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Flavor Compound Creation Course:
Flavor Compound Course Objective: Learn a proven approach to create flavors by 1) using Qualitative Sensory data and Quantitative Intensity data which the students will develop, and 2) using an ingredient classification system to help understand how and why an ingredient is selected to develop a particular flavor. Examples of these techniques are used together as a training aid. This is a hands on practical course to learn how to create flavors. Students who have used this new method to create flavors have been able to create characteristic flavors within one to three attempts.
Three Day Schedule
Day 1
Welcome to St. Louis and the University of Missouri, St. Louis
Class Schedule
Desirable Requirements of a Flavorist
Course Objectives
Section 1
Chemistry
Organic Nomenclature, Chirality
Functional Groups : Aldehydes, Carboxylic Acids, Ketones, Alcohols, Esters and Lactones
Amines, Ethers, Thiols, Sulfides (Mono, di, tri),
Reactions of Functional Groups
Chemical Stability: Oxidation - Aldehydes to Acids (Benzaldehyde to Benzoic Acid)
Hydration - Aldehydes to acetals (Benzaldehyde to Benzaldehyde PG Acetal)
Hydrolysis - Esters
Esterification - Esters, Saturated and Unsaturated Fats, Lactones
Polymerization - Reaction of Unsaturated Compounds
Antioxidants - Prevention on free radical reactions
Flavor ingredient reaction summary diagram
Glossary of Terms
Note: Not all of these topics are covered but are available in booklet for reference.
Section 2
Flavor Creation
The Science in Flavor Creation
Ingredient categories – Characterizing, Contributory, Differential
Impact items and groups
Character impact chemicals for various flavors
Concentration Index
Flavor concepts
Flavor Creation using Ingredient Sensory Properties
Criteria for choosing flavor ingredients
Sensory evaluation of flavor ingredients - See Tasting Session
Example of qualitative and quantitative evaluation of Geraniol
Steps to create flavors
True cost of Flavor Formulations
Use of sensory information in flavors.
Calculating ppm values in flavors
Section 3
Tasting session: Attendees will taste a number of flavor ingredients. Emphasis will be on using flavor descriptors, quantifying intensity and determining whether the ingredient is characterizing, contributory or may be useful as a differential compound. Ingredients will be assigned to specific flavors.
Day 2
Section 4
Flavor Technology
Flavor Solvents
Order of addition
Flavor Creation
Create Banana flavor from developed and supplied sensory information
Taste and describe ripe bananasTaste and document qualitative and quantitative properties of selected ingredients for banana flavor
Create banana flavor from supplied and taste data developed in class
Create Cherry flavor from developed and supplied sensory information
Taste and describe ripe cherries
Taste and document qualitative and quantitative properties of selected ingredients for cherry flavor
Create cherry flavor from supplied and taste data developed in class
Day 3
A strawberry flavor will be developed by a similar approach, for attendees who complete banana and cherry flavors We will address sub threshold effects of esters and green notes, and use keys or sub compounds as an alternative approach to creating more complex flavor formulas like strawberry.
Section 5
Flavor Matching:
We will analyze an unknown flavor by GC/MS, and attempt to match the flavor based on sensory data as well as instrumental analysis data.
Question and Answer Period
References:
List of flavor ingredients available in lab for flavor creation
Ingredient evaluation sheets
Blank flavor formula sheets
Discussion of Results
Certificates Awarded
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