Taste Seminar Andy Taylor1 Designing foods to taste good Andy Taylor Professor of Flavour Technology University of Nottingham [email protected].

Taste Seminar Andy Taylor 1

Designing foods to taste Designing foods to taste goodgood

Andy TaylorProfessor of Flavour Technology

University of Nottingham

[email protected]

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

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What is flavour?

Scientific definition:

A multimodal construct

Combination of the senses

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How are the senses stimulated?

Smells good

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How are the senses stimulated?

Tasty

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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

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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

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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

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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

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Applying in vivo measurements to foods

Chewing gum

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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

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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

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New concept discovered

Interaction between modalities

Cross modal effects

How strong are they?

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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’

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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

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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

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Are there other interactions between flavour modalities?

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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

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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)

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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) ?

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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

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Using the information in real life foods

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Challenges for the UK food industryFood Standards Agency

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Consequences of reducing fat, sugar and salt in foods

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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

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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

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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

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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

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Thickened foods

High viscosity foods decrease flavour perception so more sugar & salt added

Is this true for all thickeners??

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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

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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

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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