Flavor and some book recommendations

Source: https://www.pinterest.com/pin/184155072240997265/

The diagram above shows one part of flavor. As you remember, aroma is part of flavor – aroma, mouthfeel, and taste. The diagram above breaks down the aroma of mandarin into several aromatic smells. As Holmes from the flavor book mentions, “There’s even a commercial service (http://www.foodpairing.com/en/home), for a monthly subscription, will let professional chefs and enthusiastic amateurs start with any ingredient and follow a web of molecular similarities to find other foods with supposedly complementary flavors.” A flavorists can improve the flavor of food and beverage products. The diagram can assist the flavorist to pair ingredients together. Also, chefs are well-versed in molecular gastronomy. They can combine several ingredients to get the right flavor in a dish. A combination of both – food science & culinary science – creates a field called culinology. There is a team of chefs, flavorists, food scientists, and other specialists that work together to make the right flavor. For example, reducing the salt content of food would require an adjustment to creaminess, and mouthfeel of a product. The flavorist works on different flavor combinations. The next step includes evaluating the product with the team. Each person gives the product a taste to see if the product is acceptable. This is done to evaluate the mouthfeel, taste, aroma, and acceptability of the product after the salt reduction.

Brownies, and sharing the love ❤️

This weekend I had a craving for brownies! I looked through my freezer and pantry to see what I can experiment with. I found a couple of items that sounded interesting, and wanted to see how the taste, flavor, and texture will turn out. Remember, taste + aroma + mouthfeel (texture is part of mouthfeel) = flavor from my previous posts. 

Food traceability, ERP, and blockchain in food manufacturing

Consumers now care more about knowing what ingredients are in the products they buy. This in turn led food manufacturers to use ingredient traceability. The complex process is ongoing by many companies. Recently, the traceability process has used blockchain and ERP. Food ERP provides a simple definition for the term. “Traceability is the capacity to verify the location, history and application of any items by recording and proper documentation.” The article continues by providing a list of solutions with ERP. This includes operational efficiency, careful sourcing and safe production, better credibility, less legal issues, less error in production, and better inventory visibility. This technology combines ERP with food traceability. An important way to develop and organize the food supply system. As Food Online mentions: “The focus in the food industry has shifted from response to prevention, with regulations mirroring that shift. Consequently, food makers are under increasing demands to tighten traceability and visibility in the supply line.”