How are food and drink companies able to replicate intricate natural flavors with artificial ones?

Question

For instance, how does something taste like a tangerine when there is no actual tangerine juice in the food or drink?

In: 4

Answer 1

Taste receptors/smell receptors are like little holes for molecules if you can construct another molecule, part of which fits snuggly into the hole, it will set off the receptor and the person will smell or taste that flavour.