Flavor stems from many inputs, and thus requires a multimodal approach to evaluate interactions and modulation. By understanding how natural product chemistry can shape the flavor of food, our scientists work with industry to accentuate, mask or eliminate flavors. For example, compounds generated in cocoa after roasting have been reported to suppress bitterness perception. In addition, our expertise in flavor discovery is utilized to elucidate how simple processing combined with natural ingredients can improve flavor profiles. The use of targeted and untargeted analytical approaches across our analytical platform enhances our proficiency in tailoring flavor profiles based on ingredient chemistry and/or process optimization.