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