is listed on the NY Stock exchange.
For a young person today it is much harder. No company has the luxury of offering a viable training
program. But if one finds himself or herself in a company such as ours, I would tell them to learn
everything they can. Don't look at the job for today, look at the long haul. Today I see young people who
ask on their first day, "when will I be a creative flavorist?” they don't give themselves chance to learn, to

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show what they can do, give their boss an indication of a creative germ. Be patient. Learn everything that
you can.

Bernard L. Oser, PhD Deceased Honorary Member, SFC

Only Honorary Member of the FEMA
Founding Member IFT
Born in Philadelphia in 1899, educated at the University of Pennsylvania, and Fordham PhD 1927. Many
years, most of them as Director, at the Biology Laboratory, Food and Drug Research Labs 1920-1970.
Consultant after that.
As a consultant to the FEMA, he was the founder and non-voting chairman (from the start in 1961 until
1985) of the Expert Panel of the Extract Manufacturers Association. He was chairman emeritus from
1985 to 1988. The work of this panel and its support by the FEMA has been of great help to the FDA and
the flavor industry in providing outside expert assurance that the flavor ingredients are generally
recognized as safe at their levels of use (GRAS). EJM

Edwin Palmer Deceased

A chemical engineer from Cooper Union who worked in the beverage flavor industry for, Felton
Chemical Company, (NY), Blue Seal Extract (Boston), Flavorex (New York and later PA) before
incorporating a new company, Palmer Laboratories in Baltimore, MD in 1957 selling sweet flavors for
beverages and baked goods, and industrial and institutional fragrances. He held a patent on the
preparation of encapsulated powdered flavors. His son Willy joined him in 1977 in the business. The
company was sold to Flavor & Fragrance Specialties Inc in 1984, at which time Ed retired. The
manufacturing facilities became the primary manufacturing facilities for FFS.

Paul Perry Deceased Member SFC

Founding member CSA
President, CSA 1980-1981
Paul contributed much time and energy to the founding and growth of the Chemical Sources Association.
He was at Warner Jenkinson at the time, and was fully backed by his boss, Jim Noonan. My (Dave)
vision of Paul is Henry the VIII, with a pipe ever in his mouth. Paul always had a story to tell. He was a
fighter for any "cause" in the industry.
He assisted Gary Reineccius in an annual hands-on flavor course at the University of Minnesota for many
years, and would talk on flavors to any group at the drop of a hat. He wrote a few controversial articles in
the Cereal Chemists Journal. D. Straus & H. Farber

Robert J. Peterson, PhD Certified Member, SFC President, SFC 1992-1993

Bob became involved in flavor chemistry at Rutgers University while doing graduate work with Dr.
Stephen Chang of the Food Science Department. After obtaining a PhD, Bob stayed on at Rutgers as an
assistant Research Professor conducting his own flavor research project as well as supervising the work of
a number of graduate students.
After about one and a half years Bob, moved on to McCormick & Co. as a Senior Research Chemist
primarily in the analytical flavor chemistry area. While at McCormick, he had the good fortune to work
with Earl Merwin, Kent Zeller, and Denny McCafferty, all of whom have been presidents of the Society
of Flavor Chemists.

While at McCormick Bob received a call from Dr. Frank Perkins, technical director of Firmenich, Inc.
regarding his working for Firmenich, doing something a little different from what he had been doing. Bob
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joined Firmenich and began formal training as a flavorist under Margrit Messenheimer and John
Bonasera. He was soon creating flavors of his own, and steadily progressed at his job, becoming group
leader of the creative Research area.

While at Firmenich Bob was deftly but convincingly prodded into committee work for the SFC by Gerry
Mosciano and John Baranowski. After a number of years as chairperson of the program Committee, he
was nominated and elected to the Board of Directors, serving as President of the Society during 1992-
1993.
On leaving, Firmenich Bob joined Haarmann & Reimer, Corp. as Principal Flavorist, and
became Technical Director. He currently works for IFF. RJP

Richard C. Pisano, Sr. Affiliate Member, SFC President FEMA 1989-1990

In 1956, Richard Pisano joined Citrus and Allied Essential Oil Company that had been founded by his
father, Charles. His business degree from the Wharton School gave the company expertise and direction.
He established a worldwide network of representatives to sell the company's products. Richard also
became active in the important industry associations in the United States including the EOA (later FMA),
RIFM, FEMA, and IFEAT (The International Federation of Essential Oils and Aroma Trades- He was
president of this group.)

Ernest Polak PhD Honorary Member, SFC

My first exposure was in 1936 at age fifteen when I spent a summer in the lab with a very fine tutor, our
chief perfumer Paul Jellinek. He made me smell and write down detailed odor descriptions of the various
raw materials. This started a lifelong interest in everything related to odors. After having moved with a
part of my family to the US in 1939, I enrolled at Columbia University, but soon after the war started,
switched to night school while working daytime in our Long Island City plant serving our US and other
customers now cut off from our Dutch supplies. One memory I have is of extracting Civet Absolute from
Ethiopian cow horns filled with the concrete. It guaranteed me a seat on the NY subway during the
evening rush hour as other passengers gave me a wide berth. Eventually headquarters were moved to a
larger facility in Middletown, NY. During the year 1943, I finished chemistry studies as a teaching fellow
at IOWA STATE University with an MSc thesis on the composition of the essential oil of Anise Hyssop.
It contained mostly methyl chavicol but I also found its dimer that resembled the hormone Di-ethyl
Stilbesterol and was tested pharmacologically. After a fascinating year in the research labs of Hoffmann
La Roche on the synthesis of Biotin, a vitamin, I joined PFW again in 1945 and stayed as VP in charge of
research until the firm's merger with Hercules in 1973. Our Central research Lab remained in Holland. It
was my task to build it up again after the war. While organic synthesis was my first love, the advent of
gas chromatography combined with mass spectroscopy revolutionized the flavor industry. I was proud
that we were the first in our industry to acquire a high-resolution double focusing Mass-spectrometer
Another approach was to ask how flavors developed in ripening plant tissue from flavorless precursors. I
found that one could derive in theory many known flavor components from the stepwise breakdown of
amino acids by known enzymatic reactions (e.g. aldehydes from alcohols by dehydrogenases). By filling
out the missing links in these imagined pathways we were able to predict and synthesize not yet identified
flavor molecules (see "The biogenesis of the Essential Oils" in Perfumery and Essential Oil Record, 46,
(369-373'401-405 [1956]).
Most importantly there is the intuitive part to flavor creation, making it an ideal vocation for those with a
passion for art and science. Consequently, I spent more and more time trying to compose flavors with the
new discoveries from our research labs.
That challenge became a productive hobby giving me a lot of personal satisfaction. I continued doing
flavor work and directing that of other flavorists until I left the industry for good in 1975 at the age of 53.
Then what? Well, for many years I had wondered about how the nose can discriminate so many different
odors qualities (summarized in J. Theor. Biol., 40, 44 69-484 (1973)) without being able to follow
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through with experimentation. The opportunity arose to do just that by joining an academic sensory
neurobiology lab in Paris. This new hobby has kept me busy part-time over the past twenty years
resulting in a number of publications. Presently I am involved in projects going on in four countries on
quantitative structure-odor relationships, animal behavior, biochemistry, and electroencephalography.
To finish, my observation throughout these years has been that a flavorist is best off when he learns the
tools of this beautiful craft in depth, keeps up to date, tries to be original and imaginative, and resolutely
resists the pressure of being an imitator of competitors' flavors. EP, June 1994

Carole Pollock Certified Member, SFC President, SFC 1993-1994

Fellow in the BSF
One of the questions asked me most frequently is, "How did you get started being a flavorist?" For most
young people the path is straightforward. They are graduated from colleges with degrees in chemistry,
biology or food science, go to work for a flavor manufacturer as a lab assistant and get accepted into a
training program or one-on-one mentoring from a senior flavorist.
I got started in perfume applications by doing really poorly during my freshman year at CCNY. I had
always been a good student until then, but the freedom and fun of the campus led me to probationary
status. My Dad ordered me to get a job and learn about "the real world". An agency placed me as a
technician in the "oil industry" -I thought it was to be Mobil or Exxon. It turned out to be with Van
Ameringen-Haebler, Polak and Schwartz (later shortened to IFF to save wear and tear on the telephone
operators). I earned forty dollars per week - fifteen went to pay expenses at home, fifteen went to the bank
and I had ten dollars for myself. I stayed at IFF, not just for the summer as my Dad had planned to teach
me a lesson but also for seven years. I learned about essential oils, perfume formulations and applications,
and I loved it! Also finished two college degrees in biology and chemistry during these seven years.
Thanks to the support of IFF, my continued growth and personal maturity, and the chance to apply some
of the things I learned in class, I graduated with honors in 1964.
In September, I married my college sweetheart, a young engineer, and we set off to find our fortunes in
California. I took a job as a junior research chemist with Carnation Company. I worked on Instant
Breakfast and Coffee Mate development. For the first time I was using flavors in product development.
My boss told me that all flavors were used at 0.1%. Consequently, I screened all submitted flavors at that
one level. The lucky flavors that tasted good at that one level are probably still being used in these
products today.
After eighteen months of never ending sunshine, we were homesick for New York. I contacted IFF about
re-employment and was told that there were no openings in the perfume division but they were starting up
a new flavor research group. I interviewed, and in February 1966, I started as one of the first in a group
which would grow to take over the research Center in Union Beach, New Jersey. Dr. Al Day from Oregon
State was the leader of this group and he ran it like a PhD program. We wrote papers, gave seminars and
did original research. We were on the forefront in the use of GLC in flavor analysis and had one of the
first mass Specs for this purpose. We also had a lot of fun and competed in the endless game of "Hearts"
at every lunch hour. Gerry Mosciano, Herb Stein, Larry Buckholz, Bob Saunders, Mike Brodnitz, Bill
Evers, Gene Seitz and many others who are still active in the flavor industry were in this first group. The
whole group moved down to Union Beach to take residence in the new and still unheated research center
in December 1967. For a few months, I tried the complicated travel it took to get there by public
transportation, but reluctantly left IFF in February 1968.
I joined the flavor-training group at Givaudan in New York. This, at last, was the start of my career as a
"Creative Flavorist.” Jerry DiGenova was the Vice President and the head of this group. My mentor was
Al Venutolo, who was a knowledgeable and energetic teacher (I later learned that the Italian slang he
called us was not very nice). Greg Lima and I were roommates. Other trainees were Carl Holmgren and
Joe Cipriano working with Sol Reiss and Dick Potter. When the seniors were away, the Juniors would
often get into trouble. One time we almost set the building on fire making Cherries Jubilee. Another day
one of us managed to get the whole twelve story building off from work early by dropping a cylinder of
Methyl Mercaptan

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My career has progressed through the years at other flavor and consumer products companies. I've grown
in flavor knowledge, management skills and corporate responsibilities. I've served on committees and
held offices in the Chemical Sources Association, IFT, and the Society of Flavor Chemists. I will always
have a warm and fuzzy place in my memory for my early days and the people I worked with along the
way. We in the Flavor Industry have a special fraternity of shared learning, shared experiences and an
exciting outlet for our creative natures. I thank those that helped me along this path.
"The Journey of a Flavorist" C. L. Pollock 3/10/95

Richard Potter Emeritus Member, SFC President, SFC 1972-1973

Dick entered the field early in the 1950s in the flavor laboratory of Givaudan Flavors. He learned rapidly,
and was selected to evaluate the usefulness of a gas chromatograph in making flavors. He found it to be a
very useful tool, and never used it as a crutch. He was active in committee work for FEMA, serving as
chairman of the scientific committee.
He retired early from Givaudan, and chose to continue working. After working for Takasago in New
Jersey for several years, close to his other major interests - his family and sailing, he has retired for good.
EJM

Marvin Preiser Charter Member, SFC

Spent many years in production with PFW in Middletown followed by work with Maumee
Chemical, finally with his own company, MFP Associates. EJM

Schlomo Reiss Emeritus Member, SFC

I was born in Poland in 1921 and in 1938 immigrated to Palestine, which is now Israel. That year I started
my first job in flavors, working for Frutarom in the factory. Soon I was working in the laboratories. In
1955, I became a flavorist for Frutarom Ltd.
In 1958, I was sent to F. Ritter & Co in Los Angeles, California to work for three months. I worked with
Dr. Alexander Katz. In that same year, I went to work for Felton Chemical Company as a Senior
Flavorist. From 1961 to 1963, I worked for Globe Extracts in Long Island as Senior Flavorist and Head of
the Flavor Department.
From 1963 to 1966, I worked for Givaudan as a senior Flavorist in New York City. From 1966 to 1969, I
worked for Stange & Co in Chicago, Illinois as Senior Flavorist, Head of the Flavor Department.
From 1969 to 1979, I worked for Ungerer & Company in New Jersey as Director of Flavor Development.
I then worked for Globe Extracts, Long Island from 1980 to 1988 as Director of Flavor Development.
From 1989 to the present, I have been consulting for FIDCO in White Plains, New York and other
Domestic flavor manufacturers. I have also consulted and assisted in the development of flavors in several
overseas companies.
There are several things necessary to do to become a good flavorist: First - Remember your God given
sense of smell and memory of smell. Without this gift, you are wasting your time.

Smell the raw Materials, and memorize the smells Observe changes that occur in odor
when compounding. Make drinks and memorize the taste. Try to make your own
combinations.

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 Be eager, and read the various books and literature dealing with flavors. Learn the ways
other departments in your company function, including the chemistry lab, the factory, etc.
Be aware of regulations and other new developments. SR

Christian Reitz Deceased Emeritus Member, SFC

Chris worked for many years for Fritzsche Brothers. Starting as a compounder he and Henry Bechtolf
were later transferred to a flavor laboratory under Mr. Rossig (if he had a first name no one knew it), but
he knew his flavors. They knew the subtle differences between the different varieties of fruits, and kept
looking for the right new chemicals or oils to get the nuance for a particular variety at the peak of its
ripeness. When it became an acceptable thing to do Chris and Henry both became members of the SFC,
and attended meetings when it was convenient.

Neil Revie Retired Honorary Member, SFC

Neil worked for Boake Roberts in England before World War II and its successors Bush Boake Allen. By
being observant during drying experiments, he was a co-discoverer of the use of spray drying a volatile
flavor with the proper base one could quickly and effectively encapsulate those volatile flavors. There
were commercially available before and right after the war, but they did not attract much attention.
MM&R had the distribution rights in the US
Neil later worked for Fries and Fries continuing to find new ways to refine the spray drying process of
preparing encapsulated flavors.

Hatton B. Rogers Retired

"Hart" Rogers majored in chemistry and microbiology at the University of Florida and did graduate work
at George Washington University in Washington, DC. He started part time work at the National Canners
Association (NCA) Research Laboratories, which was close to the University. The frozen food
technology was not yet in place and most food problems were those of the canning industry, particularly
in the packing of low acid foods such as peas, string beans and corn. Safety and quality (nutritional and
flavor) were the main objectives.
The food industry had new challenges at the start of the war, of feeding troops from the Arctic to the
African Dessert and the South Pacific. The Office of the Quartermaster set up the Food and Container
Institute (FCI) in Chicago to modify the food supply to properly feed all of the armed services. At the
time, Hatt was in Officers Training School. His former professor and mentor, now a Major at the FCL
requested to have Hatt to help. The mission was to develop specifications and design rations for use under
the most severe battle conditions. Hatt designed mobile laboratories which were used to monitor canning
plants around the country. These operations were successful and left the canning industry a lot cleaner
than when the group arrived.
After the war HVP's (Called HPP's, for hydrolyzed Plant Proteins, by some) made an awkward debut as
ingredients in meat and meat like flavors. There were flavor problems. The alternative was beef extract,
which was too expensive. Hat was with Fritzsche Dodge & Olcott, as vice president of technical sales. He
left them in 1958 to join the Nestle Company to make more efficient use of their New Milford
Connecticut plant. He proposed that the plant be used first as a laboratory for HPP, and then a
manufacturing plant. He suggested the attributes and variables for a line of products, and a year later, the
first two products were ready. Howard Pease headed the lab.

Hatt developed a comprehensive service program for applications data with a comprehensive formulary,
analytical and bacteriological specifications, and there were experts on hand to answer questions that
were not in the book.

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In 1967, SCOG's issued a "Tentative Evaluation on the Health Aspects of Protein Hydrolysates". Hatt
founded the International Hydrolyzed Protein Committee (IHPC) and gained the support of all members
of the industry to cooperate in developing information on the subject. The hearing was held in
Washington July 26, 1977 with Hatt giving an oral report supplemented with written data. Approximately
seven months later, the SCOG's committee gave HPP a GRAS status. HBR

Albert V. Saldarini Emeritus Member, SFC President, SFC 1976-1977

I guess I can honestly say that my first interests in science, chemistry and physics came about when my Dad
presented me with a lead soldier casting set when I was seven years old. Mom had a fit of course, but Dad
was never one to thwart my ambitions. Dad won out after a short discussion and I set about making a good
dollar casting, painting and selling lead soldiers.
The city dump was my main source of lead from discarded plumbing. I spent many hours melting lead over
a gas burner my Dad had set up for me in the basement. (This lead handling could account for some of my
present deficiencies). Poor Mom couldn't stand to watch. Dad always countered with "He's got to grow up
someday". The shiny cast lead soldiers were placed in rows on the porcelain tub covers to cool and await
their coat of oil paints. The very carefully painted ones sold for a nickel! I survived this for two years
without a burn after having distributed hundreds of lead soldiers around the town.
At nine years, I decided that chemistry was my bag. After a few years of receiving bigger and better
chemistry sets from my Dad (Santa), I finally managed to blow up the cellar lab (bin) while experimenting
with Henley's chapter on explosives. Mom then insisted I had to indulge in safer pursuits. My Dad never
did discourage me.

My copy of Henley's had not been destroyed in the minor explosion, so I turned to the chapter on Essences
and Extracts. At that time, Hires sold a remarkably fine root beer extract. It contained a generous dose of
that refreshing sassafras. As a kid, I loved it served with milk (Imbibing in root beer extract may account
for some of my present deficiencies.) It was called a "black cow". To those who have never tried it, I am
sorry for you. You have never known the taste of REAL root beer.
As you might expect, the extract came with detailed instructions as to how to prepare your own fermented
root beer. This had to be my next project. I collected all the empty apple cider bottles I could find in the
house. I later learned that Dad had been saving these fancy brown bottles to make lamps for friends.
Yeast, sugar, Hire's Extract... set the bottles in the bin lying on their sides... and wait. Weeks later BOOM,
BOOM ,BOOM... three of the five bottles explode, showering my lab (bin) with fragrant sticky root beer.
Three of our friends didn't get beautiful brown lamps but I was forgiven. The remaining two gallons of
root beer were simply delicious! We made it often after that.
At fourteen, I was working at a photo-finishing establishment. I prepared developers and fixers from basic
chemicals (I still do). I developed and printed films and delivered the same on a motor scooter two days
and also worked in a drug store basement preparing limewater and concocting a shampoo with soapbark.
My neighbor at this time was studying for his pharmacy degree, and I studied along with him. Seeing my
avid interest in the subject, he endowed me with his 120-envelope collection of botanicals. At fifteen I
could identify virtually all of the drugs, spout out their botanical species, active principles and uses. (I
treasured that collection for years until a tour of Service left the collection vulnerable to beetle attack.
When I returned from the war, the envelopes were all but empty. A tattered copy of Potter's Materia
Medica and Pharmacy still occupies a place amongst my treasured books).
While still pursuing the photographic field, I managed to land a summer job at P. R. Dreyer in New York
through my friend's father. My boyhood chum, Fred Thiele had at his disposal a fully equipped laboratory
in his attic. We spent many hours there, concocting chypre and fougere type perfumes and getting
acquainted with the many oils and absolutes that were used in flavors and perfumes. At P. R. Dreyer, we
made the best Worcestershire sauce that I have ever tasted. From this point on, I pursued chemistry full

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tilt. Every spare coin went into trying to master organic synthesis, analysis, distillation, hydrogenation,
etc. Then someone started a war. (Al's war stories would fill a book, - Ed.)
After the war, I went back to the photographic field while attending schools at night. Eventually I joined
my boyhood friend at Orbis Products Corporation in Newark working in the organic research labs. The
company, formerly Denis, Inc., was taken over by Norda (as was P. R. Dreyer). I was fairly successful
with several syntheses that were put into plant production. Later I was transferred to the East 23rd Street
laboratories of Norda at my request.
In the '50s, I became involved in constructing a home-built GLC before commercial units were available.
Our research director, Jack Wenneis, caught me one day singeing my nose on the exit port of this
monstrosity we had built. Peering over my shoulder, he read the constituents that I believed I had
perceived. He asked what I had injected into the GLC. When I told him it was Strawberry 21G, he was
impressed. He stated that he had made that flavor and my list was amazingly accurate.
Shortly after that incident, I found myself in the Flavor Division, despite all my protests. I had really
enjoyed the challenges of organic research and had made such good friends in the group. I dreaded
leaving them. After a few lucky successes in the flavor department, I was finally accepted and shortly
thereafter appointed Director of Flavor Research Laboratories.

I had the good fortune of having a fine group of people working with me. I enjoyed my work and most of
my associates. I retired as the Director of Research & Development for Norda's Flavor Division after
thirty-five years service. I still enjoy meeting with my colleagues. They are as fine a group as you'd want
to meet. As Al was an active committee member representing Norda in the FEMA, and in addition to
being a SFC President, he followed Al Venutolo as chairman of the SFC employment committee, doing a
fine job. He is still doing an excellent job at this. He has also been the photographer for both the SFC and
the CSA, attending almost all of the meetings, ready with his camera. He contributes a lot of time effort,
equipment and supplies to serve the industry he likes so much.
As an amateur ham radio operator, he takes his unofficial duties just as seriously. He has aided people in
many parts of the country and the world by listening for call for distress and taking prompt action
indicated by the person broadcasting his situation. EJM

Paul Samulenas Certified Member, SFC President, SFC 1971-1972

It seems I was destined to be in the Flavor Industry. When I was in grammar school, my parents owned a
restaurant in Manhattan, The cooks prepared fine daily menus of freshly prepared soups, main courses
and desserts.
When I went to high school and college, I had a part time job in one of the finest bakeries in New York
City. They made everything from the basic ingredients: rolls, brioche, croissants, French pastries, cookies
- even fine chocolate candies and several flavors of freshly prepared ice cream.

In 1953 when I was graduated from college with a degree in chemistry, I was fortunate to get a job at
Fritzsche Brothers as an analytical chemist. It was so exciting to be a professional chemist working for
such a well-known and respected company. The analytical lab afforded a great opportunity to become
familiar with essential oils, aromatic chemical, fruit and botanicals extracts and analytical techniques and
methods.
Mr. Ed Langenau was director of the lab and was ably assisted by five chemists. It was a great training
ground with all sorts of benefits. To learn from experts and to get an autographed six volume set of “The
Essential Oils" autographed by Dr. Guenther and Ed.
About a year later, Bill Downey suggested that I try to get transferred to the flavor lab where he worked.
He was my first teacher and was very generous to allow me to learn from his experience as a flavor
chemist. He remains my best friend in the flavor industry.

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Dr. Edmund Hamman was in charge of the flavor labs. The flavor chemists at that time were Bill
Downey, Fred Wesley Chris Reitz and Henry Bechtolf. Bill and Tony were my generous and helpful
mentors. With the company's generous support, I was able to earn my MS degree in organic chemistry
from St. John's University.
Dr. Hamman was succeeded on his retirement by Harold Janovsky, and the staff of Ed Kata, Bob
Schinnagel, Carmine Donnarumma and Gerry Kraus. It was great working for such a fine company on a
wide variety of products: soft drinks, cordials, liqueurs, toothpaste, tobacco, meat products, snacks foods
and dairy.
In 1960, I had a great opportunity to join S. Twitchell & Co, a venerable Philadelphia company as
Director of flavor research. I took it, became vice president in 1962 and when the company went public as
Twitchell Foote and Jenks, I became president of the manufacturing division as well as corporate VP of
Frostie Enterprises. This was a challenge which involved directing five chemists, 5 technicians, 25
production people, 10 sales and marketing people and 10 administrative people in two plants in Michigan
and New Jersey.
I served the Society of Flavor Chemists as Secretary (1968-70), Vice President (1970-71). One of the
happiest and proudest moments of my life was when I was elected President of the Society (1982-83).

I am currently a Director of R&D of Joseph Vittori Wines whose Mistic Beverage Division is in the
exciting New Age beverage field. This leads into the most important part of this presentation. From
reading about the history of our Society and the experience of some of the seasoned members, our new
members hopefully can benefit from our counsel and advice.
I offer the following advice to our newer members:
1. Work for a large flavor company which gives you access to more people, information,
equipment and support,
2. Learn the science of flavor chemistry but don't neglect the art of flavor creation.
3. Pursue as much formal education as possible in both science AND business.
4. Read trade journals, and books relating to the industry.
5. Acquire a personal library of books relating to flavor, flavors and food.
6. Go to, and fully participate in, as many trade shows and relevant conventions as time and
opportunity permit.

7. Join, and be active in, as many trade and professional associations as you can: Society of Flavor
chemists, Institute of Food Technologists, American Chemical Society, Society of Soft Drink
Technologists, Chemical Sources Association, Flavor and Extract Manufacturers Association and
others
8. Familiarize yourself with instrumental analytical techniques (GC, MS, HPLC, etc.).
9. Study about manufacturing techniques, non-flavoring ingredients, colors and their effects on
flavor systems and applications.
10. Become computer literate.
11. Network with people in your own company, your suppliers, customers, trade associations,
regulatory agencies and the publication field.
Much more can be said... but for the limits of time and space. I would be pleased to hear from members of
the new generation in our industry so that I might help you enjoy being a part of this industry, and
succeed.

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Peter D. Sarris Deceased President, SFC 1965-1966
Pete worked for J. Kohnstamm during most of his career.

S. Rus Schay Retired President, CSA 1974-1976

and 1978-1979
Rus was a good chemist who worked for PFW for quite a few years. He was with Fries & Fries as
technical director, later helped develop processes and put together equipment for a plant to run the
processes. He was the secretary of the group that became The Chemical Sources Association, and
remained very active in many positions until he retired to Maine.

Robert Schinnagel Emeritus Member, SFC

I graduated with a B. S. in chemistry from Bethany College, West Virginia in June 1954. I had worked
four summers at Pfizer in Brooklyn, but figured a B. S. would not be enough if I went back there. My
father had contracted plumbing work at Fritzsche Brothers in New York City and he got me an interview
with Dan Neary who was in charge of personnel.
I went to work for Fritzsche in the Clifton, New Jersey factory in their plant analytical lab. I worked for
Fred Richter and he had training for the lab personnel in essential oils and aromatic chemicals.
While there, I married and, as my wife was going to Hofstra, I asked for a transfer to Fritzsche in New
York City.
Fred Richter would not transfer me, so I left and went to work at MM&R on Desbrosses Street in NYC.
There I got some training in flavor and fragrance work from Walter Senechyn, a perfumer.
In 1957, Fritzsche got in touch with me and asked me if I would like to work for them in NYC. I said yes,
and went back to them. I worked for three months in analytical under Frank Boyd and then was asked if I
would prefer the Fragrance or Flavor Lab.
I picked the flavor labs. Harold Janovsky was in charge at that time. I worked in the labs with Henry
Bechtolf and Fred Wesley. Also, Dr. Hamman was in this lab doing consulting work. I moved into flavor
research and continued developing as a flavorist. While I was there, Fritzsche had purchased Dodge &
Olcott and ran it as an independent business.
In 1957, I was sent at the request of John Cassulo to set up a flavor operation in Caracas, Venezuela. He
had a partnership with a group down there. Many promises had been made and not kept. There was no lab
there, and everything was "later, later, later". My wife and I came back and I told the boss what was going
on. He sent me back to the flavor lab, and later Ray Thompson went down to Caracas. Nothing ever
developed there.

Shortly after this, I was transferred to Dodge and Olcott and worked for Jack Bouton. I continued at
D&O, and when Jack left, I took charge of the flavor labs, then director of the flavor division, and finally
VP of the flavor division.
Fritzsche D&O then merged their flavor laboratories and I became VP of flavor research at FD&O. Then
I became VP of flavor operations, running the labs and flavor production.
In 1980, FD&O was sold to BASF and many changes started to take place. I continued on running the
labs and production until 1985, when I spent all my time with production and automating the
compounding and the simplification of formulae.

In December 1986, I opted for early retirement, seeing the direction the company was headed.

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The reason I wanted to get into the flavor/fragrance labs was curiosity as to where and how the chemicals,
essential oils, oleoresins and extracts that I had been analyzing were being used.
I also taught a course on flavors at Columbia University College of Pharmacy, and always enjoyed
teaching new people about flavor creation.
I worked at Fritzsche for thirty years and had many contacts in the flavor industry - and I think that
curiosity is a universal trait of flavorists. RS

Gerard Schlenker Emeritus Member, SFC

Kurt L. Schoen Certified Member, SFC

After graduation from CCNY in 1949 with a BS in Chemistry, I found employment with Felton Chemical
Company. I was hired by Mr. Louis Gampert, and I shared a lab with Alexander Dubenchieck. Charles
Grimm was in charge of the department. Working with flavors and ingredients for flavors was a
fascinating and exciting field for a young chemist. Perhaps my ending up in the flavor business was pre-
determined. In Qualitative Analysis, my first unknown was vanillin.
During this time, the company was run by Mrs. Sophie Felton and Louis Gampert. Dr. Felton suffered a
stroke prior to this time. Ira Kapp was working with Gerry Kaufman in organic synthesis. Ira was
engaged to June Felton. One of the unusual things I remember from those days was a chemist named
Albin Wilko who did most of his tasting with a cigar in his mouth. During this time, I also started my
graduate studies in night school at Brooklyn Polytechnic Institute and received my MS in Organic
Chemistry in 1955.
In 1952, I went to H. Kohnstamm & Co. where I worked for Dr. David Jorysch. Peter Saris and Carmine
Donnarumma were the other flavor chemists there at that time. We were very involved with pure fruit
extracts and flavors, WONF's, Vanillas and artificial flavors of all types. We approached flavor creation
as an art and a science doing all we could analytically to assist in flavor creation and to detect the then
widespread adulteration.
During this time, I started my involvement with the FEMA. I very much enjoyed working with Dr.
Jorysch, as he was an excellent teacher and a wonderful person. It was a great learning experience;
however, financial considerations forced me to seek a change in 1955. I received two offers of
employment. Dr. Ernest Polak offered me employment at PFW in Middletown, New York, while Walter
Rosskam, President of David Michael & Co. offered me a position in Philadelphia. I was engaged at the
time, and my fiancé preferred living in Philadelphia. The rest is history.
David Michael was and is a privately held corporation. In 1955, they had a very small technical staff and
a limited product line. This provided me with a wonderful opportunity to expand in all areas and to be
instrumental in developing a superior product line and build a strong technical team. During this time, I
was very much involved with trade associations and technical societies. As a member of various
committees, I had the opportunity to work with the industry leaders and most of the legends of the
industry. In 1959, I received, as a part of the FEMA Technical Committee, a merit award from FEMA.
This was in recognition of the pioneering work that the committee did, under the leadership of Dr.
Jorysch, in developing analytical methodology for vanilla analysis. Some of the work was done in
conjunction with the Boyce Thompson Institute. Committee members included the following people: Jim
Ingle, Dick Hall, Tom Bonica, Jim McGlumphy, Willis Steinitz and others.
I also participated in the founding of CSA and am a long time member of the Society of Flavor Chemists.
Additionally, I have been active in the ACS and IFT on both the local and the national level, having been
section chairman and counselor among other activities. I found that participating in various associations
has helped me to expand my professional horizons and made me a better flavorist.

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I consider myself fortunate to be in the flavor industry. It has always been challenging, interesting and
exciting for me. Creativity has been rewarded by seeing the fruits of my labor in many successful
consumer products. KLS 7/20/94

Frederick Schumm Emeritus Member, SFC Charter Member, SFC

President, SFC 1960-1961
I was born in New Jersey, obtained a job working for Dodge & Olcott in the research labs in Bayonne, NJ
through a family friend. I started at D&O on October 7, 1936. I was accepted into the evening program in
Chemical Engineering at The Cooper Union Institute, in New York City. You not only needed to be smart
to get into Cooper Union, you needed to be employed in industry to get in the evening school.
College was interrupted by the war. I was an officer in the Air Force working on the ground with the
armaments. On my return to civilian life, I rejoined D&O and Cooper Union, receiving my degree with
the Class of 1950 N. I was transferred to the Flavor Division on Varick Street in Manhattan to work with
Claude Johnstone, the flavorist who headed up the lab. D&O had gone from an independent company to a
subsidiary of National Distillers, a Division of United States Industrial (USI). The two companies did not
mesh well and National Distillers soon sold D&O to Fritzsche Brothers. It was reported that the large
stock of D&O's vanilla beans were sold separately. It's amazing how long it took to use up those $2 a
pound vanilla beans!

Flavorists Jack Bouton and Charles Dwyer were also at D&O while Claude Johnstone was there.
Fritzsche moved the D&O Labs up to Ninth Avenue and 14th Street, across the street from the Fritzsche
Port Authority Building headquarters and labs, but the labs and sales departments operated independently
for a few years. Fritzsche's facilities were near the top of the 15-story building, and were unique because
the delivery trucks were able to go up to the shipping dock on the twelfth floor, load up, and return to the
street without holding up traffic.
I left FD&O to join Ungerer & Company as Manager of the Flavor Department. Their offices were on
Sixth Avenue in the same building as H. Kohnstamm's offices. The Ungerer plant was in Totowa, New
Jersey, where I worked. After 15 years, I was called by Pete Wood to join Bush Boake Allen in Montvale,
NJ as technical director. BBA was trying to establish its flavors in the USA. I remained with them until I
retired in 1988. I was active on committees of the FEMA. The flavor industry; their ability to produce and
enjoy good music; and geographic closeness made a strong friendship between Fred, Tom Bonica and Jim
Broderick.
I enjoyed a wide variety of work during my career, had success with carbonated beverage flavors and
others. I had two patents on solubilizing Oleoresin Black Pepper. I have the uncashed 1952 check from
USI for the one dollar they paid for such accomplishments. But I loved the industry. It's an industry which
recognizes people, who are willing to learn it, work hard and work smart. The rewards have been greater
than have been possible from most other industries. FS

Yunus Shaikh, PhD President, CSA 1994-1995

My education consisted of a PhD in Organic Chemistry in 1972, followed by postdoctoral research and an
Assistant Professorship at Purdue University, working extensively on natural compounds, their isolation,
identification and synthesis, publishing in many journals.
In 1978, I joined the flavor and fragrance industry by working for Northville Laboratories as director and
head of Aroma Chemicals. In 1979, I moved to Connecticut, and went to work with Bedoukian Research
from 1979 to 1989, when I formed Aroma & Flavor Specialties Inc. in Danbury Connecticut to
manufacture and distribute such chemicals.
I was fascinated by the flavor ingredient industry because a variety of organic chemicals plays such an
important role in the development of flavors. It was a challenge to synthesize many of the complex and
hard to find chemicals which serve as building blocks for the flavor chemist to achieve desired flavors.
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My contributions to this area have been recognized. I have made many presentations at CSA meetings
and at SFC Educational meetings. I have played an active role on CSA committees and on the FEMA
Membership committee.

I wrote on Heterocyclic Compounds for Allured Publishing's "Perfumery & Flavor Synthetics, 1986", and
am working on a book manuscript.
During the last ten years, the flavor industry has shown tremendous progress and become more complex
and scientific. Very realistic fruit flavors are now available. New fascinating and complicated flavors like
meat, coffee, bread, tropical fruit, green and dairy are still to some extent a challenge. Natural flavors and
"natural" chemicals are in now in great demand. To create a natural flavor, which has the strength and
character of its synthetic counterpart, is a real challenge to flavorists. The role of the organic chemist is
thus much more difficult, requiring teamwork to achieve a flavor that is acceptable to the consumer and
economical to market.
Young people today have a real task ahead. There is a need for a scientific training course, and a need to
improve our know-how by passing on our acquired knowledge to the next generation, so that they have a
head start towards their goals. I wish them all the very best. Y. S. 3/31/95

Joseph Shediak, Jr. Associate Member, SFC

I studied chemistry at Holy Cross College, Worcester, Massachusetts, getting an AB in chemistry, and
later got an MS in chemistry from Boston College. I've been an active member of ACS, IFT, The
American Institute of Chemists and the Society of Flavor Chemists. I've been on various committees of
FEMA during the past eight years.
My forty-year career has been devoted to the flavor, food and pharmaceutical fields. The first five years
were working for Vitex Corporation in Newark, New Jersey. I was in R&D and product evaluation of
ingredients for food pharmaceutical and HBA industries.
I then worked four years on coffee and other hot beverages in R&D for Chase & Sanborne and other
companies in northern New Jersey. For nine years, I was in R&D and technical sales and services in
prepared foods. I was involved with frozen juices, fruits, puddings and other food service items, including
single serve units. Companies included Food Industries Inc. and Kreuger Corporation, both of Northern
New Jersey.
For twenty-two years, I was in R&D, technical sales and service, and marketing in the beverage industry,
working for Beverages, Inc, the Frostie Company, Dohler, and Foote and Jenks Corporation, all located in
New Jersey.

Because of my varied experience, I have been exposed to a very wide variety of products and their
problems. Not only have I traveled in the United States, I have spent considerable time overseas, helping
to develop markets in Europe and Central America. JS

Harris Shore Deceased Charter Member, SFC

President SFC, 1962-1963
His precise English, combined with an elegant British accent, told you that this was an educated, but
unpretentious gentleman from England. If he first worked in the United Kingdom, we don't know where.
We know he worked for Seeley & Co. and went then to Polak and Schwarz, then to Synfleur in the 50's,
then Felton and finally to Fries and Fries in Cincinnati. His forte was natural fruit flavors. He was a
charter member and the sixth president of the Society of Flavor Chemists.

Stephen Shymon Emeritus Member, SFC

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Alistair Y. Smith Deceased Member SFC

Bernard H. Smith, PhD (1878-1952) Deceased President, FEMA 1931-33

Founder of Virginia Dare Extract Co, he was a part of Dr. Harvey W. Wiley's original FDA group in
Washington, DC. In 1912, he was sent by Wiley to establish FDA's Boston laboratory, where he was the
supervisor until 1917, when he joined Baker Extract Co. as chief chemist. He left Baker to form an extract
division for the winery Garrett and Company. Three years later, he purchased the division from Garrett
and incorporated it as Virginia Dare Extract Co., becoming its first President. His son Lloyd E. Smith
succeeded him in 1950, whose son Howard succeeded him in 1960, and is the current CEO. Each of those
were Presidents of the FEMA in 1941-1943 and 1966-1968 respectively.

Ernest Spangenberg Emeritus Member, SFC

Worked for Naarden International USA (now Quest) in Owings Mills, Maryland from 1964 until he
retired in 1985. He was a senior flavorist when he retired. ES

Willis S. Steinitz Emeritus Member, SFC

Educated in Europe and Columbia University, he specialized in food chemistry, gaining recognition in
industry and government circles for his expertise in the food, dairy and ice cream fields. Willis was
initiated into flavors by Carl Jensen during the Willis's first two years with American Food Labs in
Brooklyn, NY (1938-39.) Willis stayed with AFL during his entire career (47 years), retiring in 1985 to
his home in Oceanside, LI, NY. He became technical director, vice president and president of the firm. He
was active on the board of FEMA in the era of the development of ice cream and vanilla Standards of
Identity He was also a president of NAFFS and then chairman of NAFFS for four years. Ltr WSS

Jan Stofberg, PhD Emeritus Member, SFC

In 1951, while working on my thesis in the Laboratory for Organic Chemistry at the University of my
hometown Amsterdam, Holland, I learned about an interesting project going on for a company with the
unusual name Polak's Frutal Works. It was the smallest of the three major Dutch flavor houses, formed 40
years earlier when the Polak family decided to split off from Polak and Schwarz. In further contacts with
PFW, I learned that the company had a heavy commitment in flavor research, headed by one of the family
members, Ernest H. Polak. I was offered a position as research chemist in the research lab in Amersfoort.
It turned out to be the only job offer I ever needed.

The two most significant aspects of the company were the high degree of professionalism, and the
secrecy. Discussions with colleagues were discouraged, and contacts with other companies were
impossible. Nevertheless I succeeded in learning a lot about the unknown world of flavors and fragrances
from the two masters, Dr. Paul Jellinek, a perfumer with a clearly perfumistic approach to flavor creation,
and Ernest Polak, one of the best creative flavorists I have known. He approached flavor research from
the biogenetic side, searching for flavoring materials in traditional foods, and how they were being
formed there.
An unexpected vacancy in the technical management of the Amersfoort operation opened an opportunity
for me to really become intimately involved in all aspects of the industry, including production, analytical
procedures and the creative work going on in the flavor and perfume laboratories. I was especially
fascinated with the creation of flavors, and in order to combine this with my managing responsibilities, I

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had a large flavor lab built next door to my office. I spent whatever time I could in flavor creation, with
the help of a few very capable assistants.
Contrary to previous company policy, I found that in many areas, in particular those of product safety and
legislation, we had many problems in common with our competitors. We formed the Technical
Committee of the Dutch Flavor Association, now known as NEA, and initiated a dialogue with our
national food legislators. Together with my colleague Ir. A. De Kroes from Polak and Schwarz, whose
high ethical standards have been my guiding light, I was honored with a membership of the
Adviescommissie Warenwet. This is a legislative body in the Netherlands, appointed by H. M. the Queen,
which de facto writes the food and cosmetic regulation for the Netherlands.
Having experienced the beneficial effect of openness and communication, as opposed to secrecy and
isolation, I then joined an international group of representatives of the flavor and fragrance industry. After
a few years of informal contacts, the International Organization of the Flavor Industry was founded, with
Dr. Friedrich Grundschober as its very capable and talented Secretary. In particular, I enjoyed working
with him in the Committee of Experts of IOFI, during the 15 years I acted as its chairman. I still consider
the IOFI Code of Practice, which we put together in that committee as a major achievement, given the
diversity of the interests and national traditions of its members! It is the guideline for flavor
manufacturers worldwide, showing their responsibility as a mostly self-policing industry. In 1973,
because of my involvement in safety and regulatory matters and also in international standardization in I .
S . O . , I was invited to join the company headquarters in Middletown N. Y., and to head up the
department then called Standards and Regulations. It later became Product Safety Assurance after PFW
became part of Hercules Incorporated. This meant emigration to the US with my family, clearly
presenting both a major burden and an opportunity for the four of us. I was going to miss especially my
work in our national Dutch organizations. What could I expect in the US, another country, with another
language, where nobody knew me? That turned out better than I expected. After two years of membership
of the Food Additives Committee of FEMA, its very capable chairman Jim Broderick was looking for a
successor, and I was invited to chair both this committee, and its parallel the Scientific Committee of the
fragrance sister organization FMA until my retirement in 1988. Fortunately, the top management of
Hercules agreed that all my work in these committees for the international flavor and fragrance industry,
and for the Food Chemical Codex, was also in the best interest of the company. This gave me the
opportunity to be equally involved in the flavor and the fragrance side of our industry. Gone are the days
that only flavors were of interest from a safety point of view, whereas fragrances, only applied to the skin,
were not even considered. Very proactive thinking, in both FMA and the international organization IFRA,
has enabled our industry to remain in control as a self-policing industry. The creation of RIFM, and in
particular its work during the later years under Dr. Richard Ford have been invaluable for the sound
scientific basis of both the fragrance and flavor industry
After many years of involvement, I have come to the conclusion that the use of flavors and fragrances,
with some restrictions, is in actual practice safe, and does not present a public health hazard. This is true
whether the use is based on the Code of Practice of IOFI and of IFRA, on a GRAS type of regulation like
in the US, or on a nature identical based regulation like in many other countries. This means that it should
be possible to come to an international agreement, which would allow free trade of flavored foods. This is
what I foresee coming from the harmonization in Europe, and the US desire to cooperate in a mutually
acceptable solution to the many national divergences.

My main concern over the last decade has been with a clear understanding for the actual exposure to
flavoring substances. In addition to reviewing the individual chemical substances for their potential health
hazards, we have to know what the exposure is and where it comes from. Since most of our flavoring
substances have resulted from the analysis of foods, it is not surprising that most of them actually occur in
foods. My question became: how much of them is consumed as unavoidable ingredients of traditional
foods, and how much is added by our industry. I initiated a quantitative study of many flavoring
substances based on our PFW company research, and came to surprising conclusions. Only a few hundred
of the most common flavoring substances are used in more than 1000 kg per year, and most of the known
substances are used in less than 50 kg per year, worldwide, and widely spread. Many of those substances
are consumed in far larger quantities in traditional foods. I came to the conclusion that the ratio between
the quantities unavoidably present and deliberately added should be expressed in one number for each
substance, and so the Consumption Ratio (CR) was born. I am very happy that the CR concept has been
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recognized as a valuable tool in measuring meaningful exposure to flavorings. I have been honored for it
with the gold Littlejohn memorial medallion in England, an award from FEMA, and the Man of the Year
award from the Society of Flavor Chemists. The CR is now widely used in Europe and is also taken into
consideration by the FDA and the Expert Panel of FEMA.
I wish I could give some guidance to the many bright and talented young members of the next generation
in our industry. Going through a career is like walking through a very hilly area against a very low sun.
New obstacles appear at every turn, and they seem very dark and steep. Looking back, however, things
look sunny and bright. That is why you hear so many "old-timers" tell about how much fun it was, and
how they enjoyed it. I did too. But there were many problems along the way that seemed insurmountable
at the time.
Nevertheless, if you stay with what you know is right, even if it is not considered so by other interests,
and if you do the things that you are best capable to do, you will be able to make a significant
contribution. Many conditions are so much better than they used to be, entire new areas of research open
up, there will be less unnecessary regulatory restriction and a better understanding for what really presents
a hazard. The need for flavors in new food developments is bigger than ever. Enjoy your work! JS

Louis Strasberger Deceased Charter Member, SFC

First Vice President of SFC Honorary Member, SFC

Lou was Cincinnati bred and trained, having received his degree in Chemistry from the University of
Cincinnati. His initial position at van Ameringen-Haebler was in their organic chemistry laboratory. Lou
was eventually transferred to the new and hopefully growing, flavor division. In time Lou, with his traits
of thoroughness and perseverance, became a quite capable flavorist. Unfortunately, Lou had been forced
to learn his art and develop in a vacuum created by the secretive nature of our industry - especially in that
period.
During the pre- and early World War II years, Lou was assigned to a key project, i.e., the production of
maple tablets for the armed forces. However, Lou never felt his accomplishments were ever fully
acknowledged, but were shared by many who did little or had been in a strictly supervisory position.
Lou became the first vice president of the Society of Flavor Chemists, but when he was
asked to move up, he refused, citing the displeasure he felt such a position would generate
with his employer. Lou eventually retired as a senior flavorist with IFF. JJB

David Straus Certified Member, SFC President, CSA 1995-1996

I was going to Brooklyn College at night attempting to get a BA in Chemistry. One of the older students
knew Vic Levey at Felton Chemical, and got me an interview. I started in the analytical lab in 1960 and
moved to the fragrance lab. I met Sol Reiss who stole me away to Globe Extracts in 1964. Sol basically
was my mentor.
From 1967 to 1969, I worked for Fritzsche D&O. From 1969 -1972, I was with Felton International.
From 1972 to 1979, I was with American Flavors and Fragrances, and from 1979 to 1981, I was with
Lautier Aromatiques. In 1981, it was back to Felton Europe, and from 1987-1989 with Felton Worldwide.
I am currently with Comax Manufacturing in its enlarged facilities in Melville, Long Island, as director of
the flavor laboratories. DS

Marion A Sudol Certified Member SFC President SFC 1985-1986

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Robert L. Swaine Emeritus Member, SFC
Robert L. Swaine, Jr. Certified Member, SFC

Advances in Flavor Chemistry 1941-Present “We must remember that we not only inherit from our
parents but we also bequeath to our children”
Although archaeologists can substantiate the evidence of the use of seasonings as far back as 48,000 BC,
and we can trace the evolution of the flavor industry from religious ceremonies as early as 3000 BC, spice
trading in the late thirteenth century, alchemy in the middle ages, to the genesis of modem flavor
chemistry in 1876 (i.e., the synthesis of vanillin), this paper will focus on that period of vibrant growth
beginning in 1941. It will be based on the experiences in the academic halls of Northeastern University,
Massachusetts Institute of Technology, and Rutgers University and the laboratories of The First National
Stores, Arthur D. Little, Inc., Canada Dry Corp., Florasynth, Inc, Maumee, Thomas J. Lipton Inc., and
The Procter & Gamble Company. And, rather than a review, this should be a challenge to the next
generation of flavor chemists.
After World War II, the Life Sciences Laboratories of Arthur D. Little, Inc. became a leader in flavor and
aroma research. The senior author initially worked under "the million dollar nose", Ernest Crocker, of
Crocker and Henderson fame. Early responsibilities included organoleptic and chemical classification of
essential oils and aromatic compounds. This subsequently led to his establishment of a group specializing
in both flavors and fragrances.

The systematic approach to flavor that is known today as the ADL profile method has been well
documented in the literature. Caul and Swaine (1959) defined flavor by its chemical nature and described
evaluation of flavor by its organoleptic properties. The methodology for the ADL flavor profile was
described here as a procedure to reproducibly analyze all the flavor constituents in a food or beverage by
considering the overall impression of aroma and flavor, the chronological order of detectable factors, and
the degree of delectability of each factor. Other publications have also described qualitative and
quantitative methods of subjective flavor measurement in general and as applied to specific industries.
Additional references addressed the chemical basis of flavor, Swaine (1951, 1957, 1960, and 1961).
The post World War II era could be defined as one where art predominated over science in the field of
flavor; perhaps 90% art and 10% science. It was during this period when companies such as ADL tried to
adapt the "scientific method" to flavor development. The importance of technological integration of flavor
development, application, and manufacture was beginning to be recognized. The interaction of food
ingredients and the perception of flavor (Swaine 1951), manufacture of essential oils (Swaine 1961), and
factors affecting the quality and shelf life of confections (Swaine 1956, 1957), are examples of technical
issues now of concern to the practicing flavorist. The use of a sequestrant to control magnesium ions
(Swaine 1953, 1954) is a practice used to this day to maintain fresh flavor. A continued importance has
been placed on the role of the applications laboratory within the flavor house.
Perhaps one of the most significant technological innovations since the blotter strip was the introduction
of gas chromatography, or as it was known then as VPC, vapor phase chromatography. This technique,
while not strictly qualitative, was a strong separation and quantitative tool that allowed the chemist to
separate complex mixtures of flavorants. To this point however, ca 1964, chemical components of
flavorings were reported but little was known about the relative importance of individual compounds. In
fact, some flavorists even suggested that VPC actually might have brought forth as many problems as it
solved. One could get "lost" in the maze of isolates without recognizing their individual importance!
To record these new advances in technology and to instruct the newly initiated, flavor chemists began to
publish findings increasingly more. Although it was begun prior to the war, Ernest Gunther's six volume
The Essential Oils was not published until 1948. The Schimmel Briefs, when they could be obtained from
behind the Iron Curtain, Paul Bedoukian's Perfumery Synthetics and Isolates (1951), house organs such as
the Dragoco Report, and journals such as American Perfumer and Cosmetics, Food Technology, Journal
of Food Science, and the Essential Oil Record all became valuable resources. Yearly comprehensive
reviews in American Perfumer and Cosmetics detailed a diverse spectrum of flavor topics including basic
taste chemistry, flavor methodology, analytical techniques, alcoholic and non-alcoholic beverages, dairy,
meat, fish, poultry, citrus fruits, spices, non-augment fruits, vegetables, bread and baked goods, flavor
potentiating, fats and oils, smoke, sweeteners, acidulants, fats and oil, coffee, tea, irradiated foods, cocoa,
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chocolate, tobacco, pesticides, and legislation, (Swaine et al 1964, 1967). A practical compendium and
reference manual for the flavorist was published by the CRC Press (Swaine 1968. 1972).
In concert with advancing technology was a concern for the safety and regulation of flavorings. An
industry trade association, the Flavor Extract Manufacturers Association (FEMA) was used to identify
and address common concerns; chief among them was the establishment of an expert panel to evaluate the
safety of flavoring compounds. The findings and recommendations of the FEMA Expert panel have
become recognized by the industry, the scientific community, and regulatory agencies such as the Food
and Drug Administration. Subcommittees addressed technical issues. For example, the monograph
subcommittee of the FEMA assured the accuracy of flavor chemical identities and properties.
The isolation and identification of chemical compounds responsible for flavor is fraught with problems
and idiosyncrasies. The very (chemical) nature and perception of a flavor is dependent upon the physical
and chemical properties of the medium in which it is present. This dictates that the techniques used to
characterize flavor components be specially developed or adapted. Why?
• It is the exception to have one compound responsible for the characteristic odor or flavor of a
specific food or beverage. Rather a combination of numerous volatiles, perhaps greater than 100
in more complex flavors are responsible for the desired flavor.

• Generally the flavorful compounds are present in trace concentrations

• The presence of specific compounds may influence the perception of other flavorants in a
composition.
• Both the concentration in product as well as the volatile concentration in the headspace of the
food or beverage contribute to the total flavor experience.
• Unstable flavor volatiles are subject to change upon isolation and storage.
One of the major changes we have observed during our collective tenures is the inclusion of flavor
chemistry in major university curriculums. This is well emphasized by the flavor chemistry major
established by Dr. Chang and currently run by Dr. Ho at Rutgers, the State University of New Jersey.
This offers students not only the selection of flavor courses but also the proximity to major food and
flavor companies. We are sure that any student of Dr. Chang's will remember his three important factors
to be successful in flavor chemistry - patience, patience, and patience. The food and flavor industries are
also sponsoring numerous and timely symposiums. Heretofore, training consisted of basic chemistry (or
pharmacy) perhaps with the inclusion of terpene chemistry. The chemist then received OJT, on the job
training provided he or she demonstrated a creative flair and a high degree of discrimination for aroma
compounds. Many early flavor companies were family owned so it was common for training, techniques,
and skills to be passed down from father to son. In the case of the junior author, training began quite
literally as soon as he was able to bold a blotter strip and continued in the ADL labs through vacations
until university!
Therefore, the overall theme of change during the past 25 years would be one of an integration of science
and technology and perhaps a shift somewhat away from art to more reliance on science. The preferred
balance of art and science can be, and has been debated, but let there be no mistake; while a flavoring is a
creative endeavor, it is today more that ever built on a foundation of sound scientific principles and the
field of flavor chemistry moves forward only as new discoveries can be implemented. Any discussion of
changes should appropriately begin with the progress in analytical chemistry. Basic wet chemical
methods and crude distillations have been augmented or replaced by more sensitive techniques such as
steam distillation under extremely efficient vacuum, molecular distillation, simultaneous
distillation/extraction, freeze concentration, zone melting, adsorption, and counter current extraction. It is
interesting how many of these techniques have been scaled up from the laboratory where the initial intent
was the isolation of flavor-significant compounds to production facilities. Solid adsorption
chromatography, counter-current extraction, and molecular distillation are all used now to manufacture
high fidelity (if not expensive) flavoring raw materials (Swaine and Swaine 1988, Swaine 1995).

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As mentioned earlier, gas chromatography has proven to be the single most important analytical tool for
the flavor chemist. It is interesting to note that even with the existence of sensitive and compound specific
detectors, the human nose is still a most sensitive and often used detector. Since gas chromatography does
not infer a positive identification, it is often used in conjunction with the so-called hyphenated techniques
such as gas chromatography (GC-GC), infrared spectroscopy (GC-IR and GC-FTIR), mass spectroscopy
(GC-MS) - the last being the most common separation-identification technique. Additionally, high-
pressure liquid chromatography (HPLC) is a technique that very well compliments GC. HPLC is useful
for thermo-sensitive materials, non-volatile compounds, and ultra polar compounds.
A trend that has intensified especially within the past twenty years is the desire by consumers for natural
flavorings. This presented the flavor industry with a significant challenge. Natural flavoring compounds
traditionally were essential oils, oleoresins, absolutes, concretes, tinctures, and extracts. These were
complex mixtures of volatiles that with the exception of citrus oils, Orris concrete, and bitter almond oil,
rarely could be used to impart a characterizing flavor; rather they were used to fortify a flavor. The
isolation of single chemicals was limited to compounds that were present in an essential oil in large
concentrations and could be isolated by distillation (citral from lemongrass), alkali treatment (eugenol
from clove), bisulfite addition (citral), hydrolysis (cinnamyl alcohol), or crystallization (menthol). The
emergence of biochemical techniques to form, and separation techniques to isolate, natural molecules has
given the creative flavorist a much broader pallet of high purity natural molecules. Enzymolysis and
microbiological fermentation are capable of mimicking or accelerating many of the reactions that occur
during the biogenesis of food and beverage aroma. Compounds isolated from the processes can be used to
develop natural, more potent, high-fidelity flavor replications that could be imaged 50 years ago. Our
"unofficial" tally of natural molecules currently for sale to the flavor industry is in excess of 75 and
includes aldehydes, alcohols, terpenes, sesquiterpenes, fatty acids, esters, gamma and delta lactones,
furanones, sulfides, pyrazines, and even vanillin!
The flavor industry also answered the challenge for natural flavorings by exploiting one of the most
common series of reactions inherent to thermally treated traditional foods, the Maillard reaction. Also
known as non-enzymatic browning, this complex series of reactions in foods or in model food systems
gives rise to potent flavor characterized by nitrogen, sulfur, and oxygen heterocyclics and aldehydes.
They are responsible for baked, roasted, fried and boiled flavors - the so-called brown flavors. Reactions
of hydrolyzed vegetable protein, amino acids, vitamins, reducing compounds and lipids to develop meat,
chocolate, maple, caramel, sugar, tobacco, and baked flavors has been the subject of several reviews
(Manley, McCann, and Swaine 1981, Manley and Swaine 1978, Swaine 1979, van den Ouweland and
Swaine 1980, Swaine 1993, Swaine 1995). Additionally, synthetic heterocyclic compounds once held
captive by only a select few multinationals are now available to the entire industry.
Only recently has the flavor industry begun to appreciate the value of chiral compounds. As recently as
1982, the enantioselectivity of flavor compounds was questioned (Werkhoff 1982). Chiral recognition,
however, has long been recognized as a principle factor defining pharmacodynamic and pharmacokinetic
differences. The late 1980's saw this recognition of chiral discrimination as an important determinant of
odor perception. The classical example of odor difference is ( RM - ) and (SH+)-carvone whose isomers
have caraway and spearmint odors respectively. Among the more common enantiomers recognized today
are ethyl-2-methyl butyrate, l-octen-3-ol, linalool, limonene, a-ionone, menthol, and g-decalactone.
The future of flavor chemistry is so dynamic, but curiously enough, we feel steeped in the riches of the
past and in fact in the traditions of many cultures. Yes, the industry will be driven by science and
technology to identify key compounds that will aid the flavorist in the more faithful reproductions of
nature. New processes will better preserve the integrity of the flavor. But, perhaps of greater interest will
be the novel use of flavorings and flavor processes. The development of specific sensates to reinforce a
marketing concept or to signal efficacy will become important. The classic Western example of a sensate
is a coolant such as menthol used in dentifrice to signal cleansing and refreshment. This practice is more
prevalent in Asian cultures where food is valued not only for nutritive properties but also for its flavor and
its organic actions. More close-to-home flavors and aromas are being studied for their ability to evoke or
alter psychological and physical states. Olfaction and gestation are from both a biochemical and cognitive
point of view not completely understood. Researchers in the field of aromacology are studying the effect
of aromas on mind and body function. This subject is reviewed by Jellinek (1994).

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Flavor and pharmacy share a rich heritage so it is interesting that the flavor may reach back to the
pharmaceutical industry for applications of flavorings. Recall that many flavorings once enjoyed official
status in pharmaceutical compendium: anise oil, caraway oil and peppermint oil, for example. Preliminary
data suggest that several common flavorings possess efficacious properties when used in the treatment of
specific disease states. Dr. V. E. Tyler, the Lilly Distinguished Professor of Pharmacognosy at Purdue
University, has challenged both industry and government to conduct further research on several common
flavorings that have demonstrated interesting pharmacological effects (Tyler 1995). These include
Essential Oils of Chamomile, Essential Oil of Garlic, Ginger, Valerian, and Hops.
Central however, to the continued growth of the flavor industry will be the classically trained
creative flavor chemist. We believe that the industry realizes this and forward-thinking flavor
houses and user companies alike maintain active programs to educate the next generation of
palettes. The one constant, amid all the change, is that flavorings will continue to be developed,
SECUNDUM ARTUM RLS, Sr & Jr.
In the interest of uniformity, we have not included the references provided by the Swaines.
However, anyone wishing to have them may write to E. Merwin or the secretary of either the SFC
or the CSA. EJM

John Swinkels Emeritus Member, SFC

I was exposed to the flavor industry through my father's business in the Netherlands. I worked in it with
him. Our main field was with the soft drink industry, and to a lesser extent, the bakeries and ice cream
makers. After World II, the whole soft drink industry became a matter of franchises of the big American
soft drink manufacturers, and we lost our whole market. After two years, I found a job with Norda
(Canada). In 1962, I was transferred to New Jersey, where I worked until 1985. My titles ranged from
Flavor Chemist to Chief Flavor Chemist.
My advice to young people in the industry would be to try not to specialize too much. Work on any
flavor. It broadens your outlook and you will be worth more.
If anyone of my contacts deserve special mention it would be Al Saldarini. He encouraged
me and we had a very good working relationship. JS

Frank Szpak Emeritus Member, SFC

Frank started out with the flavor labs at General Foods. Moved to Firmenich in later years.

George F. Talarico Emeritus Member, SFC

Most of George's career in the industry was with Givaudan with a wide range of responsibilities. They
included the manufacture of true fruit and WONF flavors, pilot scale aromatic chemical manufacture and
encapsulated flavor products manufacture.

Daniel R Thompson, Esq. Attorney and Executive Secretary of the FEMA 1965-Date
At the 56th annual convention of the FEMA, President Arthur S. Wendt announced the selection of
Daniel R. Thompson as attorney and Executive Secretary of the association. His offices were and
continue to be in Washington, DC. He replaced John S. Hall, who had held that position for more than
thirty years until he died in 1964. It was the first year of the new era for FEMA and the flavor industry.
The February 1965 issue of Food Technology that year published the first list of flavor ingredients with
their ranges of use levels, as "GRAS 3".
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Before joining FEMA, Dan had been schooled at Queens College and Georgetown University. He was a
member of the bars of the Supreme Court, the US Court of Appeals for DC, and the Courts of Appeals for
Maryland and the District of Columbia. He was also a member of the Banking, Corporation, and Business
Law (Beverage Committee) sections of the American Bar Association. He had been a special lecturer at
George Washington University in Commercial Law, a city attorney, and in general practice in Maryland
and the District of Columbia. He had served the American Bottlers of Carbonated Beverages as Legal
Counsel and was the principal staff drafter of the petition for the Standards of Identity for carbonated
beverages.
In the years that followed, he has provided legal assistance and valuable counsel to the Board of Directors
and the industry, as their size and responsibilities have increased. These few decades have seen an
escalation in the number and scope of new regulations in the State, Federal and overseas governments,
and increasing acceptance of the GRAS programs in the United States and abroad. He earned the respect
of the flavor and food industries, and the governmental agencies in the United States, and abroad.
The increasing responsibilities of scientific and regulatory work required a much larger budget for the
Association than could have been imagined a few years earlier. Dan and the Board attracted, trained and
supervised the necessary legal, technical and support personnel that enabled the FEMA to accomplish the
many tasks approved by the Board of Governors. (See report of The 56th Annual FEMA Convention,
1965). EJM/DRT

Thomas J. Ulinski Certified Member, SFC President, SFC 1981-1982

My interest in the flavor industry started when I was studying Pharmacy at Columbia University, College
of Pharmacy. Fred Wesley of Fritzsche Brothers was conducting a course on Pharmaceutical flavoring. It
was here that I was inspired to follow this path after completing my studies. During this time, my brother
was employed by Fritzsche Bros Inc., as an analytical and process control chemist.
When I started with Fritzsche, there were no openings in the flavor laboratory, so I had to devote my time
learning about the raw materials used in our field along with the various processes and manufacturing
methods used. I worked in the subdividing laboratory in production, microbiological, spray drying and
emulsion labs before I was offered the option of joining the flavor or fragrance R&D labs.
The people I feel were responsible for encouraging and training me are Bill Downey and Tony Clemente,
both from Fritzsche Brothers. I worked at Fritzsche from 1963 to 1969, when I joined Bush Boake Allen
in Emerson, NJ as a senior flavor chemist. I then worked for Neumann, Buslee and Wolfe from 1972-
1973 as a senior flavor chemist. This was followed by Maumee Flavor and Fragrance, Inc. at Danbury,
Connecticut as Chief Flavor chemist (1973-1975); Haarmann and Reimer Corp. at Springfield NJ as chief
flavor chemist (1975-80); Silesia Aromatics, Piscataway, NJ as Chief Flavor Chemist, Technical Director
(1980-1982); and finally Florasynth since 1982, where I am now Vice President of Flavor R&D and chief
Flavor Chemist.
I like the challenge of the industry, new technologies and raw materials that develop, and the ever-
changing market segments both here and abroad. And the people that I work with. They all contribute to
the reasons that motivate me and keep my work exciting and enjoyable.
My advice to the younger folks just starting in the industry is not to be afraid or hesitant to "pay your
dues". Make the effort to learn the basics. Taste. Smell. Remember whatever you come in contact with,
because you never know when you will need that note or nuance, where it came from or what produced it.
Be inquisitive, honest and sincere and open-minded! TJU

Albert Venutolo Deceased President, SFC 1974-1975

Al went to college at St. John's University, served in the US Army in the Pacific. His start in flavors was
at S. B. Penick. Leaving there to work at Givaudan Flavors, he performed his work in a thorough manner,
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coming up with many hits. He was helpful to all in the lab, and started many young people along their
way to being good flavorists. He left Givaudan to join Fries and Fries in their Elmsford, New York
facility, and later joined Takasago. EJM

Manfred H. Vock, PhD Emeritus Member, SFC President, SFC 1973-74

Named the Distinguished Food Scientist by the New York Section of IFT May 1984.
My father was a pharmacist in Stuttgart Germany and he sold perfumes in his store at Christmas time. He
had botanical extracts and essential oils on hand, and I was introduced to them at an early age. When we
walked through the woods collecting plant specimens, I developed a keen interest in the odor of the
flowers, fruits and other plants that we encountered.
I studied chemistry in college at The University of Frankfurt and Leipzig, continuing after the war to get
my PhD at Stuttgart under Professor Brederek. My thesis work was on a method of preparing sucrose
from fructose and dextrose. I don't know if anyone has ever been able to do that yet.
After the war, Haarmann and Reimer selected me from about ninety applicants to be trained as a flavorist.
I worked under Dr. Schmidt. At the end of two years, I wanted to continue in the field of flavors, but
wished to change companies. I could not do that in most European countries because of a contract
restriction, but I was able to work for Adrian and Klein, one of the largest flavor houses in Spain, for
three years. I subsequently worked for five years for Anton Chiris in France and for Haarmann and
Reimer again, but in the USA. Finally, I worked for IFF until I retired in 1992.
IFF spends a lot of money on research in the aroma and flavor area looking for unique, safe and suitable
chemical ingredients for flavors and perfumes. They have decided to protect that investment with patents.
A large part of my job was to evaluate the taste and aroma of the many chemicals obtained or developed
in the chemical research activities at IFF. I have tested more than 10, 000 chemicals during my career,
describing their odor and taste in dilution, and giving my comments on their possible applications. These
efforts were in part responsible for 120 patents assigned to IFF, and for many previously undiscovered
ingredients being added to the list of ingredients for use in flavors.
Being a flavorist is challenging and rewarding. A flavorist must know his raw materials. Since he is
working with chemicals, he must know of the possible interactions of the chemicals in flavors, and in the
foods to which they are added. He must taste and smell the ingredients traditionally used in flavors at
appropriate levels, and those newly discovered ingredients. His senses of smell and taste must be
developed and he must put his descriptions of those tastes and odors into a common language. In this
way, he is building up an inventory of ingredients for making future flavors closer to nature.
The flavor field is fantastic! Every day a flavorist is learning new flavor ingredients. With all of this
knowledge combined, he is able to create ever more natural flavors. FV to EJM 6/94

Horst K. Walter Emeritus Member, SFC

John Wenneis, PhD Deceased Honorary Member, SFC

Jack Wenneis worked for Monsanto Chemical Co., had his own company for a while which was bought
out by Herman Kohl of Norda, and worked for Norda for the rest of his career.
Monsanto was one of the first US chemical companies to experiment with the manufacture of aroma
chemicals. They had brought Gaston DuBois, a Swiss chemist to lead the group. He remained there many
years, made the first vanillin produced in the US (from clove oil), and produced methyl salicylate,
coumarin, methyl anthranilate and other aromatics. (Dorland & Rogers p 146-7)

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Dr. Max Luthi also worked at Monsanto in the early days - before WWI. He ended up as research
manager at Givaudan in Clifton NJ. Jack became director of research for Norda. Monsanto flourished
during World War I making chemicals needed for the US war effort which were previously imported
from Germany. Both Wenneis and Luthi have told of the hard times that followed the end of the war
when they were asked to take a part of their salary in promissory notes convertible into stock when the
company could again become profitable. Had any of those chemists held on to all of those notes and stock
for a few decades, they would have been very, very wealthy.

Barney Kipperman, now 77, was a chemist who worked with Jack Wenneis since Dr. Kohl bought a small
New Haven Connecticut Chemical factory (Harris Chemical) where Barney was a chemist. Jack also
developed flavors for Norda in the early days. Barney says that Jack would always put his eyeglasses on
whenever he smelled or tasted a flavor!
Jack was one of the first in the US to synthesize diacetyl. He was also one of the first to produce
hydroxycitronellol on a plant scale.
Jack Wenneis selected the property for Kohl to build a factory in Boonton, NJ. The land was priced at
$15,000. It was estimated that a smokestack in the existing building (formerly a furniture factory) was
still useful, and was worth at least $50,000.

One of the first flavor items prepared at the Boonton plant was benzaldehyde, followed by the successful
synthesis of racemic menthol. During World War II, the plant produced dimethyl phthalate to be used as
an insect repellent. (This may have been the active ingredient in "Scat" by Avon.
Both Barney and Al Saldarini agree that Jack Wenneis was one of the most astute and ethical chemists in
the country. Both of us consider him our mentor. AS.

Fred Wesley Emeritus Member, SFC

Fred was a graduate pharmacist who worked first as a compounder for Fritzsche Brothers before World
War II. He served in the armed forces and returned in good health to his job at Fritzsche. In the 50, he was
transferred to the flavor labs, first with Dr. Rossig. Among other types of flavors, Fred had many
successes with flavors for pharmaceuticals. He developed a system for the development and application
of such flavors. He was a good speaker and writer in addition to being a good flavorist. He spoke, wrote
and taught about flavors. His publications included company bulletins, pharmaceutical journals and trade
journals included his tracking of the types of flavors used in new official remedies, syrups, elixirs etc.
Fred lived in Manhattan and learned that at least through the 1950's it was cheaper to pay occasional
parking ticket fines than to rent high priced parking space in a commercial lot. And it was probably just as
safe.
To keep in good physical shape Fred walked up and down the 12 or 13 flights of stairs of the Port
Authority building that housed Fritzsche's offices, labs and compounding facilities. Ironically, when he
had a stroke in the mid-70's he was strong enough to survive it, but much damage had been done. He lost
his mobility and his power of speech. He was severely disable and did not return to work. EJM

David Wilkes Emeritus Member, SFC

See the story of Globe Extracts in the "Companies" section of this book (Borthwicks), for Dave's close
involvement with the flavor industry.

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Kent Zeller Certified Member, SFC President, SFC 1986-1987
While attending the Johns Hopkins University as a chemistry major, I took a summer job at Naarden-
Flavorex in South Baltimore during the summer of 1970. The old flavor extract company had just been
acquired by Naarden a few years earlier. The current name is now Quest International. At Naarden, I was
introduced to this new and fascinating world of flavor chemistry, which I had never heard of before. My
first job was working with powdered milk and trying to mask the casein note with a spray dried flavor. I
was unsuccessful but also undaunted. My mentor at the time was Primo Bader - still with Quest - who,
being of Swiss/Italian extraction was a tough taskmaster and required a thorough examination of my
notebook each night before I went home. In addition he cross examined me on every entry in that
notebook and made me explain all my math and asked me why I did everything that I did.
So after being shell shocked with this scrupulous attention to detail I settled in as a summer lab technician
absorbing as much flavor chemistry as I could. Primo was an excellent teacher and became a good friend.
Among other notables at Naarden at that time were Barbara Taylor, Alfred Goossens, (fresh from a stint
at Naarden South Africa where he had set up and monitored their new instrument called a GC), Jan
Buchel, Bill Spangenberg, and Jack Rothenhafer Throughout the summer I learned and absorbed. I
quickly developed my own flavor opinion of things and had the good fortune to work on the evaluation of
spray dried citrus flavors to determine their suitability for sale. While most were acceptable as I made
numerous dilutions in gelatin dessert for evaluation, I also noted what an oxidized citrus terpene note was
and that was indelibly seared in my taste memory.
The summer before I was graduated, my father noticed an ad in the Baltimore Sun for a flavor chemist at
McCormick & Co., Inc. That was too good to be true! I answered the ad and found that this was to be a
full time job, not just a summer position. Well, one thing led to another and I ended up interviewing for
the position by reporting to someone named Earl Merwin. Earl was initially impressed with my job
experience at Naarden and hired me for the summer working in the seasoning lab with Ed Vining. Since I
wasn't graduating until January, I couldn't accept a full time position at that time. Again, it was a fact
filled learning experience type summer, and I once again met many new people and made many friends,
not the least of which were Earl and Ed.
After graduation, I reapplied, and Earl, in a weak moment, and against his better judgment, hired me
anyhow. Among notables I met at McCormick were Jim Etheridge, who showed me the ropes and taught
me a lot of practical flavor chemistry; Carole Pollock, an ex IFF'er who had a Naarden experience in
common with me; John Long, who taught me about quality control and who is now at Universal Flavors;
Ed Albaugh, the honors Drexel co-op graduate who took Earl's position after he retired; Denny
McCafferty*; Dennis Kucharczyk, of PFW fame, recently of Ungerer; Bob Peterson*, current principal
flavorist at H&R, and Joan Gessler, another Naardenite whom I had the pleasure to train and is now one
of the most successful and talented natural flavorists at McCormick-Wild. (*Past presidents of SFC).
After working several years with my mentor Earl, I started attending Society of Flavor chemist meetings,
where Earl introduced me to the elder statesmen of the industry from Tom Bonica and Jim Broderick to
Al Saldarini and Al Venutolo, and many alphabetically in between. On February 6, 1975, I too became a
member of this prestigious group by being accepted into the Society of Flavorists, and always looked up
to Earl and proud to follow in his footsteps. After attending several SFC sponsored symposia, one of
Earl's CPA short courses, and in-house formal training, as well as the day-to-day flavor work and GRAS
chemical evaluations, I began to develop my own style of flavor work.
Primarily, I took a chemist's approach using the literature wherever possible and weaving into it creative
suggestions by Earl. This worked very well and I soon started specializing in artificial, unusual, and hard
to make flavors. After fifteen years at McCormick and going through SFC jobs of Newsletter chairman,
Treasurer, V. P., President, and Chairman of the Board, I received an offer that I couldn't refuse. That was
to become the flavorist who would start up a flavor effort from scratch at Hershey Foods Corporation.
This move required again a specialization into the confectionery field. That was OK but it took longer
than I thought to build a flavor operation within the R&D arm of a major food company. At first, there
were no chemicals, organization, or trained personnel. All that took time and patience is its own reward.
Finally, it took shape.

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The perspective of working for a branded company breaks down along two lines-Advantages and
Disadvantages. There is an advantage over a flavor house in that you see a wide variety of other flavor
companies' quality, specialties and expertise, in addition to their sales force. A lot of this perspective
within a given flavor house is perverse, reverse and at least biased toward your own company. For
example, some companies of which you thought highly as a competitor aren't really that great in reality.
Some companies which weren't your favorite or toward which you had negative feelings are actually quite
good. The bottom line here is that a company is only as good as the flavor chemists doing the work. At
Hershey, all flavor companies are given an equal opportunity to make flavor submissions. A disadvantage
of working for a confectionery company is that you don't see a wide variety of applications e.g. ice cream,
soup or savory flavors.
Another aspect of working at a food company was the initial skepticism by flavor salesmen that we really
wanted a flavor submission, since I was here and could provide any flavor Hershey wanted. Anyone in
the branded foods area will tell you that you would have to be superhuman to do that, and I'm not. As a
matter of fact, Hershey's requirement of external flavors has grown exponentially since I've been here. In
that sense, the internal flavor group at a food company acts as flavor consultant on flavor problems rather
than a significant flavor provider. You even get to work with other flavor chemists at their facilities to
solve flavor problems.
Finally, food companies are very, very exacting with respect to their flavor requirements. That is, they are
all competing for an ever-decreasing amount of shelf space at the grocery store and they have to have
absolutely the best-flavored product in their category. Nothing less will do. So, when an excellent flavor
is developed at a flavor house and isn't bought by the customer, don't feel bad. It's up against very stiff
competition and sometimes the company will abandon the product rather than face a poor product
withdraw at a later date, which is very expensive.
As far as advice to young flavorists starting out, I leave the following. Stay close to the bench (that one I
stole from Frank Fischetti). Taste as many flavor chemicals as you possibly can. If you are a good flavor
chemist, resist the temptation to get into "management". Use the current published literature. And a
corollary - Read your reference books. Work for a good mentor. Actively seek advice and flavor opinions
from your mentor. Formulate your own opinions and style of working. Specialize in an area if possible,
but only after obtaining a broad range of flavor training and experience. Get other flavor chemists to
critique your flavor work while in progress. It's humbling, but you'll learn a lot and grow from the
experience both emotionally and intellectually. And finally, attend as many seminars, symposia, IFT,
ACS, and other flavor and technical meetings as possible. Good luck on your creative flavor career!
You'll never regret the choice. KZ

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E. THE COMPANIES

Manufacturers of Flavors, Ingredient Suppliers, and Other Related Businesses, including those
Members in CSA as listed in the 1995 membership list.

ADRON, Inc.
Formed in 1991 by Robert Amaducci, who was related to Dr. Kohl, and had acquired some of the assets
of the former Norda organization after Quest - Unilever had purchased Norda.

ALDRICH Flavors & Fragrances Member Chemical Sources Association

ALFREBRO, Inc. Member Chemical Sources Association

ALLURED PUBLISHING CO. Publisher The Perfumer & Flavorist

Every industry relies on the publishing industry to provide a forum for keeping its customers apprised of
the state of its art via advertising, knowing the availability of its basic raw materials and pending
regulatory restraints, and for keeping up with the development of people and companies within the
industry. The flavor industry is no different. In a small rather secretive industry, this did not involve many
publications We have been lucky to have good trade and technical journals.
One of the earliest trade journals published in the United States was "The American Perfumer", the
precursor of Perfumer & Flavorist. It was started in 1906 as a "house magazine" of Ungerer & Company
which was founded in 1893 by the Ungerer family. This very progressive company conceived the idea of
a regular publication of news of the industry as an important service to their customers. The title "The
American Perfumer" tells the aim and emphasis of this publication. At the time, the industry was
dominated by French companies for natural materials and perfumery, and German companies for aroma
chemicals. The interests of Ungerer and the other importers, traders and dealers was to promote American
perfumery in competition with European imports. The position of editor and writer was given to a young
office clerk named Louis Spencer Levy who gathered the news from the salesmen of Ungerer located on
Pearl Street, and such companies as Antoin Chiris on Platt Street, Innis Speiden on Cliff Street, George
Leuders on Pearl Street, P. R. Dreyer on Cedar Street, Fritzsche Brothers on Beekman Street, all located
near the piers of lower New York City, as was the whole industry.
Ungerer found a very creative way of financing their publication by selling advertising to the European
companies that they represented on the American market. The initial subscription price was $2.00 a year.
Before the first year was over, Ungerer and Company felt that the magazine had grown too large for the
company and some arrangement was made to turn the ownership of the magazine to Lou Levy, who
gradually built this magazine into the dominant publication in this field over the next thirty years.

In 1935, Mr. Levy sold the magazine to Moore Publishing Company which published several business
magazines. Howard Moore was the initial manager until his son, James Moore, took over in the 1950's.
During those twenty-five years, the industry changed dramatically with a gradual separation of the
cosmetic industry from the perfume industry, and further, a division of the development of specialized
fragrance suppliers from the soap and cosmetic industry. In 1960, the magazine was still called "The
American Perfumer and Aromatics". It was during this time that special flavor articles began to appear.
Of course, the first year's issue carried news of the Flavor and Extract Manufacturing Association, and
much of the news and technical information on essential oils was equally interesting to the flavor, as well
107
as the perfumery industry. Articles by Ernest Guenther and on such subjects as "Tobacco Flavors",
"Glycerin in Flavors", and "Solvents" appeared in 1941.
In the next few years, it became clear that the tradition of mixing a few oils and extracts by perfumers in
the cosmetics and soap industries, and flavorists in the food and beverage industry could no longer keep
up with the specialists. That development began in the essential oil houses. The development of powerful
aroma chemicals required far more study and experience than in-house perfumers and flavorists could
develop. The result of these developments meant that it was time to divide the magazine so that the two
industries could be properly served by a specialized publication. In March 1960, Allured Publishing
bought "The American Perfumer". In 1974, Perfumer & Flavorist appeared as a specialized publication
dealing with essential oils, extracts, and aroma chemicals with specialized uses in manufacturing flavors
and fragrances. At the same time, Cosmetics & Toiletries became a separate publication concentrating
on the technology of cosmetic raw materials and the process of formulating and evaluating personal care
products,
Perfumer & Flavorist has continued to develop as the only specialized business magazine for the flavor
and fragrance industry. More than 60% of the magazine's subscriptions today are outside of the United
States and it is truly a worldwide publication.
As an adjunct to the Perfumer & Flavorist, Allured Publishing started the Journal of Essential Oil
Research in 1989 to provide a specialized place for the publication of research studies on essential oils
and related flavor and fragrance products.
For the 90-year history of this magazine, there have been only three publishers. The longest serving is
now Stanley Allured, who has directed this magazine for more than 34 years. S. E. Allured

AROMA & FLAVOR SPECIALTIES INC. Member Chemical Sources Association

AFS was founded in 1989 by Yunus Shaikh in Danbury, Connecticut, its president. He worked for fifteen
years previous to that in the flavor and fragrance industry. The company specializes in offering a line of
specialty FEMA GRAS Aroma Chemicals, including Alkenals, Alkadienals, Cis and Trans compounds
and heterocyclics. AFS is one of the leading suppliers of natural nootkatone worldwide.
In 1993, AFS formed a joint venture with International Frutarom to develop and manufacture flavor and
fragrance specialty chemicals in Israel. The work will be done under the direction of AFS, Inc. The
products are to be marketed in the USA by AFS, Inc. In the rest of the world, they will be sold by
Frutarom, Ltd. and its subsidiaries. In 1996, AFS was purchased by Frutarom. Dr. Shaikh was retained as
Executive vice president, Technical.

BASIC FOOD FLAVORS

Basic Food Flavors, Inc. business began in 1979 with the building of an HVP plant in Pomona,
California. The owners, Don Staley, Kami Patel and William Robertson incorporated the company in
California and began producing liquid soy products, serving California and a few other densely populated
areas. They expanded their line into a line of dry products, generating enough capital to invest in
decolorizing equipment to produce light products for chicken and seafood type flavors.
In 1989, they relocated to larger production facilities in North Las Vegas, Nevada. They now serve North
America, Europe, Australia, and the Pacific Rim. RJK

BASKIN-ROBBINS NAT’L LAB Member Chemical Sources Association

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BECK FLAVORS Member Chemical Sources Association
Beck Flavors was founded in 1914 by Jacob Beck as Beck Vanilla Products Company. Today it is a third
generation, family run business. Over the years, the company expanded its flavor technology capabilities
significantly, and in 1986 was renamed Beck Flavors, to reflect this expanded focus. The company is
based in St. Louis, Missouri and also operates a West Coast sales office and warehouse.
Today Beck Flavors' focus is to supply high-quality vanilla and flavor systems for sweet goods, with
particular capabilities and experience in flavors for dairy, coffee, bakery, confections and beverage
systems. For each of theses areas Beck Flavors provides its customers full applications support, from
product concept to commercialization, and is fully equipped to profile, develop and test both liquid and
powdered flavor systems.
Beck Flavors' vanilla product line includes natural extracts, vanilla-vanillin and artificial vanilla flavors.
Beck sources various types of vanilla beans from around the world in order to meet its customers need for
high quality, consistent and unique vanilla products. Using its proprietary extraction process, Beck
Flavors manufactures and markets natural extracts, single fold to 25 fold, in both powdered and liquid
form. Heat stable vanillas are also available to meet the special needs of products subjected to heat during
processing.

The company's flavor product line includes over 1000 different items, including natural and artificial
flavors. Fruit flavor technology and flavor technology for the flavored coffee segment are among the
company's strengths. In addition, the company offers sherbet concentrates, ice pop flavors, flavors for
flavored milk and background ice cream flavors for the dairy industry.
As a full line flavor supplier, Beck Flavors provides applications support to its customers, employs flavor
chemists focused on developing new technology and has full sensory evaluation capabilities. Its St. Louis
laboratories are equipped with complete instrumentation and are staffed by certified flavorists and
application specialists.
Beck Flavors is a growth company, focused on providing high quality, cost competitive flavor
technologies to its customers while maintaining the highest standards in customer service. Its long-term
growth strategies are centered on increasing its service and penetration in market segments where they
can offer unique value, technology and expertise. CP

BEDOUKIAN RESEARCH, INC. Member Chemical Sources Association

BELL FLAVOR & FRAGRANCES Member Chemical Sources Association

International Headquarters: Northbrook, IL. European Headquarters: Miltitz, Germany.
The company was founded in 1912 as the Wm. Bell Co. by Wm. Bell and produced flavors for the dairy,
bakery and confectionery industries around the Midwestern states.

Wm. Bell Co. was purchased by Ed Heinz Jr and was joined by his three sons, Edward, Raymond, and
James, and a family friend Charles Rogers. The name of the firm was changed to Bell Flavors and
Fragrances, Inc. in 1977.

Over the years, Bell has grown and made acquisitions of a number of flavor, fragrance and aroma
chemical companies.
• 1978 Maumee Flavors & Fragrances (Division of Sherwin Williams) Developed by Dr. Paul
Bedoukian.
• 1979 Roubechez

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• 1981 Stepan Flavors (Division of Stepan Chemical). In 1958, Fred Trieste separated from Fries and
Bro., New Jersey, with the tobacco business. Fred and the business went to Stephan Chemical, and
eventually to Stephan Flavors.

• 1981 Fries & Bros.

• 1982 General Aromatic Products, Inc, Northbrook, IL. This company was formed as a perfume
manufacturer in about 1961 by Murray Hartstien. They expanded into flavors with the arrival of Ira
Litman in 1966. The flavor division was spun off to become a part of Stepan Flavors.
• 1983 Synfleur. Founded by Alois von Isakovics, a young Austrian Chemist as Synfleur Scientific
Laboratories in 1889. Run by the family: his wife, who was a chemist who was graduated from
Cooper Union, their son, and later, their son in law, Luis de Hoyos. The company was sold to Nestle
in 1975, and acquired by Bell in 1983.
• 1984 Aroma Labs, Inc.
• 1985 Ritter International, CA. (Alexander Katz)
• 1993 F&C Tobacco Flavors
• 1993 Miltitz Duft und Aroma, Miltitz, Germany Purchased by Bell, renamed Flavors & Fragrances
Duft und Aroma GmbH. It is located at Schimmel Strasse 1, Miltitz, Germany 04205. It was founded
in 1829 as Schimmel & Co by Herman Fritzsche. It is now Bell's European headquarters and
production facility for flavors, fragrances and aroma chemicals.
• 1993 Bell Flavors & Fragrances Ltd. was founded to serve the growing Bell Market in the United
Kingdom. It is located at Eastney, Kingswear, Dartmouth, TQ6 OBS
• 1993 Bell Flavors & Fragrances International, Inc. was founded to service the growing market in the
Far East. The plant is located at No. 1 Tung Yuen St., Tau Tong Bay, Kowloon, Hong Kong. It
manufactures flavors and fragrances for the Pacific Rim countries.
• 1994 Purchased the PFW flavor plant located in Middletown, New York from Tastemaker

BELMAY FLAVORS AND FRAGRANCES England

BERGHAUSEN CORPORATION See Flavor Systems Corp.

BLUE PACIFIC FLAVORS AND FRAGRANCES, INC. Santa Monica, CA

Formed in 1991 by Donald F. Wilkes to sell flavors etc. to the Pacific Rim market Joined in 1993 by
Gerry and Eva Kraus of Kraus and Co., of Oak Park, Michigan, the company offers their flavor and
aroma products in the USA as well.

BORTHWICKS FLAVORS, USA Member Chemical Sources Association

A UK Company that has included Barnett ingredients for carbonated beverages in the UK, Borthwicks in
1993 (headed by William Zick) & Foster, a leading supplier of flavor and in the US, combined as a
division of Borthwicks Flavors USA. In October 1989 Barnett & Foster, International, the natural flavor
subsidiary of Borthwicks Flavors, Ltd purchased Globe Extracts, Inc.

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Globe was formed by David Wilkes in Brooklyn, NY in 1951. In 1954, he was joined by Carl Jensen. Sr.
who acquired a one-third interest in the company. Carl had previously worked for Albert Verley & Co.
and for Givaudan as head chemist.

The company grew very rapidly with Wilkes heading the management and sales and Jensen heading the
laboratory.
At first, the company specialized in products for the dairy, ice cream and baking fields, but later spread
out through the years into beverages, confectionery, wine, liquor, gelatin desserts and many other areas.
The company moved three times to larger facilities. The first twelve years Carl was a super flavor chemist
and Globe was able to compete with most major flavor companies in the field.
Carl became sick with cancer of the bladder, after a partnership of fourteen years with Wilkes, and forced
him to buy him out, because he thought he would die very soon.
Two years later Carl was still alive. Wilkes allowed him to form Jay Cee Labs for his son Carl Jr. Carl
lived for another fifteen years with the cancer.
Wilkes acquired Eclipse Food Products of Warwick, RI, who had just built a new modern plant, and
specialized in Coffee and Ice Cream flavors.
Dave, Carl, Eugene Sturman and another Seeley employee acquired Seeley & Co. in 1968 and sold it in
1972 to H. Kohnstamm & Co.
Eclipse, through the years, became a major producer of coffee extracts for the flavor industry, as well as
for industrial use and consumers.
Globe built a new plant in 1965 in Farmingdale, LI, NY. Dom Bellevigna (formerly of MM&R) joined us
as manager. The company continued to grow and expand. In 1970 we opened a complete manufacturing
facility and laboratory in Los Angeles. The plant was managed by Dick Kitsuse, formerly chief chemist at
Ritter & Co. A second plant was opened in Oakland California in 1980.
In 1968, Globe opened a plant in Lima Peru and later in Quito Ecuador to serve the South American
market, under the name Sabores Globe del Peru with Rodman Rockefeller, son of Nelson, as partner. The
two companies specialized in flavors and developed carmine color from Peru as well as annatto, bixin and
other natural colors.
In 1979 Globe built a new large plant, headquarters, extensive laboratories in Hauppauge, LI. Globe grew
rapidly because of the excellent technical staff that Wilkes hired through the 45 years he owned the
company. Besides Jensen, the following flavorists worked for Globe for many years: Sol Reiss, Bob
Maleeney, Harold Janovsky (manager), David Straus, Carmine Donnarumma, Paul Perry, Ray Thompson,
David Frankel (previously chief flavorist at Felton), and, for eight years, Frank Fischetti.
In 1981, Wilkes sold two thirds of the company to Knudsen of Los Angeles CA. Wilkes became a limited
partner in some operations.
In 1985, Knudsen acquired Foremost Dairies of CA and Wilkes sold his interest to Knudsen. Knudsen
had a leveraged buyout and had to file for protection from his creditors in 1986. In 1987, Donald and
David Wilkes, and Phil Rosner, purchased Globe back from Knudsen creditors.
A year later, Donald and David purchased Rosner's share and he left the company to take over Globe
Aroma, the fragrance division. This was later merged with TFF by Rosner.
In 1989, Wilkes sold the Globe operation, with the exception of the two South American operations, to
Barnett & Foster, Division of Borthwicks of London, who was looking to establish an American
manufacturing base. David retired; son Donald stayed on for two years as CEO and then left, later to
form his own company in Irvindale, CA.

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BURNS PHILP FOOD CO. San Francisco, CA
The parent company is based in Australia. They are one of the worlds largest producers of bakers yeast
with 24 plants located in 14 countries. They are developing a strategy of focusing on the expansion of its
food ingredients concerns. Having acquired Durkee Spices, they then acquired Karl Ostmann GmbH &
Co. of Germany. Ostmann was founded in 1902 and had a leading position in the German retail spice
market and exporting to many countries. This makes Bums number one in the German retail spice market
and number 2 in the western world. (Indust. Food Ingred. 1994, No. 1/2. p. 4. )

BUSH BOAKE ALLEN (BBA) Member Chemical Sources Association

W. J. Bush, at age 22, started trading perfumery raw materials in 1851 in London. He expanded to
Australia, New Zealand and the USA by the end of the century, and later to Canada, South Africa and
India. A. Boake Roberts (ABRAC Essential Oils) started in 1869 selling brewery materials, expanding
to serve the soft drink manufacturers in 1890 with essences and flavors. In 1919, they expanded to
produce perfumery isolates and synthetics. Early in the 19th century, William Allen wanted to produce
pure drugs and galenicals. He discussed it with a nephew (Stafford) who formed a company in London to
supply them to the pharmaceuticals trade in 1833, (Stafford Allen). They grew herbs, distilled Essential
Oils, and extracted botanicals, and prepared chemicals for perfumes, foods and pharmaceuticals.
(PEOR Golden Jubilee Summer 1959 pp 1, 9, &15.)
These three companies (all of the United Kingdom) were combined in 1966 as Bush Boake Allen, Ltd.
(BBA). BBA was taken over by Glidden, who later (1982) sold it to Union Camp, where it is their largest
chemical operation. Well-established in flavors and fragrances wherever the British pound was used for
commerce, they were slow to gain a foothold in the USA. They acquired the Seeley Co. in 1966, and the
purchase of Food Materials in 1990 helped them to grow. Food Materials (FM) was founded in 1926 by
R. C. Rooney, E. E. Feight, (Research), W. F. Leonard (sales), and J. K. Breen, all, of whom had prior
associations in the flavor industry. FM grew to be a factor in supplying high quality, custom designed
flavoring materials to companies in the food, dairy, confection, baking, beverage, pharmaceutical and
snack industries. (D. Sail)
Bush Boake Allen bought Monsanto Flavor Essence Co. in. This company was originally The George
Leuders Company, one of the early dealers in Essential oils and flavors located in downtown NYC.
In 1994, Union Camp offered stock in NY in the BBA unit, retaining a major share of the stock (NYSE
symbol BOA), and relocated their headquarters to New Jersey. They were reported to have been one of
the ten biggest flavor houses in the world with sales of $336 million (The Dynamic World of BBA. Euro
cosmetics 1-2 1995)

CALIFORNIA BRANDS FLAVORS, Inc. Member Chemical Sources Association

California Brands Flavors is a custom flavor company in Oakland California formed by Chaim Gur-
Arieh, PhD. Dr. Gur-Arieh heads the professional staff. Fred Farago is president of the company. Fred
was also president of Mutual Flavors, also in Oakland, CA. CBF specializes in supplying flavors and
assistance in new product development for a variety of products: beverages, confections, baked goods,
dairy products in a wide range of flavors.

CBF is allied with American Fruit Processors in Pacoima, California. AFP was created by its president
Fred Farago in 1972. APF may be successor to the fruit processing company begun by Bob Ermy at the
close of WWII. They offer fruit juice concentrates from individual fruits and mixtures of two or more,
with or without other fruit juices (WOFJ) or other natural flavors (WONF).

In 1986, AFP developed a line of concentrates processed to be low in acids and color, but high in natural
sugars. They are known as R-FAC: Natural Fruit Sweeteners. (Reduced Flavor, Acid and Color)

112
CARMI FLAVORS Commerce, CA
Founded in 1980 by Frank Carmi who had been in the flavor industry on the East Coast with American
Flavors & Fragrances. He had been a flavor consultant. It was started in 1980. The company is in
Commerce, California and Frank has been joined by his son Eliott.

CITRUS & ALLIED ESSENCES, LTD. Member Chemical Sources Association

Citrus & Allied Essential Oil Co. was founded in 1933 by Charles Pisano. A chemical engineer by
profession, he began working in the industry in 1922 after graduating from Pratt Institute.
Citrus and Allied began importing citrus such as lemon oil, mandarin oil, bergamot oil, and orange oil
from Italy and Spain, and offering them for sale in the United States. In those days before frozen
concentrated orange juice, the world’s citrus industry was primarily in the Mediterranean. At that time,
one would travel by passenger liner with business trips to Europe lasting four to six weeks. By the late
1930's, Citrus & Allied had established itself as a well-known source for concentrated and rectified
essential oils of various origins. In 1939, the company founded a distillery in the Dominican Republic to
produce Lime Oil and Bitter Orange Oil
The business was run conservatively and grew steadily. In 1952, Charles established a factory in Cuba to
manufacture Lime Oil. By then the company had begun to specialize in other oils of West Indian origin.
The trading and processing of Mint Oils followed in the 50's.
In 1956, Richard Pisano joined the company. His business degree from the Wharton School gave the
company expertise and direction. He established a worldwide network of representatives to sell the
company's products. Richard also became active in the important industry associations in the United
States including the EOA (later FMA), RIFM, FEMA, and IFEAT.
By the mid 1960, the company began to trade in aroma chemicals, especially small volume unique
chemicals of particular help in flavor formulations. In 1969, the founder passed away. A year later,
William Fankhauser joined the company marketing team. Fast growth and reinvestment in plant and
equipment characterized the 1970's. New products were launched regularly. By then the flavor industry
was as important as the once dominant fragrance industry, so the company's focus on citrus, mint and
spice oils helped to sustain its growth.
In the 1980's, the company saw the infusion of another generation of Pisanos, as Richard Jr., Christopher,
and Stephen joined the company. In 1989, the company purchased seven acres in Belcamp, Maryland
and built a factory. This factory has the capacity to produce over six million pounds of processed essential
oils and aroma chemicals, and can be expanded easily.
As with any third generation family business, the names change but many of the attributes of the business
remain the same. At Citrus & Allied, the company's basic mission has remained unchanged, and that is to
specialize in high quality raw materials, and to supply those materials to every market in the world. R. P. Jr.

COMAX MANUFACTURING CORP. Member Chemical Sources Association

Formed in 1976 by Peter J. Calabretta, PhD, and Frank S. Keppel, PhD to manufacture aromatic
chemicals. They located in Glendale, LI, NY. Both had been at Felton Chemical Co. In 1977, they
expanded into flavors, and took on new partners from Italy which gave them a sales branch in that
country. In 1984, they moved a few miles away to Mineola, NY, and in May 1995, they moved to larger
quarters in Melville, NY.

The company is divided into Comax Aromatics, producing natural and synthetic chemicals, and Comax
Manufacturing Company, producing flavors and extracts. DS

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CONSUMERS FLAVORING EXTRACT COMPANY, INC.
Consumers started in New Jersey late in the nineteenth century. It was then established in the State of
New York in 1902. From the beginning, the company enjoyed success as a purveyor of seasonal
novelties, essential oils, and flavoring materials to the food industry.
At the rum of the century, Consumers advertised its products in the prestigious periodicals of the time.
The company remained at its 1902 location until 1950 when Kings College of Columbia University
exercised its right to the land under Consumers. This location eventually became known as Tribecca
(adjacent to the World Trade Center). Contemporaneously with this occurrence, it became necessary for
Consumers to enlarge its facilities because of the growth of its sales to the food industry in the United
States during the 1950's and 60's. For a short while, Consumers maintained a temporary location in
Brooklyn, New York so that it could properly plan for its own facilities, which would take a few years to
realize.
During the 1960's and 70's Consumers, which was already well known nationally and in Canada, further
expanded its business internationally. During the next thirty-year period, Consumers achieved strong and
steady growth, as it continues to do to this day. The company will be celebrating its 93rd year of progress
during 1995. Consumers thanks all of its employees, clients and friends in the food and flavor industry
without which such success would be impossible.

CROMPTON AND KNOWLES CORP, Member Chemical Sources Association

INGREDIENTS TECH. DIV.
This company dates back to the Crompton and Knowles Loom Works formed in 1900. They entered the
industry with the purchase of the Flavor and Fragrance business of Gentry Inc. in 1975. Its related
businesses are included in their Specialty Chemicals division, which includes flavors, colors, sweeteners
and fragrances.
They purchased Gentry, CA and NY in seasonings and savory flavorings. They purchased Magnus,
Mabee and Reynard, an early dealer in essential oils and flavors who were located in lower NYC. They
purchased the flavor business only of American Flavors and Fragrances, (AFF) LI, NY.
They also purchased the Flavor & Fragrance Division of Ingredient Technology Corp (ITC) in 1982.
ITC had been the successor to a business founded in 1869 in New York known as American Molasses Co.
of NY, changed to American Molasses Company in 1939, to Sucrest Corporation in 1961, and to ITC in
1977. In that year, they sold most of their refining of raw sugar and molasses and began acquiring spice,
seasoning, flavor, and fragrance businesses. (From 10K report)
ITC had purchased American Food Labs, Inc. (AFL) of Brooklyn NY, and Los Angeles CA in April
1979; AFL specialized in flavors, fruits and stabilizers, serving the dairy & ice cream industries and was
founded in 1916 by Joseph Glaubman. His son, Milton was a lawyer educated at Syracuse, NYU and St.
John's Law School. Milton joined the firm in 1937, and became president in 1954. Milton's sister Gladys
was also active in the company, being involved in the establishment of a west coast sales office and
warehouses, and manufacturing operations in California.
Willis S Steinitz joined the firm in 1938. Willis was initiated into flavors by Carl Jensen during the next
two years. Willis became technical director, vice president and president of the firm. He was active on the
board of FEMA in the era of the development of ice cream and vanilla Standards of Identity. He was also
a president of NAFFS.

In April 1979, ITC purchased Davis Flavors, Inc. of Clifton, New Jersey, who dealt in flavors and other
ingredients for Baked Goods.

In June 1979, ITC purchased Neumann Buslee and Wolfe, Inc., a Chicago flavors, color, and fragrance
house strong in the Midwest. In 1986, they bought Gama Foods, fruit juice processor. Its five divisions
were Ingredients, Flavor and Fragrance, Spice & Seasoning, Gama Foods Division, and Specialty
Products Division (malt, honey, etc)
114
The above highlighted companies became the Flavor and Fragrance Division of ITC, which was then sold
to Crompton & Knowles. The company is listed on the New York Stock Exchange.

CUSTOM ESSENCE, Inc. Member Chemical Sources Association

DRAGOCO, Inc. Member Chemical Sources Association

The US subsidiary of Dragoco GmbH, Holzminden, Germany, covering a 26-country network around the
world. Dragoco, "The Dragon", was formed in 1919 in Germany with its first products being perfume
compositions. Carl-Wilhelm Gerberding was the founder of a company with worldwide presence and still
in the control of the founding family. In 1930, they were ready to add flavor compositions to their product
range. In 1933, they made their first acquisition - the H. Haensel-Pirna Company. Starting in 1950, they
were handling aroma chemicals and materials for the cosmetic industry.
The second generation of leadership began in 1958 with Carl-Heinz Gerberding in charge. Priority was
given to the development of a worldwide group of companies to diversify risks, participate in overseas
markets and form partnerships with multinational customers.
The third generation started in 1981 under Horst-Otto Gerberding, solidifying Dragoco's position among
the top ten of the global Fragrance and flavor industry. This included a systematic expansion and
modernization of the infrastructure in Research and analysis, creation and development, production and
marketing and sales.
They are continuing to expand the three development centers of Germany (headquarters in Holzminden),
the USA (Headquarters in Totowa, NJ) and Asia Pacific (headquartered in Singapore). Dragoco
Gerberding has been restructured (1993) into a stock corporation.

DANISCO INGREDIENTS Member Chemical Sources Association

GRINSTED DIVISION
Grinsted merged with two other Danish companies in 1989 to form the Danish Group. In March 1995, the
name change was made.

EASTCOAST FLAVORS, INC Member Chemical Sources Association

THE EDLONG CORPORTION Member Chemical Sources Association

The Edlong Corporation was formed as the Edlong Flavor Company in 1914 for the purpose of
manufacturing and selling food flavors and colors to the local baking industry. Our founder, Edward
Long, established the company at 1268 North Clybourn Street in Chicago. Mr. Long was committed to
providing the baking industry with superior service and the highest quality flavors and colors. Because of
this commitment to service and quality, he watched his business prosper through the early years. At the
same time, the company believed expansion into new growth areas was essential to long-term success.
Marketing efforts were expanded to include the entire United States, bringing the need for larger
production and office facilities which were obtained by moving to 340 W. Huron Street, Chicago in the
1940's.

In 1953, Jack Bremmer, then Chairman of the Board, purchased the company. Under his direction, the
company's product line was expanded to cover the ice cream and confectionery industries. Flavor sales
and market share increased. Primary marketing efforts were put on flavors in the 1950's and the
production of food colors was discontinued.
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To continue the company's commitment to product quality and innovation, Edlong acquired the necessary
expertise to become a major food flavor manufacturer. Mr. Eugene Rondenet brought his flavor
development expertise, particularly in the dairy and brown flavors, to the company in 1960 and became
Research director. Marketing efforts were expanded to include the sale of flavors to all segments of the
processed food industry. Mr. Rondenet became president of the company.

The invention, development and marketing of the first high quality functional concentrated cheese flavors
introduced in 1966 made this time a pivotal growth period for Edlong in the mid-sixties. They created the
market for concentrated cheese flavors and several of them remain the industry standard. In 1994, natural
versions of these flavors were introduced. We call them "Vision Cheese Flavors".
To prepare for the international market the Edlong Company Ltd., a wholly owned subsidiary was
established in the UK in 1967 to improve the level of service and technical support in Europe.
In 1968, Edlong expanded and moved its US operation to Elk Grove Village, Illinois, close to O'Hare
Airport and major rail and highway networks. In the 1970's, Edlong developed a series of process and
ingredient innovations in emulsion technology, putting them in the forefront of that field. In 1978, the
company gained office and plant space by acquiring nearby space and changed its name to The Edlong
Corporation.

Our new multi-million dollar Research and Development facility was opened in 1987 with fully equipped
flavor chemistry, analytical and organic chemistry, biochemistry, microbiology, and product development
laboratories.
1994 will bring expanded, totally integrated production facilities, including specialized chemical reactors,
distillation columns, fermenters, spray dryers, fluid bed dryers and a variety of liquid, emulsion, dry
blending and pilot equipment.
The Edlong Company Limited services and supports our efforts in Europe, Asia, Africa and the Middle
East. Nineteen exclusive Edlong agents in Canada, the Far East/Pacific Rim and Central/South America
sustain customers throughout the world.
Since its inception, Edlong has been committed to quality. Today's quality imperative is customer and
market driven. In 1992, Edlong implemented Continuous Quality Improvement (CQI or Total Quality
Management (TQM). TQM is the underlying management philosophy. Our goal is to be ISO 9001
certified by 1996.
Edlong offers a fully integrated line of competitively priced flavors. We are highly sensitive of the need to
protect the environment. Our company's greatest asset is its people. Our future is linked to the needs and
expectations of our customers in the global marketplace.

ELAN CHEMICAL Co. Member Chemical Sources Association

Elan was a part of Felton International. Inc. which was founded by Dr. and Mrs. Joseph Felton in 1922.
The other parts of Felton were sold off, the bulk of them going to Harrison and Crossfield and
subsequently resold to others. Elan was reported sold to Felton officials, Ira Kapp and David Weissmann.
They and supply extracts, and aromatic chemicals.

F&C WILD FLAVORS INC. Member Chemical Sources Association

Formed in the US in 1994 by Rudolf Wild of Germany who purchased the domestic flavor business and
the new administrative and the manufacturing buildings in Cincinnati that had been F&C International.
F&C International was formed in 1986 by combining some of the former management of Fries & Fries
with the management and facilities of the Cino Co. They had been prohibited from using the name "Fries"

116
in the title of the company. It was initially run by Jon P. Fries (4th generation), and Andrew Bloom (3rd
generation), with their respective fathers looking on.
Cino Chemical Products Co. was founded in Cincinnati in 1924 when Ralph Bloom left Fries and Fries to
strike out on his own. He provided flavors for soft drinks, bakery and confectionery. Son, Frank took
over, and Frank's son Ralph also joined the company.
By mid 1991, F&C was promoting its products internationally in multicolor ads, etc. Jon Fries was
Chairman and chief executive officer. F&C bought Felton's US flavor business and the Felton Worldwide
Fragrance business in 1990. This was reported to have doubled F&C's annual sales.
There were four divisions: Flavor, Fragrance, Ingredients, and International. They claimed "locations" in
Ohio*, New York*, California, Canada, France*, Hong Kong*, the UK, Australia, Dominican Republic
and the Philippines. New Cincinnati administrative and new manufacturing facilities (200, 000 sq ft) were
prepared.
In 1993, the tobacco flavor business of F&C Int'l was purchased by Bell Flavors and Fragrance, and the
Fragrance Division of F&C Int'l, part of which was only recently acquired by F & C from Felton
International, was purchased by Technology Flavors and Fragrances Inc. (TFF), of Amityville NY, Philip
Rosner President. The Far East business of F & C International was purchased by Borthwicks of the UK.
At the end of 1993, the rest of the company was in Chapter 11. When this part of the company was
purchased by Rudolf Wild, he announced that he intended to leave the F&C Wild Headquarters in
Cincinnati.
(Promotional material from F&C received 9/12/91.)
*Includes manufacturing capabilities)

FANTASY-BLANKE BAER / Member Chemical Sources Association

UNIVERSAL FOODS

FIRMENICH, S. A., Member Chemical Sources Association

Geneva, Switzerland
The largest independent Flavor and Fragrance company with worldwide presence. Founded as a
partnership between chemist, Phillipe Chuitt, and businessman, Martin Naef, in Geneva in 1895. Joined
by Fred Firmenich, fluent in French, German and English (and able to get along in Spanish and Italian),
related by marriage to Philippe, in 1900, and was soon running the sales department. Before 1920, the
company was selling nearly fifty chemicals which they could manufacture. Chuitt did purchase chemicals
from others in line with his admonition that "Do not attempt things that other people can do as well as we
can". There were 50 people working for the company in 1920: four chemists, thirty-five male and female
production and maintenance workers, and eleven office employees. (From Chapter I "Chuitt & Naef to
Firmenich S. A. " by Roger Firmenich, Printed in Switzerland by Atar, 1990)
In 1921, chemist Leopold Ruzicka was engaged to collaborate with Firmenich. This resulted in the
elucidation and synthesis of civettone and muscone. Perfumer Maurice Chevron's talents began working
for the company, including advice to customers on the application of perfume bases. (Chapter II)
In 1934, the Firmenich family acquired the company outright and gave it its present name. In 1936,
Firmenich USA was established in New York. They had been represented by Ungerer and Company for
40 years prior to that year.
Continued expansion in the 1930's in size and in new products was experienced as the result of research.
Max Stoll was director of research. Trials were made in the areas of pharmaceuticals, sunscreen agents,
and flavors, (with the discovery of Raspberry Ketone and the development of the Tetraromes [citrus]).
(Chap. III)

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Following the war, dermatological testing was continued and other toxicology capabilities were increased.
Their labs tested 150 flavors.
The need to have production facilities in the US caused a series of discussions that could have involved a
purchase of an existing plant or an alliance with existing Flavor & Fragrance Companies (e.g. van
Ameringen) or organic chemical manufacturers (e.g. Hoffmann La Roche). Twenty five years after that
search began, in 1985, they acquired Chem-Fleur aromatic chemical facilities in the US and Puerto Rico,
(ibid Chapter IV)
Research continued. In the flavor area work was done on coffee in conjunction with General Foods, on
strawberries resulting in the identification of Furaneol (and eventual synthesis), and on other foods in
cooperation with Dr. Buchi at MIT. (Chapter IV)
Since 1960, many new facilities have been established for management, research and production in
Switzerland, New Jersey, and elsewhere around the world. In 1988, Firmenich acquired Intercit, in
Florida for their citrus ingredient and flavor interests.
Prizes and distinctions conferred on Firmenich scientists and their collaborators include:
1 Nobel Prize Dr. L. Ruzicka 1939
7 Ernest Guenther Awards (ACS) 1951, 1953, 1955, 1958, 1961, 1966, and 1974
4 Ruzicka Prizes (The most promising young Swiss chemist of the year) 1957, 1967, 1988
4 Honorary doctorates conferred by Geneva University: 1968, 1982, 1988
9 Other distinctions and awards, including the Bill Littlejohn Memorial award (Chapter VII)
In 1991, they acquired the Industrial Foods Division of Borden, Inc., which had natural dairy flavors and
ingredients, and had gathered the companies producing similar encapsulated flavors by extrusion, like
MCP (Mutual Citrus Products). ("How Firmenich Makes It Irresistable", I. C. Cuthill Food Mktg &
Technology June 1993 p. 52). In 1993, they acquired James Dalton Ltd, Harrowgate (UK), a family
owned flavor supplier of savory flavor systems for snack foods, soups, seasonings, frozen foods, meat
products, and ready meals. (Int'l Food Ingredients #6, 1993 p. 7)

FLAVORCHEM CORPORATION Member Chemical Sources Association

FLAVOR CONSORTIUM, INC.

A cooperative effort of two well established Japanese companies that began exporting their products to
the United States in 1981. The companies are Shiono Koryo Kaisha, Ltd, which was founded in Osaka in
1808, and Riken Bussan, Ltd. of Tokyo.

Located in Commerce, California, their research and development facilities have in-house application and
design capabilities. They specialize in seafood flavors for surimi-based products, but also produce fruit
and sweet flavors and savory flavors for many uses in fresh, frozen and microwavable applications.

FLAVOR DYNAMICS, INC. Member Chemical Sources Association

A flavor-manufacturing firm in Somerset NJ formed by Dolf DeRovira, its president and CEO in 1989.
DeRovira was formerly owner of Flavor Innovations, general manager of Scientific Flavors (subsidiary of
National Starch and Chemical), Flavorist at Flavor Resources division of Biddle Sawyer, and flavorist at
Polak's Frutal Works.

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FLAVOR & FRAGRANCE SPEC., INC. Member Chemical Sources Association
Founded in 1983 in Hawthorne, NJ by Robert Maleeny and Steve Vanata.
Purchased Palmer Laboratories of Baltimore, MD, a regional supplier of sweet flavors primarily for
beverage and bakery in 1984; Flavorscents of Montvale, NJ in 1995. Palmer Laboratories was founded by
Ed Palmer in 1957. Ed had worked for Flavorex, Blue Seal Extract, and the Felton Chemical Company.
Ed retired, but his son Willy is one of the principals of FFS. The company has offices and laboratories in
New Jersey. Manufacturing is in Baltimore.

FLAVOR INNOVATIONS, INC. Member Chemical Sources Association

Originated by Dolf DeRovira in 1985. He was joined by Charlene Brach, who is the current owner.

FLAVORS OF NORTH AMERICA

Formed in Northfield, Illinois in 1986 following the sale of Food Materials to Bush Boake Allen Inc.
They are manufacturers who market their flavors from the mid-west. In April 1994, they moved to larger
quarters in Carol Stream, IL.

FLAVOR SYSTEMS INTERNATIONAL, INC. FSI

In 1994, Flavor Systems International was formed in Cincinnati, Ohio from The Berghausen Corporation.
At a Midwest joint meeting of CSA & SFC, this data was part of the presentations showing the extent of
the flavor industry in Cincinnati. Berghausen had acquired General Flavors in 1979. General Flavors
developed from General Flavoring and Extract Company which was formed in 1926 by Lou Greiser. Lou
had had experience in making flavors for carbonated beverages. His sons Dick and Bob joined him. The
company was sold to Berghausen Chemicals, manufacturers of caramel color. Graham Perry was hired to
be their technical director in 1989. Bob3 was still with the company at age 78. Berghausen lost their
stature in the caramel business with the advent of double strength caramel (in the 30's!). After that, they
no longer burned the sugars themselves. They developed a few specialty extracts primarily for Eastman
Kodak. These were Yucca, Quillalla and other saponin plants. These products were also used in the
beverage industry as foaming agents. They have not yet been replaced in many of Kodak's products. Bell
F&F has the major beverage foam product, Yucca foam, after having bought Alexander Katz's California
flavor firm, Ritter. FSI specializes in developing custom flavors designed to perform in complex products.

FLAVURENCE CO, Commerce, CA

Founded in 1972 by Chuck Prichard who is no longer with the company. In 1980 Dick Kitsuse, Dennis
Beck and Bill Rocamorra acquired it, and it is now in the business of developing and selling flavors and
specialty products, including natural colors, and natural foaming agents, process flavors and spice
extracts. Dennis Beck is the son of Norman Beck, originally of St. Louis.

FLORASYNTH, INC. Member Chemical Sources Association

In 1888, Florasynth was a family-run sales agency for a European supplier of flavors and fragrances.
During World War I, when trade with Europe was disrupted, Florasynth started to manufacture is own
flavors and fragrances. Florasynth was officially incorporated in New York City in 1916.
3
Added by EJM 9/13/
119
In 1935, Florasynth established flavor and fragrance production in Quebec, and a few years later in
Mexico City, Mexico and Chicago Illinois. Throughout the 1950's Florasynth was mostly involved in the
personal products end of the fragrance business. In the 1960's, they started to acquire new product lines
and expand geographically.
This growth began with the acquisition of the Lyons Flavor Company in the United Kingdom and was
followed by the purchase of Narva, a New York based fine fragrance house with an international
reputation. In 1972, Florasynth purchased the French company Isnard Maubert.
Florasynth was the first flavor and fragrance company in the world to establish a manufacturing operation
in the Peoples Republic of China. In 1981, Florasynth entered into a joint venture partnership with the
Chinese government to form Shanghai Cosfra Ltd. As a majority owned Florasynth subsidiary, Shanghai
Cosfra began manufacturing in 1982 and is the only foreign owned manufacturer in China that can
produce a full line of custom made flavors and fragrances.
Also, in 1981, Florasynth acquired Lautier Aromatiques SA. First established in 1795, Lautier is one of
the world's oldest flavor and fragrance houses. This acquisition included Lautier's manufacturing
operations in Paris, Grasse, Japan, the US, Great Britain, Australia and Brazil.
In 1985, Florasynth acquired I. C. S. A. of Milan Italy; and Fabrique de Laire of France. In 1990,
Florasynth entered a joint venture with Spain's Compania General de Esencias (CMA), and in 1991
assumed full ownership of CMA's fragrance compounding Division, and also began operations in
Ecuador and Columbia.
In 1992, a 120, 000 square feet extension of the European creative center was started. The now completed
complex houses flavor and fragrance R&D, quality assurance, commercial services and administrative
services departments along with ultra-modern manufacturing operations. Florasynth has recently received
ISO 9002 certification for Grasse.
In 1994, Florasynth entered into a joint venture to build a new world-class flavor and fragrance center in
the southern city of Bangalore, India
With the aging of the owners of this privately owned company, the company was sold to Bayer, owners of
Haarmann & Reimer, to be included in that group, but to be run independently.

FONTAROME CHEMICALS Member Chemical Sources Association

This French based company with a modern plant in St. Frances Wisconsin, near Milwaukee manufactures
flavor and fragrance chemicals derived naturally and synthetically. They do business in twenty countries.

FOOD INGREDIENT Member Chemical Sources Association

SPECIALTIES, Inc.
L J MINOR FOOD SERVICE DIVISION and FIDCO INDUSTRIAL DIVISION OF THE NESTLE
COMPANY, recently combined under this new name, with headquarters in Solon, Ohio. The L. J. Minor
Co. was formed by L. J. Minor, PhD, and professor of in the Food Science Department of Michigan State
University. He was also a product developer at Hercules plant at Harbor Place, Michigan before he
formed his own company. His products contained meat extracts and combinations of meat and HVP's for
use in food service companies' sauces, gravies etc.

FOOTE AND JENKS Corp. Member Chemical Sources Association

Founded in 1884 in Jackson, Michigan by Pharmacists Charles E. Foote and Charles C. Jenks to
manufacture lotions, perfumes and household extracts for their retail customers. In 1900, they eliminated
the retail sales because dairy, candy and beverage manufacturers had discovered their products.
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During World War I, they were able to continue their business in spite of the loss of their sources of raw
materials from Germany. Similar problems in World War II were dealt with by developing flavor
business making C Rations and armed forces beverage powdered beverage mixes taste better. Flavoring
the host of new oral medicinals also presented opportunities for growth. They established a clinic in
which they described the necessary steps to good flavors in medications.

Frostie Enterprises (a public corporation) acquired F&J in 1972, moving it to Camden, and running it as a
division. In 1981, Mr. Robert Rapaport purchased F&J and the Twitchell Caramel Color Company, and
consolidated all operations in Camden NJ in a one block long plant. Twitchell had been manufacturing
caramel since 1869.
A recent Camden newspaper describes this small company (30 employees) as being devoted to providing
customized service to manufacturers making soft drinks, cough syrups, gravy mixes and tobacco.

ALEX FRIES & BROS. Member Chemical Sources Association

Alex Fries & Bro Chemical works was founded 1854 to manufacture paraffin, ethers, acids etc from coal
oil. Alexander Fries was born in Bavaria and educated in Germany. His partner was Dr. Alfred Springer.
Descendants still live in the Cincinnati area.
The market for his products dried up due to the discovery of petroleum. In 1873, he began offering
flavors, blenders and caramel color for use in whiskey, along with aromatics from coal oil. The company
is now a part of Land O'Lakes, and is operated by Vic Levey. Before the sale to Land O'Lakes, Alfrebro
Inc was set up to manufacture specialty chemicals not generally available to smaller flavor manufacturers
for use in their own flavors, and for sale to others. David Moats provided the Organic Chemistry
expertise. Pyrazines and sulfur compounds were among their products. Alfrebro was not a part of the sale
to Land O'Lakes. Levey went with Alex Fries, but maintained a financial interest in Alfrebro.
The Kay Fries Company in New Jersey may have been derived from the original Alex Fries, but they do
not appear to have been in the flavor or related business in the past 50 years.
Added by EJM 9/13/91
(Based on a discussion before the Society of Flavor Chemists at a mid-west meeting in 1988, By Frank
Bloom of F & C, and Robert Koch, President of Food Materials.) With additions as they became
available.

FRIES' COMPANIES
Fries Brothers (Dr. Harold and ?) were operating a small aromatics plant in Bloomfield, NJ with an office
in downtown New York, for some time prior to 1914. In 1919, George G and Robert G Fries organized
Fries and Fries in Cincinnati, Ohio (Incorporated 1920). (D&R)
In 1930, Kay-Fries Chemicals, Inc started operations, having obtained the right to use the Fries name, by
buying F&F from a receiver. F&F had come on hard times during the depression. Later in 1930, the same
brothers bought back the flavor and extract business and the perfume oil department from Kay Fries.
Another Fries - George (brother to Harold?) was in the manufacture of aroma chemicals. He and his
partner, Harold Simons operated plants in Brooklyn, NY. Fries Brothers was purchased by Stepan
Chemical Company (D&R) in the 60's, and is now a part of Bell Flavors and Fragrances. Fries and Fries
went to Mallinkrodt, Division of Avon, and then to International Minerals, and finally to Tastemaker.
Robert (Jr.) and Jon (of the next generation) Fries, were in business combined with the Cino Company in
Cincinnati. They were enjoined from using the Fries name in the company title, which became "F&C
International". Their stock was publicly owned.

121
INTERNATIONAL FRUTAROM CORP. Member Chemical Sources Association
The parent company was founded in 1933 by ex-PFW employees. Worked with Dr. Alexander Katz of F.
Ritter and Co., California, which is now a part of Bell Flavors and Fragrances. Shlomo (Sol) Reiss and
Dave Frankel are two Frutarome employees who entered the US Flavor force on leaving Frutarome.
Frutarom Ltd. is a wholly owned subsidiary of Electrochemica Industries (Frutarom) Ltd, which is in turn
60%, owned by ICC Industries Inc., a New York Corporation Frutarom has two subsidiaries: Frutarom
USA, and Frutarom UK. They are producers of Aromatic Chemicals and specialties for the flavor and
fragrance industries, and producers of flavors, fragrances and spices. They have been major producer of
citrus oils and specialties, and some specialized aroma chemicals.
1993 Frutarom USA purchased Flavor Key, a New Jersey manufacturer. They established a flavor
manufacturing facility in New York City.
1993 Purchased Meer Corp. Natural gums, Extracts oleoresins and other natural ingredients. Also in 1993
a Joint Venture was formed with Aroma and Flavor Specialties Inc. (AFS, Danbury, Conn., USA) to
produce specialty products. In 1996, Frutarom purchased AFS, retaining Dr. Shaikh as Executive Vice
President, Technical.

GILETTE FOODS, INC. Member Chemical Sources Association

GSB Flavor Division, Kennesaw, GA

Formed by Eugene Buday in 1984. Gene spent many years working for flavor companies, several of them
in the Atlanta area. He liked the area and remained there as a flavor consultant. This resulted in the
formation of a new flavor company to manufacture and sell flavors for beverages, food products and
tobacco products.

GIVAUDAN-ROURE CORP. Member Chemical Sources Association

A subsidiary of Roche Holding Ltd., Basel Switzerland. Formed in June 1991 by combining Givaudan,
Fritzsche-D&O and Roure.
Givaudan SA Geneva already owned by Hoffmann La Roche producing and selling aroma chemicals,
fragrances and flavors worldwide.
Givaudan was founded by brothers Leon and Xavier Givaudan in 1895 in Geneva Switzerland. At the
start essential and flower oil producers "were not reluctant to denounce the advent of synthetics as a
corrupting influence on the art of perfumery". (The Givaudan Index, 1st edition, 1949, p. 2). In the early
years, they produced commercial quantities of ionones, musks, vanillin, phenethyl alcohol and many
other aromatics.
They have been in operation in the US since 1924 when they acquired Burton T. Bush Inc. and a factory
in the Delawanna section of Clifton, NJ. B. T. Bush had represented them in the US. Their chemical and
fragrances had also been available for several years earlier thru George Leuders, Morana and others.
Industrial odorants and related compounds were handled by Sindar Corporation.
Under the first President, Dr. Eric Kunz, Givaudan acquired the essential oil dealer George V. Gross Inc.
They coined the slogan "Sell by Smell" around 1930. They developed a fungicide G-4, which was used
widely by the US Army on much of its equipment, and the germicide G-l 1 (hexachlorophene that was
unchallenged for years for its effectiveness, after having been approved in the first consumer brand of
germicidal soap Dial. The company has always been Research oriented. (Dorland and Rogers).

122
Givaudan had purchased Fritzsche, Dodge & Olcott, of New York in 1990. FD&O was strongest in
flavors, flavor ingredients and aromatic chemicals, but also produced fragrances. (Delaire)
Givaudan had also purchased Esrolko in the early 50's. They were an Italian manufacturer of general
flavors. This company name survived as the European flavor arm, located in Dubendorf, Switzerland.
They also purchased Stewart Brothers, a Canadian flavor and extract manufacturer in 1968. Located in
Montreal, Canada.

ROURE Paris, France

Founded in 1820 to produce and sell natural raw materials. For several years, Roure was one of the
leading companies in the creation of fine fragrances. They have been manufacturing and selling
fragrances worldwide. In 1963, Roure and Givaudan were integrated in the Swiss pharmaceutical group
of Roche.

FRITZSCHE D&O
Started as a partnership of the Fritzsche brothers Paul, Herman and Ernest, and Schimmel & Company of
Leipzig, Germany to establish an essential oil business in the United States. The plant was in New Jersey,
and the offices were in New York. World War I ended the relationship with their German source and they
established other sources of essential oils They acquired Dodge and Olcott and ran the two companies
independently until they merged them in 1969 (Dorland & Rogers p 181).
Fritzsche D&O had been purchased by the German pharmaceutical company BASF, who sold them to
Swiss Hoffmann LaRoche to become a part of the Givaudan Roure Group.

GRIFFITH LABORATORIES Worldwide Member Chemical Sources Association

Formed in 1919, they make seasoning blends; flour based coatings; breadcrumbs; cures and marinades for
the meat industry; gravy mixes; batters; breadings and biscuit mixes.
Dr. Lloyd Hall, Senior Technical Officer at Griffith in 1940, recognized the opportunity to add value to
the seasonings for its predominantly meat industry client base, developed a commercial process for the
production of HVP's for Griffith. Originally manufactured in Newark, NJ, in 1940 and sold under the
trade name "Vegamine", production was relocated to Chicago in 1965 when the company opened a new
headquarters and plant in Alsip, Illinois. Their Vegamine products are used internally and sold to others
throughout the world. They are one of the larger HVP manufacturers in the World. RJK/RBH/RFH

HAARMANN & REIMER CORP. Member Chemical Sources Association

Haarmann & Reimer began in 1874 when Dr. Wilhelm Haarmann from the Weser Valley town of
Holzminden, Germany first synthesized vanillin from coniferol, an alcohol naturally occurring in the sap
of local pine trees. Dr. Haarmann studied organic chemistry and did his doctoral dissertation on vanillin
synthesis under Professor Ferdinand Tiemann. Later Dr. Carl Reimer, in collaboration with Dr. Tiemann,
synthesized vanillin using guaiacol as a starting material. Ironically, today H&R does not produce
Synthetic vanillin.

The firm continued to produce synthetic flavors and fragrances. In 1954, Bayer AG acquired the company
from the Haarmann family, but continued to maintain Holzminden, Germany as the main headquarters,
principal R&D center, and a production location for flavors, fragrances and aroma chemicals.

123
Holzminden also maintains the international sales and marketing headquarters for flavors, fragrances and
aroma chemicals.
In 1964, H&R established a USA entity, Haarmann & Reimer Corp., headquartered in Springfield, NJ.
This entity has become the largest business organization outside of Germany.
Growth at H&R Corp. has come through internal development as well as acquisition. In 1978, a synthetic
menthol and aroma esters plant was opened outside Charleston, SC, and in 1982, a flavors and fragrances
production facility was constructed in Branchburg, NJ. The menthol facility has undergone many capacity
and product diversification expansions; the flavor and fragrance facility has had three major expansions,
most recently in 1994.
H&R acquired Felton Sunscreen business in 1990; also in 1990 H&R acquired the worldwide assets and
fragrance business of Creations Aromatique; and in 1992 acquired the Fragrance Division of Hercules
PFW.

H&R is represented in 97 countries and exports to more than 120 countries. In Germany, H&R also has
an alcoholic beverage flavor and extract facility in Nordingen, and related subsidiaries Dunning and
Krause in Braunschweig and a juice drink manufacturer, Frucade Essenzen in Rosenheim.
The Holzminden flavor and fragrance facilities have undergone expansion, last in 1990. In 1990, Bayer
merged its acidulants business, operating through the Bayer subsidiary, Miles Laboratories, into
Haarmann & Reimer. This brought the citric acid facilities in Elkhart, IN and Dayton, OH along with the
malic and fumaric acids facilities in Duluth, MN into H&R Corp. In addition, the company's citric acid
plants in Mexico, Columbia and Brazil became part of the H&R Group. In 1991, H&R acquired Sturge's
United Kingdom citric acid facility. G. T. B.

H. T. AROMATICS Member Chemical Sources Association

A division of Hartog Trading Co, which has been a supplier of imported fruits, fruit juices, concentrates
since the end of World War II. H. T. Aromatics was formed in 1991 by Jack Hartog and Jan Buchel on
the tatter's retirement from Pepsico. They specialize in the location and sale of flavorful distillates and
essential oil fractions naturally produced from natural raw materials. Located in New York City.

HAGELLN & Company, Inc. Member Chemical Sources Association

From the founding of the company by Roy W. Hagelin in 1967, the philosophy that has guided the
company has been expressed by the statement "Our success as a company is completely dependent upon
the success of our customers' products.”
Based in Branchburg, New Jersey, Hagelin is a worldwide organization with customers throughout North
and South America, Asia and Europe.
The company develops and offers Flavors and fragrances. A Flavor Division supplies flavors for
beverages, bakery products, confections and dairy products, health care, hygiene and dental products.
Flavors have been developed for products that will be aseptically packaged and those that are to be
microwaved.

HALDIN International Corp. Member Chemical Sources Association

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T. HASEGAWA Co. Ltd. Member Chemical Sources Association
Manufacturer and seller of fragrances and flavor compounds, aromatic chemicals, industrial aromas, food
additives and natural products. Headquarters in Tokyo, Japan Research laboratories in Kawasaki, Japan
Production facilities in Fukaya and Itakura. Flavors for a wide range of alcoholic, non-alcoholic
beverages, confections and chewing gum, dairy based foods, meat and savory flavors desserts,
pharmaceuticals, animal feeds, tobacco, etc
Sales representation in the Orient, the USA and Europe, through an agent in France, and distributors in
England, Netherlands and Italy.
1988 Sales and exports have doubled since 1983. In 1983, a New York Sales office was established. In
1978 T. Hasegawa, USA Inc. was established in Lawndale, California.

HERSHEY FOODS Corporation Member Chemical Sources Association

LIONEL HITCHEN (Essential Oils) Member Chemical Sources Association

INTERNATIONAL FLAVORS Member Chemical Sources Association

AND FRAGRANCES (IFF)

International Flavor and Fragrances, incorporated in New York in 1959, is a leading creator and
manufacturer of flavors and fragrances used by others to impart or improve flavor or fragrance in a wide
variety of consumer products. Fragrance products are sold principally to makers of perfumes, cosmetics,
hair, and other personal care products, soaps and detergents, household and other cleaning products and
air fresheners.
Flavors are sold primarily to makers of dairy, meat and other processed foods and beverages, snacks and
savory foods confectionery, sweet and baked goods, pharmaceutical and oral care products, and pet foods.
The present worldwide scope of the company's business is, in part, the result of the combination in
December 1958 of the business previously conducted primarily in the United States by a company under
the name of Van Ameringen & Haebler, Inc, and the business conducted primarily in Europe by N. V.
Polak & Schwartz.
Polak & Schwartz (P&S) Enterprises, founded in Holland in 1889 was also engaged in the manufacture
and sale of flavors and fragrance products, with operations in a number of countries.
IFF has made other acquisitions, including Kerr Fruit Products in the 1960's, a flavor company in Egypt
in 1993, Auro Tech, a biotech company in 1992.

IFF has major manufacturing facilities in the US, Holland, France and England, with other manufacturing
facilities in Argentina, Australia, Brazil, Canada, Hong Kong, Indonesia, Ireland, Italy, Japan, Kenya,
Korea, Mexico, Philippines, South America, Spain, Sweden, Switzerland, Venezuela, Germany and
Yugoslavia.
The company's World Headquarters is located at 521 West 57th Street, New York, New York, 10019.
IFF's Bayshore NJ sites encompass four separate locations, spanning two New Jersey communities-
Union Beach and Hazlet. The company's US Flavor Administration and Laboratory buildings are located
in Dayton, NJ.

Union Beach is home to the company's Fragrance Ingredients Plant, the first IFF facility in the Bayshore
area. It began operating in 1952 and is the largest such facility in the world. The approximately 140-acre
site is IFF's major fragrance manufacturing facility, employing approximately 237 men and women. The
125
fragrance ingredients manufactured are used as the principal ingredients in the creation of a variety uses
including soaps, detergents, perfumes and colognes.
Also located in Union Beach are IFF's Corporate Research & Development Center and the company's
Electronic Data Processing Center. The site upon which these two buildings sit is approximately 13 acres.
At the present time, 243 people are involved in the company's research and development projects at the
R&D Center. In addition, the approximately 40,000 square foot office facility houses the company's
worldwide data processing function, Sensory Testing Center, and safety departments.
Hazlet is the home for the company's Fragrance compounding facility, which also houses several
corporate functions, including export/import, materials management, and fragrance quality control. The
fragrance compounding facility, which began in 1971 is located on 52 acres and employs 272 people. The
majority of fragrance ingredients blended at the facility are used as base components in fragrance that are
produced and sold by our customers. The ingredients are blended according to created formulae, which
are the result of the creative work of IFF's perfumers.
In 1991, IFF opened a 43, 000 square foot two story creative and commercial center for the company's US
Soap and Household Products division. The facility is located in Hazlet with the Fragrance Compounding
Facility. The soap and household division creates and markets fragrances that are used in a variety of
household and functional products such as soaps and detergents. Approximately 100 employees relocated
from the World Headquarters in New York City, bringing the total IFF Bayshore employment to
approximately 850 people.
IFF's US Flavor Administration and Laboratory Buildings dedicated in 1987 are located on 75 acres in
South Brunswick, NJ. Incorporated in this 345, 000 square foot facility is the most modem technology in
computerized flavor production processes. There are executive offices, conference rooms, and
laboratories for researching and developing new products with production areas consisting of individual
airtight rooms, each of which with its own controlled climate to prevent intermingling of flavor aromas.
At this spacious plant, approximately 330 men and women are working to develop products with lower
levels of calories, sugars, sodium, fats and caffeine to meet consumer demands, as well as to produce
products for customers desiring more natural foods and beverages that require higher levels of juices and
fruit essences. The company has relocated its entire flavor division from its World Headquarters in New
York City to this facility, the largest of its kind in the world.
Approximately $165,000,000 is expended annually by the company for state and local taxes, salaries and
utility costs, in addition to local purchases. Additionally, the IFF Foundation annually supports, through
charitable contributions, many organizations, including hospitals and social service agencies in
Monmouth and Middlesex Counties.

KATO Worldwide Ltd.

Basic producers in growing, extracting and distilling for more than fifty years, Kato has established
facilities in Westchester County, New York to serve the US market. From Bitter Almond through spice
oils, to onion and garlic, their naturals include floral and herbal absolutes, isolates, and natural flavor
chemical (e.g. aliphatic acids).

Perfume and flavor laboratories have been established. Max Sturges, who spent many years at Loe Lowe
Corp., is in the flavor lab.

KRAFT FLAVOR TECH. GROUP Member Chemical Sources Association

at Kraft General Foods Corp.
The Flavor Technology Group at Kraft Foods is an extension and amalgamation of two development
groups from the former Kraft USA and General Foods companies. General Foods was one of the few
consumer products companies that made a serious investment in flavor research from its earliest
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inception. Realizing the importance of flavor in so many of its fabricated food products (products
essentially built on non-volatile functional components like sugars, gelatin, starches), GF decided to
expend great effort in giving its products the distinctive, quality "aromatization" that would make the
difference in marketplace versus our competitors.
The earliest flavor research was an outgrowth of coffee analysis, coffee being from the beginning an
important part of the product mix. The early research led to the identification of key volatile ingredients
that enabled the company to be more than competitive in the development of brand improvement and
market leadership. Following WWII, much flavor research was dedicated to problems involving flavor
delivery - especially in the development of spray drying technologies for instant coffee and the ever-
growing line of gelatin dessert products. In the early part of the century, dry flavors generally meant
plated flavors, not a superior technology for delivering volatile components. A gelatin flavor fixation
technology was first perfected at GF for flavor delivery in its gelatin line. Later immense effort was put
into the development of the now standard spray dry flavor technology, eventually leading to its
predominant utilization as the method of choice in dry flavor delivery.
Some of the outstanding achievements at this time were the development of stable fixations of
acetaldehyde and maltol/ethyl maltol. There was also much research work conducted on flavor losses in
the drying process, one result being the development of tables of "compensation factors", an aid to the
flavor developer in the translation from liquid to powdered form.
During the late '50s and early '60s, much work was done on the identification of volatiles responsible for
the "freshness factor" of fruit flavors. As a result, combinations of leaf alcohol and maltol found their way
into our strawberry gelatin, an innovation that was quickly picked up and utilized by the flavor industry.
This was a time of explosive growth in flavor knowledge, and GF's research efforts at this time were very
important not only to its own product line, but also to increasing the general state of the art in the flavor
industry as a whole.
The 70's led to an evolution of the Flavor Technology Group to how it more or less exists today.
Although there had always been some representation of flavor industry personnel on our staff, 1976 saw
the re-establishment of a creative group based largely on industry-trained personnel. The group's mission
was to further push the state of the art, to concentrate primarily on the company's product line, enabling
continued improvement and delivery of quality to our consumers. Never seeing itself as competitor for the
flavor industry, we entered into many joint research products with industry leaders. The flavors that were
developed were for internal usage only, not made available to other consumer companies. There was one
exception: our development of a very unique grill flavor, a definite advancement in the state of the art.
Not finding much utility in our then current product line, we decided to make the unique character
available to the outside world. The flavor industry quickly became our largest outlet for this product.
The group's efforts through the '80s and early '90's centered on natural flavor development. At one point,
our internal production accounted for more than 50% of all natural flavors utilized by the corporation.
More recently our challenges have revolved about problems of flavor delivery with new food
technologies (microwaves, extruded products), and the improvement of preservative-free, fat-free and
sugar-free products. The synergistic combination with Kraft USA's primarily research oriented flavor
group has led to a broadening of our flavor interest, with dairy flavors (cheese primarily) becoming a
major focus. The difficult goal of fat-free, low salt, clean-labeled products continues to provide us with
challenging assignments.
No doubt, the company (and our product line) will continue to change, as will the flavor group's fit into
the total picture. There is much to be said for the close-knit approach between flavorists and product
developers that exists in our in-house environment. It makes the flavorist a part of the product
development team, never working in a vacuum. It enables flavor considerations to be built in from the
very beginning of the product development cycle — not considering flavor a mere add-on, but an integral
and important part of the product as a whole.

The current group is staffed by several of the Society's well know certified flavorists (Joe Cipriano, Farid
Fahmy, Rich Skrobanski, Susie Sadural, Meg Johnson, and Bob Vogt), in addition to other in-company
developed flavor personnel.

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There has been much cross-fertilization between the flavor industry and our internal group over the years
(in both directions). To mention just a few industry names that were formerly employed by our company:
Frank Perkins, Hugh Cole, Ray Honey, Tony Re, Dick Scarpellino, Frank DiCicca (who was responsible
for moving the research effort into a true development effort), Ira Litman, Harvey Farber, Frank Szpak,
Tony Marulich, and Alice Bennegard. More recently: Fred Triolo, Joe Peragine, Denise Giordano,
Christine Sirak, and Bipin Khara.
Credit must also be given to other in-house developed personnel whose achievements have been
prominent in the literature and in our efforts: Bill Ryder, Ellen Danielczik, Joe Mezzino, Marijan
Boskovic. All the above-mentioned personnel have contributed to the market success of our corporation,
and added to both the scientific literature and to our large patent estate. The preceding listing is (with my
apologies) unfortunately incomplete. There are many others who can be and will be credited in any
update of this information. JC

MANE, USA Member Chemical Sources Association

Before World War I, in a small town near the busy city of Grasse, France Victor Mane cultivated olive
trees for their fruit, and orange trees for the oil that their flowers yielded on distillation.
After the War he and his two sons, Gabriel and Eugene built their first factory at the foot of a town called
Bar-sur-Loup, enlarging the range of essences, extracting their components and developing the production
of fragrance and flavor compounds.
Nearby in 1926 they built new distillation and extraction capabilities. Gabriel died in 1944, and Eugene
headed the organization which consolidated its facilities in the Notre Dame district in 1946. They spread
out, seeking markets in the USA and Japan.
When Eugene died in 1959, his son Maurice, a chemical engineer succeeded him and gave the company
its new scope and character which has enabled it to take its place among the "majors" in the world
industry of aromatic materials.
New facilities and state of the art analytical instrumentation are being used by a strong team of engineers
and scientists. Subsidiaries were added in Brazil, Switzerland, Mexico, Spain and Germany. The US
location is in Wayne, New Jersey.

J. Manheimer, Inc. Member Chemical Sources Association

McCormick & Co. Inc. Member Chemical Sources Association

McCormick and Company was formed by Willoughby McCormick in 1889 in Baltimore. With two young
employees, he produced root beer, extracts, fruit syrups and juices under Bee and Silver Label
trademarks.
In 1932, Willoughby died and the second leader of the Company, Charles McCormick, nephew of
Willoughby, reacted to the problems of the depression by increasing wages and not reducing the work
force to put on an effort to make the business grow. He gave the employees a chance to function as a
junior board of directors and have their ideas considered by top management. The business grew. Spices
and extracts became the bulk of the business.
A bulk and institutional Division was formed in 1946 to serve bakeries, meat packers and restaurants, first
in the spice and (Household) extract business, followed by dehydrated onion and garlic. In 1963, the
Industrial Products Division was formed to produce industrial seasonings, natural and artificial flavors,
and oleoresins in many forms including spray dried encapsulated. Bill Ammon, formerly with Stange and
Dodge & Olcott headed this division. The Flavor group now includes the food service market.
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International business is important. Willoughby McCormick was a founding member and first president
of the Flavor and Extract Manufacturers' Association. Four other company officials have also been
presidents of the FEMA (see 1909 on the Time Line.)

1947 Purchased Schilling Co. Inc. of San Francisco, Cal. A spice, extract, coffee and tea firm founded in
1881.
1961 Purchased Gilroy Foods, California--Dehydrated onion and garlic
1962 Purchased Baker Extract Co. of Springfield, Mass. A Flavor Extract manufacturer
1964 One of the first overseas acquisitions was McCormick de Venezuela, a wholly owned subsidiary.
1981 Purchased Stange and Co. Inc of Chicago for $24 million, as a subsidiary that was merged into
McCormick's Flavor Division. Stange produced Flavors and oleoresins.
Stange was founded in about 1903 by William Jan Stange, a pharmacist in Chicago. Started as a flavor
company servicing local bottling, bakery, ice cream and confectionery companies, expanded to include
service to companies in Canada and Japan.
In 1992, McCormick purchased Glentham Ltd. of England, seasoning manufacturer that was previously
owned by Felton International.

McCormick-Wild
A joint venture between McCormick & Co. and Rudolf Wilde of Germany in 1990 developing fruit
flavors primarily for the beverage markets in the USA.

DAVID MICHAEL & Company, Inc. Member Chemical Sources Association

David Michael & Co., Inc. stems from a partnership established between Herman Hertz and David
Michael. Herman operated a bar on Ohio Avenue in Atlantic City, while David was a salesman for Fleer
Chewing Gum of Philadelphia (a firm renowned today for their bubble gum baseball cards). David was a
native of Atlanta, Georgia, and a confirmed bachelor. His principal pastimes were fishing and motor cars.
In fact, before there were income taxes, David carried large amounts of cash and enjoyed purchasing
motor cars off the showroom floor.
Herman Hertz's expertise was in distilled spirits ingredients. He originated our "Oldtime Special Body
and Age"™ (B&A), a few drops of which will make raw corn whiskey taste like a ten year old bourbon in
just a few hours. (Today David Michael sells many DSP ingredients based upon this time-honored
formula, which is mentioned in "The Social History of Bourbon"). B&A's popularity grew in these early
years, but slowed down in the 1920's and did not revive until Prohibition was repealed in 1933. But then
B&A was adopted by several nationally branded products in which it is still used today.
Vanilla sugar as a flavor for ice cream was another company specialty in the 1890's. The ice cream
industry started as an offshoot of small confectionery stores. During the 1860's a Philadelphia family
German confectioners, headed by Henry Breyer, achieved a substantial following. Their small shop grew
into the Breyer's Ice Cream Company. Later, during the 1920's and 1930's, when the formation of giant
milk and ice cream companies, was purchased by National Dairy Products Corporation. Other prominent
ice cream manufacturers in Philadelphia were Abbott's (Jane Logan), Philadelphia Dairy Products (Dolly
Madison), Shearer's, Supplee's (later changed to Sealtest), Bassett's and Pott's. Thus, Philadelphia became
known as the ice cream capital of the United States. (Of all these companies, only Breyer's, Pott's, and
Bassett's are still within the City. The Abbott's label belongs to Labatt, the Canadian food conglomerate. )

In 1919, following their respective war service, the three young men formed the R&R Chemical
Company. Two of the men were brothers, Eli and Robert Rosenbaum. The third was Walter Rosskam, a
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University of Pennsylvania Chemistry major and classmate of Eli Rosenbaum. The two had become
friends because they sat next to each other in Chemistry class. The R&R Chemical Company dealt in such
items as cigar wrappers and cigar binding fluids. Their wrappers were laced with minute explosive
charges, which enabled the tobacco leaf to burn quite effectively. One day in 1920, they called on Mr.
Michael to purchase some gums for their small cigar-wrapping base. David Michael suggested that, with
growth in the ice cream industry there was great opportunity for sales of a vanilla sugar he had developed,
called Michael's Mixevan™, the vanilla powder in a can. (Mixevan is a unique blend of Mexican,
Bourbon beans, sugar, and vanillin that, when heated, produces a sweet, slightly caramelized, richly
aromatic flavor that has made Mixevan quite famous.) Since Herman Hertz had died, David asked Eli,
Robert and Walter to join him as part of his management team. Eli moved to Chicago and became sales
manager. He called on the major mid-western ice cream manufacturers, including
Beatrice Creamery, Hydrox, Tellings (Ohio), Belle Vernon, and Pevely's. Robert was also in sales,
covering the Northeast United States. Walter and David ran the manufacturing operation, located initially
at Ridge Avenue and Green Street and then Front and Master Streets, Philadelphia.
In a free wheeling era of the 1920's, the business grew. Sales reached several hundred thousand dollars
and taxes were low. Michael's Mixevan™ gained wide acceptance as a vanilla ice cream flavor, and it
was advertised as "America's Flavorite". In the days before air conditioning, the powdered vanilla was
ground through rotating hammer mills driven by pulleys. On a hot summer day, the temperature could go
well over 110o F in that marvelously aromatic room! Each mill had to be fed by a hand scoop from a
movable truck filled with caked pieces of vanilla sugar, which resulted from the vanilla being hot air dried
in our shelf dryer.
In 1935, David Michael died and the ownership of the company passed on solely to Eli, Robert and
Walter. Then came World War II and sugar was being rationed. The company refused to purchase black
market sugar, so the only way we stayed in business was to toll sugar from our customers, who then
surrendered their coupons to us. Thus, we were able to get sugar needed to make Mixevan™.
During World War II vanilla beans continued to be available from Mexico and also from Madagascar
(through Vichy French). By tacit consent, Madagascar still got its vanilla bean production safely to the
United States during the early part of the war. Of course vanilla from Java, then called the Netherlands
East Indies, was completely unavailable due to the Japanese occupation.
Walter's son, William B. II and L. George Rosskam both served overseas during World War II. Bill was a
Marine and took part in numerous crucial Pacific landings, and George was a radio operator with Patton's
Third Army. With the conclusion of the war, they both returned safely to the United States, and joined
David Michael Company. In 1949 Robert's son, Edward W. Rosenbaum started work at David Michael.
With the overwhelming success of Mixevan™, David Michael & Co., Inc. expanded their product line in
the 1950's to include a wide range of vanilla extracts.
There were recurring shortages of pecans, walnuts and pistachios, which were used in the manufacture of
numerous ice creams. David Michael & Co. Inc. saw this as an opportunity to develop a natural nut
extender to add to ice cream as a background flavor. Thus was born our line of "Fairway" nut background
flavors. We developed a pecan base first, since butter pecan was (and still is) such a popular item.
Maple sugar was also cyclical and presented another opportunity. So we created a line of maple walnut
products. These were found to have applications beyond ice cream, and eventually we developed a dry
powder program for maple flavor that led us into breakfast cereals,
(Consequently, we have developed a wide range of powdered flavors including strawberry, chocolate and,
of course, vanilla, all of which have application in a wide range of consumer products, including
pharmaceuticals).
In the late 1950's we developed a significant lie extension by making a variety of distilled spirits blending
agents, using our Old Time Special Body and Age as a base. These were initially designed for various
blends of American whiskeys and later for gin, vodka, rum and brandy.

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What happened next caused our business to take a dramatic leap forward. One evening in Chicago bar,
Bill Rosskam, who assisted Eli Rosenbaum, was having a conversation about various cocktails. Bill
conceived the idea of putting cocktail flavors into frozen desserts. This was the start of our line of
"Creative Flavors". The first entries were pink champagne, daiquiri and sparkling burgundy for sherbet
and grasshopper and pink squirrel for ice cream. These flavors, especially champagne, caused a great stir
in the marketplace. After their initial run these flavor became an integral part of our product line.
The next step involved the premise that, since we were doing so much in distilled spirits with Body and
Age, why not apply our ice cream "creative Flavors" to cordials and liqueurs. Apricot, peach, amaretto
and crème de menthe were developed, among others. This led us into cocoa distillates and cream de
cocoa. In turn, these flavors were made available for pharmaceuticals and yogurts.
Building upon all of these flavors, we began to spray dry our natural and artificial flavors. The spray-
dried flavors were marketed under the TM Michaelok™. Next, we expanded into production of Maillard
Reaction flavors to include various meat, seafood and poultry products. This product line is known as dm
"CHOICE"™.
Our technical capabilities also include such new techniques as nuclear magnetic resonance. We can,
thereby, look into the deuterium hydrogen ratios of specific molecules of flavoring chemicals. The work
is conducted in Nantes, France. Our analytical equipment includes mass spec, HPLC, GLC and more.

In 1969, we constructed a 43,000 square foot building in Philadelphia's Northeast Industrial Park.
Included is office space, R & D laboratories and manufacturing operations. Since then we have added
15,000 square feet of warehouse space and 8, 000 square feet for additional office space.
In 1973, we opened a 20,000 square foot manufacturing facility in Paramount, California. This operation
has greatly enhanced our ability to service our customers in the western states.
To serve the European Economic Community we established David Michael Europe SARL in 1992.
Headquartered near Paris this company has been constituted under French law. It has laboratory bench
facility access at ENSIA (Ecole Nationale Superieure Des
Industries Agricoles et Alimentaire), in Massy-Palaiseau. We have a manufacturing arrangement with S
A. Rene Laurent in LeCannet France, close to Cannes.
We have sales representation in Japan and other Pacific Rim areas through Kyoritsu Bussan in Tokyo,
manufacturing capabilities are being considered. We can truly say that we offer a "one world service, as
we also have representation in many other countries.
We are proud to be an independent corporation, privately held by second and third generations of the
Rosenbaum and Rosskam families. Our strong management team has developed considerable depth, the
combined same company experience of 238 years. In an age of rapid corporate personnel turnover and
instability, we are pleased to share this record of our company's management accomplishments. As we
approach 1996, and the celebration of our 100th birthday, we look forward to the continuation of David
Michael & Co., Inc., as we meet the challenges of the next century.
Top management is vested in the four members of the Board of Directors: Edward W. Rosenbaum,
chairman of the Board and Chief Executive Officer; Skip Rosskam, President and Chief Operating
Officer; George A Rosskam, Executive Vice President Operations and Steve Rosskam, Executive Vice
President- Sales and Marketing Officer.

MISSION FLAVORS & FRAGRANCES Rancho Margarito

PHILIP MORRIS, USA Member Chemical Sources Association

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MOTHER MURPHY'S Labs, Inc Member Chemical Sources Association
Mother Murphy's started as a hobby of the late Dr. Richard Stelling, a Greensboro (NC) physician who
worked his way through the University of Georgia making and selling food flavorings.
When he set up his practice in the early 1920's he continued experimenting with flavors in the basement
laboratory at his home. In his practice, Dr. Stelling examined customers of Jefferson Standard Life
Insurance Company. One of the agents who saw him regularly was Kermit Murphy. They became good
friends, and Dr. Stelling invited Mr. Murphy to go into business with him.
The partners began selling flavorings to bakeries in their spare time. In 1945, they rented a room at the
back of a Pomona drug store and installed a small mixer, working nights and weekends. On August 20,
1947, the two men sold stock in Southern Laboratories, Inc. to fourteen investors.
Southern Laboratories, Inc. began construction of a plant at 1006 Arnold Street in the former Overseas
Replacement Depot (ORD) the same year. Settled in its new plant by the first of 1948, the firm did $56,
000 worth of business the ensuing year. The first customers were the baking industry and the military.
From 1947 until 1949, Murphy and a secretary comprised the entire staff, with Dr. Stelling as a
supervisor.
In 1949, increased business demanded the services of a full time chemist. Murphy went to New York and
hired John A. Bouton, a veteran of the flavor industry from Fritzsche Brothers, Inc. His supervisor was
James Chapin. James A. Dobyns, Jr. joined our staff from the C. F. Sauer Company in July 1960. He
developed many of the flavors currently being sold. Charles J. Dwyer joined our staff as VP/Director of
R&D in December 1977 from Bush Boake Allen. James C. DiNovi became VP/Director R&D from R. J.
Reynolds Industries. Other laboratory personnel include Patricia Hutchinson Butler who joined our staff
as Quality Control Manager in 1983 and is currently Assistant Director R&D. In February 1986, Mother
Murphy's decided to expand the business into the beverage industry and hired Anthony Kiss, a specialty
beverage flavorist. We are proud of our current laboratory staff.
On May 4, 1954, Mother Murphy's Laboratories became its legal name, and seven years later, the steadily
growing firm moved into a 22, 000 square foot plant at 2826 South Elm Street. This facility has been
enlarged five times through December 1992, at 40, 000 square feet.
Many people in our sales staff have contributed greatly to our success. Robert Murphy, Sr. joined us in
1965 and is currently Chairman of the Board. James A. Murphy is our current President.
Kermit L. Murphy, Sr. August 1994

MUTUAL FLAVORS Pacoima, CA Member Chemical Sources Association

NESTLE See FOOD INGREDIENTS SPECIALTIES

OCEAN SPRAY Cranberries, Inc Member Chemical Sources Association

OGAWA KORYO
Ogawa & Company, Ltd, Tokyo, Japan was founded in Japan in 1893. They are one of the largest flavor
companies in Japan. They are represented in the US by AVRI Companies, Inc., Richmond, CA. They
were the first company in Japan to produce encapsulated flavors, around 1945. They have seafood flavors
for terrine, mousse and other foods, and a wide range of fruit flavors. Their flavor and fragrance products
are known in southeast.
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Asia, South Korea, Europe, Oceana, the USA, and other parts of the globe. A new factory and laboratory
were set up in Okayama, Japan in 1983.

O. S. F. Corporation Member Chemical Sources Association

The initials stand for Oils, Senses and Flavors. The company was formed by Edwardo de Botag in
Connecticut in 1980. They specialize in natural flavors, extracts and products compounded from natural
ingredients.

OTTENS Flavors, Inc. Member Chemical Sources Association

"Ottens" is a century old name that dates back in the City of Philadelphia's history to 1884. The earliest
origins of the business are sketchy at best, but we do know that Henry Ottens, a local businessman with
strong real estate ties to the New Jersey shore area, saw an opportunity to provide flavors and colors to the
local area food establishments. Mr. Ottens was joined by Mr. H. Birehnstock, a German immigrant with
technical training. They began to manufacture extracts and colors in an eighteenth century building on the
Philadelphia waterfront, which years before was used as a stopover for slaves making their way to
freedom on the underground railway. It wasn't too long before the quality of the company's bakery
extracts became a staple item at many of Philadelphia's finest wholesale and retail outlets. The pure taste
of Ottens' own percolated vanilla was second to none. The company eventually expanded into New York,
Boston and other Eastern markets. Well into the 1930's and '40's the company, through modest growth,
became known as a fine purveyor of bakery extracts, its specialty. In the early 1950, Ottens was
purchased by George Robinson, a Philadelphia banker whose family maintains ownership.
In the post war years, the company operations were guided by John Duffy and eventually by George
Robinson Jr, son of the owner. In 1977, Richard Mangiere was hired to assist in the company's growth.
Now located in central Philadelphia the company emphasizes technology and customer service. It is
recognized as a successful, privately owned, midsized, full line flavor company. Ottens is making the
transition into a third generation of ownership while realizing the importance of providing customers with
continued quality, innovation and service for years to come.

OXFORD ORGANICS, Inc. Member Chemical Sources Association

This is a young British manufacturer of fine organic chemicals that began distributing their products
through an office in Elizabeth, New Jersey office. They have a line of some of the more powerful new
flavor ingredients prepared by the natural guidelines, and many otherwise hard to find sulfur and cyclic
organics. They were acquired in 1995 by Revertex Chemicals Ltd, and are operated as a division of that
company.

PEPSI-COLA Company Member Chemical Sources Association

PERLAROM Technology
Perlarom is the U S operation of Perlarom SA, a Brussels, Belgium based company. It was founded in
1973 by Jacques Engles and his son Michel. It has grown in part by acquiring three other flavor
companies in France, two in Belgium, and one in Britain in the years between 1988 and 1992.
"Last year's sales [1994] have been reported at about $45 million, mostly in Europe. The US
branch was established initially by Jan Buchel with temporary offices in White Plains, NY. David
Bowen is now president of the US company whose headquarters and manufacturing will be
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 located in the Oakland Ridge Industrial Park in Columbia, MD" (Perlarom brings... operation to
Maryland, The[Baltimore]Sun p 15c, 9/4/95).

Perfumery and Essential Oil Record

A British trade Journal founded in 1909 by John C. Umney. It provided a place for advertising the sources
of essential oils available and for articles on raw materials and developments in flavors, perfumes, soaps
and cosmetics. The editor in the 1950's was W. R. Littlejohn who kept contact with several in the U S
flavor (SFC) and perfume societies. He was instrumental in the establishment of the British Society of
Flavourists.

PFIZER Food Science Group

Pfizer was founded in 1849. US based, it is global, with over 50% of its business overseas. This Pfizer
business group was formalized in January 1993 to advance its food ingredient business. It contributes
about 4% of Pfizer's total sales. Having tried several areas of the flavor market with ingredients for
flavors, they now have these ingredients: "Veltol" (trade marked Maltol), and Ethyl Maltol; and natural
maltol; and C. A. L Natural Flavors, Essential Oils and PfiCO2 Specialty Flavors. Many of the naturals
are obtained by extraction with liquid and Supercritical Carbon Dioxide. (Camilli Albert et Laloue - a
Member of the Chemical Sources Association)
This group also markets other food ingredients (flavor adjuncts) of interest to the flavor industry
including antioxidants, preservatives, colors, sweeteners, and bulking agents. (From Food Mktg &
Technology June 1994 pp 49-52)
In 1994, Pfizer purchased Flavor Technology Corp. of New Jersey, including it in their Food Science
Group. In 1996, FSG was sold to a Finnish firm. It is operating in the US under the name Cultor Food
Science.

The Proctor & Gamble Company Member Chemical Sources Association

Pyrazine Specialties, Inc. Member Chemical Sources Association

PMC Specialties Group Member Chemical Sources Association

QUEST International Flavors Member Chemical Sources Association

and Food Ingredients Company
Subsidiary of Unilever, the Netherlands. Fragrances, Flavors and Food Ingredients. Founded in 1987 with
the merger of PPF International and Naarden International.

Developed by Unilever, starting with an in-house perfume group: PPL Proprietary Perfumes Ltd
supplying fragrances to Unilever's soap and detergent businesses.
PPF, Proprietary Perfumes and Flavorings, was formed in 1977 by combining PPL with Birmingham
Chemical and other flavor units, and Bertrand Freres (Purchased in 1974).
Naarden International was the Dutch Flavor manufacturer that had purchased Flavorex in 1974. It was a
Baltimore Beverage & Bakery flavor company that helped to expand Naarden's US business. Naarden
134
was purchased by Unilever in 1986 and merged with PPF. The name of the enlarged company was
changed to Quest International in 1987.
Norda (purchased by PPF in 1984), had been formed in 1924 by Herman Kohl. Kohl had been a chemist-
salesman for Company Morana. Kohl ran the company until his death in 1971 His products included
essential oils, extracts, oleoresins, flavors, perfumes, and aroma chemicals.
Among the companies that Norda acquired and the year in which each was acquired are:

1929 Van Dyk 1932 A. A. Strobel

1933 P. R. Dryer 1948 Orbis, and J. B. Home
1955 Heine & Co. 1961 Schimmel and Co.
1961 R. D. Webb 1965 F. Huber
When Norda was purchased by PPF in 1984 and was combined with the National Starch Flavor and
Seasoning Group.
In 1988, the Unilever Flavor Group bought Allied Lawrence of Australia and New Zealand, and Distillers
Ltd. In 1989, they bought Sheffield Products from Kraft (Vanilla, proteins and lactose) and Biocon
Biochemicals for enzymes and colors.
Microlife Tencnics and Foodpro Canada were transferred to Quest from National Starch in 1990 and 1988
respectively. They have recently moved into newly built facilities in Illinois.
Quest has integrated all acquired businesses into a North American Food Division, consisting of six
business units.

RED STAR BIO-PRODUCTS, DIVISION, UNIVERSAL FOODS CORP.

Universal Foods acquired Champlain Industries in 1993, renaming it Red Star Bio-products division.
Champlain, a Canadian company, had three periods of growth by acquisition. With these companies, they
acquired technology of hydrolysis and enzyme reactions:
• on dairy products dating back to 1925 with Champlain Milk Products.
• on hair dating to the 1920's, and casein and vegetables dating back to the 1950's with the Keratene
Co.
• on Protex products (from the UK) dating back to 1938,
• on yeasts dating back to 1931 (Ardamines), made from products of Ballantine beer in New Jersey,
and
• from the originators (about 1900) of HVP's in America (Huron Milling) in Michigan. It was they who
learned the method of producing MSG from the Japanese.

R. J. Reynolds Tobacco Co. Member Chemical Sources Association

ROBERTET FLAVORS, Inc. Member Chemical Sources Association

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An independent company founded in France in 1850. Originally involved in processing only flowers and
plants of the Provencal area. They now deal in essential oils, fragrances and flavors, with plants in
Oakland, New Jersey, USA, Brazil, Argentina, Turkey and England. Their US plant is in the home of Jay
Flavors, which they purchased.

SBI Systems Bio-Industries, Inc. Member Chemical Sources Association

Formerly Sanofi Bio-Industries, which was formed in 1985 as a subsidiary of Sanofi, Inc, a very large
French company, Elf Aquatane. Initially named Mero-Rousselot-Satia, the company has combined other
units (from 1985-1990) which were involved in flavors, pharmaceuticals, fragrances, gelatin and other
meat byproducts. SBI had purchased Continental Flavors and Fragrances, one of the larger independent
California based flavor companies at the time. They specialized in beverage and yoghurt flavors and fruit
preparations. SBI also bought Dairyland Foods, with enzyme modified cheese and seasoning capabilities.
Headquarters are now in the Philadelphia area.
Harris Shore continued to work on true fruit flavors for Synfleur, Felton and Fries and Fries. Seeley &
Co. was then run by Ray Smith, a Seeley salesman, Eugene Sturman, Bob Maleeney and Wilkes.
Ownership went to a few companies, ending up with BBA.

SUNPURE Ltd. Member Chemical Sources Association

TNO
This is the Netherlands Organization for Applied Scientific Research. Through the efforts of Dr. van
Straaten, the first edition of "The Volatile Compounds of Food" was published. New editions have been
issued about every five tears, with interim supplements between new editions. The most recent editions
have included the quantitative data when they exist or can be determined. A computerized version is also
available of the most recent data.

TAKASAGO Int’l Corp. USA Member Chemical Sources Association

Takasago International Corporation has nearly 75 years history as a major company in the global flavor,
fragrance and aromatic chemistry business. Based in Japan, it has grown to have offices laboratories and
production sites in many of the major areas of the world.
Mr. K. Kainosyo founded Takasago in February of 1920. He received a great deal of his training in the
European aromatic chemical industry. In 1913, he returned to Japan to engage in work involving the
synthesis of certain aromatic chemicals. There was an urgent need to consider domestic manufacture of
synthetic chemicals during that period, so he established a corporation of renowned scholars in chemistry
at Katmata, Tokyo. This has been considered the starting point of the Flavor and Fragrance of Japan.

In 1927 Takasago developed a unique ozone oxidation technique for producing high quality Vanillin and
Heliotropine from Camphor oil by-product. This was a major breakthrough in the utilization of a basic
aromatic raw material available in Japan. During the following years, synthetic chemistry has played an
important role in Takasago's commercial success. Important chemicals such as l-Menthol (1954),
Isophytol (1963) and cis-Jasmone (1967) were synthetic chemical accomplishments of the basic research
group at Takasago's Kamata Laboratories. Other major aromatics produced by Takasago are Musk T
(ethylene brassylate), Santalex T, (l-hydroxycitronellal), Ionone, and intermediates of Vitamin A and E,
plus some 150 other aromatic chemicals used by the industry.

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One of the original plants for Takasago's chemistry was started in 1947 at Hiratsuka, about 50 miles south
of Tokyo center. This plant has been expanded over the years and now shares the site with the new
Technical and Basic Research Center that opened its door in July 1993, to replace the former research
center at Kamata. Other major production facilities now include an aromatic chemical synthesis plant at
Iwata, an ultra modern multi-product food plant at Kashima and a subsidiary called Takasago Food
Products with biotechnology production abilities and supercritical carbon dioxide extraction equipment.
The United States company was established in New York City in 1961 with an initial focus on selling fine
aromatic chemicals to the USA trade. Growth in the US led to the creation of a Fragrance Division in
1974 (in Rockleigh, New Jersey) and the Flavor Division in 1984 (in Teterboro, New Jersey). Today
Takasago International Corporation (USA) consists of three facilities: A Flavor Production and Technical
Center located in Teterboro, NJ, a Fragrance creative center and Corporate Headquarters located in
Rockleigh, NJ, and a Fragrance Production and Aromatic Chemical Division located in Northvale, NJ. In
1994, a new Flavor Technical Center and Corporate Offices will be constructed in Rockleigh NJ. In
addition to the commercial operations in the USA Takasago maintains a basic research laboratory known
as the Takasago Institute for Interdisciplinary Science at Walnut, Creek, CA.
Originally named Takasago Perfumery Company, the company, recognizing that it is a major world
producer of flavors, fragrances and aromatic chemicals, changed the name of the corporation to Takasago
International Corporation in 1986. Shortly after that, the company changed its logo to the now familiar
mark of a maroon square that is trisected by a clearly defined T-line. It symbolizes Takasago's philosophy
of "Contributing to Society based on Trust through Technology and Teamwork".
Worldwide Takasago operates out of some 40 offices and/or laboratories including some plantations. The
company also as some joint ventures with a number of countries through out the world. During the
expansion years, the company was lead by a well-known leader of our industry Mr. Kenji Nakanishi. He
served as president and CEO of the company from 1961 to 1987. Mr. Masabumi Sugarwara currently
serves as the company's worldwide president with Mr. Tony Griffiths serving as president of the
company's North American operations and is also responsible for its European operation. The
management of the commercial part of the company is divided into three operating parts: The Fragrance
Division headed by Mr. Yoshinari Nimura (Executive Vice President); The Flavor Division headed by
Mr. Shigeru Muraki (Executive Vice President), and a newly created Fine Chemicals Division headed up
by Dr. Haruki Tsuruta (Senior Vice President). The International Offices are headed up by Mr. Hajime
Ohtsuki (Senior Vice President). The company reported worldwide sales of $767 million for 1992 and is
considered to be one of the top five in international flavor and fragrance sales. The Company has not
made any significant acquisitions during its history, as its philosophy is growth through internal
development and expansion.
Takasago has been one of the leaders in basic research into flavors and fragrances. Over the years,
Takasago's scientists have developed optically active chemicals, reported on the chirality of natural flavor
and fragrance materials, investigated how the brain responds to aromas, and isolated and characterized
important natural products found in various plants. Well over ten percent of Takasago's sales is invested
in research to continue to expand man's knowledge of the aromatic world we live in. CM

TASTEMAKER Member Chemical Sources Association

Joint Venture formed in 1991 between Hercules' PFW and Citrus Specialties, and the Imcera/Mallinkrodt
flavor group Fries & Fries, Inc. creating a company that was the fifth largest flavor company in the world.
A) Polak Frutal Works (PFW)
PFW owes its origin to the same antecedents as IFF. In about 1890, the firm of Polak & Schwarz was
founded in Holland and in 1896 moved to a new factory in Zaandam. In August 1914, because the ruling
families of Polak and Schwarz had disputes, the Polaks resigned and set up Polak's Frutal Works in
Amersfoort, The Netherlands. In 1928, the US subsidiary was set up on Long Island and in 1931 the
English daughter company, called Soflor Ltd., was founded. In 1947, the US company was relocated to
Middletown, NY and this became the worldwide headquarters.
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* 1964 a sister company was formed in Sydney Australia.
* 1967 a sister company was formed in Bremen Germany
* 1974 PFW was purchased from the Polak family by Hercules Inc.
* 1976 PFW acquired Redd Citrus Products.
* 1988 PFW acquired Zimmermann -Hobbs (UK F&F supplier).
* 1989 PFW purchased Florex Inc., Florida Citrus oils/Flavors
* 1991 The Hercules flavor interests were combined with those of Mallinkrodt (Fries &
Fries), at which time the fragrance interests of PFW were sold to Haarmann &
Reimer. J. Knights
A . H . Suurhoff, who worked for over 40 years, wrote a seven-page history of PFW on the years from
1914 to 1984 for use with new employees joining the company. He wrote articles for PFW employees in a
newsletter named "Two Scents". Before World War I Eric Vles came to the US to see if there was a
market for PFW flavors. He became well known in the industry. He was always "Mr. Vles", and he knew
everyone. Both world wars gave PFW problems, but they did not last forever and they recovered. There
were tragic accidents, which shortened the lives of several of the active family members, but those
remaining persevered, and the company has been a success. The names of the originators will long be
remembered.
B) Fries & Fries (Also see The Fries' Companies)
Fries & Fries was started in 1913. Their earliest beginnings were as a partnership between George and
Robert Fries, Sr. In the beginning there were the two brothers and six employees. The original plant and
offices were located at 1500 West Street, Cincinnati, Ohio. The original products were vanilla, whiskey
blenders and soap perfumes.
In 1913, Cincinnati had 364,000 people. F&F was incorporated in 1931 and enjoyed a slow but steady
growth. They began to expand their perfume and vanilla business during the war. Despite prohibition, our
whiskey business had expanded as well.
F&F then moved to Brewster Avenue. The product line had been expanded to lemon, cinnamon and
vanilla. In the 30, they developed a caramel and a scotch sugar that were very popular. Our chemists
created turmeric extract and used saffron to give honey a boost of color as well as flavor.

At Fries & Fries, we were busy in our liquid department making flavors of cherry, sloe gin, raspberry,
strawberry and peach. We also made limburger cheese through a slow and arduous process that saw some
of our employees literally thrown off city buses because of the stench. By the late 50's, (we still only
produced flavors in liquid form), we had added products such as prune cordials, molasses and creme de
cacao, as well as herb and spice extracts such as sage, marjoram and thyme.
In the 50’s, Cincinnati had 504,000 people and F&F had 40 employees. We found we could make
experimental samples of dry flavors by spraying them. We were smart enough to hire the world's expert
to help us. We hired Neil Revie from England to perfect the spray dry process and eventually bring it to
production in volume. Because of the expense of the equipment, we were able to get our most interested
customer to guarantee a market and help to amortize it. Orange was the first flavor, but we added
butterscotch, brown sugar, and vanilla flavors. Our liquid line expanded to chocolate, and our existing
lines continued to grow.
In the 60's, Robert Fries, Sr. died and his widow Mrs. Frances Fries became Chairman of the Board in
1962 and stayed on until Robert, Jr. took over as president.

Growth meant that the company had need of more cash for further expansion. In 1970, the company was
purchased by Mallinkrodt, a chemical and pharmaceutical company. Mallinkrodt, then owned by Avon,

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was sold to IMC, which included Mallinkrodt Specialty Chemicals in IMCERA, which was spun off.
Fragrance business went to H&R. F&F continued to be run under Robert Fries Jr. They entered a joint
venture with Hauser Chemical Research to develop vanilla flavors.

Recent technical focus has been on processing and extraction methods. Operations have been developed
in Mexico, Canada, England, and Cincinnati, with offices in Singapore and Korea. J. Moon

TECHNOLOGY FLVS & FRAG., Inc. Member, Chemical Sources Association

Amityville, NY.
In 1989, Philip Rosner, who had been president and part owner of Felton Chemical Co. when it was sold
to Harrison & Crossfield, joined with Gary Fromberg, with whom he had worked at Felton, to form
Aroma Globe Inc. In 1991, they acquired Technology Flavors and Fragrances, to compound and sell
flavors and fragrances. In 1993, they bought the Fragrance division of F&C International, which had, for
a while, been a part of the Felton Chemical Co. They are now a public company, having issued stock in
1994 through the Toronto, Canada stock exchange.
In addition to their headquarters in Amityville, NY, they have offices and/or warehouses in California,
Canada, Mexico, Columbia, Chile, and the Far East, and are seeking to expand their business in Europe.
("The Marketing of Taste" by Ian Cuthill in Food Marketing & Technology October 1994).

TOBACCO TECHNOLOGY, Inc. Member Chemical Sources Association

R. C. TREATT & Co.

Founded in London, England by Richard Court-Treatt, a retired diplomat, in 1886. He began trading
animal fixatives ambergris, musk, and civet. The company was incorporated in 1913. Richard died in
1924. The company has prospered under the stable management of only five managing directors. They
have traded essential oils from the Seychelles, Zanzibar, Africa and the West Indies. In 1990, they
established FLORIDA TREATT in Haines City Florida, USA to manufacture natural concentrated citrus
products and isolates from the fruit.

UNGERER & Co. Member Chemical Sources Association

Formed on September 13, 1893 by W. P, Ungerer in New York City. He had had training as a perfumer in
France, and had emigrated from Basel Switzerland to the USA in 1865. He spent some time in Rochester
NY as a supplier of aromatic ingredients. He then worked as a perfumer for Colgate for twenty years. His
son W. G. Ungerer joined the firm in 1895.

In 1906 W. G. Ungerer founded, edited, and published the American Perfumer and Essential Oil Review.
This was the forerunner to Cosmetic and Toiletries and the present day Perfumer & Flavorist. For many
years, Ungerer advertised on the outside back page of every issue of the Perfumer & Flavorist.
W. G. Ungerer formed the Ungerer Fund to assist the French War Orphans at the close of WWI, and was
named a Chevalier of the Legion of Honor in 1927 by the French Senator Eugene Charabot. On the death
of W. G. Ungerer in 1930, he was succeeded by his brother Frederick G. Ungerer. F. G.’s son-in-law,
Kenneth G. Voorhees, Sr., joined the company in 1932 and became president in 1949. This was at a time
when the industry began to expand under other charismatic leaders including Herman Kohl, Frederick
Leonhardt, Fritz Leuders, Percy Magnus, A. L. van Ameringen and the Polak family.

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In the 1940's, the expansive Totowa, NJ facilities were established. The company established itself as one
of the major suppliers of essential oils to the carbonated beverage industry. They were major suppliers of
Sunkist branded California Citrus Oils. Expansion in this period also included the addition of Budd
Aromatics in 1935 and J. N. Hitchcock & Sons in 1947.
In 1957, Kenneth G. Voorhees, Jr. joined the company, and he succeeded his father as president of the
company in 1977. In 1983, Kenneth Voorhees III joined the company. The company was reorganized
from two divisions to four, adding a flavor division and a fragrance division to the existing essential oil
and ingredient divisions.
In 1990, a new essential oil and flavor manufacturing complex was built in Bethlehem, Pennsylvania. The
Totowa plant was retired after 45 years in service. In 1993, the Bethlehem complex was expanded by
50%.
The company expanded also by establishing Ungerer, U. K. Flavors and Fragrances in Chester, U. K., and
Oxiquimica, an aroma chemicals and essential oil distillation facility in Puebla, Mexico. A sales and
distribution facility was set up in Paris, France in 1993, and joint ventures were made in Canada and
Egypt. P. J. C.

UNIVERSAL FLVS. AND FRAG., Member Chemical Sources Association

a division of Universal Foods, Inc.
Dates back to Meadow Springs Distillation Co, formed in 18825. With the advent of prohibition
reorganized as Red Star Yeast Products in 1919. Universal Foods currently has six divisions, which
include a Flavor and Fragrance Division and a Color Division, which retains the name of one of its
acquisitions in that area, Warner Jenkinson. They sold off any fragrance business that they had in
Universal Flavor Group (Hurty Peck)
Hurty-Peck & Co. was started unincorporated in 1903 in Indianapolis by Gilbert Hurty, a 1900 Chemistry
graduate from Amherst College, to distill and sell water. Developed a ginger ale to compete with the Irish
imported ginger ale of Cantrell and Cochran6. Clear and colorless Lemon came next and was the most
popular drink at the time. That was followed by Root Beer, White Soda (Cream soda?), and Apple.
Hurty was joined by Norman Peck, and the company was incorporated in 1909 in Indianapolis. A line of
bakery emulsions had been developed. In 1988 Imperial Flavors

VIRGINIA DARE Extract Co., Inc. Member Chemical Sources Association

Virginia Dare is one of the few remaining flavor companies still owned and operated by members of the
original founding family. Company founder Dr. Bernard H. Smith's career had begun in 1906,
concurrently with the first Food and Drug Act legislation. He was part of Dr. Harvey W. Wiley's original
FDA group in Washington. In 1912, he was sent by Wiley to establish FDA's Boston laboratory. He was
its supervisor until 1917, when he joined Baker Extract Co. as its chief chemist. Two year later, the
Virginia Dare story began.
The name of the company derives from the historical Virginia Dare, the first European child born in
America, August 18, 1587. She was a member of Sir Walter Raleigh's "Lost Colony", which mysteriously
vanished from Roanoke Island, N. C. The surrounding area, Virginia Dare County, then as now abounds
with native Scuppemong grapes, and in 1835, a winery began using them to make "Virginia Dare Wines".
The flavor company began in the days of Prohibition when Garrett and Co., the winery producing
Virginia Dare wines, considered manufacturing flavor extracts in order to utilize the surplus alcohol it
obtained as a byproduct of its de-alcoholized wines. Dr. Bernard H. Smith, then technical director for the
Baker Extract Co., was brought in to form an extract division in 1919.
5
Moody's Industrial Manual 1992, NY

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 was
6 A . W. Noling "History of Hurty-Peck & Company-Its First Fifty Years" Indianapolis Ind., 1969
acquired. In 1989 H. Kohnstamm, Warner Jenkinson, Fantasy Flavors and Felton Int'l (Int'l
flavor business) were acquired.

In 1923, he purchased the division, establishing the independent Virginia Dare Extract Co, and became its
first president. He was succeeded in 1952 by his son, Lloyd E. Smith. Howard Smith, grandson of the
founder, became president in 1960 and is the current CEO.
All three also served as FEMA presidents: Dr. Smith in 1932-33, Lloyd Smith 1942-43, and Howard
Smith 1967-68. The fourth generation, Howard Smith Jr., joined the company in 1984 and is currently the
treasurer of the company. There are probably people in the industry today who can still recall some of the
leaders who served with Lloyd Smith 50 years ago.
In addition to the Smiths, the company has provided two other FEMA presidents, Dr. Clark E. Davis
(1939-40) and Anthony Filandro (1980-81), the first member of the Society of Flavor Chemists to
become president of FEMA.
Virginia Dare's Dr. B. H. Smith had purchased some acreage in Teterboro N. J. before World War II, with
the thought of a possible expansion from its Brooklyn plant into what was then undeveloped, rural farm
country. The war and other factors caused changes in plans and Dr. Smith sold the land to Polak &
Schwarz, which proceeded to build the flavor factory that Dr. Smith had dreamed of. P&S soon was
merged to form the newly created IFF, which then occupied the premises for several years. IFF eventually
sold the property to Takasago Corp., who is the present occupant at 100 Green St., Teterboro, -now in the
heart of town!

Warner Lambert Co. Member Chemical Sources Association

E. A. Weber & Company

This company has been making and selling flavors for 94 years concentrating of the beverage industry. It
is one of the several flavor companies that National Can purchased a few decades ago in an effort to enter
the flavor business. The previous owners were glad to have it back again when the unit was broken up.

Wynn Starr Flavors, Inc. Member Chemical Sources Association

A few members of different companies of the flavor industry from the creative, sales and technical sides
started their own company with labs in New Jersey and state of the art microbiological lab and USDA
inspected production facilities in Kentucky.

9/7/96

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 Photos
The pictures that follow were selected from the scores that were taken by Al Saldarini over the years at
CSA and SFC meetings. Al has taken the pictures, developed them and submitted them, along with the
names of those in the pictures and the location and the occasion, to the editors of trade magazines around
the country.
They have not all been published, but that has not been due to the quality of the pictures. Many CSA
member companies and those companies who employ SFC members have placed effective ads in trade
journals that cover those companies who sell flavor ingredients, and flavors.
That has not deterred Al from continuing to take pictures, develop them, and send
them out to editors after each meeting.
Thanks, Al

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 Several old-timers at a meeting at the Chemists Club
in New York City. Left to right, coming from the
back: George Talarico, Bob Fries Jr., Tom Bonica***,
Tony Clemente**; Al Saldarini** and Al Venutolo**
(both with glasses); and Jim Broderick***, Fred
Schumm***, Cliff Desch** and Jerry DiGenova***.
(*=Charter Member, **=President, ***=Both.)

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Presidents of the Society of Flavor Chemists: From left to right:
John Baranowski, 1982 - 1983; Thomas Ulinski, 1981 - 1982, Marion
Sudol, 1985 - 1986; Colman Goldhammer, 1984 - 1985; and Frank
Fischetti 1983 - 1984.

Society of Flavor Chemist officers 1980—1981. From left to right.

Alfred Goossens, Chairman of the Board; Dieter Bauer, President;
Thomas Ulinski, Vice-President; and John Baranowski, Treasurer.
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1980 SFC President Dieter Bauer (L) has just presented Dr. Paul
Bedoukian with a plaque indicating his selection as an Honorary
Member of the Society of Flavor Chemists. Jim Rogers of Fritzsche
Brothers who introduced Dr. Bedoukian to the group, looks on (R).

Dr. Richard Ford delivered a speech to the Society of Flavor

Chemists at a Sheraton Hotel in New Jersey. Officers Alfred
Goossens and Tom Ulinski are to his left.
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Officers and committee chairpersons of the Chemical Sources
Association 1981- 1982. From left to right Mike Mandel*; Richard
Lane (Patent Comm.); Eliot Graham, Exec. Director from CSA HQ;
Earl Merwin (Membership); G. Mosciano* Treasurer; F. Fischetti*,
President; R. Swaine Jr. (Sample Comm.); Dale Eskin (Program
Comm.); Harvey Farber*(v.p./Sec'y); Bob Maleeny, (long range
planning). Not shown are Alan Perry*; R. Mangiere*; Dave Straus
(Source Listing Comm.); and R . Chapman (Midwest meeting
Comm.).
*= Member of the Board of Directors. Picture was from Flavor &
Fragrance Materials 1981, Allured Publishing.

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1991 At a joint meeting of the American Society of Perfumers, The
Women in Flavor and Fragrance Commerce, and the Society of
Flavor Chemists, the Presidents of each group, from left to right
were John D. Zanone, Jo-Ann M . Orzo and Denise McCafferty.

Chairman of the Board, Carole Pollock, of the Society of Flavor

Chemists presents a plaque to Robert Erickson, PhD. He was
honored as “Man of the Year” for his service to the flavor industry
and to the Society.
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The Society of Flavor Chemists had two speakers several years
apart, on the flavor subjects of global interest. The first was Dr.
Richard Ronk (L), then director of Product Policy Staff and Special
Advisor to the Deputy Commissioner for Policy of the FDA at an
annual meeting in Alpine, NY. The other was Jack Knights, a
flavorist who is a member of both the US and UK flavorist societies.
He has also been President of the BEMA, UK equivalent to the
FEMA). He spoke to those who attended the symposium Flavors
’94 in Princeton, NJ.

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The Society of Flavor Chemists Officers for 1994—1995, at the annual
meeting at the Tamcrest Country Club. From left to right: Edward
Albaugh Secretary; Leslie Blau, President; Richard Heinze, Vice
President; Carole Pollock Chairman of the Board; Carl Holmgren,
Treasurer.

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