Flavour Technology

8/11/2019 Flavour Technology

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FLAVOUR

- The nature as prototype -


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Ratio flavour / food

0,01% blend of flavour components

99,99% water, sugar, fat, protein,

colourings, starch, vitamines


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Flavour creation- Essential skills of a Flavourist -

Chemistry and/ or Food science background/

qualificationsGood sense of smell and taste

Dedication (minimum training 5-6 years)

A creative and inquiring mind


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sweet

Flavour = Smell + Taste

bitter

sweet

bitter


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flavour creation- Tools -

Analysis

Chemical research

Legislation

Sensory profiling techniques

Knowledge of food chemistry


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Legislation

3 Categories:

Natural

Nature identical

Artificial


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Natural flavours

Nomenclature: Flavour or a detailed name/designation:

Composition

Gained by physical methods from natural products

Including oils and extracts

2. category

natural flavour blend,

strawberry type - or -

strawberry flavour, natural

1. category

natural strawberry flavour

flavourings only or

almost exclusive = min. 90%

derived from the named

source (strawberry)

flavourings derived from

any natural flavour components


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Artificial favours

Nomenclature: Flavour or a detailed name/designation:

Composition

Gained by synthetic methods

One or more components not found in nature

Including nature identical components, oils and extracts

Strawberry flavour


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components

flavourtypes

natural namedextracts

other naturalextracts

nature identicalcomponents

artificialcomponents

naturalstrawberry flavour

(FTNF)

naturalstrawberry

flavour

as many as 10%

natural flavour,type strawberry

Strawberryflavour

(nature identical)

Strawberryflavour

(artificial)


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Flavour Creation

creation of base with primary

components giving flavour

recognition

incorporation of secondary

components giving realism, impactand detail


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Strawberry

Primary Components

Descriptor Chemical Name

fruity ethyl butyrate

candy furaneol

balsamic methyl Cinnamate

creamy gamma decalactone


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Strawberry

Secondary Components

Descriptor Chemical Name

green cis-3-Hexanol

ripe methyl thiobutyrate

jammy dimethyl sulphide

floral methyl dihydrojasmonate


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Example: Strawberry recipe

components

furaneol 30,00

methyl thiobutyrate 0,06

dimethyl sulfide 0,10

methyl dihydrojasmonate 0,10

gamma decalactone 2,00

methyl cinnamate 3,00

cis-3-hexenol 30,00

ethyl butyrate 35,00

propyleneglycol 899,74

TOTAL 1000,00

amount [g]


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Flavour profilingDifferent qualities of the descriptor green

Standard

cis-3-Hexenol

trans-2-Hexenal

cis-3-Hexenylacetat

2,6-Nonadienal

trans-2,4-Decadienal

Definition

fresh cut grass

green apple

green banana, rasberrry

green cucumber

green, fatty


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Flavourings Others

components

natural flavourings

nature identical flavourings

artificial flavourings

flavour extracts

reaction flavours

smoke flavours

solvent (liquid flavours)

carrier (powder flavours)

flavour enhancer

food preservative

colouring agentsthickening agents ... and other

technologically necessary elements

Flavour composition


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Types of Flavours

Liquid flavour Powder flavour

solvents:

1,2-propylene glycol

ethanol

triacetinedible oil

benzyl alcohol

lactic acid...

applied spray dried

Carrier:

malto-dextrin

salt

dextrose

lactose...

Anti-sticking agent:

silicic acidmagnesium carbonate

Carrier:

malto-dextrin

Encapsulation

agent:

gum Arabic

modified starch

Flavour granulate Flavour granulate


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SENSORY EVALUATION


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Definition

scientific discipline used to evoke, measure, analyse andinterpret human responses to the properties of products

perceived through the five senses:

smell taste sight touch hearing

bitter

sweet

bitter


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h

p

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 substances

potential taster need a good ability of

- smell

- taste and

- intuitive linguistic expressiveness


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Smell association test

- DIN 10 961 -sample

number recognized smell reference standard

1

2

3

4

5

6

7

association/smell description

fruity, fresh, candy, solvent banana iso-amyl acetate

green, grass, salad, watermelon cucumber 2,6-nonadienal

spicy, fresh, liquorice, herbal, medicine anise Anethole

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 tests

Used to determine whether a sensory

difference between the two products

exists .

z.B.: Triangle test, Paired comparison test,Difference-from-control test

Descriptive tests

Used to determine the sensory

characteristics of a product or

determine the nature and intensity ofa difference between products.

z.B.: Flavour profiling, Quantitative Descriptive

Analyse (QDA)

Subjective tests

Affective tests

Used to measure preference and/oracceptance (laboratory, centrallocation or home use tests)

z.B.: Preference test, Acceptance test


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Panel- for objective tests -

Expert panel

2-5 panelists

Experts (e.g. flavourists)

Used for the higher school of

sensory evaluation, flavour

profiling, control purposes and

product development

Trained laboratory panel

5-20 panelists

For certain testing methods

specially trained panel

Used for difference tests, easy

quality control purposes;

mixed with experts for flavour

profiling


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Panel- for subjective tests -

Acceptance panel

25-50 panelists

Untrained staff that has been

instructed in the test method

Used for affective tests,

predicting consumer reactions

Consumer panel

More than 50 panelists

Untrained consumers

Used for market research to

determine consumer reactions


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Flavour profiling- principle of the test -

PANEL MEETING

LIST OF DESCRIPTIVE TERMS

REDUCTION

COLLECTION OF DESCRIPTIVE TERMS

DEFINITION AND SELECTION OF REFERENCE

SUBSTANCES FOR EACH DESCRIPTOR

TRAINING

PROFILING

SAMPLE SCREENING


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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

0 5 10 0 5 10

none very strong none very strong

Lactonic Ripe

0 5 10 0 5 10

none very strong None very strong

Flavour profiling - score sheet -


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Flavour profilepeach 1100210207 - 1,3:1000 water with 6.5% sugar 0.1% citric acid

0

2

4

6

8

10

fresh

fruity

lactonic

floral

sulfur

skin-like

stone-like

ripe

jam-like

astringent

sweet

sour

Documents

Flavour Technology