This summary is based on the reader and lecture slides available for student who follow(ed) the course
Food Flavour Design (FQD-37806) and was made in December 2019. The information provided through
other learning material of this course has not been implemented in this summary. The summary is 44
pages long, however, the document contains a lot of pictures and is therefore easy to read. Good luck
with your exam!
, Food Flavour Design
Lecture 2 & 3
Regulatory Driven Flavour Innovation
International Organization of the Flavour Industry (IOFI) was founded with the main goal to ensure
safety of the used flavourings; assess the metabolic fate of flavouring components. The European
Flavour and Fragrance Association (EFFA) focusses on flavourings only since 2009.
Role of flavourings. Addition to industrially produced food to 1) impart expected sensory properties,
2) support healthy nutrition (e.g. sugar reduction), 3) enable new food system (e.g. plant derived). But
also make the taste more exciting, using compounds influencing the trigeminal sensation, mouthfeel
and aftertaste (e.g. capsaicin and gingerol).
Structure of the molecule can give indication about the effect. For example, an OCH3 side group is
responsible for a tingling effect. If there is a p-CH3 substitution and a free OH functional group, it is
perceived as less pungent. Longer alkoxy side chain weakens the pungent effect. A five-membered ring
induces the feeling of numbing and if there are side chains present, it will be less pungent.
Definition of ‘flavourings’ according to Article 3: flavourings shall mean products: i) not intended to be
consumed as such, which are added to food in order to impart or modify odour and/or taste. ii) made
or consisting the following categories: flavouring substances, flavouring preparations, thermal process
flavourings, smoke flavourings, flavour precursors, other flavourings or mixture thereof. ‘Food
ingredient with flavouring properties’ shall mean: a food ingredient other than flavourings which may
be added to food for the main purpose of adding flavour to it or modifying its flavour and which
contributes significantly to the presence in food of certain naturally occurring undesirable substances.
‘Source material’ shall mean: material of vegetable, animal, microbiological or mineral origin from
which flavourings or food ingredients with flavouring properties are produced; this may be: i) food or
ii) source material other than food.
Flavourings may include sensory functionality; taste modifying properties (taste modulation), masking
flavourings (e.g. for enriched foods), flavourings that create of enhance mouthfeel. According to the
EC regulation, flavourings can either impart odour and/or taste to food or modify odour and/or taste
in food. Non-flavouring agents are e.g. solvents, carriers, thickening agents and acidity regulators.
2
Summary Food Flavour Design
Food Flavour Design (FQD-37806) and was made in December 2019. The information provided through
other learning material of this course has not been implemented in this summary. The summary is 44
pages long, however, the document contains a lot of pictures and is therefore easy to read. Good luck
with your exam!
, Food Flavour Design
Lecture 2 & 3
Regulatory Driven Flavour Innovation
International Organization of the Flavour Industry (IOFI) was founded with the main goal to ensure
safety of the used flavourings; assess the metabolic fate of flavouring components. The European
Flavour and Fragrance Association (EFFA) focusses on flavourings only since 2009.
Role of flavourings. Addition to industrially produced food to 1) impart expected sensory properties,
2) support healthy nutrition (e.g. sugar reduction), 3) enable new food system (e.g. plant derived). But
also make the taste more exciting, using compounds influencing the trigeminal sensation, mouthfeel
and aftertaste (e.g. capsaicin and gingerol).
Structure of the molecule can give indication about the effect. For example, an OCH3 side group is
responsible for a tingling effect. If there is a p-CH3 substitution and a free OH functional group, it is
perceived as less pungent. Longer alkoxy side chain weakens the pungent effect. A five-membered ring
induces the feeling of numbing and if there are side chains present, it will be less pungent.
Definition of ‘flavourings’ according to Article 3: flavourings shall mean products: i) not intended to be
consumed as such, which are added to food in order to impart or modify odour and/or taste. ii) made
or consisting the following categories: flavouring substances, flavouring preparations, thermal process
flavourings, smoke flavourings, flavour precursors, other flavourings or mixture thereof. ‘Food
ingredient with flavouring properties’ shall mean: a food ingredient other than flavourings which may
be added to food for the main purpose of adding flavour to it or modifying its flavour and which
contributes significantly to the presence in food of certain naturally occurring undesirable substances.
‘Source material’ shall mean: material of vegetable, animal, microbiological or mineral origin from
which flavourings or food ingredients with flavouring properties are produced; this may be: i) food or
ii) source material other than food.
Flavourings may include sensory functionality; taste modifying properties (taste modulation), masking
flavourings (e.g. for enriched foods), flavourings that create of enhance mouthfeel. According to the
EC regulation, flavourings can either impart odour and/or taste to food or modify odour and/or taste
in food. Non-flavouring agents are e.g. solvents, carriers, thickening agents and acidity regulators.
2
Summary Food Flavour Design
