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THE BRITISH SOCIETY OF FLAVOURISTS
‘TABLE TALK’ RAW MATERIALS EXHIBITION AMSTERDAM 5 MARCH 2015
AMSTERDAM TABLE TALK EXHIBITION 5 MARCH 2015
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A total of 176 people from 79
companies and academic institutions
attended the 7th Table Talk
exhibition held on the 5 March at the
Barbizon Palace Hotel in
Amsterdam. This is an event where
flavourists meet the suppliers of raw
materials used in the formulation of
flavourings and it serves as a
stimulus for new ideas and the
creation of new flavours. Feedback
was very positive and of those
returning feedback forms to the
organisers reported that they would
attend the next exhibition and every
respondent said that they had
evaluated ingredients that they felt
would be useful in their flavour
formulations: which is exactly what
the exhibition is all about. The
majority of respondents said that
they would like to keep the exhibition
in Amsterdam because it is
convenient for air and rail networks
and the Barbizon Palace Hotel is in
an attractive location based in the
centre of the city. Consequently the
3 March has been reserved at the
Barbizon Palace Hotel, Amsterdam
for Table Talk 2016.
A record 25 exhibiting companies
presented 200 products throughout
the course of the day with ‘natural’
materials again being the ‘hot topic’.
Some of the most interesting
flavouring substances mentioned in
feedback forms were natural alpha-
ionone and natural indole from
Advanced Biotech, natural prenyl
mercaptan from Axxence Aromatics,
natural massoia lactone from IFF
LMR Naturals, natural nootkatone
from De Monchy and Omega
Ingredients, natural 2-octen-4-one
from Riverside Aromatics, natural
nonanoic acid from Sigma Aldrich
and natural acetoin acetate from
O’Laughlin Corporation. Other
products that caught the attention of
flavourists were a beer extract from
Destilla Flavours & Extracts, a
coconut oleoresin from Cornelius,
Helichrysum absolute (50% ethanol)
from Payan Bertrand, Buchu leaf oil
(Betulina) from Lluch Essence, tea
and coffee extracts from Finlay
Extracts, and citrus oils from Capua,
Lionel Hitchens and Lluch Essence.
News and Views Spring 2015
EXHIBITORS AMSTERDAM 2015
Advanced Biotech Europe
Axxence Aromatics
Biolandes
Capua
Cornelius
De Monchy Aromatics
Destilla Flavours & Extracts
Döhler
Finlay Extracts
Frutarom F&F Ingredients
Horner International
IFF LMR Naturals
Lionel Hitchen Essential Oils
Lluch Essence
O’Laughlin Corporation
Omega Ingredients
Payan Bertrand
Prova SAS
Renessenz
Riverside Aromatics
Sigma Aldrich
Solvay
Symrise
Treatt
Wild Flavors
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www.bsf.org.uk
Alpha-Ionone, chiral, natural.
Sweet, woody, violet, floral.
Styrallyl Acetate, natural. 1535
Green, mixed berries, rhubarb, gooseberry.
Indole, natural. 1273
Floral, animalic, pungent, earthy.
Heliotropin, natural. 1199
Cherry, vanilla, marzipan, cream.
Contact: Jan C. van de Wetering [email protected]
Material Organoleptic Profile
Natural beta-damascenone FEMA: 3420
Fruity, floral, berries. Key chemical for red fruit applications.
Natural prenyl mercaptan FEMA: 3896
Hop, enhancing, burnt, roasted, beer. Key chemical for beer applications.
Natural methyl thioisovalerate FEMA: 3864
Sharp ripe cheesy, vegetative notes, tropical.
Natural pyrazines Mixture 24 FEAM: 3149
Dry green, nutty, cocoa, coffee and dark chocolate. Main compound 2-ethyl-3,6-dimethyl pyrazine.
Contact: Ron Honing [email protected]
Litsea Absolute F1765
Natural extract obtained exclusively from dried berries of Litsea cubeba. Citrus family, lemon pie, zesty, slightly acid
Carob Oleoresin P85652011000
Natural extract obtained exclusively from beans of Ceratonia silique. Chocolate notes, tobacco, cheese, meat sauce.
Barley Roasted Oleoresin F1876
Natural extract obtained exclusively from cultivated dried and roasted grains of barley - Hordeum vulgare. Cereal, roasted/toasted, nutty and caramel.
Coriander Leaves Oleoresin P9330
Natural extract obtained exclusively from fresh coriander leaves. Fresh coriander leaves, green, aromatic.
Contact: Cyril Bourdon [email protected]
Bergamot Juice Extract, Natpro
All fruit feel, juicy, floral, uncommon Earl Grey note.
Mandarin Juice Extract, Natpro
All fruit feel, leafy, herbal, sharp.
Blood Orange Juice Extract, Natpro
All fruit feel, spicy, cinnamon powder, tobacco note.
Lemon Juice Extract, Natpro
All fruit feel, lemoncello, creamy, sweet lemon.
Water soluble FTNF citrus juice volatiles. Great boosters or building blocks
Contact: Laurent Bert [email protected]
Boletus Mushroom Oleoresin
A powerful classic mushroom note for use in seasonings, savoury notes. Gives chocolate flavours an interesting twist.
Rum Extract Alcohol free. Good for alcoholic beverage flavours. Works well with other flavours - vanilla etc.
Coffee Robusta Absolute
Soluble in ethanol at a maximum of 2%. Good flavour and end product use.
Cocoa Oleoresin Food use and excellent in flavours for dairy applications and for tobacco.
Contact: John Brebner [email protected]
Natural Nootkatone ex biotransformation
EU natural produced through an innovative entirely natural process. Grapefruit, sandalwood, green, oily, raspberry.
Contact: Henry Gill [email protected]
Strawberry FTNF 103415
Typical green fruity fresh notes.
Carob absolute NU21204070-01
Strong, fruity, spicy, alcoholic notes.
Pomegranate FTNF 226831
Strong, fruity, aldehydic notes.
Beer distillate 171165
Typical hop flower, malty, smoky notes.
Contact: Nils Neugebauer [email protected]
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News and Views Spring 2015
Material Organoleptic Profile
Buchu Betulina Essential Oil FEMA 2169 CAS: 84649-93-4
Minty, camphoraceous, blackcurrant, berry-like, green herbal nuances. Plant: Agathosma betulina Suggested applications: building block in various flavours such as blackcurrant, grapefruit, and passionfruit as well as a number of berry related flavours.
Basil extract FEMA 2120 CAS: 8015-73-4
Fresh, green, minty, flowery. Plant: Ocimum basilicum L.
Cardamom extract FEMA 2240 CAS: 85940-32-5
Sweet, fruity, spicy, resinuous note. Plant: Elettaria cardamomum
Tagetes minuta essential oil FEMA 3040 CAS: 8008-79-5
Wild, wild, sweet, fruity, almost citrus-like. Plant: Tagetes minuta
Contact: Emilio Infante [email protected]
Fermented Tea Add-back Concentrate. STD800ST
High in trans-2-hexenal, cis-3-hexenol, linalool, octanol, geraniol and hexanoic acid.
Black Tea Add-back Concentrate. STD8055T
High in octanol, hexanoic acid, linalool, trans-2-hexanal, geraniol and cis-3-hexenol.
Green Tea Distillate. Add-back Concentrate. STD700G
High in cis-3-hexenol, octanol, linalool, hexanoic acid geraniol and trans-2-hexenal.
Contact: Andrew Beasley [email protected]
Valerian extracts GMO free, caramel free.
Sweet, floral, woody, herbal.
Oak chips. Fluid extract.
Woody, vanilla, smoky, sweet.
Orange peel bitter. Solid extract. GMO free, caramel free.
Excellent candied peel note, peely, citrusy, bitter.
Gentian extracts GMO free, caramel free.
Intense bitter, bitter lemon, floral.
Contact: Keld O’Shea [email protected]
Cocoa, Fluid Extract.
Dark, round, vanilla, sweet.
Natural Espresso Extract.
Dark, rich, slightly smoky.
Natural Cardamom Distillate, water white.
Fresh, bright, fruity.
Natural Cinnamon Extract, water white.
Spicy, woody, not too hot.
Contact: Lisa Ramraj [email protected]
Cornelius: John Brebner in full flow
www.bsf.org.uk
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Ginger Oil, Fresh Madagascar IPC 71478
Citral note with a green vegetal feel.
Massoia lactone IPC 121557
Sweet, lactonic, coconut-like, creamy.
Ambrette oil fraction IPC 13025
Cognac topnote on a warm powdery bottom.
Rose Essential™ IPC 180271
Typical odour of fresh rose petals with a spicy green and persistent character.
Contact: Christine Mortimer [email protected]
Geranium oil. Terpeneless. FN10191
Clean, floral, rosy. Useful for tropical fruit, citrus, elderflower and other flavours.
Lemon Fresh FN12145
Fresh, peely, juicy notes of whole lemon.
Marjoram Oleoresin FN10997
Clean, fresh, herbal, aromatic.
Ancho Chilli Oleoresin FN13486
Dried fruit, raisin-like, with tobacco notes. Low heat.
Contact: Anne Kimber [email protected]
Flavourtech: Tim Birks in conversion
with Jerry Horner in the coffee break
Frutarom: Keld O’Shea, Eglantine Badre and Chrystelle Belougne presenting for
Frutarom F&F Ingredients
Destilla: Danny Kite (President BSF) assessing a material on the Destilla
table presented by Nils Neugebauer
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News and Views Spring 2015
Tagette Oil
Oil from leaves and flowers after vacuum steam distillation of Tageles minuta L. Odour is herbal, fruity and citric.
Buchu Oil
Two varieties presented; crenulata and betulina. Both have herbal and minty notes. Betulina is more green, berry and blackcurrant.
cis-6-Dodecen-4-olide
This is a product used in butter flavours to increase richness. Useful also in cream, milk, peach, cherry and strawberry.
Cedar Leaf Oil Nice herbal camphoraceous and fresh odour. Origin; northern US States and Canada.
Contact: Beatriz De Olano [email protected]
Acetoin acetate, Euro natural CAS: 4906-24-5 FEMA: 3526
Sweet, creamy, buttery, milky, fruity.
Bacon thiazole CAS: 74595-94-1 FEMA: 4017
Strong, meaty, smoked ham.
4-Methyl octanoic acid CAS: 54947-74-9 FEMA: 3575
Sheep, mutton, goat cheese, fatty, waxy.
Cocoa aldehyde CAS: 21834-92-4 FEMA: 3199
Cocoa, sweet chocolate, bitter, nutty.
Contact: Michael O’Laughlin [email protected]
KiiNotes™ Natural toasted coconut extract. MAN-COCO-R2306
A 100% pure and natural toasted coconut extract with Sri Lankan provenance. Aroma: creamy, toasted, coconut with slight nutty notes. Applications: coconut, dairy, milk.
KiiNotes™ Watermelon essence FTNF. EXF-MELO-6040
A 100% pure and natural fresh watermelon “From the named fruit” essence with North America provenance Aroma: Fresh sweet watermelon with cucumber a background. Applications: watermelon, cucumber, fruit and vegetable types.
KiiNotes™ Apple bitter sweet essence. FTNF EXF-APPL-7012
A 100% pure and natural bitter sweet apple “From the named fruit” with British provenance. Aroma: sweet, juicy, fresh, apple with bitter notes. Applications: apple, cider, fruit.
KiiNotes™ Beetroot essence (British) FTNS
A 100% pure and natural beetroot “From the named source” with British provenance. Aroma: fresh ripe beetroot. Applications: beetroot, vegetable, tomato, raspberry.
Contact: Steve Pearce [email protected]
Material Organoleptic Profile
Horner: Jerry Horner receiving feedback
www.bsf.org.uk
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Styrax Oil Fractions (Cinnamyl cinnamate) 25800
Balsamic, woody, vanilla, smoky.
Flouve Absolute Extra A2674
Hazelnut, almond, wood, hay.
Helichrysum Absolute (50% ethanol) 53681
Herbaceous, red fruits, woody, earthy.
Mace Aceh Oil Extra E5081
Aniseed, sweet, spicy, licorice, peppery.
Contact: Alexia Giolivo [email protected]
Vanilla Extract Bourbon planifolia. Tahitensis floral.
Coffee extract Fresh ground coffee, balanced, roasted Robusta.
Cocoa Extract Genuine cocoa bitter dark chocolate.
Rum Extract Fruity, floral, clean, alcoholic.
Contact: Ian Frost [email protected]
Winsense™ WS-12
Long lasting coolant which imparts a round fresh flavour profile. Shown in alcohol free mouthwash at 0.003%
Winsense™ W-5 (as a spice enhancer)
Shown in salsa. The Winsense WS-5 intensifies the spice and heat of the salsa when added at 10ppm levels.
Winsense™ W-5 (as a flavour booster in lemon iced tea)
At levels of 5ppm in the beverage the sharp lemon characteristic is enhanced with bitter notes decreased and flavour intensified.
Winsense™ WS-5 (as a texture enhancer in chocolate)
At 5ppm levels Winsense WS-5 enhances the smoothness, altering the melt perception and mouthfeel as well as increasing the cocoa notes.
Contact: Debby Chan [email protected] Looking down on the Axxence table
Presentation: Hugo Bovill receiving the Bill Littlejohn medal from the
President Danny Kite
Payan Bertrand: Alexia Giolivo (centre)
presenting to delegates
IFF - Christine Mortimer presenting to delegates
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News and Views Spring 2015
Esifuran, Natural FEMA 4104
Sweet, caramel, candy.
2-Octen-4-one, Natural FEMA 3603
Strawberry, cooked, jam, metallic.
2-Methoxy-4-vinylphenol, Natural FEMA 2675
Vanilla, smoky, clove, ham.
Rose Oxide, Natural FEMA 3236
Rose, floral, lychee.
Contact: David Rowe [email protected]
Nonanoic acid, Natural, Food Grade. W278430
Coconut, whisky, fatty, waxy, condensed milk.
Isoeugenol, Natural, Food Grade. W246830
Woody, sweet spicy clove, ham spice, smoky note.
Acetophenone Natural, Food Grade. W200910
Hazelnut, almond, cherry, marzipan.
2-Methyl-2-pentenoic acid Natural, Food Grade. W319519
Strawberry, blueberry, cheese, burnt note.
Contact: Julie Leaderbrand [email protected]
Vanillin (Rhovanil) Typical clean vanillin note.
Ethyl Vanillin (Rhodiarome)
Three times stronger than vanillin. Warm powerful vanillin note with a hint of spicy character.
Natural Vanillin (Rhovanil Natural)
EU natural produced by bioconversion of ferulic acid. Typical vanillin note; powdery, sweet, caramel.
Contact: Corinne Duffy [email protected]
Symvanil (Vanillin EU natural) 183178
Vanilla, sweet, balsamic.
Farnesol special 118717
Floral, lily of the valley. Demonstrated in pear flavour.
Isopulegol 601181 Flavouring Preparation.
Herbal, minty, fresh, dill. Demonstrated in peach flavour
2-Acetyl thiazoline 105948
Toasted, popcorn, balsamic rice. Demonstrated in almond flavour
Contact: Silke Hilmer [email protected]
Honey Treattarome® 9801
Imparting a sweet honey flavour to food systems without adding sugar or calories.
Sugar Treattarome® 9806
Imparting a complex sugary flavour to food systems without adding sugar or calories.
Methyl Octyl Sulphide
Fatty, pineapple, mushroom, tropical.
Di-(1-propenyl)sulphide
Acidic, garlic, brown onion.
Contact: Steve Morrissey [email protected]
Passion fruit flavouring preparation. 100% Natural, FTNF.
Fruity, juicy, fresh, sulphury.
Yellow peach flavouring preparation. 100% Natural, FTNF.
Fruity, ripe, sweet, creamy.
Oak wood extract 100% Natural, FTNF.
Woody, toasted, earthy, leather.
Darjeeling tea flavouring Preparation 100% Natural, FTNF.
Tea, floral, fruity, honey.
Contact: Hadrien Mathieu [email protected]
Material Organoleptic Profile
www.bsf.org.uk
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1: Haesje Claes Restaurant
2: The President’s table with Danny flanked by his wife
Felicity and Katy Drummond with Trevor Groome
opposite..
3: Left to right: John Brebner, Cornelius; Michael
O’Laughlin, O’Laughlin Corporation; Fabien Durand, IFF
LMR Naturals, Christine Mortimer, IFF LMR Naturals;
4: Left to right: Craig Duckham, CD R&D; Dr Helen
Mitchell and Helen Conn, Smart Salt; Dave Baines, BSF;
Facing: Emilio Infante, Döhler Group; John Macmillan,
Tastetech; Steve Elmore, Reading University.
5: General view of the restaurant. Foreground centre:
Lorenzo Schiavone, Kerry; facing, Colin Scott, Aromsa;
Next table Jan van de Wettering, Advanced Biotech talking
to Nils Neugebauer, Destilla.
6: Something round from Mike Tyrrell
7: Danny Hodrien, F&F Projects with Henry Gill, De
Monchy Aromatics on his left.
For the third year running the eve of
exhibition meal was held in the Haesje
Claes Restaurant in Amsterdam attended by
80 people. The food in this restaurant is
traditional Dutch
cuisine and is
excellent quality and
value for money.
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