Flavor Enhancement: Taking a Closer Look

 

Flavor Enhancement:
Taking a Closer Look
February 1997 -- Cover Story

By: Alex Merolli
Contributing Editor

    Product developers often face the vague assignment of improving the flavor of a food or beverage. Imagine that you have just returned from a meeting about the sagging sales of your brand. Someone said, "We need to enhance the flavor," and you have been assigned the task of investigating the problem further and reporting back with an action plan. What now? What does "enhance the flavor" really mean? How do you know a problem really exists? What tools are available? What are the marketing implications? How will you measure results? To effectively improve the flavor, a product designer must address all of these questions.Defining the dilemma  "Flavor enhancement' is a somewhat ambiguous concept. When flavor professionals are asked to define this term, generally they say it means one of two things: increasing overall perception of flavor or improving the quality of the flavor. Dr. Michael O'Mahony, professor of food science and technology, department of food science and technology, University of California at Davis, says he thinks in terms of increasing the signal-to-noise ratio, so that the overall perception is higher. He also believes that flavor enhancement can mean "making the flavor nicer." To Nancy Rodriguez, president, Food Marketing Support Services Inc., Oak Park, IL, flavor enhancement means "delivering on the promise." She says the goal is to deliver the most simple flavor to the consumer based on how the product is positioned.  Others look at flavor quality improvement. Marianne Gillette, product manager at McCormick & Co. Inc., Hunt Valley, MD, says flavor enhancement means "brightening the flavor" to make it more true, distinct, pleasant and noticeable. However, she notes, the flavor balance should not change. According to Mike Lynch, vice president, sweet goods and dairy business unit, Haarmann & Reimer, Teterboro, NJ, flavor enhancement reinforces the character of the main flavor.  So if flavor enhancement generally means improving the liking or perception of flavor, what are flavor enhancers? While many enhancers, such as salt or sugar, contribute a flavor of their own to the product system, other enhancers are auxiliary adjuncts to the main flavor system and do not necessarily contribute a distinct flavor of their own. This may be inherent in the compound used or due to low, below-threshold use levels. An enhancer may be a component of the flavor system which, when selectively increased in the formulation, will produce a more identifiable flavor. For example, Gail Civille, president, Sensory Spectrum, Chatham, NJ, says that raspberry ketones, a subset of raspberry flavor compounds, can improve the perception of raspberry.  Sales of flavor enhancers for food ingredients top $1.1 billion a year. There are many reasons for their popularity. Besides improving flavor quality, enhancers maximize the flavor experience and minimize costs. But adding more flavor to a system can be cost prohibitive and counter productive. Doubling the flavor concentration will only increase the perception of flavor by 50% in many cases. Beyond a certain concentration, the perception of flavor is not linear and, in fact, increasing the level may distort the flavor profile.  Consumer desire for low-fat and no-fat foods also drives the increasing market for flavor enhancers. While nutritionally controversial, fat does play a strong role in the perception and acceptance of certain flavors. It affects the release and neurophysiological responses to the volatile flavor components. For example, if the exact same flavor is tasted in full-fat and low-fat milks, the difference is usually easily perceived. Due to these factors, food technologists often face the dual challenge of balancing consumer needs and the marketing story with the parallel objective of improving the perception of flavor.  Demographic changes, such as an aging population, may affect the use of enhancers such as monosodium glutamate. The aged suffer from decreased smell and taste acuity. These chemosensory declines cannot be stopped and can lead to reduced food consumption and decreased nutritional status. In her studies on the effect of food flavor enhancement on the nutritional status of the elderly, Susan Schiffman, Ph.D., at Duke University, has demonstrated that: Elderly persons ate more food when the flavor was enhanced. The consumption of flavor-enhanced foods was associated with improved immune function. Grip strength improved as a measure of overall physical well being.  How will this affect the baby boomer generation? As our population ages, we can expect to see increased physiological needs for greater enhancement of foods for both hedonic and nutritional reasons. These demands for flavor enhancement will certainly present new demands on the food industry in the next century.Product examination  Just as with any task, the first step is to identify and define the problem. Most experts agree that the first step should involve some type of sensory testing with either trained panelists or consumers. George Stagnitti, director of technical services, Cultor Food Science, Groton, CT, suggests using formal sensory evaluation techniques to define the problem beyond, "I just don't like this." Most approaches involve descriptive analysis to examine how the product compares to a standard or to the competitive set. For example, if it is possible to obtain a frozen standard, the descriptive panels can determine whether and how the flavor system has changed over time.  It is also possible that the competitive set has changed with time. The product may have originally been designed to compete in the marketplace against products that have been improved or otherwise modified. It is vital to understand as precisely as possible the flavor quality and to identify any deficiency or change. Using descriptive panels to analyze the flavor and texture of the current competitive set is a vital step that should not be overlooked. Competitor audits are crucial to understanding what, if anything, has changed in the category. Lack of information may lead to a very narrow set of product development objectives that may not improve market performance.  Consumer taste preferences are dynamic.There is a well-documented shift in American taste to stronger, spicier flavors. This has been driven in part by the increasing diversity of the U.S. population. Consumer tests early in the project may determine whether the product has simply not kept up with the shifting expectations of changing market. A follow-up evaluation after trained descriptive work might consist of a consumer test with category users. This may indicate whether their expectations have changed dramatically over time.  Before beginning any actual laboratory work, it is important to discuss the findings and to define the ideal solution in terms of the total picture. For instance, if the product is subjected to high temperature and pressure, then care must be exercised to ensure that the tools employed can withstand those conditions. In addition, the marketing proposition must be clearly understood. How is the product positioned? For a product labeled as "all natural and low in sodium," high levels of salt or artificial flavors may not be acceptable.  Once the problem has been defined and the solution parameters understood, it is time to begin creating prototypes. Lynch suggests fast contacting the current flavor supplier to discuss the product development objective. Reduced technical staffs at many food companies have placed more demands upon the ingredient supplier. The larger companies have responded by increasing staffs and capabilities. Both an open dialogue and a defined set of criteria are important for choosing the best solutions.  Civille strongly encourages more flavor evaluation at the bench level. "Do more work up front with the sensory evaluation or product experts at your company," she says. "This first level of screening is only the first step. It should be used to separate tools into categories for further testing."  Screening samples should be the main objective here, so ask the experts and plan further formal tests to examine main effects and interactions. Early benchtop screening or descriptive tests can identify key variables to test in a more rigorous formal manner.Accentuating sweet  When choosing tools for further work, first think in terms of sweet and savory foods. In the sweet category, more artificial enhancers are available and acceptable to the consuming public. Many of these products, such as baked desserts, cookies and confections, are seen as treats. Therefore, these may have different requirements for natural and "good-for-you" ingredients.  Sugar, of course, is the first ingredient to examine for its effect upon flavor perception. Here, again, be sure to understand the marketing parameters. Sugar may not be a viable product development tool for a product labeled "no sugar" or for one that is calorie-controlled.  Maltol and ethyl maltol contribute a slight, non-characterizing flavor of their own and also can improve flavor, potentiate sweetness, increase creaminess and mask bitterness in a variety of foods and beverages. These products are marketed by Cultor  Food Science as Veltol® and Veltol® Plus along with Veltolultra®, which is a new family of maltol-based flavor ingredients, consisting of proprietary blends of Flavor and Extract Manufacturers (FEMA) generally recognized as safe (GRAS) components. The company says that these products modify unbalanced flavor attributes and provide a more balanced or "finished" flavor profile.  Sensory analysis done by Cultor shows that Veltolultra, while not contributing a basic sweet taste of its own, potentiates sweetness and improves the sweetness profile. The company has evaluated these flavor ingredients in a wide array of applications, including toppings, confections, beverages, dairy products and baked goods. In a "lite" fat-free fudge topping it helps produce a sweeter, richer flavor while reducing sour, bitter and astringent notes and also reduces the aftertaste typically associated with a cocoa product, the company says.  Increasing the perception of sweetness may provide cost savings by reducing the levels of high-intensity sweeteners. Usage levels for the liquid flavor enhancers range from 0.1% to 1.5%. A dry version is under development and is expected to be available by March.  Originally introduced in the 1970s as an intense sweetener, thaumatin has been found to confer unique flavor enhancement benefits. It is extracted from the Katemfe fruit, or miraculous fruit, grown in the Sudan. Thaumatin is a very stable protein due to eight disulfide bonds that hold the protein intact and enable it to withstand UHT processing and wide ranges of pH. Formulation with gum arabic improves stability to interactions with colors, anionic polysaccharides in fruit juices and hydrocolloids.  Thaumatin, marketed as Talin® by the Talin Food Company, Merseyside, England, a subsidiary of Hays Plc, has been approved as FEMA GRAS. Further GRAS applications are underway so that it can be used in a wider variety of intense uses. As a derivative of a plant material, the supplier reports that it can be marketed as "natural" but the product developer should confirm such labeling with local regulation.  Recent sensory testing shows that thaumatin affects chemoreception due to the structure and electrical charge distribution on the molecule. By acting as a bridge between the flavor molecule and the taste receptors, thaumatin appears to mask the bitter taste of metallic ions. This presumed mode of action also heightens the sensory response to sweeteners and other compounds.  At levels ranging from 0.1 to 0.5 ppm, tests show that thaumatin enhances both sweet and savory flavors. It smoothes sharp and bitter notes of aggressive flavors such as peppermint and coffee. It also masks the bitter and metallic aftertaste from vitamins and minerals. Thaumatin acts synergistically with high intensity sweeteners, which can reduce their usage levels and may result in cost benefits.  A close working relationship with the primary flavor supplier can identify specific fractions of flavors to enhance the perception and to deliver on the promise. Lynch used as an example Haarmann & Reimer's extensive knowledge of hazelnut flavors. The company has identified certain fractions that can be selectively added to foods or beverages to enhance hazelnut flavor.  Using the experience of flavorists across a variety of product categories, flavor companies can also identify creative and novel tools. For instance, fruit flavors added at below-threshold levels to chocolate products might provide an unexpected improvement. Vanilla or vanillin at or below threshold levels may also enhance the flavor of sweet products.  Calling caramelized brown reacted notes a particularly "American flavor," Civille recommends experimenting with these at low levels to complement flavor systems of sweet foods. Such notes may add robustness and depth to the flavor, thus increasing acceptance. Like maltol, these flavor notes can fill in and support the characterizing flavor.Savory solutions  Savory products offer their own challenges. Often the marketing parameters are more stringent. The consumer's desire for natural ingredients, low-sodium content and the public perception of monosodium glutamate, regardless of scientific evidence, are issues the product developer must weigh when framing an acceptable solution to the problem of flavor enhancement.  Companies that sell flavor enhancers often receive requests for ingredients without chemical terms or public perceptual problems. These constraints present a significant challenge to both the supplier and the customer. The potential to reformulate is somewhat dependent upon product category. Snack foods, for example, are often less sensitive to "clean labeling" concerns. Still, few customers are willing to sacrifice taste. Maximizing appeal remains key to market-place competitiveness.  When asked about the best enhancers for savory foods, most experts recommend salt. Widely used for centuries, over the last several decades this ingredient has come under scrutiny for possible links to elevated blood pressure and related ills. The debate still rages as to salt's actual danger as conflicting studies are released. A review of these studies is beyond the scope of this article.  Still, if it is acceptable within the marketing boundaries, salt should be the first tool tested for enhancement properties. For a detailed assessment of the characteristics and use of salt as a flavor enhancer, see "The Many Benefits of Salt" in October 1994's Food Product Design.  When salt is not an option. a product developer still has several alternatives. For example, Natura Inc.,. Lansing, MI, a new company focusing on marketing innovative ingredients, has developed a line of patented flavor enhancers using technology from the Michigan Biotechnology Institute. X-saIt™, a family of novel, low-sodium salty flavors, contains various levels of sodium and potassium, succinic acid and lysine. Recently self-affirmed as GRAS, the products have been tested and improved for use in yeast-baked breads (including croutons), ready-to-eat cereals, salted snack foods, salted nuts and peanuts and processed cheese (including cheese powder and soups).  James Stitley, marketing and business development at Natural, says that "while the medical community remains divided, there may be the need to reduce sodium for consumers with high blood pressure or with cardiac diseases. In healthy eaters. X-salt offers the potential to reduce sodium levels and not reduce the acceptability of a food's flavor."  Another salt alternative has been introduced by Applied Microbiology, Tarrytown. NY. This product consists of a patented blend of sodium chloride, potassium chloride, magnesium sulfate, L-Iysine hydrochloride and silicon dioxide. While the chloride and sulfate salts provide the salty taste, the L-lysine masks the bitterness usually associated with potassium chloride, and the silicon dioxide prevents caking. Altering the exact components creates a range of options.  All of these products will be launched into the dietary supplement market, which removes the product from the standards of the Nutrition Labeling and Education Act of 1990. After acceptance by consumers in the dietary supplement market segment the product will be offered to food processors for use in various categories.More savory options  After exploring the various salty flavor enhancers, product developers should examine the use of monosodium glutamate, yeast extracts and hydrolyzed vegetable proteins. The manifold product options require close dialogue with suppliers and rigorous sensory testing. The mechanisms by which the stimuli elicit sensory responses are not very well understood, so much of the work will be trial and error.  All of these products contain either bound or free glutamate, nucleotides, peptides and proteins which contribute savory meaty flavor nuances. The yeast extracts play complementary roles and usage is generally a function of their flavor performance and price.Monosodium glutamate  Many experts say that MSG should be looked at carefully assuming that its use is within the acceptable parameters. In other words, the designer must be sure its use is permissible with any label or marketing claims.  As with salt, MSG derived from naturally fermented sources has been used for centuries to improve the acceptance of Asian foods. In 1908, when extracting the glutamic acid salts from sea tangle, a type of seaweed, Kikunae Ikeda, Ph.D., called the flavor contribution "umami." Still under extensive study to elucidate the sensory mechanisms, it presents an interesting sensory, product development and public relations challenge. According to Franny Hildabrand, manager of technical services, technical products for Integrated Ingredients, Bartlesville, OK, it is the combination of taste and feeling factors that contribute to the gustatory experience. (For an extensive discussion, see Umami: a Basic Taste edited by Kawamura and Kate.)  MSG has been surrounded with negative publicity linking it with a number of adverse physical effects including headaches, dizziness and chest pain, popularized as the "Chinese Restaurant Syndrome." Because of the lack of scientific consensus on these effects, in 1995 the U.S. Food and Drug Administration (FDA) contracted the Life Sciences Research Office (LSRO) of the Federation of American Studies for Experimental Biology (FASEB) to analyze the safety issues related to the consumption of MSG and other food sources of glutamate based on the available scientific literature.  The Expert Panel convened by LSRO/FASEB concluded that the oral ingestion of more than 3 grams of monosodium glutamate in the absence of food can cause a sensitive subgroup of the general population to respond "generally within one hour of exposure, with manifestations of the MSG symptom complex" (their term for what has been called the "Chinese Restaurant Syndrome"). The report also indicated that certain asthmatics may experience bronchospasms, or difficulty breathing, after ingesting MSG in doses equal to or greater than 2.5 grams.  However, the Expert Panel also concluded that to date, no scientifically valid studies have been performed to confirm the existence of any of the hypothetical mechanisms that underlie adverse responses to MSG. They also stated that "no evidence exists to support the ability of orally ingested glutamate to produce neurotoxic or lesioning effects in humans." The panel could find no links to Alzheimer's or any other long-term or chronic disease. This has led the FDA to reaffirm that MSG and related substances should be considered safe ingredients "for most people when eaten at customary levels," according to an FDA position paper. FDA has also said that "we believe there is no connection between MSG and asthma."  Aileen Peters, vice president, public affairs, Ajinomoto USA, Teaneck, NJ, doesn't see the report as negative for MSG: "FDA concluded that MSG is safe for consumption for the general public. The FASEB report suggested further study because there was support for the concept that 3 grams on an empty stomach might cause some small portion of the population to have a reaction. The other question mark was a potential link between MSG and asthma Since that time the FDA has reviewed the data and come out very strongly saying they did not concur. The science on asthma is pretty conclusive."  Peters also notes that yet another study is underway at Scripps Clinic and Research Foundation, La Jolla, CA, that is expected to provide more evidence. She expects results of this study to be released in March.  Because the data indicate that some portion of the population may experience a reaction to MSG, the FDA has advanced notice of proposed rulemaking that may affect labeling requirements for foods containing free glutamates. It would require the labeling of foods containing more than 200 mg of glutamate per serving from any source. The reader is referred to the Federal Register, Vol. 61, No. 178, September 12, 1996 for more details. No final rules have been issued as of this writing.  Currently the FDA requires that when MSG is added to food, it must appear only in the ingredient legend. However, products labeled "no MSG" or "no added MSG" must not contain any ingredients that are considered sources of free glutamates such as hydrolyzed protein.  Peters notes that the industry is continuing consumer information programs "rather aggressively because the American public was not very well informed on what MSG was and why it was used. You avoid a problem by informing consumers in advance. You simply can't scare consumers if they know that the volume of science is behind MSG's safe use."  Monosodium glutamate is a powerful tool and, if within the agreed upon boundaries of acceptable solutions, should be considered a key test variable. However, if MSG can't be used to enhance flavor, what are the alternative choices? Product developers can turn to a variety of hydrolyzed vegetable proteins, yeast extracts, and 5' Prime nucleotides. However, the use of these ingredients may also be affected by consumer concerns regarding glutamates and FDA rulings on labeling.Yeast-based enhancers  According to Hildabrand, the many yeast-based products contribute not only flavors but "feeling factors" essential to flavor enhancement. The aromatics from the yeast-based products contribute flavors and the peptides and salts provide the feeling factors that contribute to the overall food experience.  Yeast extracts are one of the oldest flavor sources known to humans. Terminology is important to understanding the options and helping guide flavor enhancer tool selection: Primary yeasts are generally from Saccharomyces cerevisae grown under exacting conditions to yield a reproducible specific end result. Secondary/spent yeasts are byproducts from other industries that are processed further to yield the specific end products. The most common utilized secondary yeast is brewers' yeast. Autolyzed yeast is yeast that has been, in effect, self-digested. The cell wall proteins have been hydrolyzed by the proteolytic enzyme indigenous to the yeast cell. The polysaccharides (beta-glucan polymers) are still present. An autolyzed yeast is a good choice when the components can assist in the binding process (for example, in sausages) or in cases where the cost is a major factor and solubility is not. Autolyzed yeast extract results from a process that removes the insoluble cell wall sacs and leaves a high-protein, water-soluble product. When solubility is required, a yeast extract must be used. Inactive dried yeast are whole yeast cells that have been centrifuged, washed and dried.  They are a good source of B-vitamin complex and protein and are low in flavor value.  All variations of the yeast-based products can be obtained from several organisms -- Saccharomyces cerevisae, or baker's yeast, which is grown on molasses; S. Cerevisae or S. Carlsberg grown on wort and recovered from beer production; Kluyvermyces fragilis grown on whey; or Torula yeast (Candida utilis) grown on a variety of substrates, typically sulfite, glucose liquor and alcohol.  To produce the yeast extract products, yeast is grown in batch fermentations using conditions that will maximize the biomass growth. Yeast cells are harvested by centrifugation and washed. An electrolyte, generally sodium chloride, is added to initiate plasmolysis and the yeast cream is autolyzed at about 50°C. This kills the cells and maximizes the proteolytic enzyme reaction kinetics. The cell's proteolytic enzymes hydrolyze the protein fraction into water-soluble products (amino acids and small peptides) that pass through the ruptured cell walls into solution. The empty cell sacs (beta-glucan polymers) are removed via centrifugation and the resulting extract clarified and dried.  Since sodium chloride is commonly utilized to initiate the plasmolysis, salt content can be as high as 40%. However, yeast extracts can be produced with a sodium content of less than 1%. Some companies can use MSG rather than salt to initiate plasmolysis based on customer request.  Yeast-based flavor enhancers all differ in terms of how they are made, their ingredients and starting materials and flavor performance. The yeast extracts maintain clarity; whole-cell yeast and autolyzed yeast often contribute mouthfeel or feeling factors to food. The role of yeast-based products is primarily flavor. Of importance as ingredients in nutritionally positioned foods, the products deliver complexity and impact to food systems. By delivering a umami effect similar to MSG, they enhance flavor impact and perception. They can be used as alternatives to MSG consistent with "clean label" initiatives.Hydrolyzed vegetable protein  Another source of peptides, nucleotides and free glutamates for enhancement is hydrolyzed vegetable protein (HVP). As with yeast extracts, the variations are manifold and should be carefully considered in terms of the required end result. As sources of free glutamate, their use may depend on the FDA proposed rulemaking.  Hydrolyzed vegetable proteins are manufactured by acid hydrolysis of high-protein fractions from various grains and other plant materials (including yeasts). The hydrolysis is an exothermic reaction run at elevated temperatures and pressures, converting the protein almost quantitatively to free amino acids. The carbohydrate and lipid portions of the raw material are also affected in this process. The hydrolysate is then neutralized with sodium hydroxide, which increases the sodium content, filtered and dried.  Hydrolyzed vegetable proteins can be produced by a less popular, enzymatic method. HVPs manufactured by acid hydrolysis are low in cost with high flavor intensity, but can contain traces of suspect byproducts from the hydrolysis of the carbohydrate and lipid fractions (e.g., chloropropanol, which has engendered some controversy, especially in the U.K., as to its potential toxicity). The enzymatic process eliminates the undesirable byproducts, but the resulting HVP loses some of its price advantage and has less flavor intensity.  Both HVP and yeast extracts may be affected by the proposed FDA glutamate labeling regulations. Still the LSRO/FASEB expert panel found "no scientific reports of glutamic acid-related adverse effects of ingesting either protein hydrolysates of microbial, vegetable or animal origin," and that "it is unlikely that life-threatening reactions would result from normal patterns of consumption of products containing HVP."Cooking tools  Rodriguez says the flavor quality of many retail foods suffers due to the production constraints. Often the techniques used by professional chefs are not practical. It is difficult to imagine using slow browning of ingredients in a typical food processing plant. Too often a food technologist will optimize a flavor system before processing rather than have the process itself contribute to the overall maximized flavor development.  What can be done to create similar flavors without the techniques used by the professional chefs? The HVPs and yeast extracts are a source of available nitrogen for non-enzymatic browning, or Maillard reactions. These reaction flavors have been used by flavor compounders to develop excellent quality, highly specific meat, chocolate, butterscotch and cheese flavors commonly referred to as reaction flavors. These contribute that all-important browned note to savory foods.  The browning reaction flavor is consistently missing when foods are cooked in the microwave. The use of HVPs and yeast extracts as sources of free amino acid nitrogen groups can help recover some of the flavor notes within the time-kinetic window allowed in microwave cooking. This complex approach to upgrading flavor of such products could prove very rewarding because of the perceived quality improvements. The criteria to consider include: nitrogen source, carbohydrate (reducing sugar) source and the time/temperature window available for the reaction kinetics to occur.  Other novel ideas for savory enhancement are being explored. McCormick has recently begun promoting vanilla, an established product, for new uses. Says Gillette, "While usually thought of as an ingredient used in sweet products, recent results show that vanilla, used at subliminal levels, can round out flavors in savory foods." Recipes have been developed for many savory foods, ranging from grilled shrimp in vanilla sauce to vanilla-glazed chicken and vanilla stir-fry of summer vegetables.  As shown on the earlier diagram of sensory test results on a snack food, the addition of a complementary onion flavor to snacks increased total flavor perception, decreased the oil flavor note and increased the dairy sour cream flavor. Presumably this change in attribute will translate into increased consumer hedonic ratings.Assembling the formulation  Now that the best tools for further work have been identified, Herb Stone, president, Tragon Corporation, Redwood City, CA, strongly advocates stepping back from the products and the technologies. He believes that it is crucial to take a more dispassionate, independent view of the technology within the context of the product line. Just how should the product developer do this?  First of all, use experimental design as an important step to understanding the flavor variables. Test a range of technologies and levels. It is important to test not only the best sample but also the worst in order to understand the effects. Be careful that the stimuli are not so extreme as to skew the results, but realize that it is important to test several variations within the context of the product category to determine causality.  To find the most effective set of tests, the best resource is an experimental design expert. This may be an internal consulting resource or one of the many computer software products that guide the selection of variables and levels. The first objective should be screening of the tools. Often simple full or fractional factorial designs have proven useful to determine the main effects and give some indication of interactions.  The method of evaluation for these prototypes is often a matter of time and practicality. If available, descriptive panels should be used to quantify the results of the first prototypes. Network closely with the sensory evaluation staff to fully explain the objectives. Of course, ideally, sensory should be involved very early in the process.  In most cases the results must be examined for changes in overall perceived intensity in flavor and then for singular flavor components that may affect acceptance. The samples must be representative of typical processing and the ingredients must fall within specifications used in regular manufacturing. Replications of both the samples and the sensory responses increase the chances for a good estimate of panelist variability.  Once the internal trained panel has evaluated the product range and determined if any changes have occurred, their degree and their type, it is time to make certain the product and the marketing strategy match. Assuming that the samples tested to date have been lab scale, the next step should be a move to the pilot plant to create samples with a more representative process. This allows the product developer to look at levels in formulations in more realistic processing conditions and to determine whether the process itself affects the flavor or other characteristics of a particular formulation.  Once any process variables have been addressed, it is time to take the product to the marketplace and assess if the technical changes translate into increases in liking or purchase intent. One pitfall to avoid is the assumption that improved flavor and acceptance always translate into increased sales or market share. That may result, but care must be taken not to negatively affect the current franchise. The test methodology must be thoroughly discussed within the context of the over-all marketing objectives.  In summary, flavor enhancement problems, once understood and defined, can be approached in a logical process of experimentation and testing. Be sure to look at and incorporate all aspects, including marketing and production requirements. Look at a wide variety of tools currently available, and rely heavily on proper sensory and consumer testing to guide final product formulation decisions. Bon appétit!Back to top