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
Flavour creation- Tools -
Analysis
Chemical research
Legislation
Sensory profiling techniques
Knowledge of food chemistry
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 flavours
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-hexenol
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 gras
green apple
green banana, rasberrry
green cucumber
green, fatty
Flavourings Other
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
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
bitterso
urso
ur
salt
y
sweet
bitter
salty
shApe
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-amylacetate
green, grass, salad, watermelon cucumber 2,6-nonadienal
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
Test methods
Objective tests
Difference testsUsed to determine whether a sensorydifference between the two productsexists .
z.B.: Triangle test, Paired comparison test, Difference-from-control test
Descriptive tests
Used to determine the sensorycharacteristics 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 testsUsed 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
PROFILINGPROFILING
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 -