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The majority of flavorists have a bachelor's degree in chemistry, and have taken classes in biological chemistry as well as organic and inorganic chemistry. They must also have a very broad knowledge of flavors as well as the knowledge of how to produce them. This usually requires several years of training under the watchful eye of a master flavorist. The Society of Flavor Chemists recommends at least seven years of working as an apprentice.

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Q: What qualifications are required to become a flavor chemist?
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What is a group of very important flavor compounds?

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