The mechanics and approach of creating flavors have
not changed much over the past 40 years.
Advancements in technology have obtained a better
understanding of the ingredients found in foods, and has generated a
large body of reference information. However, the tools to help create
flavors have been lacking.
Flavor Creator fills this need.
Flavor Creation basically involves two requirements, selecting
ingredients and selecting ingredient use levels. Flavorists use existing formulas, experience,
literature, supplier suggestions, odor and taste to fulfill this
Tasting flavor ingredients is the most accurate method and provides the
best data for this selection process. FKS has recently introduced a
Quantitative Intensity Rating for flavor ingredients which is used in
conjunction with Qualitative Sensory Descriptions currently in use. See
Focused Flavor Creation using Quantitative Sensory Data (QSD).
Flavor Creator is based on tasting ingredients and
documenting the sensory properties and intensity ratings at selected ppm
use levels. Next, ingredients are assigned to flavors where they may be
of use. Skeleton formulas are then generated from assigned usage.
Sensory and Intensity data can be viewed for the ingredients in the
skeleton formula on the fly. Ppm use levels are added to the formula
based on ppm sensory and intensity data. The program calculates
ingredient solutions and use levels for 10 or 100 gram formulas.
Formulas can be scaled up to 2 Kg without solutions. The formula costing
feature shows unit cost and ingredient contribution costs. A patent is
pending on this software design and flavor creation technology.
Create liquid flavors by
adding ppm sensory data values directly to a formula
Converts ppm values to solutions and percent use levels for
10 and 100 gram formulas
Scales up formulas up to 2000 grams without solutions
Formula costing feature shows contribution cost of each
ingredient and total cost for both
liquid and dry blend flavors
Create dry blend savory flavors by adding ingredients in
percent values New
Dry Blend formula shows accurate starting use level
Add liquid top notes to dry blend savory flavors in ppm
values for lab investigation. New
View ingredient sensory data, cost and supplier in liquid and dry formulas with
click of mouse button
Assign ingredients to flavors where they may be useful
Add any ingredient to any formula without being assigned to a
specific flavor New
Assigned sensory data is basis for skeleton formulas
Contains over 300 flavor skeleton formulas for quick
Ingredient categories used to provide organized approach
manage formula ingredients
Save As Formula feature New
View flavor profile of foods (Banana, etc.) and search
database for ingredients that match
Contains over 1000 ingredients with ppm sensory data. Over
220 ingredients with quantitative sensory
data. Newly added sensory data.
Provides reports to retrieve sensory data, formulas,
ingredient data, flavor profiles, and much more.
Reports that include ingredients now contain
ingredient costs New
Uses quantitative sensory data for focused flavor creation
User defined ingredient Code numbers
Ingredient literature reference information for hundreds of flavors
Provides confidence in creating any flavor
Greatly reduces trial and error, saves time and money
Quicker customer response
Create quality flavors with fewer ingredients
Can reduce cost of formulations, production, inventory and
Provides flavorist with wider range of ingredients for
Comprehensive security features provides maximum control of
sensitive information New
All data can be edited (added, deleted, changed)
Provides flavorist with instant access information necessary
to create quality flavors quickly
Available as single user or
multi user network versions
Step one requires tasting and documenting sensory
and intensity properties of selected ingredients, and assigning the
ingredient to a specific flavor or globally to any flavor.
This screen controls all the features of the program, and provides
ingredient name, reference numbers, cost data, sensory data, assignment
to flavors, plus related information. When an ingredient is
assigned to a flavor, that ingredient is listed in a skeleton formula
for that flavor. An ingredient can also be assigned globally to all
flavors through the Miscellaneous Usage assignment feature.
The Ingredients, Descriptors, Applications, Flavor List, and Flavor
Type Command Buttons represent database tables listing that information
that can be fully edited..
Flavor Creator is designed for Flavorists to add their own sensory
descriptions and intensity ratings for flavor ingredients. This can
produce a powerful tool for flavor creation.
Step two involves assigning the ingredient to flavors where
you think they may be of use.
Ingredients are assigned to various flavors based on their qualitative
sensory property. Benzaldehyde can function as a characterizing flavor
ingredient for a Cherry flavor and a Contributory flavor ingredient for
other flavors. The differential category is used to assign ingredients for
creative approaches to flavors.
Some ingredients may be useful for both
liquid flavors, and as a top note in dry flavors . For example, Sulfurol
may be assigned to a liquid meat flavor, and can also be used as top note
for a dry blend meat flavor.
CREATING A LIQUID
The flavor creation process starts by selecting a Flavor from the Select Flavor field drop down
Choose one of the 300 flavors from the Select Flavor
listing. In the Select Flavor field, enter Banana. In the Select Formula
field choose either Create new flavor or an existing Banana Flavor
formula. Fill in the other fields and then choose a 10 or 100 gram
formula. This skeleton formula is generated from the Flavor Assignment
There are over 300 flavors with sensory data assigned, and 250
flavor descriptors. The program contains over 1000 ingredients with sensory
data, over 200 also contain intensity ratings. All data can be edited.
The next step is to create the Banana formula from
sensory and intensity data
A skeleton formula will appear for the flavor chosen, and will list
ingredients assigned to the flavor from sensory data. under the Characterizing, Contributory and Differential categories., Clicking on an ingredient produces a pop up screen
showing qualitative and quantitative sensory data, Supplier, and cost
information for that ingredient. From this data, determine if the
ingredient is useful for the flavor you want to create, and if it is, then
choose a ppm use level for the ingredient based on the intensity rating
and qualitative sensory data. Enter the ppm use level into the formula.
Choose as many ingredients from the different categories to create the
In this example, Isoamyl butyrate has been assigned to Banana as
a Characteristic flavor ingredient. By clicking on Isoamyl butyrate in the Characterizing section, a sensory pop up box appears with the
Sensory data for this ingredient. Based on the sensory and intensity data, a
ppm value is chosen and entered into the Added ppm field to the
right of the ingredient. Sensory data for all the ingredients in the
skeleton formula can be obtained by clicking on the ingredient chosen.
In this example, 0.5 ppm of isoamyl butyrate was added to
the formula based on a high intensity rating of 6, and the description of
the flavor profile at this ppm use level. The program calculates an amount
for a 10 or 100 gram formula.
The Save Formula As feature allows the formula to be saved by the same
name with a different number, and then can be modified. A Report can be
generated and printed or saved in a different format, emailed, etc.
Liquid Flavor Report
Formula reports can be generated directly from the Formula
Screen or through the Report Screen.
The Banana Flavor Report shows formula detail, ingredient contributory
cost and unit cost. When this flavor is used at 0.1% it reflects the ppm
use levels added to the flavor. Due to additive and synergy effects, the
use level will usually be lower depending upon the number of ingredients
in the formula.
Create a Dry Blend Meat Flavor Formula from sensory and intensity
Creating dry blended flavors is similar to creating liquid flavors but the
amount in grams is added directly to the program based on sensory data, as
compared to adding ppm amounts in liquid flavors . Liquid Topnotes can be
added in ppm amounts and is converted to percent values by the program.
Spray dried top notes can also be added in grams quantities. Top note
flavors can be assigned to a meat flavor and added like other ingredients.
Dry Blend Meat Flavor Report
Formula reports can be generated directly from the Formula
Screen or through the Report Screen.
The Beef Flavor Report shows formula detail, ingredient contributory
cost and unit cost. The total added grams turns out to be the best use
level in water for this flavor, since it was created from sensory data in
water. A higher use level is usually needed for various food applications.
reports are available.
1) Descriptors: List ingredients that have been assigned
descriptors. Example: List all ingredients that have a "green" taste, or
taste like cherry. There are 250 descriptors to choose from, but more can
be easily added by the user.
2) Ingredients: Shows all sensory data for a selected ingredient. There are
ingredients listed in the program. Ingredients can be added,
edited or deleted. Flavor formula keys or sub compounds can be added like an
ingredient and then assigned to a flavor.
3) Flavors: List all ingredients that are useful for selected flavors. 300 flavors
have ingredients assigned to them. Before starting on a project, choose
this report to see which ingredients are useful for a particular flavor
and then determine which ingredients are available, cost, etc..
4) Flavor Type: Flavors are organized by category
to help identify the flavors in the program. For example a listing of
citrus flavors could be printed to show which citrus flavors are in the
program before more are added.
Formulas: All formulas can be retrieved and scaled up to 2 Kg.
Formulas containing ingredients with solutions are scaled up without
solutions for easy compounding.
6) Flavor Profiles: Flavor profiles of flavors, food products,
competitive flavors, standards, and other profiles can be determined and
added to the program.