S.C.O.P.E. — Stability & Compatibility Of flavour Profiles under Exposure is an interactive learning tool for understanding how flavours can change during processing and storage. Developed for flavourists, it connects the chemistry of individual molecules, essential oils, extracts and mixtures with their possible effects on aroma, taste and overall flavour balance. The focus is practical: which notes might fade, what new characteristics could emerge, and how those changes could alter a recognisable flavour profile.

Users can explore 546 ingredients and application materials, build their own mixtures, or investigate 64 example studies spanning beverages, emulsions, baked goods, confectionery, dairy, snacks and other foods. Adjustable conditions include temperature, oxygen exposure, light, water content and aqueous pH, with processing considered separately from storage. Interactive reaction maps, molecular previews and flavour explanations connect the selected ingredients and conditions with possible chemical reactions, physical interactions and changes in aroma release.

S.C.O.P.E. brings scientific references into the learning process, helping users understand the evidence behind each explanation and where further investigation is needed. Examples range from benzaldehyde interacting with propylene glycol to citrus emulsions changing flavour distribution and heated foods losing or developing aroma notes. It supports formulation thinking and experimental planning, while recognising that actual sensory outcomes and shelf life require validation in the finished product.