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Bakery & Desserts
From first bite to final crumb.
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Consumer Health
Flavor to help the medicine go down.
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Savory
Add some irresistible oomph.
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Bars & Cereal

Raising the bar on taste.

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Get the scoop on flavor.
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Craveable, authentic snack flavor solutions.

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Best in glass taste.
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Pump up flavor and performance. 

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Confections
Time for a sweet treat.
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Pet food pets love and parents trust.
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Understanding Flavor
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Navigate Regulatory Requirements
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Match Flavor Profiles
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Predict Consumer Preference
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Learn the science and creativity behind flavor.
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Flavor University® Podcast
Top Courses
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Flavor 101
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Heat 201
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Flavor 101 Hits the Road
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Taste Modification 201
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Functional Beverage Flavor 201
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Savory Flavor 201
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beverage flavor 201
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Cereal, Bars, Bakery & Snacks Flavor 201
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Trends & Insights
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Flavor Forecast
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First in Flavor
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Next Course: Coming soon

Heat Flavor 201

In this advanced technical seminar, we are focused on helping you work better with flavor and developing an understanding of heat perception — including the science at work and the technologies available. We’ll cover the origins of heat, how it is perceived and what we are seeing in the markets today.

Class Topics

Origin & history of heat

Explore the origins of heat and spice in food, tracing the use of chili peppers and other pungent ingredients back to ancient cultures across the globe. It highlights the historical, cultural, and medicinal significance of spicy food, as well as how these flavors spread globally through trade, exploration, and migration.

Heat perception

Delve into the science behind how we perceive spiciness, focusing on the role of capsaicin and other pungent chemicals and their interactions with sensory receptors in the mouth. Examine how genetic, cultural, and psychological factors influence individual tolerance to spicy foods and shape our sensory experiences.

The role of sensory

Understand the science of sensory for spicy foods and how it connects to product development. Learn how to conduct sensory tests using tongue burning foods, and experience it for yourself!

Scoville scale and instrumental analysis

Dive into the scoville scale, a measurement of spiciness based on capsaicin concentration, and explore the various instruments and methods, such as high-performance liquid chromatography (HPLC), used to quantify heat levels in food.

Marketing trends

A look at current trends that appear across various spicy food product segments. Dive into the latest marketing trends, hottest campaigns, the rise of bold new flavors, and the burning demand for extreme heat and novelty spice experiences.

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