flavour

Views:
 
     
 

Presentation Description

flavour and categori and formulation

Comments

Presentation Transcript

FLAVOUR :

FLAVOUR Food and Drug Reference Control Labs flavour & fragrnce section by A.D.Farahani

History:

History Flavours are not new! The use of f lavours dates back to the s tone a ge : - Smoking U se of herbs & spices Salting Sweetening with honey

What are flavours?:

What are f lavours? 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 f lavour / f ood 0,01% blend of flavour components 99,99% water, sugar, fat, protein, colourings, starch, vitamines

PowerPoint Presentation:

Flavour c reation - 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

PowerPoint Presentation:

sweet Flavour = Smell + Taste salty bitter sour sour salty sweet bitter salty

PowerPoint Presentation:

F lavour c reation - Tools - Analysis Chemical r esearch Legislation Sensory p rofiling t echniques Knowledge of f ood c hemistry

PowerPoint Presentation:

Legislation 3 Categories: Natural Nature identical Artificial

PowerPoint Presentation:

Natural f lavours Nomenclature: Flavour or a detailed name/designation: Composition G ained by physical methods from natural products I ncluding oils and extracts 2. category natural flavour blend, strawberry type - or - strawberry flavour, natural 1. categor y natural strawberry flavour flavourings only or “almost exclusive” = min. 90% derived from the named so u rce ( strawberry ) flavourings derived from any natural flavour components

PowerPoint Presentation:

Nature identical flavours Nomenclature: Flavour or a detailed name/designation: Composition S ynthetic components all found in nature M olecular construct/formula identical with the natural flavour substance I ncluding natural flavouring materials, oils and extracts Strawberry flavour

PowerPoint Presentation:

Artificial f lavours Nomenclature: Flavour or a detailed name/designation: Composition G ained by synthetic methods O ne or more components not found in nature I ncluding nature identical components, oils and extracts Strawberry flavour

PowerPoint Presentation:

Flavour c reation creation of base with primary components giving flavour recognition incorporation of secondary components giving realism, impact and detail

PowerPoint Presentation:

Strawberry Primary c omponents Descriptor Chemical n ame fruity ethyl butyrate candy furaneol balsamic methyl cinnamate creamy gamma decalactone

PowerPoint Presentation:

Strawberry Secondary c omponents Descriptor Chemical n ame green cis - 3 - hexenol ripe methyl thiobutyrate jammy dimethyl sulphide floral methyl dihydrojasmonate

Example: Strawberry recipe:

Example: Strawberry recipe

PowerPoint Presentation:

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

PowerPoint Presentation:

F lavourings O ther 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 agent s ... and other technolo gically necessary elements Flavour composition

PowerPoint Presentation:

Types of Flavours Liquid flavour Powder flavour S olvents: triacetin edible oil benzyl alcohol lactic acid... applied s pray dried C arrier: malto-dextrin salt dextrose lactose... A nti-sticking agent: silicic acid magnesium carbonate C arrier: malto-dextrin E ncapsulation agent: gum arabic modified starch Flavour granulate Flavour granulate

SENSORY EVALUATION :

SENSORY EVALUATION

PowerPoint Presentation:

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

PowerPoint Presentation:

Smell association test 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 s pearmint l-carvon

Panel Test :

Panel Test 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

PowerPoint Presentation:

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 -

PowerPoint Presentation:

Thank You

authorStream Live Help