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

FLAVOUR

- The nature as prototype -

Piet Boot

Estonian Marketing Conference

May 13th, 2004 in Pärnu

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 + Tastesalty

bitter

sou

rsou

r

salty

sweet

bitter

salty

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 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

SENSORY EVALUATION

Silesia

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 -

Flavour profile

peach 1100210207 - 1,3:1000 water with 6.5% sugar 0.1% citric acid

0

2

4

6

8

10fresh

fruity

lactonic

floral

sulfur

skin-like

stone-like

ripe

jam-like

astringent

sweet

sour