Flavor Division (Oman Agro Industries LLC)

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



All vessel connect with wheel onl one stirrer and one

1. Liquid Flavour Production 100 kg mixing vessel 4 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


very strong

10


very strong

Lactonic Ripe0 5 10 0 5

10


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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Documents

Flavor Division (Oman Agro Industries LLC)