This document provides information about flavor training and flavor description. It discusses the 5 senses and how they relate to flavor perception. It describes terms used to describe flavors over time, such as top notes, middle notes and base notes. It includes descriptor groups for different flavor categories like citrus, berries, dairy, fruits, nuts, mints, spices and others. It discusses processes for flavor creation, required documents for raw material code creation, and restricted flavoring agents. It also covers different flavor types and forms as well as encapsulation technologies like spray drying.

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2. PRADEEP TANDALE
INTERN
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3. Flavour Training
Keva

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Five Senses
SENSATION
 Sightht
 Smell
 Taste
 Touch
 Hearing

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Chemical Sensations
 Olfactory
 Gustatory (sweet, sour, salty, bitter, umami)
Soluble substances on taste buds
 Trigeminal (cooling, hot, burning, pungent...)
NERVE INFORMATIONS
Smell direct (odor)
Smell retronasal
Volatile substances,
Nasal and retronasal cavity

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Flavour Language
Descriptive terms used in the sensory analysis of a flavor.
The overall impression of an odour and flavor can be divided into:
Top note – first impact
Middle note – flavor during consumption
Base note - flavor after consumption
Timing - change depending on product
beverage – short
semi solid- middle
solid - long
Every flavorist acquires his own vocabulary for describing a flavor.
He then talks about notes e.g. fruity, green, floral, woody, spicy etc.

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Descriptor Group Citrus
• Citrus-orange, lemon, mandarin, grapefruit, lime,
gooseberry
• Process- fresh fruit, fresh juice, packed juice, popular
market products
Descriptors- fresh, juicy, sweet, pulpy, ripe, cooked,
oxidized, citrus, terpenic, citrus, peely, rindy

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Descriptor Group Berries
• Berries : Strawberry, Raspberry, Blueberry,
Elderberry, Bilberry, Blackberry, Boysenberry,
Cranberry
• Process : Fresh fruit, Fresh juice, Jam, Frozen,
Market Products
• Descriptors : berry, fruity, creamy, sweet, tart,
ripe, green, floral, jammy

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Descriptor Group Dairy
• Dairy: milk, cream, butter, ghee, yoghurt, cheese,
condensed milk, kulfi
• Process: fresh, cooked, pasteurized, evaporated,
sterilized, fermented
• Descriptor: sour, sweet, caramel, vanillic, burnt, malt,
green, milky, creamy, boiled, rich, buttery, fatty, rancid

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Descriptor Group Fruits
• Fruits : Apple, banana, Peach, Guava, Melons,
Mango, Litchi, Pineapple,
• Process : Fresh fruit, Fresh Juice, Market products
• Descriptors : fruity, sweet, sour, juicy, peely, skiny,
pulpy, green, ripe, floral, jammy, over-ripe

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Descriptor Group Nuts
• Nuts : Almonds, Pistachio, Groundnuts, Hazelnuts,
Walnuts, Coconut
• Process : Roasted, powder, fresh
• Descriptors : nutty, oily, fatty, rancid, woody,
caramelic, roasted, raw, fried

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Descriptor Group Mints
• Mints : Peppermint, Doublemint, Fox Mint,
Wintergreen, spearmint
• Process : Fresh leaves, extraction.
• Descriptor : minty, cooling, green, menthol,
camphoraceous, fresh

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Descriptor Group Spices
• Spices : Cinnamon, Ginger, Cardamom, Clove,
Chilli, Nutmeg, Cumin, Black pepper, Capsicum,
Coriander, Fenugreek
• Process :Dried , Fresh grinded, roasted, seeds,
leafs
• Descriptors : spicy, green, roasted, earthy,
burning, herbaceous, hot, hay, pungent, bitter

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Descriptor Group Fatty
• Fats : vegetable oil, coconut oil, hydrogenated
vegetable fat, sunflower oil, olive oil,
groundnut oil, sesame oil, cod liver oil,
• Process : heat, baking, frying
• Descriptors : oily, fatty, nutty, milky, creamy,
greasy

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Descriptor Group Brown
• Brown : butterscotch, vanilla, chocolate, coffee,
caramel,
• Process : dry roasting, cooking
• Descriptors : milky, creamy, boiled, rich, cocoa,
sweet, buttery, fatty, rancid

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Descriptor Group Others
• Others : rose, khus, kalakhatta, tea, tulsi
• Process : heat
• Descriptors : floral, citrus, herbal

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Process flow for creation
• Selection of RM & Vendor (considering Quality, Price &
availability)
• Code creation of new RM’s / Replacement strategies
(FEMA, GRAS)
• Flavor creation basis of brief requirement
• (checklist – solubility, legal status, application cate., price,
region & regulation etc.)
• Application – Evaluation & recommendation for sampling
• Formula entry in system & transfer to Formula management
team after commercialization
• Specific Manufacturing/Blending instructions for critical
flavors
• QC & sensory approval of first commercial batch

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RM Documents For Code Creation
• Mandatory Doc:
• Products spec, MSDS, Natural ( if the RM is natural)
• Additional Doc:
• Food grade, Allergen declaration, Halal, kosher , Non
GMO, Vegetarian

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Restriction on use of flavouring
agents as per FSSAI
• Coumarin and dihydrocoumarin
• Tonkabean (Dipteryl adorat);
• β-asarone and cinamyl anthracilate.
• Estragole
• Ethyl Methyl Ketone
• Ethyl-3-Phenylglycidate
• Eugenyl methyl ether
• Methyl β napthyl Ketone
• Propylanisole
• Saffrole and Isosaffrole
• Thujone and Isothujone α & β thujone
**Solvent in flavour Diethylene Glycol and Monoethyl ether shall not
be used as solvent in flavours

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Banned RMs
HYDROGEN PERXODDE
SODIUM SULPHATE ANHYROUS
PINE OIL
CEDARWOOD OIL
ISO BORONYL CYCLOHEXENOL
ISOBUTYL QUINOLENE
Liquid Parafin I.P
METHYL IONONE
ROSE CRYSTAL
CADE OIL
MAGNESIUM CARBONATE
CYCLOHEXYL CROTONATE (GFPL)
BETEL LEAF OIL
PALM KERNAL OIL

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Flavour types & forms
• Liquid WS – category Beverage, confectionery, Bakery,
dairy, Oral care,
• Liquid OS – Category Confectionery, Bakery, Dairy, Oral
care, Savory, Tobacco
• Powdered Flavour – PSD, coating flavours, Centre filled
products.
• Encap flavours- PSD, coating flavours, Centre filled
products, Tea application, Savory
• Emulsion flavours – Beverages.
• FTNF (From the name Fruit) & WONF (With other natural
flavours) flavours.
• Legal Status – N, NI & A

22. Encapsulation
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• Transform liquid flavors into powders
• Improved storage stability
• Against oxidation, loss of intensity
• Protection of flavor compounds
• During manufacturing and storage, against interaction
with food ingredients
• Improved flavor perception
• More freshness, authentic profile
• Controlled flavor release
• Flavor burst, delayed release

23. Encapsulation technologies
• Spray drying –dissolution
• Spray agglomeration-dissolution
• Carbohydrate extrusion-dissolution
• Cylodextrin encapsulation –dissolution/heat
• Spray chilling –cooling-elevated temperature
• Submerged-nozzle extrusion-elevated temperature or
disruption
• Others
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24. Spray drying
• Well established –cost effective
• Varity of matrixes
• Good retention of the profile
• Loss of small molecules
• Particle size 10 to 150 microns
• Water soluble-Instant solubility
• Stability up to 18 month
• Dry food products, snacks, confectionary
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25. Typical Operating Parameters
• Infeed material -35-45% solids
• Homogenization -essential
• Dryer temperatures -inlet 150-220C; outlet -65-110C
• Atomization -disk or nozzle
• Cocurrent drying
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26. Thank you
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