COMMUNICATION VERY IMPORTANT

VOCABULARY

INFORMATION

1. WHAT FLAVOR DO YOU WANT?

2. WHAT WILL IT BE USED IN?

3. NATURAL OR ARTIFICIAL?

 

 

 

 

1. BUSINESS POTENTIAL/CURRENT BUSINESS

2. PAST HISTORY

- BOUGHT AND ASKED TO HAVE IT DUPLICATED BY COMPETITOR?

- DUPLICATED IT IN-HOUSE?

3. SEND OFF SHELF (90%) OR CREATE NEW FLAVOR

FLAVOR DILUENT

DIFFERENTIAL CONTRIBUTORY CHARTER IMPACT

REMINISCENT OF NAMED FLAVOR - FOR EXAMPLE

CITRAL - LEMON ISOAMYL ACETATE - BANANA

EUGENOL - CLOVE BENZALDEHYDE - CHERRY

HELPS TO DEVELOP CHARACTER

OIL OF TAGETTE - APPLE GRAPE - ETHYL BUTYRATE

ORRIS ROOT - RASPBERRY

MAKES FLAVOR UNIQUE OR DIFFERENT

VANILLA IN PEPPERMINT

MENTHOL IN BUTTERSCOTCH

JASMINE IN STRAWBERRY

TRIETHYLCITRATE FOR BITTERNESS

CIS-3-HEXENOL FOR "GREEN"

1. PUBLICATIONS e.g.

J. AGRICULTURE AND FOOD CHEMISTRY

PERFUMER AND FLAVORIST

TNO - CIVO LIST

 

 

A. CHEMICAL SOURCES

B. IN - HOUSE SYNTHESIS

 

 

4. PUBLIC INFORMATION

A. PATENTS

B. GRAS PETITIONS

 

 

 

1. LEGAL STATUS

2. COST

3. AVAILABILITY

4. FUNCTIONALITY

5. COMPATIBILITY

 

 

ADD FLAVOR COMPOUNDS TO BASE ONE AT A TIME

FLAVOR CHEMICALS AND OILS DETERIORATE

CITRUS OILS - OXIDATION

ALDEHYDES - OXIDIZE

LACTONES - POLYMERIZE

1. SEND FLAVOR TO APPLICATIONS FOR EVALUATION (THEY WILL MAKE PRODUCT)

2. MAY PANEL PRODUCT FOR MATCH IF THAT IS THE GOAL OR SIMPLY MAKE DECISION WITH MARKETING IF IT SHOULD BE SENT (2 PEOPLE).

3. SALES - CUSTOMER FOLLOW UP - REQUEST FEEDBACK

4. WORK WITH CUSTOMER TO DEVELOP AND REFINE PRODUCT (MAY BE AT CUSTOMER’S OR FLAVOR COMPANY LOCATION)

DILUENT: (SOLVENT)

I DO NOT MEAN THE MINIMUM PERCENTILE AMOUNT OF FLAVOR DETECTED BY A

CERTAIN PERCENTAGE OF PANELISTS BUT THE CHARACTER A FLAVOR CHEMICAL HAS TO ME AT 1, 5 AND 10 PARTS-PER MILLION.

DO IT WITH THE HELP OF THE FOLLOWING FORMULA.

X = C (I) * F (A)

T(A)

X = % OF THE FLAVORANT IN THE CONCENTRATED FLAVOR.

C(I) = CONCENTRATION INDEX - THE AMOUNT OF FLAVOR IN THE FINAL PRODUCT IN PARTS-PER-MILLION (PPM) WRITTEN AS A PERCENT.

F(A) FINAL VOLUME OR WEIGHT OF THE PRODUCT.

T(A) THROW VOLUME - THE AMOUNT BY VOLUME OR WEIGHT OF THE FLAVORANT ADDED.

CM = C(I) * F(W/V)* l00

T(W/V) * C(A)

C(T) = CONCENTRATION OF TOTAL ACTIVE IN FLAVOR BLEND (%).

C(I) = CONCENTRATION OF INGREDIENT (1) (PPM AS %).

F(W/V) = FINAL WEIGHT OR VOLUME [UNITS = T(W/V)].

100 = CONSTANT.

T(W/V) = THROW WEIGHT OR VOLUME [UNITS = F(W/V)].

C(A) = CONCENTRATION OF ACTIVE INGREDIENT

 

 

COMPONENT CONCENTRATION % OF FORMULA

LACTIC ACID 200 PPM 84.0

100 = (.0238)(16000)(100)

(X) (100)

X = (.0238)(1600)(100)

(100)(100)

X = 3.80 FL OZ

The objective of this exercise is to learn to associate CHEMICAL compounds with a particular flavor. Below is a list of CHEMICAL compounds frequently USED in flavor formulations. Evaluate the aroma and flavor characteristics of each CHEMICAL and try to match the compound with the proper descriptors listed in the second COLUMN. Try to think about what the chemical reminds you of and in what flavors you might use the compound.

CHEMICAL DESCRIPTORS

1. Citral A. Butter

2. Ionone B. Grape

3. ANETHOL C. Banana, SOLVENT

4. Methyl Salicylate D. Raspberry, Berry

5. Benzaldehyde E. Strawberry, Apple

6. Diacetyl F. Citrus, Lemonade

7. Cinnamaldehyde G. Cherry, Almond

8. Ethyl Oenanthate H. Anise, Christmas cookies, Anisette

9. Ethyl Methyl Phenyl I. Peach, Cream, NM

Glycidate

10. Methyl ANTHRANilATE J. CINNAMON, Cassia, Spicy

11. Amyl Acetate K Root Beer, WIntERGREEN

12. GAMMA Decalactone L. Cognac, Brandy, Waxy