FSL – Aromatech held their first Basic Sensory Evaluation Training for the Sales Managers and other employees on 7th March 2019. The purpose of training is to search for new potential panelists and strengthen its existing sensory panel. The sensory panel or the trained panelists along with the in-house flavorist will be responsible for profiling the newly created flavors and will further assist in all sensorial activities needed in the creation, development, modification and matching of flavors.
Importance of Flavor Profile
Profling a flavor is a method to describe the sensory characteristics of a certain flavor. In doing so, one can distinguish how close or different one flavor is from another and to determine sensory attributes that could be a parameter in measuring or evaluating the flavor.
Understanding the profile of a flavor is a fundamental part of flavor application as it gives an identification to a certain product.
In general, this method is useful in research and development, in quality control and product improvement.
THE FIVE BASIC TASTES
The flavor profile method was first developed by scientists L.B Sjöstrōm and S.E. Cairncross of the Foodand Flavor Department at Arthur D. Little, Inc in 1949.
Like any other tasting techniques, the Flavor Profiling approach was recognized to meet the demands of the food and flavor industries and having a strong and diversified sensory panel will help to achieve more realistic results.