Flavour-thenatureasprototype-风味自然原型-

FLAVOUR

-Thenatureasprototype-PietBootEstonianMarketingConferenceMay13th,2004inPärnuHistory

Flavoursarenotnew!

Theuseofflavoursdatesbacktothestoneage:-Smoking Useofherbs&spicesSaltingSweeteningwithhoneyWhatareflavours?

Thefirstflavoursubstanceswereproducedbysimple techniques: -Pressing -Extraction -Distillation

Later,stillinfusionsandoilswereblendedtocreate

thefirstcompoundedflavours

Today,flavoursareverycomplexanduseahuge

rangeofnatural,natureidenticalandartificial

materials

Ratioflavour/food

0,01%blendofflavourcomponents99,99%water,sugar,fat,protein, colourings,starch,vitaminesFlavourcreation-EssentialskillsofaFlavourist-

Chemistryand/orFoodsciencebackground/ qualifications

Goodsenseofsmellandtaste

Dedication(minimumtraining5-6years)

Acreativeandinquiringmindsweet

Flavour=Smell+TastesaltybittersoursoursaltysweetbittersaltyFlavourcreation-Tools-

Analysis

Chemicalresearch

Legislation

Sensoryprofiling

techniques

Knowledgeoffood

chemistryLegislation3Categories:

Natural

Natureidentical

ArtificialNaturalflavoursNomenclature:

Flavouroradetailedname/designation:

CompositionGainedbyphysicalmethodsfromnaturalproductsIncludingoilsandextracts2.categorynaturalflavourblend,strawberrytype-or-strawberryflavour,natural1.categorynaturalstrawberryflavourflavouringsonlyor“almostexclusive〞=min.90%derivedfromthenamedsource(strawberry)flavouringsderivedfromanynaturalflavourcomponents

NatureidenticalflavoursNomenclature:

Flavouroradetailedname/designation:

CompositionSyntheticcomponentsallfoundinnatureMolecularconstruct/formulaidenticalwiththenaturalflavoursubstanceIncludingnaturalflavouringmaterials,oilsandextractsStrawberryflavourArtificialflavoursNomenclature:

Flavouroradetailedname/designation:

CompositionGainedbysyntheticmethodsOneormorecomponentsnotfoundinnatureIncludingnatureidenticalcomponents,oilsandextractsStrawberryflavourFlavourcreationcreationofbasewithprimarycomponentsgivingflavourrecognitionincorporationofsecondarycomponentsgivingrealism,impactanddetailStrawberryPrimarycomponentsDescriptor

Chemicalnamefruity ethylbutyratecandy furaneolbalsamic methylcinnamatecreamy gammadecalactoneStrawberrySecondarycomponentsDescriptor

Chemicalnamegreen cis-3-hexenolripe methylthiobutyratejammy dimethylsulphidefloral methyldihydrojasmonate

Example:StrawberryrecipeFlavourprofiling

Differentqualitiesofthedescriptor“green“Standardcis-3-Hexenoltrans-2-Hexenalcis-3-Hexenylacetat2,6-Nonadienaltrans-2,4-Decadienal

Definition

fresh

cutgras

green

applegreen

banana,rasberrrygreen

cucumbergreen,fattyFlavourings

Other

componentsnaturalflavouringsnatureidenticalflavouringsartificialflavouringsflavourextractsreactionflavourssmokeflavourssolvent(liquidflavours)carrier(powderflavours)flavourenhancerfoodpreservativecolouringagentsthickeningagents...andothertechnologicallynecessaryelementsFlavourcompositionTypesofFlavoursLiquidflavourPowderflavourSolvents:1,2-propyleneglycolethanoltriacetinedibleoilbenzylalcohollacticacid...appliedspraydried

Carrier:malto-dextrinsaltdextroselactose...Anti-stickingagent:silicicacidmagnesiumcarbonateCarrier:malto-dextrinEncapsulationagent:gumarabicmodifiedstarchFlavourgranulateFlavourgranulateSENSORYEVALUATION

SilesiaDefinition

scientificdisciplineusedtoevoke,measure,analyseandinterprethumanresponsestothepropertiesofproductsperceivedthroughthefivesenses:

smell

taste

sight

touch

hearingbittersoursoursaltysweetbittersaltyshApeVisualperceptiontructusrYoucanevaluate:

colourAttention!

Thesuggestioncausedbyaparticularcolourcanbesostrongthatitwilleffectyoursmellandtasteperception.eMemoryofsmellAbilityofassociationuntrainedpersonFlavouristandPerfumer

15-20qualitiesofsmellmorethan500differentsubstancespotentialtasterneedagoodabilityof-

smell-

taste

and-

intuitivelinguisticexpressivenessSmellassociationtest-DIN10961-fruity,fresh,candy,solvent banana iso-amylacetategreen,grass,salad,watermelon cucumber 2,6-nonadienalspicy,fresh,liquorice,herbal,medicine anise anetholmushroomlike,musty,earthy mushroom 1-octen-3-olflowery,perfumelike,herbal,fresh lavender lavenderoilmarzipan,sweet-cherry bitteralmond benzaldehydemint,herbal,fresh,chewinggum spearmint l-carvon

TestmethodsObjectivetestsDifferencetestsUsedtodeterminewhetherasensorydifferencebetweenthetwoproductsexists.z.B.:Triangletest,Pairedcomparisontest,Difference-from-controltestDescriptivetests

Usedtodeterminethesensorycharacteristicsofaproductordeterminethenatureandintensityofadifferencebetweenproducts.

z.B.:Flavourprofiling,QuantitativeDescriptiveAnalyse(QDA)SubjectivetestsAffectivetestsUsedtomeasurepreferenceand/oracceptance(laboratory,centrallocationorhomeusetests)z.B.:Preferencetest,AcceptancetestPanel

-forobjectivetests- Expertpanel2-5panelistsExperts(e.g.flavourists)Used

for

the„higher

school“ofsensory

evaluation,flavour

profiling,control

purposesandproduct

developmentTrainedlaboratorypanel5-20panelistsForcertain

testing

methods

specially

trained

panelUsed

for

difference

tests,easy

quality

control

purposes;mixed

with

experts

for

flavour

profilingPanel

-forsubjectivetests- Acceptancepanel25-50panelistsUntrained

staff

thathasbeen

instructedinthetestmethodUsed

for

affective

tests,predicting

consumer

reactions ConsumerpanelMore

than50panelistsUntrained

consumersUsed

for

market

researchtodetermine

consumer

reactionsFlavourprofiling

-principleofthetest-PANELMEETINGLISTOFDESCRIPTIVETERMSREDUCTIONCOLLECTIONOFDESCRIPTIVETERMSDEFINITIONANDSELECTIONOFREFERENCESUBSTANCESFOREACHDESCRIPTORTRAININGPROFILINGSAMPLESCREENINGName:_______