Flavouring Composition

Flavor profile calculations are simpie for simple flavor combinations. Results are reasonable. The algorhitm can be used to precalculate the flavor profile of a formula before mixing or to precalculate a formula for a given profile (more speculative) 

The flavour profile of a composition can be calculated or described as a linear combination of the vectors of the individual components using the flavour quality as the direction of the vector and the intensity as its length. Components with a similar quality harmonize well and strengthen each other. Components with different quality add a new dimension to the flavouring a trace of lemon oil in a vanilla flavouring turns it into a fresh cake flavouring. 

At an equal contribution all ingredients have about the same intensity and therefore the resulting flavour profile is rounded off with no dominating component. 

Flavourists are trained to detect and describe hundreds of different odours and tastes. They do this in a dynamic way sniffing a product at intervals shows many aspects of the flavour profile due to changes in the perceived proportions. This is very obvious when sniffing a concentrated flavour on a paper blotter or during food eating and 

David Laing has shown that nobody is able to distinguish more than 3-5 molecules in a single sniff. This can be explained by the detection limits in triangle tests relative concentration differences below 20% in a mixture are very difficult to differentiate. 

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Although having very similar structures, the different isomers show very different sensory properties and lead to very different effects when used in fragrance and flavour compositions. 

The analyses of the flavour composition of yellow passion fruits were performed by four dilferent isolation techniques, namely vacuum headspace sampling (VHS), the dynamic headspace method, simultaneous distillation and extraction at atmospheric pressure, and simultaneous distillation and extraction under reduced pressure [62]. Significant differences were found not only in the chemical composition of the resultant extracts but also in their sensory properties. The most representative and typical extract was obtained by VHS. 

Distilled spirits are produced from different fermented plant materials grown all over the world. The most important criteria of quality and authenticity of each type of distilled spirits are the typical flavour composition originating from the raw material and/or the special techniques of fermentation, distillation, and ageing. In the following sections, specific flavour compounds and flavour-related technologies as well as peculiarities of the most important categories of distilled spirits are summarised. 

Short-chain aliphatic aldehydes, such as acetaldehyde, 2-methyl-1-propa-nal, 2-methylbutanal and 3-methylbutanal (isovaleraldehyde), impart fruity and roast characters to flavour compositions [49]. Natural acetaldehyde is an important compound naturally occurring in a broad range of fruit flavours, essential oils and distillates it augments fruit flavours and, for instance, it decisively contributes to the freshness and juiciness of foods and beverages, such as citrus juices [23, 50]. 

Trial and error combined with application trials and stability tests. The flavour industry has a vast experience concerning the performance of their flavourings and guessing is in many cases the best approach for a new flavour composition in a known food application. 

Adsorbates Flavour composition is adsobed into porous (carbohydrate) matrix. Dry product No or limited protection of flavour compounds... 

Melt extrudates Flavour composition is mixed with hot carbohydrate melt, extruded into cold solvent. Dry, free-flowing product Excellent oxidative stability of encapsulated flavour Moderately sensitive to humidity Large particles... 

Fat encapsulation Flavour composition adsobed by Uquid of solid tat tat dispersed or solidified into small particles No significant protection of encapsulated flavour Particles sensitive to mechanical forces and temperature Flexible particle size Limited controlled release properties... 

Extrudates Flavour composition encapsulated in high-molecular weight matrix by extrusion process Good oxidative stability of encapsulated flavour Stable particles (Very) large particle size Tunable release profiles... 

Polymer capsules Core-shell Flavour composition entrapped in capsule consisting of solvent core covered by protein shell Dry product or liquid dispersion Limited (oxidative) stability of encapsulated flavour Flavour can be loaded in empty particles Flexible particle size Relatively slow release/burst-like release... 

Pre-reacted flavours can be used to develop the final flavour upon cooking. The general idea is to enrich the flavouring composition with suitable intermediates that readily develop the flavour upon final heat treatment. As an example, 2-(l-hydroxye-... 

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