WHAT IS A FLAVOUR flavourist

FLAVOUR TRAINING ROBERTET 2011

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WHAT IS A FLAVOUR


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WHAT IS A FLAVOUR. WHY ?. PERFORMANCE. BLEND OF…. REGULATION

HOW TO DESCRIBE A FLAVOUR. TASTE. PERCEPTION. BASIC TASTES. RETRONASALE. MAKE IT!


WHAT IS A FLAVOURWHY ?

Water CSD Still drinks PasteurizationPreservative

Fruits yogurts- Thermal processes of fruit preparations- Fermentation

Chewing gumsNeed flavours to get taste!

INDUSTRIAL PROCESSES BREAK THE TASTE

Hard candies/gumsHigh Thermal process > 130°C

SavouryThermal processes during cooking

Beverages

Flavour profile

Fruit juices- thermal processes concentrated fruit juices- pasteurization


WHAT IS A FLAVOUR

BLEND OF…. Flavouring Preparationsi.e. : Essential Oils, Extracts…

. Natural Flavouring Substancesi.e. : Natural Vanillin

i.e. : Synthetic Vanillin. Flavouring Substances

. Smoke Flavourings i.e. Smoke Extracts

. Thermal Process Flavourings

It could be…Liquid : most used in food industry, beverages, dairy, confectionary, bakery…

Powder : mainly used in food industry that are used to manufacture goods with dry mixes, powder beverages, bakery…

Emulsion : mainly for beverages, cordials syrup, to solubilize hydrosoluble ingredients with essential oils.


WHAT IS A FLAVOURWITH or WITHOUT ?

Need to adapt solvent of flavours for different applications

SOLVENT = SOLUBILIZATION. In beverages : water, alcohol, PG. In dairy : water, alcohol, PG. In bakery : alcohol, PG, triacetin. In hard candies : triacetin. In Chewing gums : triacetin. In chocolate, butter, fat : diacetin

SOLVENT = CUSTOMER REQUIREMENTS. No ethyl alcohol in halal flavours

WaterEthyl Alcohol

Propylen Glycol Triacetin Diacetin

Medium Chain TriglyceridesGlycerol….

. Solvents


REGULATIONNew European Regulation 2008, July 8th

WHAT IS A FLAVOUR

3 Main Categories :Flavouring : A synthetic flavouring substance enters in the composition of the Flavour.

Labelling : « Flavouring » or « Strawberry Flavouring »

Natural Flavouring : Blend of Natural Flavouring Substances and/or Natural flavouring preparations

Labelling : « Natural Flavouring » or « StrawberryFlavouring »

Natural Strawberry Flavouring : Blend of Natural Flavouring Substances and/or Natural flavouring preparations but 95% of the flavour must come from strawberry.

Labelling : « Natural Strawberry Flavouring »


HOW TO DESCRIBE A FLAVOUR

1- TASTE

2- PERCEPTION

3- BASIC TASTES

4- RETRONASALE

5- MAKE IT!



3. saliva, mastication, taste perception



5- MAKE IT !

Common vocabulary Aroma descriptors

Flavour box instructionsFlavour box instructions: Next samples contain diluted molecules which are sensory references for sensory descriptors. Smell these molecules on a smelling strip !

1.Fruity / Strawberry2.Citrus / Orange3.Citrus / Lemon4.Floral / Jasmin5.Floral / Geranium6.Fruity / banana7.Spicy / Cinnamon8.Spicy / Clove

9.Spicy / Nutmeg10.Almond11.Butter12.Sulfuric13.Fresh green14.Fatty green15.Honey16.Lactonic

17.Caramelized18.Vanilla19.Vanilla bean20.Balsamic21.Phenolic22.Anis23.Animal24.Woody


Common vocabulary Aroma descriptors

N° Descriptor M olecule Dilution (in alcohol)dosage in w ater1 Fruity strawberry Ethyl butyrate 10% 10ppm2 Citrus orange Orange EO 10% 100ppm3 Citrus lem on Lem on EO 10% 100ppm4 Floral jasm in Linalol 10% 10ppm5 Floral geranium Geraniol 10% 10ppm6 Fruity banana Isoam yl acetate 10% 10ppm7 Spicy cinnam on Aldehyde cinnam ic 10% 10ppm8 Spicy clove Eugenol 1% 1ppm9 Spicy nutm eg Nutm eg EO 10% 10ppm10 Alm ond Benzaldehyde 10% 10ppm11 Butter Diacetyle 1% 2ppm12 Sulfuric Dim ethylsulfide 0,1% 0,5ppm13 Fresh green Cis 3 hexenol 10% 10ppm14 Fatty green Trans 2 hexenal 10% 10ppm15 Honey Phenylacetic acid 10% 10ppm16 Lactonic Gam m a decalactone 10% 15ppm17 Caram elized Furaneol 10% 50ppm18 Vanilla Vanilline 10% 30ppm19 Vanilla bean Vanilla extract Pure 1000ppm20 Balsam ic Perou baum e 10% 5ppm21 Phenolic Guaïacol 1% 1ppm22 Anis Anethol 10% 10ppm23 Anim al Castoreum 1% 0,2-0,5ppm24 W oody Cedarwood alcohol 1% 4-6ppm

5- MAKE IT !

Ripe

Methyl butyrate



A simple example:

StrawberryStrawberry main descriptors :

Fruity Ethyl ButyrateGreen Cis 3 HexenolCaramelized FuraneolFloral GeraniolButter Diacetyle

Lactonic Gamma décalactone

Your evocationMoleculesDescriptors

Smell and write your personal feeling

5- MAKE IT!


Your formulation

Fruity Ethyl Butyrate 5 - 9

GreenCis 3 Hexenol 2 - 4

RipeFuraneol 1 - 3

FloralGeraniol 1

LactonicGamma decalactone 1 - 3

ButterDiacetyle 2 - 4

N°1DropsDescriptors N°2 N°3


A simple example:Strawberry

5- MAKE IT!


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Notes :


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WHAT IS A FLAVOUR

ROBERTET 2011

Robertet S.A. BP 52100 – 06131 Grasse FrancePhone : +33 (0)4 93 40 33 66 – www.robertet.com

WHAT IS A FLAVOUR flavourist

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