paired to perfection · aroma zone aroma detected suggested identity reference odour 1 berry,...

Chris Whiting

Category Manager

Synergy Flavours Ltd

Paired to perfectionUsing the science of flavour pairing to solve taste challenges in plant-base proteins

Project team

Sensory:• Lucian van Belzen

Flavour Research:• Rosa Sullivan• Charlotte Spitzner• Rebekah Pollard

Flavour Creation:• Sarah Schultz

Applications:• Alice Milner• Olivia Jackson• Gwen Taylor

Utilizing Flavour Pairing in Plant Based

Sensory & Analytical Analysis tool-kit

The Taste of Success in Plant-Based

Overview

Utilizing Flavour Pairing in Plant Based

Sensory & Analytical Analysis tool-kit

The Taste of Success in Plant-Based

Overview

Taste

Price Point

Ingredient Dec.

Nutrition

Facts

Panel

Plant-based proteins

The Taste of success in Plant-Based

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Isolated SoyProtein

SoybeanProteins

Pea Protein Rice Protein Pea ProteinIsolate

Hemp Protein SunflowerProtein

VegetableProtein

Pumpkin SeedProtein

Rice ProteinConcentrate

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Isolated SoyProtein

SoybeanProteins

Pea Protein Rice Protein Pea ProteinIsolate

Hemp Protein SunflowerProtein

VegetableProtein

Pumpkin SeedProtein

Rice ProteinConcentrate

Plant-based protein: key protein source - soya

HIGH PROTEIN DRINKS LAUNCHES WITH PLANT OR CEREAL PROTEINS:

Soya

Plant-based proteins

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Plant-based protein: trending alternative proteins

PeaBrown rice

KEY IDENTIFIED PROTEIN SOURCES:

HIGH PROTEIN DRINKS LAUNCHES WITH VEGETABLE OR CEREAL PROTEINS:

Plant-based proteins

Hemp Pumpkin

Utilizing Flavour Pairing in Plant Based

Sensory & Analytical Analysis tool-kit

The Taste of Success in Plant-Based

Overview

Plant-based proteins

Flavour Pairing – Descriptive Analysis

Base

Solvent Addition

Mixing

Phase SeparationPlant-based

proteins

Flavour Pairing - SAFE

Plant-based proteins

Flavour Pairing - SAFE Solvent in

Whole process under vacuum

40°C -196°C

Plant-based proteins

Flavour Pairing – GC-MS

Aroma zone Aroma detected Suggested identity Reference odour

1 Berry, fruity, Ethyl isovalerate Fruity, sweet

2 Green, banana Hexanal Green, leafy

3 Potato, vegetable 2-pentyl furan Green bean

4 Vinegar, acetic Acetic acid Vinegar, acidic

5 Cheesy, acidic, dirty Isovaleric acid Cheesy, dairy, pungent

6 Fatty 2,4 decadienal Fatty, oily

7 Cheesy, acidic Hexanoic acid Fatty, cheese

8 Honey Phenylacetic acid Floral, honey

Plant-based proteins

Flavour Pairing – GC-MS + GC-O

Utilizing Flavour Pairing in Plant Based

Sensory & Analytical Analysis tool-kit

The Taste of Success in Plant-Based

Overview

Cocoa

Roasted

2-pentyl furanBeany, vegetable

2,4 decadienalFatty, oily

Isovaleric acidCheesy, sweaty

Hexanoic acidCheesy, fatty

Flavour Pairing – Developing Complementary Flavours

Flavour Pairing – Rebalancing The Core Flavours

Analysis from gas chromatography showing common aroma descriptors for both pea protein and a typical strawberry flavour

Thank you!