| Abstract: | Initiated by the experiences of World War I Hermann Staudinger tried to create a synthetic coffee flavor and asked his assistant Tadeusz Reichstein first with the isolation and analysis of the natural flavor followed by the development of a synthetic substitute. Reichstein worked from 1922 until 1932 to solve this task which proved to be very intricate. Since 1928 he worked closely together with Max Kerschbaum from “Haarman and Reimer”, then the leading company for artificial flavors. They finished their research without being able to create with their “Coffarom” a real substitute for the natural coffee flavor. Nevertheless this project is of significant interest for the history of chemistry because of the highly sophisticated microchemical methods applied as well as it is interesting as an early example of the cooperation between university‐based scientific research and industry‐sponsored applied chemistry. When Max Morgenthaler, working for the Nestlé company developed his “Nescafé”, the ascent of this firm to the biggest food producing conglomerate in the world began. |
