Flavours: When performance and packaging are no longer compatible
Posted: 26 April 2013 | Martina Lapierre, Flavour Technologist, PepsiCo | No comments yet
“The sensory threshold for difference detection can be considered to occur when there is a 30 per cent decrease in the concentration of a flavourant”. Flavourings are concentrated aroma chemical systems used in food and beverage formulations and as such are important in the provision of aroma and taste. Their sources can vary – differing mainly in type, source, cost and complexity.
“The sensory threshold for difference detection can be considered to occur when there is a 30 per cent decrease in the concentration of a flavourant”. Flavourings are concentrated aroma chemical systems used in food and beverage formulations and as such are important in the provision of aroma and taste. Their sources can vary – differing mainly in type, source, cost and complexity.
“The sensory threshold for difference detection can be considered to occur when there is a 30 per cent decrease in the concentration of a flavourant”. Flavourings are concentrated aroma chemical systems used in food and beverage formulations and as such are important in the provision of aroma and taste. Their sources can vary – differing mainly in type, source, cost and complexity.
