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Compound Flavor

Reaction Meat Flavor

Compounding

Modifying

Creating

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eFlavor Training Program – Banana

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Preparing ppm Solutions for Tasting

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Characterizing and Contributory Flavor Ingredients Definition

A Characterizing ingredient tastes like, or resembles the named flavor, and is

important in creating the named flavor. For example, benzaldehyde and tolyl

aldehyde is characterizing for cherry flavor. However, not all flavors have

characterizing chemicals available. For example, strawberry flavor does not have

characterizing chemicals available. There are some chemicals that are normally

used in strawberry, but they are not strong enough to characterize strawberry

flavor.

Many beginning flavorists use a high amount of characterizing chemicals in their

flavors, as this produces a flavor with a strong characterizing profile, and is easier

to do. However, nature provides flavors that are balanced, without strong

characterizing flavor profiles. So, the goal is to create a balanced flavor by

using characterizing and contributory ingredients to produce a balanced

flavor. Sometimes, a strong characterizing profile is required to flavor strong

food and pharmaceutical products.

A Contributory ingredient is used to modify or enhance the named flavor profile.

For example, cis-3-hexenol and cis-3-hexenyl acetate, contribute a green

character or fresh character to fruit flavors. It contributes to the named flavor

profile. It is important to know the sensory properties of many flavor ingredients,

as they can be important to modify a flavor profile to satisfy a customer request. FKS, Inc.

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PPM Intensity Description - Comment

0.1 0.5 Astringent, weak banana/fruity like, just above threshold

0.5 2 Nice banana flavor, light, good body, sweet

1 2.5 Good banana character, not as light or sweet as at 0.5 ppm

2.5 3 Stronger than 1 ppm, similar profile

5 3.5 Banana character, not as light or sweet, narrow profile

7.5 3 ↓ Astringent, weaker and not as good as at 5 ppm

10 2↓ Weaker banana flavor, narrow profile

Isoamyl acetate sensory properties

Based on this evaluation, I would use this ingredient at 0.5 to 3/3.5 ppm. Above

3 ppm the character is not as desirable as at 3 ppm or below. The strength or

intensity does increase above 5 ppm, and the quality of the flavor profile is

inferior to lower ppm use levels.

This has an intensity of about 0.5, which is just above threshold.

We describe this as astringent, weak banana fruity like.

a s t r i n g e n t b a n a n a d r y i n g b i t t e r

c o o k e d b o d y n o t e s

b r o w n n o t e s c r e a m y

d r y f r u i t y g r e e n

r i p e s e e d y s w e e t

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Flavor Descriptors associated with Banana

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FKS MANUAL FORMULA CALCULATION

Ingredient ppm % soln. gramsFlavor Ingredient 2.0 10 0.2

Flavor Ingredient 0.4 1 0.4

Flavor Ingredient 0.6 1 0.6

Flavor Ingredient 1.7 10 0.17

Flavor Ingredient 0.025 0.1 0.25

Flavor Ingredient 0.85 1 0.85

Flavor Ingredient 0.3 1 0.3

Flavor Ingredient 50 100 0.5

Sub Total 3.27

Propylene Glycol 6.73

Formula Weight 10.0

Solutions to use for ppm entries in 10 gram formula

0.01 to 0.09 ppm, use 0.1% solution

0.1 to 0.9 ppm, use 1% solution

1 to 9 ppm, use 10% solution

10 ppm and higher, use 100 % solution

This will demonstrate a flavor formula and manual

calculations, by adding ingredients in PPM to the formula

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The contributory ingredients are most important to modify a flavor. The profile of banana flavor can vary considerably, and can be fresh, ripe, banana cream, green, cooked, etc. Learning how to modify the profile is important to satisfy customer requests, and many times is needed quickly. Contributory ingredients are what really differentiate flavors. Knowing the ingredient intensity data can be very helpful in using ingredients for flavor modifications, and will help reduce trial and error. Having a good retrievable source of ingredient sensory data is required to be successful as a flavorist.

Modifying finished flavor

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The calculation for adding ingredients in ppm to our formula, is based on a 0.1% flavor use level, and a 10 gram formula: total formula ingredients in grams / flavor use level X formula weight Based on this calculation, we can taste the finished flavor at 0.1% in water. However, there are some factors that can modify the calculated flavor use level. Ingredients in a formula can exhibit an additive or synergistic sensory response, which can lower the calculated flavor use level. I normally taste the flavor at 0.05%, 0.075%, and 0.1%. This gives me an idea at which use level the flavor has the best profile. Ideally, the flavor would have the same flavor profile, but just get stronger at increasing use levels. The reason the flavor may not have the same flavor profile at increasing use levels, is that ingredients exhibit different intensity ratings at different ppm use levels. The use level of the flavor would probably need to be adjusted in a food application. FKS, Inc.

Tasting finished flavor

Ingredient Suppliers

1. Advanced Biotech

2. Bedoukian

3. Citrus and Allied

4. SAFC

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FKS is the worldwide leader in public Flavor Creation Training. Since 1999 we have offered two hands-on laboratory courses, one in Compound Flavor Creation, and the second in Reaction Meat Flavor Creation. FKS also introduced Flavor Creator™ software, designed to help flavorists create Compound flavors, by adding flavor ingredients in ppm (parts per million) use levels directly to the formula, plus many other features that help flavorists create, modify, and match flavors. Our web site lists suppliers for thousands of flavor ingredients. Request samples on-line 24/7. FKS, Inc. 314-878-5637 Email us a info@fks.com www.fks.com Contact Form

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