Flavors may be developed by compounding chemicals and flavor materials. Heating a formula of sugar and amino acids produces a substance with flavor value. The Maillard reaction forms a bond between the elements and triggers a series of chemical reactions and responses. The elements are generally some sort of protein with carbohydrates.

A compound recipe involves a specific ratio of reacted chemicals that combine to achieve a familiar flavor. The taste and aroma of a coffee, for example, is an amalgam of organic chemicals working together. The same applies for a seared steak. Another example is the caramelization of onions in sugar which causes a non-enzymatic browning reaction. Also known as the Maillard browning effect which of course gives food that distinct brown color.

Process flavors have long been used in food science to intensify tastes in products such as fruit-based juices or jams. Another classic application is taste-masking in pharmaceutical products.

But a growing range of alternatives to animal-derived products, like plant-based meat, is opening new applications for reaction flavors manufacturing. Together with texture, taste and aromas are essential for customer acceptance of meat substitutes. One promising direction is cultivated meat, as food technologists strive to create flavors that consumers recognize.