1. FLAVOUR - The nature as prototype -
Piet Boot
Estonian Marketing Conference
May 13th, 2004 in Pärnu

2. History - Smoking Use of herbs & spices Salting Sweetening with honey
Flavours are not new!
The use of flavours dates back to the stone age:
- Smoking
Use of herbs & spices
Salting
Sweetening with honey

3. What are flavours? techniques: - Pressing - Extraction - Distillation
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

4. Ratio flavour / food 0,01% blend of flavour components
99,99% water, sugar, fat, protein,
colourings, starch, vitamines

5. - Essential skills of a Flavourist -
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

6. Flavour = Smell Taste
bitter
bitter
sour
sour
salty
salty
sweet
salty
sweet

7. Flavour creation - Tools - Analysis Chemical research Legislation
Sensory profiling techniques
Knowledge of food chemistry

8. Legislation
3 Categories:
Natural
Nature identical
Artificial

9. Natural flavours Nomenclature: Flavour or a detailed name/designation:
Composition
Gained by physical methods from natural products
Including oils and extracts
1. category
natural strawberry flavour
2. category
natural flavour blend,
strawberry type - or -
strawberry flavour, natural
flavourings only or
“almost exclusive” = min. 90%
derived from the named
source (strawberry)
flavourings derived from
any natural flavour components

10. 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

11. Artificial flavours Strawberry flavour
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

13. Flavour creation
creation of base with primary components giving flavour recognition
incorporation of secondary components giving realism, impact and detail

14. Strawberry Primary components Descriptor Chemical name
fruity ethyl butyrate
candy furaneol
balsamic methyl cinnamate
creamy gamma decalactone

15. Strawberry Secondary components Descriptor Chemical name
green cis-3-hexenol
ripe methyl thiobutyrate
jammy dimethyl sulphide
floral methyl dihydrojasmonate

16. Example: Strawberry recipe

17. 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

18. Flavour composition 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

19. Types of Flavours Liquid flavour Powder flavour Flavour granulate
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

20. SENSORY EVALUATION
Silesia

21. 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
bitter
sour
sour
salty
[STONE]
salty
sweet

22. shApe Visual perception colour t s r t u c u r e You can evaluate:
Attention!
The suggestion caused by a particular colour can be so strong that it will effect your smell and taste perception.

23. 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

24. Smell association test
- DIN
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

25. Test methods Objective tests Subjective 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

26. 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

27. 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
- Konsumenten-Panel nur von Mafo ... Tests, die inhouse stattfinden, sind Akzeptanztests und werden von einem Akzeptanzpanel durchgeführt

28. Flavour profiling - principle of the test - PROFILING PANEL MEETING
SAMPLE SCREENING
COLLECTION OF DESCRIPTIVE TERMS
REDUCTION
LIST OF DESCRIPTIVE TERMS
DEFINITION AND SELECTION OF REFERENCE SUBSTANCES FOR EACH DESCRIPTOR
TRAINING
PROFILING

29. Flavour profiling - score sheet -
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
none very strong none very strong
Lactonic Ripe

30. Flavour profile
peach ,3:1000 water with 6.5% sugar 0.1% citric acid