 |
Training |
 |
|
|
Reaction Flavor Course Contents:
The following information is included in the course booklet and covered in the course.
- U.S. PROCESS FLAVOR GUIDELINES
FDA and USDA labeling of meat flavors
Review of specific regulations, and Natural Flavor definition.
Commercial gravy label declarations
- FLAVOR INGREDIENTS USED IN MEAT FORMULAS
Ingredient functionality
Reaction Ingredients
Dry blend and top note ingredients
- COMMERCIAL MEAT FLAVOR PROCESSES
Aqueous Atmospheric
Aqueous High pressure
Aqueous Vacuum dried, Diagram
Aqueous Extruded
Aqueous and Oil based
Oil based
Enzyme treated Proteins
- INGREDIENTS
HVP's, Process, Differences
Amino Acids. Categories, reactivity
Autolyzed Yeast Extract. Primary, Bakers, Brewers, Torula yeast
Meat products. Cooked meats, Broths, Stocks, Extracts defined, uses
Enhancers - MSG, Nucleotides
Smoke extract, Grill products
Vegetable Extracts. Onion, Garlic, Celery, Carrot, Mushroom
Sugars, commercial naming, definitions
Oven dried reaction flavors and ingredients
- CHEMISTRY
Acids, Bases
pH
Buffers
Amino Acids
Proteins
Sugars
Reaction Rates, Review Maillard Reaction
Water Activity
GC/MS analysis of reaction flavors made in class
Meat Flavor Top note chemicals
- REVIEW OF REACTION VARIABLES and REACTANTS IN FORMULAS
Time, Temperature
Chocolate - Leucine / Isoleucene reactions
Cysteine Sugar levels - flavor optimization, roast and caramelized notes
Amino acid reactions
pH effects - delicate, roast and caramelized notes
Buffers - controlling pH during reaction
Proteins - Meat stocks, Beef, Chicken, Turkey
Enzyme treated proteins
Chicken flavors with chicken fat
Reaction Variable Summary
Laboratory Exercise Formula
Formatted Reaction Flavor Worksheets
Discussion topic: Evaluating Ingredients, matching reaction flavors
METHODS of ANALYSIS and CHARACTERIZATION of REACTION FLAVOR
Taste and Smell
Analysis of Reaction Flavors
Whole sample analysis
Headspace analysis
Flavor Interactions
Fats influence on flavor release
LABORATORY EQUIPMENT used for presentation
Lab demonstration of aqueous and high pressure laboratory equipment to produce aqueous, water/oil
and oil based reactions.
SPRAY DRYING MEAT FLAVORS
Ingredients and formulas for spray drying meat flavors.
LABORATORY EXERCISE - Attendees create reaction flavors
Run pressure and non pressure reactions to demonstrate reaction variables and develop flavors
Make two or more modifications of these reactions
Determine Qualitative and Quantitative sensory properties of selected dry and liquid ingredients
Review supplied Sensory data for top note chemicals
Review supplied Sensory data for dry blend ingredients
Taste and describe flavor ingredients
Reaction sample preparation guidelines
List of ingredients for lab exercises
Create dry blends for Beef and Chicken flavors
Taste commercial chicken and beef gravies, describe
Apply dry blends, top notes and reaction flavors to Chicken and Beef gravy bases
Chicken and Beef Gravy base formulas used in course.
REFERENCES
Flavor Descriptors for Reaction Meat Flavors
Suppliers of ingredients used in this course
Calculations for using and determining PPM use levels
Suggested Reading
Reaction Flavor Guidelines
USDA labelingCourse instructors:
James S. Chickos, Ph.D. Professor of Chemistry. Author of numerous books and articles, and presentations on a variety of chemistry subjects. Emphasis is currently
in physical chemistry. e-mail: jsc@umsl.edu.
Frank Fischetti, Jr. Vice President of Creative Flavor Development. Past President and ?Man of the Year? of the SFC (Society of Flavor Chemists), past President of CSA (Chemical Sources Association) and Fellow in the British Soc. of Flavorists. Active in training flavorists, author of numerous flavor articles, and lectured at six (6) eastern Colleges on flavor technology. Helped initiate the Education committee of the SFC. Regular lecturer at Institute of Food Technology annual meetings.
Richard Heinze. Founder and President of Flavor Knowledge Systems, Inc. Past President of SFC (Society of Flavor Chemists) and CSA (Chemical Sources Association). Active in committees of SFC, CSA and Flavor and Extract Manufacturers Association (FEMA) for many years. Over 35 years experience in Flavor Industry as flavorist and VP of flavor creation.
Initiated the Education committee of the SFC, and has written papers and presented topics in flavor technology. Develops and sells innovative flavor software programs, and provides flavor industry web site (http://www.fks.com). 314-878-5637 info@fks.com.
|
|
|
|
|