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FLAVOUR - The nature as prototype -
Piet Boot Estonian Marketing Conference May 13th, 2004 in Pärnu
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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
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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
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Ratio flavour / food 0,01% blend of flavour components
99,99% water, sugar, fat, protein, colourings, starch, vitamines
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- 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
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Flavour = Smell Taste bitter bitter sour sour salty salty sweet salty sweet
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Flavour creation - Tools - Analysis Chemical research Legislation
Sensory profiling techniques Knowledge of food chemistry
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Legislation 3 Categories: Natural Nature identical Artificial
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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
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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
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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
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Flavour creation creation of base with primary components giving flavour recognition incorporation of secondary components giving realism, impact and detail
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Strawberry Primary components Descriptor Chemical name
fruity ethyl butyrate candy furaneol balsamic methyl cinnamate creamy gamma decalactone
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Strawberry Secondary components Descriptor Chemical name
green cis-3-hexenol ripe methyl thiobutyrate jammy dimethyl sulphide floral methyl dihydrojasmonate
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Example: Strawberry recipe
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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
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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
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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
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SENSORY EVALUATION Silesia
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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
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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.
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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
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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
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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
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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
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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
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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
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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
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Flavour profile peach ,3:1000 water with 6.5% sugar 0.1% citric acid
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