Savoury Flavours

Clove oil Eiqjenol Oral-care flavours, savoury flavours... 

Marjoram oils l-Terpinen-4-ol, ds-sabinenhydrate Savoury flavours... 

Origanum oils y-Terpinene, p-cymene, thymol, carvacrol Savoury flavours... 

Siam, H. Technical Implications and Possibilities of Biotechnology/Genetic Engineering Applied to the Production of Savoury Flavours. Presentation on the Third Savoury Conference, Geneva, March 20-21, 1997... 

Savoury process flavourings are widely used in culinary products to boost meat flavour (beef, chicken, pork, lamb, veal) or other notes (fish, seafood, vegetable). The development of meat-like process flavours started in the 1950s and the first patents were published in 1960. To date meat-like and other savoury flavours still represent the largest volumes of all process flavourings produced. 

In order to improve creation efficiency, flavourists use a building block concept to create savoury flavours, a combination of base, middle and top notes ... 

Complex flavour, specific to a particular dish Analogue to middle-note (body) of a savoury flavour Brings out the personality of a particular dish... 

Broad, full flavour profile, rather unspecific Analogue to base-note of a savoury flavour Gives the foundation of a dish... 

The savoury flavour pyramid, consisting of the three major elements base, middle and top notes (Fig. 5.50), is a convenient way of summarising the various technical approaches to developing an overall tasty culinary food. 

The systematic use of gas chromatography coupled with olfactometry [27, 28] in the last 20 years has resulted in a number of new high-impact aroma chemicals found in natural extracts, food products and reaction flavours. In general, sulphur-containing odorants play a particularly important role in food products and savoury flavours [30]. Some of them are shown in Fig. 5.54. Usually, the odour threshold is one key attribute showing the potential impact of the odorant. This may be as low as 0.00002 pg/L water reported for bis-(2-methyl-3-furyl)disulphide (BMFD) (Fig. 5.55) found in cooked meat with a typical meaty, sulphury note. 

A wide range of flavouring substances is used in powdery or pasty convenience foods. Reaction flavours based on hydrolysed plant proteins, natural flavours, artificial flavours and meat, vegetable, yeast and spice extracts are added to the products to generate the desired flavour profile. The most common savoury flavour types used for dehydrated convenience foods are chicken, beef and vegetable flavours. However various other flavour types are used while formulating dehydrated convenience foods. Amongst them are mutton, crawfish, fish, wine and various spice and herb flavours. 

Fig. 5.59 Glass transition temperature of a savoury flavour powder and of ingredients used for formulating savoury flavours (measured by differential scanning calorimetry DSC heating rate 5 °C/min, second scan)...

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