In this fascinating interview with Juan José, USAinstants explores the inspiring journey of Juan José a Global Flavorist at Etadar. From his early experiences in Holland to creating innovative flavors worldwide, he shares the perfect blend of art and science behind his work. Discover how he crafts new flavors, tackles challenges, and combines tradition with modern technology. Read on to uncover the secrets behind his most successful creations.
The Inspiring Journey of Juan José to Becoming a Global Flavorist at Etadar
Dear friends my journey began when was sent to Holland back in 1988 To work for Holland Hilversum as an international Flavorist attending flavors, for Japan south Arabia Italy so far sharing my experience with other countries for several years, and also France getting exposure and experience getting knowledge of another’s way to crafting flavors, also in south Brunswick New York by iff sow a lot of people creating flavors and decided star studding technologies of flavors to develop different types of flavors technologies for all countries as the way to create a historical culinary culture of each cultural history as tamales in Mexico arepas Guatemala, back streets flavors pastries from France.
Juan José’s Process for Creating New Flavors
For me creating flavors is something great GOAL me and Follow some approach. We have a single method as sensory chromatogram where first if is a matching flavor of another company first taste a 1% Solution Looking Find Some Flavor Chemicals In My Mind And Go to the second edition of the first edition 10% to find organoleptic aromatic ingredients and go on until complete all aromatics in the flavor and then use all chemicals and start to mix according to concentration in the competitor’s flavor but most impressive when is a new fruit never tastes as well get the fruit and make an alcoholic extract of the new fruit and if is possible go to chromatography GLC analysis to find possible aromatics. The peel and pulp of the fruit and starting to prepare an approach of the information found according to experience and art to craft flavors.
Tarun’s Journey to Becoming Malaysia’s Leading Automation and AI Expert and Founder & CTO of Abundent
Juan José’s Biggest Job Challenges and Solutions
Well like to introduce I just created some technology when trying to use some simple reactions on vanilla beans and cocoa shells, Some peels of citrus pineapple shells and grape seeds increase the esters naturally found in these materials to round my flavors When creating natural flavors And discovering some reactions that change the strength of flavors at a low price. Creating outstanding flavors, lipolysis fats cream fats bacon fat by the use of enzymes called enzymatic flavors are great flavors in general most challenging aspects are deep investigation research on the way to create flavors using technology and also biotechnology.
The Story Behind a Winning Flavor
Specifically have developed a great tequila flavor for export made with tequila fusel derivate of agave distillation fractions and reused with some natural chemicals to export with a great successful flavor
Second: I developed the esterification of chiles Mexicans process to increase the flavor of chiles by special reactions where I have excellent flavors made. They are in the salsas de Mexico and some famous snacks.
Juan José: Staying Updated on Flavor Trends
Well, l belong to the British Association of Flavorists in London where have a connection to see the latest molecules created in flavor items and also Am at the Mexican University of Mexico where have access to the greatest innovations In Mercado tenia development center worldwide and recipes the las innovations from Cheffs international my self craft innovations developed.
How Juan José Merges Art and Science in Flavors
We have a slogan Flavor creation is the art where art and science meet Well a better example is when developing the experience of reactions of Maillard In many flavors For example, chocolate flavors are prepared with all chemicals and then, We militarized the flavor with extracts and monoacid changing the profiles With a touch of art Even with many flavors crafted.
Also Read:
From strategy to service – unpacking success in hospitality operations – A conversation with an industry leader.