Flavour Workshop

Introduction to flavours

What is a flavour?

A flavour is a mixture compounded from natural and/or synthetic aromatic substances, designed to impart, modify enhance or mask odour and/or taste, used in or intended for use on foodstuffs and excludes substances which have exclusively a sweet, sour or salt taste.

What is a flavour used for?

Used primarily to impart/enhance the named flavour.
Replaces flavour where this has been lost as a result of harsh processing conditions.
Masks unpleasant tastes or odours.
Replaces or enhances expensive food ingredients, thereby reducing costs.

EU categories of flavouring

Natrual: Extracted from nature.
Nature Identical: Chemicals synthesised or isolated that are identical to that substance found in nature.
Artificial: Chemicals synthesised, but not found in nature, but fully legislated.
Process: A product that is heated to a temperature not exceeding 180º for a period of 15 minutes that contains nitrogen and a reducing sugar.
Smoke: Smoke extracts used in traditional smoking of foodstuffs.
Organic: Flavouring substances defined under section 8.307 of the Soil Association standards.

Select.. Almond Amaretto Animal Food Application Apple Apricot Bakewell Banana Barbeque Beef Blackcurrant Blueberry Bread Butter Butterscotch Caramel Cheese Cherry Chicken Chilli Chocolate Coconut Cola Cranberry Cream Fat Gammon Garlic Gin Ginger Grapefruit Grill, Char-grill Guava Hazelnut Hickory Grill Honey Lamb Leek Lemon Lime Malt Mango Maple Meat Enhancer Mesquite Grill Milk Mushroom Onion Orange Orange & Pineapple Oxtail Passion Fruit Peach Pepper, Red Pineapple Pomegranate Pork Potato Raspberry Rhubarb Roast Rosemary & Thyme Smoke Strawberry Sweetcorn Toffee Tomato Vanilla Watermelon Wine Worcestershire Sauce

1. Introduction to flavours
2. Selecting the right flavour