THE SENSORY EVALUATION OF FLAVOR
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1 THE SENSORY EVALUATION OF FLAVOR Dr. P.R. Klosse
2 Introduction Hotel Gastronomique De Echoput since Founder Academy for Gastronomy 1991; courses and training, Sommeliers and chefs PhD in 2004 Professor Gastronomy (2 Universities)
3 Niet alleen hotel Hotel Gastronomique 2 restaurants 42 luxury rooms & suites Wine import Cooking school
4 Program today Lecture in two: Theory proof of the pudding (5 wines and some foods)
5 Gastronomy Let s define. What is it all about? The science of flavor and tasting
6 nature society culture O B J E C T I V E PRODUCT NATURAL STUDIES Product knowledge FLAVOUR GASTRONOMY HUMAN SOCIAL STUDIES Human knowledge TASTING TASTY S U B J E C T I V E economy ethics experience
7 technical Flavor registration (receptors) product emotional flavor perception (synthesis, judgment)
8 Think differently Flavor is in the objective world Tasting is subjective Taste is much more than the basic tastes Flavor is a better word, if well used Broad and fundamental approach Holistic: people are involved
9 Short focus on tasting Tasting = Flavour perception Multi sensorial experience Tongue gustation Nose olfaction Touch trigeminal Sound Sight
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11 Very important Include the outside First we see, smell, hear, touch Extrinsic and intrinsic factors Under estimated role of extrinsic factors Wine on holiday Wine research of Dubourdieu
12
13 Tasting 2 wines: Describe the differences
14 The ISO definition of flavour The complex combination of the olfactory, gustatory and trigeminal sensations perceived during tasting. Flavour may be influenced by tactile, thermal, painful and/or kinaesthesic effects (ISO 5492:1992 Glossary of Terms Relating to Sensory Analysis).
15 Focus on Flavour Focus on the product We need words /concepts! Mouthfeel & Flavour richness
16 Mouthfeel, 3 directions Bitter, Tannin, Crunchy, crust Little moisture Acids, Salt, CO 2, Cold Fats Sugars (dissolved) Jelly likes
17 Mouthfeel: mix of two dimensions Mouth feel BALANCE ( masking ): Fat and acidity: vinaigrette Sweet and sour: Riesling, chutney Bitter and sweet: Coffee with milk/sugar Crispy and fat: Mille-feuille Cold and sweet: Ice cream
18 Mouthfeel: two dimensions
19 Third dimension: flavour richness Flavour intensity: How much is there? From low to high Compare to lumen or decibel Related to quality?
20 Dimensions of Flavor richness Melon, pear, some herbs, many spices, mushrooms, vanilla Citrus, apple, some herbs, raw onion, radish, mustard
21 Flavour richness in food Note the influence of the intensity of the preparation Fresh Ripe Raw and specific ingredients basic techniques (boiling, poaching) Techniques like (deep-)frying, braising, baking Specific ingredients Dry: loss of moisture, and... (to follow later)
22 Flavour richness in wine Concentration (osmosis, saigné) Fresh Ripe Certain grape varieties Reductive techniques Certain grape varieties Oxidative techniques (wood)
23 8 flavour styles: different combinations of low - high The flavour styles cube
24 Tasting 1 wine: To combine with different foods
25 Wine and food pairing Harmony in flavour profile Contracting wines with contracting foods Coating wines with coating foods Balance in flavour richness Special attention: balance in sugar level Menu order From low to high From contracting to coating From fresh to ripe
26 The bottom line.. Flavour seems hard to grasp, but appears to have a simple and clear structure and can be classified That structure is universal and value-free Understanding the structure helps in improving product quality Good combinations (objective) are liked (subjective)
27 Tasting 2 red wines Combination with cheese?
28 One last thing Never forget the importance of Extrinsic factors Environment Image Price Words Service
29 Thank you very
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