I'm a chief flavorist who's developed over 2,000 scents and tastes for some of your favorite foods and beverages. Here's what my day looks like.
我是首席调香师为你最喜欢的食物和饮料开发了两千多种香味和口味。我的一天是这样的。
Marie Wright, chief global flavorist at ADM.
Courtesy of ADM
Marie Wright is the chief global flavorist at nutrition leader Archer Daniels Midland. 玛丽·赖特是营养领导者阿彻丹尼尔斯米德兰公司的首席全球调香师。 She manages a team of more than 600 and has worked on food and beverage products like hard seltzer. 她管理着一个超过600人的团队，并从事食品和饮料产品，如硬苏打水。 She says watermelon is up and coming. Here's her story, as told to Perri Ormont Blumberg. 她说西瓜就要来了。以下是她对佩里·奥蒙特·布隆伯格讲述的故事。
This as-told-to essay is based on a transcribed conversation with Marie Wright, a 50-something-year-old chief global flavorist from Cranbury, New Jersey, about her career path. It has been edited for length and clarity.
这篇按要求写的文章是根据笔者与来自新泽西州克兰伯里(Cranbury)的50多岁的全球首席调香师玛丽·赖特(Marie Wright)关于她的职业道路的谈话内容改编的。为了篇幅和清晰度，本文经过了编辑。
I work for global nutrition leader ADM. I've probably developed more than 2,000 flavors in my career for CPG (consumer packaged goods) companies as well as private-label and quick-serve restaurants.
我在全球营养头部公司ADM工作，在我的职业生涯中，我可能已经为CPG(包装消费品)公司以及自有品牌和快餐店开发了2000多种口味。
I got a double first-class honors degree in food science and chemistry from King's College in London, then trained as a flavorist with Bush Boake Allen (acquired by International Flavors and Fragrances) and have spent the majority of my career working at flavor houses. I moved to the US in 1996.
我在伦敦国王学院(King’s College)获得了食品科学和化学的双一等荣誉学位，然后在Bush Boake Allen(被International Flavors and Fragrances收购)接受了食用调香师的培训，职业生涯的大部分时间都在食用香精公司工作。1996年我搬到了美国。
I became interested in flavors and aromas at a young age
我在很小的时候就对味道和香味产生了兴趣
Wright testing flavors. ADM
My father is Turkish, and my mother has Italian heritage, so I was exposed to a wide range of interesting flavors early in life.
我父亲是土耳其人，母亲有意大利血统，所以我很小的时候就接触到了各种各样有趣的口味。
Summers were spent in the South of France, close to Grasse — considered the fragrance industry capital — which drove my curiosity and appreciation of scent and aroma.
我的夏天是在法国南部度过的，靠近被认为是香水行业之都的格拉斯，这激发了我对香味和香气的好奇心和喜爱。
I joined ADM in 2012
我于2012年加入ADM
In 2016, I was promoted to VP of global flavor creation and chief global flavorist, then started my current role last January.
2016年，我被提升为全球风味创新副总裁兼首席全球调香师，并于去年1月开始担任目前的职务。
As president of creation, design, and development and chief global flavorist, I manage a team of more than 600 people, including food scientists, food engineers, flavorists, color and extract scientists, and chefs.
作为创意、设计和开发总裁以及全球首席调香师，我管理着一支600多人的团队，包括食品科学家、食品工程师、调香师、色素和提取物科学家以及厨师。
Our team is focused on delivering solutions to customers, which may be a single ingredient or a complete product.
我们的团队专注于为客户提供解决方案，可能是单一成分，也可能是完整的产品。
No day is the same. I think that's why I love my job so much.
没有一天是相同的。我想这就是我如此热爱我的工作的原因。
A typical day starts with calls to the team in Europe, meeting with my team and senior leadership, maybe a webcast, and a lot of tasting and smelling of flavors and products.
典型的一天开始于给欧洲的团队打电话，与我的团队和高层领导会面，可能是网络会议，然后品尝和闻很多口味和产品。
Additionally, I spend time as a practicing flavorist and work closely with customers, and some part of the day is spent driving those projects.
此外，我花时间作为一名实践调香师，与客户密切合作，一天中的一部分时间用于推动这些项目。
I think it's important to keep honing my craft and be a role model to our scientists. So I'll still wear my white lab coat.
我认为不断磨练自己的技艺，成为我们科学家的榜样是很重要的。所以我还是会穿我的白大褂。
In terms of my work lately, we're heavily focused on our health and wellness platform, especially specialized nutrition, as well as the beverage category, which is our bread and butter. I love the work we're doing in alcohol, which is another fun segment, offering the opportunity to be more adventurous.
就我最近的工作而言，我们主要专注于我们的健康和保健平台，特别是专业营养，以及饮料类别，这是我们的面包和黄油。我喜欢我们在酒类饮品方面的工作，这是另一个有趣的领域，提供了更冒险的机会。
It's been rewarding to see how the products we've created are expanding across the globe
看到我们创造的产品如何在全球范围内扩展，这是一件值得的事情
Wright bottling flavors.
Courtesy of ADM
Plant-based meat especially has continued to evolve, and there's a huge opportunity there globally.
特别是植物性肉类一直在不断发展，在全球范围内都有巨大的机会。
There's a lovely peach flavor I developed that performs well in seltzer. It's complex and uses many natural extracts and oils and — it's not often that I say my flavors are clever — but it really is a clever flavor.
我发明了一种可爱的桃子味，放在苏打水里味道很好。它很复杂，使用了许多天然提取物和油，我并不经常说我的口味很聪明，但它确实是一种聪明的味道。
I'm also very proud of our fish and seafood flavors, which are in demand in the alternative seafood space. We made a great shrimp flavor and white-fish flavor recently.
我也为我们的鱼和海鲜口味感到自豪，这些口味在替代海鲜领域很受欢迎。我们最近做了非常棒的虾味和白鱼味。
My favorite flavor of all time is black truffle
我一直以来最喜欢的口味是黑松露
Certain savory flavors like truffle are very evocative. The aroma makes you salivate, and it conjures up sophistication. I also like the complexity of the flavor.
某些美味的味道，如松露，非常令人回味。它的香气会让你流口水，让人联想到成熟。我也喜欢它复杂的味道。
As far as application, it's fun to put into oils and even something like a beverage, just a little trace, maybe combining it with something like a strawberry flavor. I've spent time in Italy and France during truffle season, so there may be a bit of a personal connection there for me, too.
至于应用，把它放进油里很有趣，甚至像饮料一样，只要一点点，也许和草莓味的东西结合在一起。在松露季节，我曾在意大利和法国待过一段时间，所以对我来说，那里可能也有一点个人联系。
We're working a lot with coffee, tea, and energy drinks
我们在咖啡、茶和能量饮料方面做了很多工作
Wright and her team testing citrus flavors.
Courtesy of ADM.
The flavors associated with energy are becoming more complex.
与能量相关的味道正变得越来越复杂。
Energy flavors encompass a variety of profiles, from rainbow sherbet to mango guava. Watermelon is also a flavor that continues to gain popularity due to its refreshing profile and ability to mask some of the bitter notes from the energy ingredients.
能量口味包括各种各样的轮廓，从彩虹果子露到芒果番石榴。西瓜也是一种越来越受欢迎的口味，因为它清爽的口感和掩盖能量成分带来的一些苦味的能力。
Lastly, citrus is a big focus for us. Orange has always been the biggest and most-loved flavor in beverages, but consumers are getting more adventurous and desiring more interesting profiles, and so there's a focus on varietal oranges like blood orange and more unusual types of citrus — something like an Australian finger lime, for example.
最后，柑橘是我们的重点。橙味一直是饮料中最大、最受欢迎的口味，但消费者越来越喜欢冒险，渴望更有趣的口味，因此人们关注的是血橙等橙子品种，以及更不寻常的柑橘类型，比如澳大利亚酸橙。
As consumers become a little more adventurous, I think we're going to see these interesting fruits in more mainstream products. If you think back, mango used to be a bit shocking 10 years ago. Now it's mainstream.
随着消费者变得更有冒险精神，我想我们会在更多的主流产品中看到这些有趣的成果。如果你回想一下，10年前芒果是有点令人震惊的。现在它成了主流。
I founded the Academy of Future Flavorists and am a faculty member there, so I spend time teaching and creating content
我创立了未来调香师学院，并在那里担任教职员工，所以我花时间在教学和创作内容上
It's a privilege to play a role in shaping someone's career and evoking the passion of the flavor world. All our seasoned flavorists are asked to mentor and teach.
能够在塑造某人的职业生涯中发挥作用，唤起人们对风味世界的热情，这是一种荣幸。我们所有经验丰富的调味师都被要求指导和教授。
Many flavorists learn by modifying flavors because they have access to all these existing formulas. It's really easy to work that way, but it isn't going to drive innovation. What we want in ADM is a team that is capable of creating original formulas from scratch. Our flavorists develop their own unique style.
许多调香师通过修改口味来学习，因为他们可以接触到所有这些现有的配方。这样做真的很容易，但它不会推动创新。我们在ADM中想要的是一个能够从头开始创建原始配方的团队。我们的调香师要形成自己独特的风格。
We've trained about 15 flavorists to date, and we're also launching a new fast-track savory program in September that will run concurrently in Berlin and the US.
到目前为止，我们已经培训了大约15名调味师，我们还将于9月份在柏林和美国同时推出一个新的快速咸味调香训练项目。
原文出处：
I'm a Chief Global Flavorist at ADM. Here's What My Job Is Like. (businessinsider.com)
