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23 January 2006 - 00:00
Danisco interprets human flavour perceptionsDanisco has developed Commonsense ™ Flavour Technology, a ground-breaking solution to harmonise flavours with other food ingredients and, for the first time, human perceptions of flavour. TechnologyOne of the key technologies behind the development of Commonsense™ Flavours is proton transfer reaction-mass spectrometry – PTR-MS – which makes it possible to measure the flavour components released while natural and processed foods and beverages are being consumed.Using these measurements, it is possible to obtain a precise picture of how consumers perceive the taste of the food they eat and the specific components behind consumer preferences – data that is then used in the development of highly targeted Commonsense™ Flavours. Detection of aroma signalsPerception and recognition of a particular food is mainly based on the aroma components released during consumption.Using PTR-MS technology, Danisco measures the rise and fall of key flavour chemicals during chewing, swallowing and breathing – a complex and rapid process. The flavour chemicals are measured in samples taken from the human nasal cavity, focusing particularly on the breath expelled during the swallowing of food, the major contributor to aroma perception. While most traditional methods of flavour analysis can only measure the flavour components released at a single point in time, PTR-MS measurements provide a complete, real-time picture. By identifying the critical compounds that distinguish a particular fruit or food, it becomes possible to recreate a similar effect in a finished food or beverage product. Getting closer to the consumerThe introduction of the human perspective has brought Danisco closer to the consumer.In addition to analysing the flavour release profile of natural products during consumption, it is possible to observe how flavours are released from all kinds of food and beverage formulations, including the influence of ingredients such as, fat, protein, carbohydrate, water and stabilisers on the overall flavour experience. Benefits• Achieve greater consumer acceptance• Reduce time to market • Rejuvenate existing brands • Encourage consumer loyalty • Extend product lifecycles The current rangeCommonsense™ Flavours are available in natural, nature identical and heat stable formats for a wide variety of beverage and food applications.For further information, please contact:Glenn Stanley, Marketing Manager on tel. 00 44 1933 304200
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