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7/30/2019 Flavor Division (Oman Agro Industries LLC)
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Shishir Kumar Singh
Manager
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Business InterestBusiness InterestBusiness InterestBusiness Interest
1. Liquid Flavour
2. Emulsion Flavour
3. Dry Mixed Powder Flavour
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Existing Production FacilitiesExisting Production FacilitiesExisting Production FacilitiesExisting Production Facilities
1. Liquid Flavour Production 100 kg mixing vessel 4 nos
200 kg mixing vessel 1 nos
300 kg mixing vessel 4 nos
1000 kg mixing vessel 1 nos
All vessel connect with wheel onl one stirrer and one
1. Liquid Flavour Production 100 kg mixing vessel 4 nos
200 kg mixing vessel 1 nos
300 kg mixing vessel 4 nos
1000 kg mixing vessel 1 nos
All vessel connect with wheel onl one stirrer and one
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homogenizer in working condition
2. Powder Flavour Production. There is no proper facility for powder flavour managing with one 50 kg
bakhoor mixing vessel
3. Emulsion Flavour Production One high speed homogenizer and one centrifuge
homogenizer in working condition
2. Powder Flavour Production. There is no proper facility for powder flavour managing with one 50 kg
bakhoor mixing vessel
3. Emulsion Flavour Production One high speed homogenizer and one centrifuge
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NewNewNewNew SetupSetupSetupSetup of Flavour Productionof Flavour Productionof Flavour Productionof Flavour ProductionEmulsion FlavourEmulsion FlavourEmulsion FlavourEmulsion Flavour
ProductionProductionProductionProductionLiquid Flavour ProductionLiquid Flavour ProductionLiquid Flavour ProductionLiquid Flavour Production
300 kg 300 kg 300 kg 300 kg
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1000 kg 200 kg
100
kg
100
kg
100
kg
100
kg
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Dry Mixed Powder Production LineDry Mixed Powder Production LineDry Mixed Powder Production LineDry Mixed Powder Production Line
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Require Basic infrastructure and Manpower for Flavour andRequire Basic infrastructure and Manpower for Flavour andRequire Basic infrastructure and Manpower for Flavour andRequire Basic infrastructure and Manpower for Flavour and
Fragrance Department Section IFragrance Department Section IFragrance Department Section IFragrance Department Section I
Emulsion Flavour Production (ground floor)
Liquid Flavour Production (ground floor)
Dry mixed flavour production (ground floor)
Packaging & Finished Goods Warehouse No. 1 (ground floor) R&D and Creation Lab for Flavour and Fragrance (1st floor)
Application Food Chemistry Lab (1st floor)
Quality Control Lab (1st floor)
Quality Assurance Lab (1st floor)
Emulsion Flavour Production (ground floor)
Liquid Flavour Production (ground floor)
Dry mixed flavour production (ground floor)
Packaging & Finished Goods Warehouse No. 1 (ground floor) R&D and Creation Lab for Flavour and Fragrance (1st floor)
Application Food Chemistry Lab (1st floor)
Quality Control Lab (1st floor)
Quality Assurance Lab (1st floor)
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Staff offices (1st
floor) Conference hall (1st floor)
Each section will be cover and built up as per ISO and Food Flavourregulator's parameter.
All premises temperature will be maintained by AC
Technical skill manpower requirement in initial stage 3 numbers Junior Perfumer/Flavorist 1 Food Chemist /chef -1
Analytical chemist 1
Sales person number 2 (included Mr. Bharat shah)
Staff offices (1st
floor) Conference hall (1st floor)
Each section will be cover and built up as per ISO and Food Flavourregulator's parameter.
All premises temperature will be maintained by AC
Technical skill manpower requirement in initial stage 3 numbers Junior Perfumer/Flavorist 1 Food Chemist /chef -1
Analytical chemist 1
Sales person number 2 (included Mr. Bharat shah)
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Section IISection IISection IISection II
Fragrance BlendingFragrance packaging and finished good
Flavour Raw material storage
Fragrance BlendingFragrance packaging and finished good
Flavour Raw material storage
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Fragrance Raw material storageFragrance Raw material storage
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NEED TO GET EXPERTISENEED TO GET EXPERTISENEED TO GET EXPERTISENEED TO GET EXPERTISE
1. Research & development
2. Flavour Creation
3. Process technology
4. Sensory Analysis
Quality Department1. Quality control and quality assurance
2. Product information and regulatory affairs
3. Product safety
Require skill man powderJunior Perfumer/Flavorist 1Food Chemist /chef -1
Analytical chemist -1
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Product's Development/Creation 2013Product's Development/Creation 2013Product's Development/Creation 2013Product's Development/Creation 2013----14141414
ALCOHOLIC BEVERAGE FLAVORS
BAKERY AND CONFECTIONARY FLAVORS
BEVERAGE FLAVORS
CCOFFEEOFFEE ANDTEA FLAVORSIce-creams & Frozen desserts
Pharmaceutical Product
DAIRY AND CHEESE FLAVORS
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AAAALCOHOLICLCOHOLICLCOHOLICLCOHOLIC BEVERAGEBEVERAGEBEVERAGEBEVERAGE FLAVORSFLAVORSFLAVORSFLAVORS////Berries to bourbon, our
alcoholic beverage flavors cover all the bases. Use these flavors in cordials, schnapps, liqueurs, wine coolers, malt beverages, beer,
wine, blended whiskeys, Canadian whiskeys, flavored vodkas and flavored rums.
Anise Orange French Vanilla Pear
Apricot Fruit Punch Peppermint
Banana Fuzzy Navel Pina Colada
Beer Gin Pineapple
Bitter Almond Ginger Punch
Black Currant Grand Marnier Raspberry
Black Raspberry Grapefruit Rum
Blackberry Green Apple Sambucca
Blood Orange Guava Sour Apple
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Blueberry Hot Cinnamon Sour Cherry
Butter Pecan Irish Cream Sour Grape
Butter Rum Key Lime Sour Watermelon
Butterscotch Kiwi Spearmint
Cabernet Lemon Strawberry
Caramel Lime Tamarind
Chardonnay Mandarin Orange Tangerine
Cherry Mango Tea
Chocolate Margarita Tequila
Chocolate Mint Mint Triple Sec
Cinnamon Mixed Berry Vanilla
Coffee Mocha Watermelon
Cognac Mudslide Whiskey
Cola Orange Spice Wildberry
Concord Grape Papaya
Cranberry Passion Fruit
CramPeach
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BBBBAKERYAKERYAKERYAKERY ANDANDANDAND CCCCONFECTIONARYONFECTIONARYONFECTIONARYONFECTIONARYFFFFLAVORSLAVORSLAVORSLAVORS Apple to walnuts, ourtechnical staff can develop the flavor for any of your bakery or confection needs. Use our flavors in fresh or frozen rolls, bread, or bread dough,
pizza dough, sour dough, pie dough, dry, or frozen or fresh bakery fillings, icings, cake mixes, Italian pastries, Danish pastries, donuts, cookies,cupcakes, bagels, and crackers as well as hard candy, chewing gum, chocolate, and other candy items. Specialty flavors are available for low
calorie, fat-free and reduced fat items.
Almond Coffee Orange
Almaretto Condensed Milk Pecan
Apple Cotton Candy Peppermint
Apricot Cranberry Pineapple
Banana Cream PistachioBanana Berry Cream Cheese Poppy Seed
Blackberry Dark Chocolate Praline
Blueberry Date Pumpkin Pie Spice
Bourbon English Caramel Raspberry
Boysenberry German Chocolate Raspberry Cream
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Browned Butter Graham Cracker RhubarbButter Grain Rum
Caramel Grand Marnier Rum Butter
Carrot Cake Granola Sesame Seed
Cheddar Cheese Green Apple Sour Cream
Cheesecake Hazelnut Sour Dough
Cherry Honey Spearmint
Cherry, Black Hot Cinnamon Strawberry
Cherry, Maraschino Kiwi Vanilla
Cherry, Sour Lemon Walnut
Cherry, Sweet Macadamia Nut White Chocolate
Chocolate Maple Brown Sugar Yeast
Cinnabun Milk Chocolate Yellow Cake
Cinnamon Molasses Yogurt
Coconut Cream Oat
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BBBBEVERAGEEVERAGEEVERAGEEVERAGE FFFFLAVORSLAVORSLAVORSLAVORSCoconuts to kiwis, we can help your beverage capture the
essence of the islands. Use our flavors in dry or liquid, carbonated and non-carbonated soft drinks, 100% juice or juice-containing
beverages, flavored water, isotonic sports beverages, energy drinks, drink mixes and beverage concentrates.
Almond Cocoa Mango
Anise Coffee Extract Mocha
Apple Cola Mixed Berry
Apple Cider Concord Grape Nectarine
Apple Cinnamon Cranberry Orange
Apricot Cream Papaya
Banana Berry Fruit Punch Peach
Black Currant Ginger Peanut
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Blackberry Ginger Ale Pear
Black Raspberry Grape Peppermint
Bloody Mary Grape Currant Pina Colada
Blue Raspberry Guava Pineapple
Blueberry Hazelnut Praline
Boysenberry Irish Cream Raspberry
Bubble Gum Jamaica Root BeerButter Toffee Key Lime Strawberry
Caramel Kiwi Tamarind
Champagne Lemon Tangerine
Cherry Lemon Lime Vanilla
Chocolate Lime Wildberry
Cinnamon Mandarin Orange
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CCCCCCCCOFFEEOFFEEOFFEEOFFEEOFFEEOFFEEOFFEEOFFEE AND
ANDANDAND
TTTTEAEAEAEA
FFFFLAVORSLAVORSLAVORSLAVORS
Amaretto to French Vanilla set your coffee and tea apart from the rest. Use these flavors in dry or liquid cappuccino mixes, dry
iced tea mixes, ground and whole-bean coffee, loose-leaf
Almond Cinnamon Hazelnut German Chocolate Cake Pumpkin Pie Spice
Amaretto Cinnamon Macadamia Nut Hazelnut Snickerdoodle Cookie
Apple Cinnamon Cinnamon Twist Hazelnut Cream Southern Pecan Cream
Banana Cream Pie Coconut Holiday Streusel Spiced Butter Rum
Banana Nut Cream Coconut Cream Honey Macadamia Nut Strawberries 'n Cream
Bananas Foster Chocolate Mint Honey Nut Swiss Chocolate
Blackberry Muffin Chocolate Raspberry Honey Vanilla Swiss Chocolate Almond
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Butter Pecan Cream Irish Cream Swiss Chocolate Hazelnut
Butter Rum Creme Brulee Macadamia Nut Swiss Chocolate Orange
Butter Vanilla Danish Pastry Macadamia Nut Cream Tiramisu
Butterscotch Toffee Dark Chocolate Maple Nut Crunch Toasted Almond Cream
Candy Cane Cream Double Chocolate Milkshake Maple Pecan Toasted Coconut
Caramel Cream Double Vanilla Mexican Cream Vanilla
Caramel Nut Dutch Chocolate Cake Mexican Spice Vanilla Hazelnut
Chocolate English Caramel Mississippi Moon Pie Vanilla Nut Cream
Chocolate Cinnamon English Toffee Mocha Almond Fudge White Chocolate
Chocolate Macademia Nut Frangelica Orange Creamsicle White Chocolate Almondine
Chocolate Marshmellow French Caramel Cream Peaches 'n CreamWhite Chocolate Macadamia
Nut
Cinnabun French Vanilla Praline Cream
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Tea
Apple Apricot Banana Bergamot
Black Cherry Blackberry Chai Cherry
Cinnamon Cinnamon Apple Cranberry Earl Grey
Ginger Grapefruit Guava Honey
CCCCOFFEEOFFEEOFFEEOFFEE ANDANDANDAND
TTTTTTTTEAEAEAEAEAEAEAEA
FFFFLAVORSLAVORSLAVORSLAVORS
Amaretto to French Vanilla set your coffee and tea apart from the rest. Use these flavors in dry or liquid cappuccino mixes, dry
iced tea mixes, ground and whole-bean coffee, loose-leaf
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Honeydew Melon Jasmine Kiwi Lemon
Lime Mandarin Orange Mango Nectarine
Orange Orange Spice papaya Passion Fruit
Peach Peach Mango Pear Pineapple
Pineapple Orange Plum Raspberry Rose
Strawberry Tangerine Tea Essence Tropical Punch
Vanilla Vanilla Spice Watermelon Wild Cherry
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DDDDAIRYAIRYAIRYAIRY ANDANDANDAND CCCCHEESEHEESEHEESEHEESE FFFFLAVORSLAVORSLAVORSLAVORSChocolates to cheeses, our flavors will bring your dairy product to life! Use our flavors in dry or liquid, full and reduce-fat salad
dressing and mayonnaise, full and reduced-fat ice cream and frozen novelties, full and reduced-fat cheese products, cheesepowders, cream, sour cream, yogurt, imitation dairy products, coffee creamers, cultured dairy products, enzyme modified butter and
dairy products, and milk and soy-based drinks.
Amaretto Cream Parmesan Cheese
American Cheese Cream Cheese Passion Fruit
Apple Dulce De Leche Peach
Apricot Egg Peanut Toffee
Asiago Cheese Egg Yolk Pear
Banana Feta Cheese Peppermint
Banana Nut French Vanilla Pineapple
Blackberry Fruit Punch Raspberry
Bleu Cheese Garlic Butter Ricotta Cheese
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Blueberry Hazelnut Romano Cheese
Boysenberry Heavy Cream Roquefort Cheese
Brie Cheese Irish Cream Sharp Cheddar Cheese
Browned Butter Kiwi Strawberry
Cantaloupe Lemon Swiss Cheese
Cheddar Cheese Lime Tropical Fruit
Cheese Cake Macadamia Nut Vanilla
Cherry Mango Vanilla Nut
Cherry, Sour Milk Velveeta Type
Chocolate Mozzarella Cheese Walnut
Coffee Nut Cream Watermelon
Condensed Milk Orange Whey
Cottage Cheese Papaya Yogurt
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Technical informationTechnical informationTechnical informationTechnical information Flavour IndustriesFlavour IndustriesFlavour IndustriesFlavour Industries
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History
Flavours are not new!
The use of flavours dates back to the stone
Flavours are not new!
The use of flavours dates back to the stoneage:
- Smoking
- Use of herbs & spices
- Salting
- Sweetening with honey
age:
- Smoking
- Use of herbs & spices
- Salting
- Sweetening with honey
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What areWhat areWhat areWhat are fffflavourslavourslavourslavours????
The first flavour substances were produced by simpletechniques: - Pressing
- Extraction
- Distillation
The first flavour substances were produced by simpletechniques: - Pressing
- Extraction
- Distillation
Later, still infusions and oils were blended to createthe first compounded flavours
Today, flavours are very complex and use a huge
range ofnatural, nature identical and artificial
materials
Later, still infusions and oils were blended to createthe first compounded flavours
Today, flavours are very complex and use a huge
range ofnatural, nature identical and artificial
materials
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0,01% blend of flavour components
99,99% water, sugar, fat, protein,
colourings, starch, vitamines
Ratio flavour / food
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Flavour = Smell + TasteFlavour = Smell + Taste
bitterbitter
sweet
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Flavour creation- Tools -
Analysis
Chemical research
Analysis
Chemical research
LegislationSensory profiling techniques
Knowledge of food chemistry
LegislationSensory profiling techniques
Knowledge of food chemistry
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Legislation
Categories:Categories:
NaturalNature identical
Artificial
NaturalNature identical
Artificial
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Nomenclature: Flavour or a detailed name/designation:
Nomenclature: Flavour or a detailed name/designation:
1. category
natural strawberry flavour
2. category
natural flavour blend,
strawberry type - or -
Natural flavours
Composition
Gained by physical methods from natural products Including oils and extracts
Composition
Gained by physical methods from natural products Including oils and extracts
,
flavourings only oralmost exclusive = min. 90%
derived from the named
source (strawberry)
flavourings derived from
any natural flavour components
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Nature identical flavoursNomenclature: Flavour or a detailed name/designation:Nomenclature: Flavour or a detailed name/designation:
Strawberry flavour
Composition
Synthetic components all found in nature
Molecular construct/formula identical with the natural flavoursubstance
Including natural flavouring materials, oils and extracts
Composition
Synthetic components all found in nature
Molecular construct/formula identical with the natural flavoursubstance
Including natural flavouring materials, oils and extracts
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Artificial flavoursNomenclature: Flavour or a detailed name/designation:Nomenclature: Flavour or a detailed name/designation:
Strawberry flavour
Composition
Gained by synthetic methods
One or more components not found in nature
Including nature identical components, oils and extracts
Composition
Gained by synthetic methods
One or more components not found in nature
Including nature identical components, oils and extracts
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components
flavourtypes
natural namedextracts
other naturalextracts
nature identicalcomponents
artificialcomponents
natural
strawberry flavour(FTNF)
naturalstrawberry
flavour
as man as 10%
natural flavour,type strawberry
Strawberryflavour
(nature identical)
Strawberryflavour
(artificial)
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Flavour creation
creation of base with primary componentsgiving flavour recognition
incorporation of secondary components
giving realism, impact and detail
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Strawberry
Primary componentsPrimary components
Descriptor Chemical name fruity ethyl butyrate
candy furaneol
balsamic methyl cinnamate
creamy gamma decalactone
Descriptor Chemical name fruity ethyl butyrate
candy furaneol
balsamic methyl cinnamate
creamy gamma decalactone
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Strawberry
Secondary components
Secondary components
Descriptor Chemical name
green cis-3-hexenol
ripe methyl thiobutyrate
jammy dimethyl sulphide
floral methyl dihydrojasmonate
Descriptor Chemical name
green cis-3-hexenol
ripe methyl thiobutyrate
jammy dimethyl sulphide
floral methyl dihydrojasmonate
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Flavour profilingDifferent qualities of the descriptor green
Standard
cis-3-Hexenol
trans-2-Hexenal
Standard
cis-3-Hexenol
trans-2-Hexenal
Definition
fresh cut gras
green apple
Definition
fresh cut gras
green apple
cis-3-Hexenylacetat
2,6-Nonadienal
trans-2,4-Decadienal
cis-3-Hexenylacetat
2,6-Nonadienal
trans-2,4-Decadienal
green banana, rasberrry
green cucumber
green, fatty
green banana, rasberrry
green cucumber
green, fatty
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Flavour composition
OthercomponentsOthercomponents
solvent (liquid flavours)
Flavourings
natural flavourin s
Flavourings
natural flavourin s
flavour enhancer
food preservative
colouring agents
thickening agents ... and other
technologically necessary
elements
nature identical flavourings
artificial flavourings
flavour extracts
reaction flavours
smoke flavours
nature identical flavourings
artificial flavourings
flavour extracts
reaction flavours
smoke flavours
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Types of FlavoursLiquid flavour Powder flavour
Solvents:
1,2-propylene glycol
ethanol
applied spray dried
r ace n
edible oil
benzyl alcohol
lactic acid...
malto-dextrinsalt
dextrose
lactose...
Anti-sticking agent:
silicic acid
magnesium carbonate
malto-dextrinEncapsulation
agent:
gum arabic
modified starch
Flavour granulate Flavour granulate02/04/201333
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SENSORY EVALUATIONSENSORY EVALUATIONSENSORY EVALUATIONSENSORY EVALUATION
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Definitionscientific discipline used to evoke, measure, analyse and interpret
human responses to the properties of products perceived through the
five senses:
scientific discipline used to evoke, measure, analyse and interpret
human responses to the properties of products perceived through the
five senses:
smell taste sight touch hearingsmell taste sight touch hearing
bitter
sweet
bitter
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sssshAAAApeeee
Visual perception
You can evaluate:
Attention!
The suggestion caused by a particular colour can be so strong that it will
effect your smell and taste perception.
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Memory of smell
Ability of association
untrained person Flavourist and Perfumer
15-20 qualities of smell more than 500 different
Ability of association
untrained person Flavourist and Perfumer
15-20 qualities of smell more than 500 different
potential taster need a good ability of
- smell
- taste and
- intuitive linguistic expressiveness
potential taster need a good ability of
- smell
- taste and
- intuitive linguistic expressiveness
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Smell association test
- DIN 10 961 -sample
numberrecognized smell reference standard
1
2
association/smell description
fruity, fresh, candy, solvent banana iso-amylacetate
green, grass, salad, watermelon cucumber 2,6-nonadienal
3
4
5
6
7
spicy, fresh, liquorice, herbal, medicine anise anethol
mushroom like, musty, earthy mushroom 1-octen-3-ol
flowery, perfume like, herbal, fresh lavender lavender oil
marzipan, sweet - cherry bitter almond benzaldehyde
mint, herbal, fresh, chewing gum spearmint l-carvon
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Test methods
Objective tests
Difference testsUsed to determine whether a sensorydifference between the two products
exists .
Objective tests
Difference testsUsed to determine whether a sensorydifference between the two products
exists .
Subjective tests
Affective testsUsed to measure preferenceand/or acceptance (laboratory,central location or home usetests
Subjective tests
Affective testsUsed to measure preferenceand/or acceptance (laboratory,central location or home usetests
. . , ,
Difference-from-control test
Descriptive testsUsed to determine the sensory
characteristics of a product or
determine the nature and intensity ofa difference between products.
z.B.: Flavour profiling, QuantitativeDescriptive
Analyse (QDA)
. . , ,
Difference-from-control test
Descriptive testsUsed to determine the sensory
characteristics of a product or
determine the nature and intensity ofa difference between products.
z.B.: Flavour profiling, QuantitativeDescriptive
Analyse (QDA)
z.B.: Preference test, Acceptance test
z.B.: Preference test, Acceptance test
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PanelPanelPanelPanel---- for objective testsfor objective testsfor objective testsfor objective tests ----
Expert panel
2-5 panelists
Expert panel
2-5 panelists
Trained laboratory panel
5-20 panelists
Trained laboratory panel
5-20 panelists
Experts (e.g. flavourists)
Used for the higher school of
sensory evaluation, flavourprofiling, control purposes and
product development
Experts (e.g. flavourists)
Used for the higher school of
sensory evaluation, flavourprofiling, control purposes and
product development
For certain testing methodsspecially trained panel
Used for difference tests, easy
quality control purposes; mixedwith experts for flavour profiling
For certain testing methodsspecially trained panel
Used for difference tests, easy
quality control purposes; mixedwith experts for flavour profiling
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PanelPanelPanelPanel---- for subjective testsfor subjective testsfor subjective testsfor subjective tests ----
Acceptance panel
25-50 panelists
Acceptance panel
25-50 panelists
Consumer panel
More than 50 panelists
Consumer panel
More than 50 panelists
Untrained staff that has been
instructed in the test method
Used for affective tests, predicting
consumer reactions
Untrained staff that has been
instructed in the test method
Used for affective tests, predicting
consumer reactions
Untrained consumers
Used for market research to
determine consumer reactions
Untrained consumers
Used for market research to
determine consumer reactions
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Flavour profiling- principle of the test -
PANEL MEETING
COLLECTION OF DESCRIPTIVE TERMS
SAMPLE SCREENING
LIST OF DESCRIPTIVE TERMS
DEFINITION AND SELECTION OF REFERENCE
SUBSTANCES FOR EACH DESCRIPTOR
TRAINING
PROFILINGPROFILING02/04/201342
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Name:_________________ Date:________ Type of Sample:
___________________________
Please evaluate the sample according to the following descriptors.
Mark your answers on the given intensity scale (0 = none/ no impression, 10 = very strong).
Fruity Stone-like
Name:_________________ Date:________ Type of Sample:
___________________________
Please evaluate the sample according to the following descriptors.
Mark your answers on the given intensity scale (0 = none/ no impression, 10 = very strong).
Fruity Stone-like
Flavour profiling - score sheet -
10
none very strong none
very strong
Lactonic Ripe0 5 10 0 5
10
none very strong none
very strong
10
none very strong none
very strong
Lactonic Ripe0 5 10 0 5
10
none very strong none
very strong
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Flavour profile
peach 1100210207 - 1,3:1000 water with 6.5% sugar 0.1% citricacid
4
6
8
10
fresh
fruity
lactonicsweet
sour
0
2
floral
sulfur
skin-like
stone-like
ripe
jam-like
astringent
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