The Chemist in the Chemistry of Taste
In 1967 Dr Tan Chee Hong who holds a Masters in Organic Chemistry, synthesising flavonoids, and a Ph.D in Biochemistry extracting tocotrienols and other antioxidants, also discovered ergotioneine, a powerful water soluble antioxidant. He knew he stumbled upon a great discovery and so he returned to Malaysia from the UK to start the first palm oil research laboratory. Very soon after he was on the board of the Oil Palm Grower’s Council and Malaysian Oil Producers Association.
10 years later in 1977, he started a business in palm oil refinery equipment as part of his career expansion. But in 1978, he boldly took the first step in establishing Matrix Flavours & Fragrances Sdn Bhd to become the first South East Asian owned flavour house, making the company the only flavour house who is independent of other flavour companies in the region. His expertise and in-house technology has shaped and paved the way for the company to expand into international waters. In 1982, Matrix Flavours & Fragrances transferred its technology to UK-based flavour house, to innovate and develop new and unique flavours in Europe, for an ever changing and growing world.
Although well into his 70s Dr Tan remains a scientist at heart and can be found in his own research laboratory developing new products and discovering new findings that is truly changing the world of flavours and chemistry.