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    Flavour Technology

    Uploaded by

    Shishir Kumar Singh
    This document provides information about flavors, including their history, what they are, how they are created, and the flavor creation process. It can be summarized as follows: Flavors have been used since prehistoric times through techniques like smoking, herbs and spices. Today, flavors are complex and use natural, nature identical, and artificial materials. A flavor is created by a flavorist using their chemistry background and sensory evaluation skills. Flavors contain primary components that provide flavor recognition and secondary components that add detail. Flavors are evaluated through descriptive analysis and profiling by trained panels.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Flavour Technology

    Uploaded by

    Shishir Kumar Singh
    770 views30 pages
    This document provides information about flavors, including their history, what they are, how they are created, and the flavor creation process. It can be summarized as follows: Flavors have been used since prehistoric times through techniques like smoking, herbs and spices. Today, flavors are complex and use natural, nature identical, and artificial materials. A flavor is created by a flavorist using their chemistry background and sensory evaluation skills. Flavors contain primary components that provide flavor recognition and secondary components that add detail. Flavors are evaluated through descriptive analysis and profiling by trained panels.

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    Flavour Technology

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    This document provides information about flavors, including their history, what they are, how they are created, and the flavor creation process. It can be summarized as follows: Flavors have been used since prehistoric times through techniques like smoking, herbs and spices. Today, flavors are complex and use natural, nature identical, and artificial materials. A flavor is created by a flavorist using their chemistry background and sensory evaluation skills. Flavors contain primary components that provide flavor recognition and secondary components that add detail. Flavors are evaluated through descriptive analysis and profiling by trained panels.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    770 views30 pages

    Flavour Technology

    Uploaded by

    Shishir Kumar Singh
    This document provides information about flavors, including their history, what they are, how they are created, and the flavor creation process. It can be summarized as follows: Flavors have been used since prehistoric times through techniques like smoking, herbs and spices. Today, flavors are complex and use natural, nature identical, and artificial materials. A flavor is created by a flavorist using their chemistry background and sensory evaluation skills. Flavors contain primary components that provide flavor recognition and secondary components that add detail. Flavors are evaluated through descriptive analysis and profiling by trained panels.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 30

    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

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