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<p>How do flavorists capture the essence of a fruit and put it in a can of sparkling water, or a tub of yogurt? Zachary Crockett takes a bite.</p><p> </p><ul><li><strong>SOURCES:</strong><ul><li><a href="https://www.linkedin.com/in/terrymiesle/">Terry Miesle</a>, master flavorist at Sensient Technologies Corporation.</li></ul></li></ul><p> </p><ul><li><strong>RESOURCES:</strong><ul><li>"<a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC12082435/">Flavor and Well‐Being: A Comprehensive Review of Food Choices, Nutrition, and Health Interactions</a>," by Sakhawot Hossain, Abdul Wazed, Sharmin Asha, Alomgir Hossen, Nur Muhammad Fime, Shamiha Tabassum Teeya, Lubna Yeasmin Jenny, Diptho Dash, and Islam Shimul <i>(Food Science & Nutrition,</i> 2025).</li><li>"<a href="https://www.inverse.com/science/artificial-banana-flavor-real-science">What is artificial banana flavor made of? A food neuroscientist reveals the truth</a>," by Elana Spivack <i>(Inverse,</i> 2024).</li><li>"<a href="https://ww...