Taste Seminar Andy Taylor1 Designing foods to taste good Andy Taylor Professor of Flavour Technology University of Nottingham andy.taylor@nott.ac.uk.
Post on 16-Dec-2015
220 Views
Preview:
Transcript
Taste Seminar Andy Taylor 1
Designing foods to taste Designing foods to taste goodgood
Andy TaylorProfessor of Flavour Technology
University of Nottingham
andy.taylor@nott.ac.uk
Taste Seminar Andy Taylor 2
What is flavour?
Taste Seminar Andy Taylor 3
What is flavour?
AROMA – sensed by noses
TASTE – sensed by tongue
APPEARANCE – sensed by eyes
SOUND – sensed by ears
MOUTHFEEL – sensed by mouth lining
Taste Seminar Andy Taylor 4
Taste Seminar Andy Taylor 5
Taste Seminar Andy Taylor 6
What is flavour?
Scientific definition:
A multimodal construct
Combination of the senses
Taste Seminar Andy Taylor 7
How are the senses stimulated?
Smells good
Taste Seminar Andy Taylor 8
How are the senses stimulated?
Tasty
Taste Seminar Andy Taylor 9
Taste Seminar Andy Taylor 10
Measuring flavour in vivo
0
20
40
60
80
100
120
140
0 1 2 3
Time (min)
Pea
k H
eigh
t/100
00
Taste Seminar Andy Taylor 11
Aroma: Does in-nose measurement correlate with perception?
15.20 15.40 15.60 15.80 16.00 16.20 16.40 16.60 16.80Time0
100
%
TTR34 UnusedANALOG
8.10e5Height
Black lineTime-intensity sensory
perception
Red and pink Breath by breath
aroma release
Taste Seminar Andy Taylor 12
Sampling on the tongue
TONGUE SWABBED WITH WEIGHED COTTON BUD
COTTON BUD IMMERSED IN 3 ML OF
METHANOL/WATER
MASS SPEC
10l SAMPLE INJECTED INTO
MASS SPEC
Taste Seminar Andy Taylor 13
0
1
2
3
4
5
6
7
0 30 60 90Time (s)
Sugar
Conc
(g/100g s
aliva)
0
0.1
0.2
0.3
0.4
Acid
Conc (g
/100g sa
liva)
Sucrose
Glucose/ Fructose
Citric Acid
Malic Acid
Taste Release from an orange
Taste Seminar Andy Taylor 14
Applying in vivo measurements to foods
Chewing gum
Taste Seminar Andy Taylor 15
Dragees: Aroma, Sensory and Sugar
0
50
100
150
200
250
300
0 1 2 3 4 5 6Time (min)
Inte
nsity
Aroma TR
SugarIn - Mouth
Sensory TI
Taste Seminar Andy Taylor 16
Stick Gum: Aroma, Sensory and Sugar
0
100
200
300
400
500
600
700
800
0 1 2 3 4 5 6Time (min)
Inte
nsity
Aroma TR
Sensory TISugar In - Mouth
Taste Seminar Andy Taylor 17
New concept discovered
Interaction between modalities
Cross modal effects
How strong are they?
Taste Seminar Andy Taylor 18
Dynataste ®Dynataste ® Multi Channel Flavour Delivery System
Connection to operating software
1/8” OD, 1.55mm ID teflon tubing1/16” OD, 0.5mm ID teflon tubing
pump
manifold
Interchangeable chamber
In line check valve‘solution’
Taste Seminar Andy Taylor 19
Results - removing sugarGroup 2 ( n=7)
0
50
100
150
200
0 10 20 30 40 50 60 70 80 90 100 110 120 130 140 150
Time (s)
Ba
na
na
Fla
vo
ur
Inte
ns
ity
Group 1 (n=2)
0
50
100
150
200
0 10 20 30 40 50 60 70 80 90 100 110 120 130 140 150
Time (s)
Ba
na
na
Fla
vo
ur
Inte
ns
ity
Group 4 (n=3)
0
50
100
150
200
0 10 20 30 40 50 60 70 80 90 100 110 120 130 140 150
Time (s)
Ba
na
na
Fla
vo
ur
Inte
ns
ity
Group 3 (n=16)
0
50
100
150
200
0 10 20 30 40 50 60 70 80 90 100 110 120 130 140 150
Time (s)
Ba
na
na
Fla
vo
ur
Inte
ns
ity
Taste Seminar Andy Taylor 20
Removing IAA Group 2 n = 9
0
20
40
60
80
100
120
0 30 60 90 120 150
Time (s)
Ban
ana
Fla
vou
r In
ten
sity
0
20
40
60
80
100
120
mean
IAA
Group 3 n= 4
0
20
40
60
80
100
120
0 30 60 90 120 150
Time (s)
Ban
ana
Fla
vou
r In
ten
sity
0
20
40
60
80
100
120
IAA
mean
Taste Seminar Andy Taylor 21
Are there other interactions between flavour modalities?
Taste Seminar Andy Taylor 22
Sugar-acid-aroma interactionsAroma Perception
Sucrose (M)
Aci
d(%
)
0.00 0.07 0.15 0.22 0.300.00
0.07
0.15
0.22
0.30
10
40
70
100
130
170
150
Effect of sucrose and citric acid on the
perception of Strawberry flavour
=perceived intensity
Contours are equal
The aroma concentration remains constant
Taste Seminar Andy Taylor 23
y = -0.036x + 1.98
R2 = 0.94
1.5
1.6
1.7
1.8
1.9
2
2.1
-0.25 0 0.25 0.5 0.75 1 1.25 1.5 1.75
Log (Kokini oral shear stress / Pa)
Lo
g (
me
an
fla
vo
ur
sc
ore
)
y = -0.31x + 2.12
Viscosity-taste-aroma interactions (data for 4 different hydrocolloids)
Taste Seminar Andy Taylor 24
Salt taste in hydrocolloid solutions
0
10
20
30
3.5g/L NaCl &2g/L HPMC
3.5g/L NaCl &10g/L HPMC
Nu
mb
er o
f ju
dg
es
More saltyP < 0.01
Low
Vis
cosi
ty
Hig
h Vi
scos
ity
More viscous HPMC significantly reduced the saltiness of the same NaCl stimulus.
What about a congruent savoury flavour (garlic) ?
Taste Seminar Andy Taylor 25
Viscosity – salt - garlic interactionsAll samples contained 2.5ppm diallyl disulfide
More intensely garlicP < 0.01
No significant difference
0
5
10
15
2g/L NaCl &2g/L HPMC
2g/L NaCl &10g/L HPMC
Nu
mb
er o
f ju
dg
es
0
2
4
6
8
10
2g/L NaCl &2g/L HPMC
3g/L NaCl &10g/L HPMC
Nu
mb
er o
f ju
dg
es
Low
Vis
cosi
ty
Low
Vis
cosi
ty
Hig
h Vi
scos
ity
Hig
h Vi
scos
ity
Taste Seminar Andy Taylor 26
Using the information in real life foods
Taste Seminar Andy Taylor 27
Challenges for the UK food industryFood Standards Agency
Taste Seminar Andy Taylor 28
Consequences of reducing fat, sugar and salt in foods
Taste Seminar Andy Taylor 29
Comparing aroma release in yoghurts
0
100000
200000
300000
400000
500000
600000
0.0 0.2 0.4 0.6 0.8 1.0 1.2 1.4 1.6
Time (min)
Inte
nsi
ty
0% Fat
3.5% Fat
10% Fat Each yogurt
contains the same amount of
flavour
Taste Seminar Andy Taylor 30
Shape of aroma release in yoghurts with different fat contents
0.0
20.0
40.0
60.0
80.0
100.0
120.0
0.0 0.2 0.4 0.6 0.8 1.0 1.2 1.4 1.6
Time (min)
% I
max
0% Fat
3.5% Fat
10% Fat
Taste Seminar Andy Taylor 31
Sensory testing of regular and low fat flavoured (strawberry) milks
0 4 8 12
Lipid Effect
0
25
50
75
100
Fre
qu
en
cy
a
-0.5 0.0 0.5 1.0 1.5
Log Lipid Effect
0
15
30
Fre
quen
cy
b
0 4 8 12
Lipid Effect
0
25
50
75
100
Fre
qu
en
cy
a
-0.5 0.0 0.5 1.0 1.5
Log Lipid Effect
0
15
30
Fre
quen
cy
b
-0.50 0.00 0.50
Log Lipid Effect
0
15
30
45
Fre
qu
ency
Same aroma content
Adjusted aroma content
Taste Seminar Andy Taylor 32
Volatile Release Profiles from Yogurt
0.00
1.00
2.00
3.00
4.00
Time (min)
Fla
vo
ur
Re
lea
se
(p
pb
v)
0.00
0.50
1.00
1.50
2.00
2.50
3.00
3.50
4.00
4.50
5.00
Time (min)
Fla
vo
ur
Re
lea
se
(p
pb
v) Decanone
high hydrophobicity
Ethyl Octanoatehigh hydrophobicity
0
500
1000
1500
2000
time (min)
Fla
vo
ur
Re
lea
se
(p
pb
v)
0
500
1000
1500
2000
2500
Time (min)
Fla
vo
ur
Re
lea
se
(p
pb
v)
Ethyl Butyratelow hydrophobicity
Butanonelow hydrophobicity
High
fat Low
fat
Low fat +
-C
D
Taste Seminar Andy Taylor 33
Thickened foods
High viscosity foods decrease flavour perception so more sugar & salt added
Is this true for all thickeners??
Taste Seminar Andy Taylor 34
Salt reduction
• FSA and Government says we can do it, but what about flavour and consumer acceptance
• Defra funded project at Nottingham to study if we make people “learn to like” healthy foods and on effective use of thickeners
Taste Seminar Andy Taylor 35
Taste Seminar Andy Taylor 36
How can we help?
University of Nottingham researchMRes 1 yearPhD 3-4 yearsPostdocs 1-5 years
Flavometrix – spin out companyConsultancy and adviceAnalysisResearchNew product developmentHourly, daily rateswww.flavometrix.co.uk
Taste Seminar Andy Taylor 37
AcknowledgementsUniversity of Nottingham
Joanne Hort, Rob Linforth, David Cook, Tracey Hollowood, Mike Hodgson, Jamie Langridge, Johann Pfeiffer, Jim Davidson, Avinash Kant, Zahra Shojaei.
UK GovernmentBBSRC DEFRA
CompaniesUnileverFirmenich SA Geneva
top related