Ingredients for use in Flavours
The ‘Ingredients for Flavours’ training course explores various essential aspects linked to the creation of flavours. It begins with an in-depth exploration of what a flavour is, followed by an analysis of sensory evaluation to understand how flavours are perceived.
Participants will then delve into the world of essential oils, including citrus fruits, spices and herbs, as well as a comparative study of the taste of cola for drinks and cola for confectionery. They will also learn about absolutes, oleoresins, infusions and the various natural, nature-identical and artificial molecules used in perfumery.
The course will cover vanilla in detail, the solvents used in various flavour systems, the Maillard reaction, additives associated with flavours and the solvents used in the flavour creation process.
Flavours Formulation
Immerse yourself in the history of flavours, offering a look at how they have evolved over time. Participants will have the opportunity to explore sensory evaluation and flavour descriptors to refine their understanding of taste nuances.
During the course, students will learn about natural, nature-identical and artificial flavour ingredients, as well as the solvents used in the formulation process. They will learn how to formulate flavours suitable for different applications, understanding the analytical tools and techniques essential to this creative process.
The Maillard reaction and its impact on savoury flavours will be explored in depth, providing an insight into the complex interactions between ingredients. In addition, flavour legislation will be covered to provide participants with a clear understanding of the current standards and regulations in the flavour industry.