FLAVOUR

- The nature as prototype -

History
Flavours are not new!
The use of flavours dates back to the stone age
- Smoking
- Use of herbs & spices
- Salting
- Sweetening with honey
What are flavours?
The first flavour substances were produced by simple
techniques: - Pressing
- Extraction
- Distillation
Later, still infusions and oils were blended to create
the first compounded flavours
Today, flavours are very complex and use a huge
range of natural, nature identical and artificial
materials
Ratio flavour / food
0,01% blend of flavour components
99,99% water, sugar, fat, protein,
colourings, starch, vitamines
Flavour creation
- Essential skills of a Flavourist -
Chemistry and/ or Food science background/
qualifications
Good sense of smell and taste
Dedication (minimum training 5-6 years)
A creative and inquiring mind
sweet
Flavour = Smell + Taste
bitter
sweet
bitter
flavour creation
- Tools -
Analysis
Chemical research
Legislation
Sensory profiling techniques
Knowledge of food chemistry
Legislation
3 Categories:
Natural
Nature identical
Artificial
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
Nature identical flavours
Nomenclature: Flavour or a detailed name/designation:
Composition
Synthetic components all found in nature
Molecular construct/formula identical with the natural flavour
substance
Including natural flavouring materials, oils and extracts
Strawberry flavour
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
components

flavour
types

natural named
extracts

other natural
extracts

nature identical
components

artificial
components

natural
strawberry flavour
(FTNF)

natural
strawberry
flavour






as many as 10%


natural flavour,
type strawberry







Strawberry
flavour
(nature identical)









Strawberry
flavour
(artificial)









Flavour Creation
creation of base with primary
components giving flavour
recognition
incorporation of secondary
components giving realism, impact
and detail
Strawberry
Primary Components
Descriptor Chemical Name
fruity ethyl butyrate
candy furaneol
balsamic methyl Cinnamate
creamy gamma decalactone
Strawberry
Secondary Components
Descriptor Chemical Name
green cis-3-Hexanol
ripe methyl thiobutyrate
jammy dimethyl sulphide
floral methyl dihydrojasmonate
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]
Flavour profiling
Different 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
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 agents
thickening agents ... and other
technologically necessary elements
Flavour composition
Types of Flavours
Liquid flavour Powder flavour
solvents:
1,2-propylene glycol
ethanol
triacetin
edible oil
benzyl alcohol
lactic acid...
applied spray dried
Carrier:
malto-dextrin
salt
dextrose
lactose...
Anti-sticking agent:
silicic acid
magnesium carbonate
Carrier:
malto-dextrin
Encapsulation
agent:
gum Arabic
modified starch
Flavour granulate Flavour granulate
SENSORY EVALUATION
Definition
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 hearing
bitter
sweet
bitter
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.
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
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
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 of
a difference between products.
z.B.: Flavour profiling, Quantitative Descriptive
Analyse (QDA)
Subjective tests
Affective tests
Used to measure preference and/or
acceptance (laboratory, central
location or home use tests)
z.B.: Preference test, Acceptance test
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
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
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
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 -
Flavour profile
peach 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