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Anthony Phelan

Who are we!


Research based consultancy group

Working with
Universities Food Science Australia Sensory Evaluation experts Flavour companies

Developing and modifying flavours for food companies

Internationally experienced flavourists and food-technologists


Sourcing raw materials

Our Beliefs
It is only through a deep understanding of flavours

and the flavour application can great flavours be made.


The public are often fooled initally by flavours but in

the long term will always prefer one flavour over another.

UNDERSTANDING FLAVOURS
Flavour = Aroma + Basic taste
Basic tastes:- sweet, sour, salt, bitter, umami and fat With sweet flavours we mainly supply the aroma

With savoury flavours both aroma and taste are

supplied
Thresholds (minimum you can taste) Impact chemicals (distinctive aromas) Solubility, Vapour Pressure, Partition coefficient

Evaluating Flavours

a scientific approach

Experiencing flavour

What is Delicious

Synergetic Effects

Synergetic Effects MSG +IMP+GMP

The Flavour of Chicken Soup

What is the flavour market?


Coffee, Tea

Essential oils
Soft drinks Cheese, Butter, Margarine

Spices seasonings
Juices Tobacco Cakes

The Flavour Market


Flavour Market
Animal Feed 4% Beverages 28% Pharmaceuticals 7% Tobacco 7%

Instant Puddings 8%

Savoury 9% Bakery 14% Confectionery 13% Dairy 10%

FLAVOURS COMMUNICATION
The most difficult thing to do is describe a flavour
Many other additives and food ingredients add to the

profile
Sugar, Acid (pH), Salt, Bitterness, Umami, Fat
The following charts help explain We needs maps of the aroma (aroma wheels)

Aroma Wheel of Coffee

Aroma Wheel or Map of Tea

Aroma Wheel or Map of Wine

Cabernet Sauvignon Flavor Descriptors Chardonnay Flavor Descriptors Merlot Flavor Descriptors Mourvdre Flavor Descriptors Pinot Noir Flavor Descriptors Sauvignon Blanc Flavor Descriptors Syrah Flavor Descriptors Zinfandel Flavor Descriptors

Bay Leaf, Berry, Black Currant, Black Olive, Black Tea, Blackberry, Cassis, Cedar, Cherry, Cigar, Eucalyptus, Green Olive, Green Tea, Mint, Oak, Peppermint, Red Currant, Sweet Pepper, Toasted Oak, Tobacco, Vanilla Apple, Baked Bread, Banana, Butter, Butterscotch, Citrus, Grapefruit, Green Apple, Hazelnut, Honey, Honeysuckle, Kiwi, Lemon, Oak, Peach, Pear, Pineapple, Sweet Corn, Toasted Bread, Toasted Oak, Tropical Fruit, Vanilla, Yellow Apple

Aniseed, Bay Leaf, Beef Broth, Black Cherry, Black Currant, Black Olive, Blackberry, Blueberry, Cedar, Eucalyptus, Fennel, Grass, Green Olive, Licorice, Mint, Oak, Pepper, Plum, Raspberry, Red Currant, Tea, Toasted Oak, Tobacco, Tomato, Vanilla Anise, Bacon, Black Fruit, Black Pepper, Blackberry, Blueberry, Brown Spice, Cassis, Cherry, Chocolate, Cinnamon, Coffee, Cola, Currant, Earth, Leather, Meaty, Mineral, Mint, Plum, Smoked Meat, Spice, Toasted Oak, Tobacco, Vanilla Bacon, Berry, Black Currant, Cherry, Cherry Cola, Cigar, Citrus, Clove, Cranberry, Ginger, Leather, Mint, Oak, Peppermint, Plum, Raspberry, Red Currant, Roasted Nut, Rose, Strawberry, Toasted Bread, Toasted Oak, Tobacco, Vanilla, Violet Baked Bread, Citrus, Fig, Grapefruit, Green Apple, Green Grass, Honey, Kiwi, Lemon Grass, Melon, Mint, Oak, Oregano, Peanut, Pineapple, Plum, Sage, Thyme, Toasted Bread, Toasted Oak, Vanilla Berry, Blackberry, Blueberry, Brown Spice, Cherry, Chocolate, Leather, Meaty, Mint, Plum, Smoky, Spice, Tea, Toasted Oak, Wild Berry Bay Leaf, Black Pepper, Blackberry, Blackberry Jam, Boysenberry, Cherry, Grape Jam, Maple, Mint, Oak, Pepper, Plum, Raisin, Raspberry, Rhubarb, Sour Cherry, Sweet Cherry, Table Grape, Toasted Oak

Impact Chemicals
Organoleptic character Description Recommended flavour usage Sulphur, Fleshy, Sweaty This high impact chemical contributes a musty note commonly found in fruit flavours. Blackcurrant, Grapefruit, Peach, Tropical

Recommended use level < 1 ppm Appearance Minimum purity Flash point FEMA Natural status Kosher status Used in fragrances Colourless liquid 96% 97 C 3475 Nature Identical Parve No

Methyl 2-Methylthiobutyrate

Specific Flavour notes, Acree, T.E


cabbage: dimethyl tetrasulfide, dimethyl sulfide camphor: alpha-fenchyl alcohol, fenchyl alcohol, borneol, 3-methyl-2-butanone, camphor, camphene, camphene hydrate caramel: maltol, furaneol, gamma-butyrolactone, ethyl 4-hydroxybutanoate caraway: (+)-(4S)-carvone, carvone carrot: 2-sec-butyl-3-methoxypyrazine cheese: nonanoic acid chemical: heptanol, 1-octanol citrus: (+)-(4R)-limonene clove: 4-vinylguaiacol, eugenol coconut: 1-tetradecanol, gamma-octalactone, gamma-nonalactone, tetradecanol, methyl nonanoate, deltadecalactone coffee: 2-furfurylthiol cooked potato: methional cooked: 1-hexen-3-one cotton candy: 3-hydroxy-4,5-dimethyl-2(5H)-furanone coumarin: 4-hexanolide creamy: 2,3-pentandione cucumber: (E)-2-nonenal, (Z)-3-nonenal cut grass: hexanal delicate: phytol dill: (+)-(4S)-alpha-phellandrene, dill ether earthy: 2,4,5-trimethylthiazole, 3-isobutyl-2-methoxypyrazine, 5-ethyl-2,4-dimethylthiazole, alphacaryophyllene alcohol, beta-caryophyllene alcohol

Methyl propyl trisulphide


S S S

2-Isobutylthiazole
N

SH

Diallyl trisulphide
S S S

Grapefruit Mercaptan

1-Octen-3-one
O

Mercaptohexanol
SH OH

t-2-Hexenoic acid
OH

Methoxymethyl butanethiol
SH

4-Methyloctanoic acid
OH O

Methyl sulphide
CH 3 S

CH 3

bis (Methylfuryl) disulphide


S S

s-Bu Mebutenthioate
S

TetrahydroMFT
SH

Methoxyvinylphenol
O

OH OCH3

MethylTHFone

Methyl furfuryl disulphide

S
O

Thanks to Oxford Chemicals

Grapefruit Mercaptan In d-limonene or PG


Extremely powerful fresh grapefruit, one of the lowest known odour thresholds

G0400/G0437

1-p-Menthene-8-thiol

SH

Thanks to Oxford Chemicals

BLACKCURRANT
M0100 p-Mentha-8-thiol-3-one FEMA 3177

M1700 4-Mercapto-4-Methyl-2-Pentanone

M0290 4-Methoxy-2-Methyl-2-Butanethiol FEMA 3785

Thanks to Oxford Chemicals

Pyrazines
DETECTION THRESHOLDS & Molecular Structures 2-Methylpyrazine ...C5H6N2 Odor Detection Threshold (in water) = 60,000 ppb Green, nutty, cocoa, musty, potato, fishy-ammoniacal notes 2-Ethylpyrazine...C6H8N2 Odor Detection Threshold (in water) = 6,000 ppb Musty, nutty, buttery, peanut odor; chocolate-peanut taste 2,3-Dimethylpyrazine...C6H8N2 Odor Detection Threshold (in water) = 2,500 ppb Green, nutty, potato, cocoa, coffee, caramel, meaty notes 2,5-Dimethylpyrazine...C6H8N2 Odor Detection Threshold (in water) = 800 ppb Chocolate, roasted nuts, earthy; chocolate taste 2,6-Dimethylpyrazine...C6H8N2 Odor Detection Threshold (in water) = 200 ppb Chocolate, roasted nuts, fried potato odor 2,3,5-Trimethylpyrazine...C7H10N2 Odor Detection Threshold (in water) = 400 ppb Nutty, baked potato, roasted peanut, cocoa, burnt notes 2,3,5,6-Tetramethylpyrazine...C8H12N2 Odor Detection Threshold (in water) = 1000 ppb Weak, nutty, musty, chocolate odor; chocolate taste 2-Ethyl-3-methylpyrazine...C7H10N2 Flavor Detection Threshold (in water) = 0.4 ppb Potato, burnt nutty, roasted, cereal, earthy 2-Ethyl-5-methylpyrazine...C7H10N2 Odor Detection Threshold (in water) = 100 ppb Nutty, roasted, somewhat "grassy" 2-Ethyl-3,5-dimethylpyrazine...C8H12N2 Odor Detection Threshold (in water) = 1 ppb Cocoa, chocolate, nutty (burnt almond) notes 2-Ethyl-3,6-dimethylpyrazine...C8H12N2 Flavor Detection Threshold (in water) = 0.4 ppb Cocoa, chocolate, nutty (burnt almond, filbert-hazelnut) notes 2-isoButyl-3-methylpyrazine...C9H14N2 Flavor Detection Threshold (in water) = 35 ppb Powerful herbaceous green-earthy notes

FLAVOURS
Essential oils

(what are they)

Natural Extracts

*Compounded flavours
Process flavours

Aroma chemicals

Soft Drinks flavours and ingredients


Compounded flavours Creaming soda,
Raspberry, Mango, Melon etc.

Soluble essences (washes and extracts) Lemonade,


Ginger ale, Sarsaparilla

Essences and top notes for Juice Orange,


grapefruit

Emulsions (citrus, fruit and neutral clouds) Juice compounds Clouding agents (neutral & citrus clouds)

Washes Technology
Producing soluble flavours

Lemonades
Limes soluble Orange soluble

Dry Ginger Ales


Sarsaparilla

Dairy Flavours
Chocolate, cocoa, cocoa tincture
Vanilla Extract (natural) Vanilla Coffee Strawberry Exotics, Ube,
Mango, Pandan

Flavour powder/sugar mixes

Confectionery Flavours
Essential oils
Essential oils used in High Boiled sweets

Compounded flavours
Preference for PG based flavours Alcoholic flavours OK for Jellies!

Colour-flavour emulsions
Fondants

Spray Dried flavours

Bakery Flavours
Colour Flavour

Emulsions

Essences

Colours

Colour and Flavour emulsions


Colour + Aroma (pastes and liquids)

When colour is right flavour is right


Used at 0.5 to 3% (1% recommended) Used in: Fondant and fillings

Icings & Cakes


Ice Cream

Margarine and Bakery Flavours


Powder & Liquid
Butter flavours for Margarine Lactones and precursors Fatty acids Enzyme modified butter oils and cheeses Diacetyl, main volatile note (handle with care)

Vapour Pressure - Threshold

Threshold (ppb) Ethyl Vanillin Detection smelling in water 0.1 Recognition smelling in water 1 Water by tasting 1 Odour threshold in air 0.01 ng/litre Vapour pressure 1.9 g/l

Vanillin 0.2 4 4 0.02 ng/litre 1.8 g/l

Food Almonds Apple

Character-impact compound Benzaldehyde Ethyl 2 methy butyrate

Contributory flavour compounds Hexenal trans -2 hexenal acetaldehyde eugenol acetaldehyde Esters, ionone terpenes

Banana Blackcurrent

iso Amyl acetate para Menta-8- thio-3one Corps de Cassis (4(Methyl Thio)-4Methyl-2-pentanone) Diacetyl

Butter

Cabbage Celery

Dimethyl disulphide 3- Isobutylidene-3,4 dihydophthadide Citral 1- Octen-3-one Terpenes (Alpha Pinene, Beta Ocimene) Ethyl trans 2,cis 4decadienoates 2 Ethyl -3- Methoxy pyrazine Furaneol Cis-3-Hexenol Ethyl Butyrate Ethyl methyl phenyl glycidate 1-p-Hydroxyphenyl-3butanone (Raspberry ketone) d limonine di methyl sulphide

Lemon Mushroom Mango

Di methyl sulphide delta deca lactone butyric acid 2- propenyl iso thiocyanate Cis -3 Hexenyl pyruvate 2,3 -Butanedione d- Limonine Sulphur compounds Esters, Cis-3-Hexenol Undecalactone Hexyl acetate iso Amyl acetate Methional Undecalactone Methyl Cinnimate Diacetyl

Pear

Potato Strawberry

Raspberry

Tangerine/ Mandarin Tomato cooked

cis-3-Hexenol Damascenone Alpha & Beta Ionones Methyl n- methyl anthranilate, thymol trans 2 Hexenal cis - 3- Hexenal

GLC Analysis using Kovat indices, Dual colums


100

milliVolts

50

0 25.0 minutes 50.0

Kovats retention indices sorted by OV101


OV101 DB5 OV17 C20M click on a substrate to sort compound specific odor

0418 0435 0457 0714 ethanal pungent 0488 0504 0609 0719 ethyl formate rum 0500 0500 0500 0500 pentane alkane 0527 0505 0596 0853 dimethyl sulfide cabbage 0562 0579 0670 0927 2-methyl propanoic acid rancid butter 0587 0604 0691 0822 ethyl acetate pineapple 0600 0600 0600 0600 hexane alkane 0603 0620 0711 0968 2-methyl-3-buten-2-ol herbaceous 0619 0636 0727 0984 3-pentanone ethereal 0626 0643 0734 0991 thiophene garlic 0636 0685 0744 0927 me 2-methyl-propanoate floral 0638 0655 0746 1003 2-methyl pentan-3-one mint 0639 0653 0744 1001 2-methyl butanal roasted cocoa 0641 0650 0728 0910 3-methyl butanal malty 0643 0660 0751 1008 pyrrolidine alkaline 0651 0668 0672 0929 ethanol sweet 0655 0612 0672 0970 diacetyl buttery 0657 0674 0765 1022 me 3-methyl-butanoate apple 0659 0676 0767 1024 2-butanol vinous 0662 0679 0770 1027 butanal pungent uptoptop 0669 0700 0791 1053 2,3-pentandione creamy 0672 0689 0780 1037 propanol alcoholic 0680 0680 0775 0973 1-penten-3-one pungent 0681 0820 1000 1634 butanoic acid rancid 0686 0704 0773 0925 ethyl propionate fruity 0700 0700 0700 0700 heptane alkane 0701 0718 0809 1066 3-hydroxy-2-butanone buttery

Acree

The importance of Trace components

GLC Analysis of Coffee using SPME

Flavour Legislation
World regulations changing
Nature Identical, Artificial and Natural FEMA GRAS substances Dangerous Goods code enforced _ MSDS Food Law country specific

http://www.flavourtech.com.au/

Spinning cone flavour extraction technology An Australian flavour technology

For more information check out our web site

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