physical or chemical change, then a signal is sent to a computer which makes a
pattern, which is recognized and the compound is identified (Dhar et al. 2018).
Traditionally, the identification of flavours is being carried out by an expert panel.
About 4 mL of sample is withdrawn from the shake flasks every second day after
production and transferred into 20-mL snap-cap vials, which are then tempered to
40
C for 5 min. The olfactory evaluation is done by a sensory panel. The panel
consists of group of testers (at least three) who have exceptional sensory perceptions,
thus can describe the fragrant products on the basis of taste, smell or texture. The
odour intensity is rated on a scale ranging from one to five level (Bosse et al. 2013;
Hootman 1992). The sensory classification of flavouring substances is carried out by
the sensory panel and ‘Aroma and Flavour Wheels’, a pattern is generated by
following a standardized system (Simat et al. 2017). The aroma wheel, consisting
of three concentric circles of sensory descriptors and references, divides all the
fragrant substances into families and sub-families and also characterizes them on
the basis of the individual attribute of the substance (Simat et al. 2017).
7.5
Product Formulation/Delivery Systems of Flavours
The fragrance and flavour compounds have to be properly formulated after recovery,
so as to maintain its stability, sensory effectiveness and to optimize their delivery in
the food items (van Soest 2007). In encapsulation, the flavours are entrapped in a
material due to which a protective matrix or shell is created. Encapsulation of
flavours has been attempted and commercialized using different methods, viz.
spray drying, spray chilling or spray cooling, extrusion, freeze drying, coacervation
and molecular inclusion (Renu and Zehra 2015). In the spray drying method, the
liquid encapsules are converted to solid (powdery) forms, which enables easy
handling and also increases the efficiency of the aroma and flavour (Zuidam and
Shimoni 2010). Currently, food industries are preparing nanoparticles of these
flavour and aroma emulsions. Nanoencapsules range between 10 nm and 1 um in
size (Tamjidi et al. 2013). Due to their very small size, the macro-scale
characteristics, i.e. food texture, taste, odour and colour, are improved. This also
enhances their characteristics of taste and aroma during their shelf life. Nowadays,
liposomes are also used, as they can be tailor-made and have unique characteristics
due to which complex flavour patterns can be programmed and released in the food
products at pre-arranged rates (Emami et al. 2016). Nanoliposomes with
encapsulated essential oil like Zataria multiflora are created by thin film evaporation
method (Yoshida et al. 2010). Cyclodextrin encapsulations are also prepared which
are toxic and inexpensive, poorly absorbed in the upper gastro-intestinal tract but
readily metabolized by colon microflora (Astray et al. 2009).
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T. Malik and S. Rawat
pattern, which is recognized and the compound is identified (Dhar et al. 2018).
Traditionally, the identification of flavours is being carried out by an expert panel.
About 4 mL of sample is withdrawn from the shake flasks every second day after
production and transferred into 20-mL snap-cap vials, which are then tempered to
40
C for 5 min. The olfactory evaluation is done by a sensory panel. The panel
consists of group of testers (at least three) who have exceptional sensory perceptions,
thus can describe the fragrant products on the basis of taste, smell or texture. The
odour intensity is rated on a scale ranging from one to five level (Bosse et al. 2013;
Hootman 1992). The sensory classification of flavouring substances is carried out by
the sensory panel and ‘Aroma and Flavour Wheels’, a pattern is generated by
following a standardized system (Simat et al. 2017). The aroma wheel, consisting
of three concentric circles of sensory descriptors and references, divides all the
fragrant substances into families and sub-families and also characterizes them on
the basis of the individual attribute of the substance (Simat et al. 2017).
7.5
Product Formulation/Delivery Systems of Flavours
The fragrance and flavour compounds have to be properly formulated after recovery,
so as to maintain its stability, sensory effectiveness and to optimize their delivery in
the food items (van Soest 2007). In encapsulation, the flavours are entrapped in a
material due to which a protective matrix or shell is created. Encapsulation of
flavours has been attempted and commercialized using different methods, viz.
spray drying, spray chilling or spray cooling, extrusion, freeze drying, coacervation
and molecular inclusion (Renu and Zehra 2015). In the spray drying method, the
liquid encapsules are converted to solid (powdery) forms, which enables easy
handling and also increases the efficiency of the aroma and flavour (Zuidam and
Shimoni 2010). Currently, food industries are preparing nanoparticles of these
flavour and aroma emulsions. Nanoencapsules range between 10 nm and 1 um in
size (Tamjidi et al. 2013). Due to their very small size, the macro-scale
characteristics, i.e. food texture, taste, odour and colour, are improved. This also
enhances their characteristics of taste and aroma during their shelf life. Nowadays,
liposomes are also used, as they can be tailor-made and have unique characteristics
due to which complex flavour patterns can be programmed and released in the food
products at pre-arranged rates (Emami et al. 2016). Nanoliposomes with
encapsulated essential oil like Zataria multiflora are created by thin film evaporation
method (Yoshida et al. 2010). Cyclodextrin encapsulations are also prepared which
are toxic and inexpensive, poorly absorbed in the upper gastro-intestinal tract but
readily metabolized by colon microflora (Astray et al. 2009).
154
T. Malik and S. Rawat