Flavor Savers
Flavors are integral to product success but can be challenging in product development. Public opinion on flavors is sometimes positive, sometimes not; but opinions and attitudes can be changed, depending on the latest trends. Dolf DeRovira, president of Flavor Dynamics, discussed how to evaluate flavors and use them in the best light in his Prepared Foods’ R&D Seminar presentation titled “The Use of Flavors in Food Products.”
DeRovira began by stating, “Flavor is actually a combination of odor, taste, trigeminal nerves (cooling and heating, not really a flavor) and tactile stimulation. Flavor is this whole concept, and it is bolstered by the rest of the senses (visual, for example). For clear vs. cloudy orange juice, even if the flavor is exactly the same, the cloudy version is preferred. Flavors can be perceived differently when the color is different. Aroma is also a part of flavor. It takes hundreds of genes to design the sense of smell, making aroma and flavoring very complex.”
“And,” he continued, “unlike the other senses, aroma goes to this subconscious area in the brain, called the limbic system, which manages mood, appetite and hunger (the ID). Aroma is a very important part of our psychic, and aroma therapy probably has validity.”
Flavor (through sense of taste) is the strongest sense humans have, leaving long-lasting memories, both good and bad. A flavor memory could be of a fresh-baked apple pie or some bitter broccoli, for example. Everyone lives in their own olfactory universe with their own preferences for various flavor and aroma chemicals.
“As a product developer with all these considerations, it is hard to know whose flavor preferences the product should be developed to accommodate, so go with the general public, main consensus,” advised DeRovira.
Flavor perception heavily depends on pH; for example benzaldahyde tastes like almond in a sweet system, but if citric acid is added, it tastes like cherry. People’s tastes are also protective mechanisms. They detect whether something is right by flavor. “Umami is a glutamate sensation to see that we are satiating with protein. Sweet is for detection of fruit ripeness. Bitterness is to alert us of a possible toxic substance, linked to the back of the throat, the gag mechanism.”
DeRovira explained, “Flavors need to be evaluated in the product but not in the bottle. A flavor may taste or smell terrible in the bottle, but could still work well in the product. Detailed information about the product needs to be provided to the flavor house. It is very important to go back to the flavor company, to go back and modify flavors. It is almost impossible to get it right the first time, because they do not usually have the product, unless provided to the flavor house.”
When formulating with flavors, most of the time, less is more. Flavors are very strong. If it is not just right, try decreasing the amount. Even if the flavor cannot be detected, it may be at too high a concentration. Or it may need increased sweetness to detect the flavor.
When tasting something, the flavor experience lasts only five to nine seconds, having to do with the volatility of the aromas as they go up the nasal cavities. The fruity, light aromas go first, and the strong, heavy flavors are later, due to molecular weight. Fruity, light flavors have lower molecular weights than heavy flavors.
If more impact is desired, add light volatiles. If an off-taste is present, add pepper, garlic or cloves. Flavors can cover off-notes or enhance flavors, but it is when the flavor appears that is most important.
Salt is the first thing tasted in a bite of food. Use culinary techniques to improve product quality. Most importantly, flavors are fun to use.
