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Evolution of Real Time Aroma Creation at Givaudan

Conference Paper · July 2008

DOI: 10.13140/2.1.1924.0641

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 Evolution of Real Time Aroma Creation at Givaudan
R. Antenucci, M. Burland, H. Gygax, J. Kaiser, R. Mansencal, N. Schmid
Givaudan Flavours Science& Technology, Cincinnati, Ohio, USA and Dubendorf, Switzerland
Introduction Odour Related Measurements:
ƒ Combination of analytical analysis with the
addition of sensory measurements opened a Analytical Sensorial
wide field of new approaches:
Detector = Tool Detector = Human Nose
ƒ GC-Sniff approach, Charm-Analysis
ƒ Scent- and Taste-trecks Characterisation of Odorants 100
90
80
Dose/Response curve
80
70

Intensity
70
Head-Space Analysis 60

LMS score
60
50 50
ƒ Identifying of high impact chemicals 40
30
20
40
10
30
0 20
0.001 0.01 0.1 1 10 100 1000
Flow (ml/min sat. HS in 10l/min)
10

ƒ Olfactometry was introduced and developed to Attributes

GC
present stimuli reproducibly with analytical, GC/MS Threshold-Olfactometry
instrumental precision – At Givaudand we used MS/MS
this successfully to present the stimuli to Dynamic GC, MS, Cascade VAS
human panelists in order to collect the results IMS, PTR-MS Biosensors Evaluation Tool Creation/Communication Tool
with consistent methodology. Sensor-Array Systems
Electronic-noses
ƒ Real Time Aroma Creation is a unique and
innovative approach: Combining ingredients in
gas-form which leads to the Virtual Aroma of a
product which physically does not exist.
ƒ The instrument development at Givaudan
started more than 30 years ago. After the
introduction of the VAS, the Virtual Aroma Instrument Evolution History
Synthesizer, we explored various technical Scent Organ VAS MiniVAS CardSniff Half MiniVAS
possibilities to reduce size and dimension.

Principle
VAS Software

NVTR NVUS NVVU OMMP OMMQ OMMR OMMS OMMT OMMU

Adjust ingredient intensity

MOB Multisniff Multisniff II MiniVAS II

VAS Aroma Creation

mixing tube
air flow
kO kO kO
aroma
Instrument Usage Evolution
saturated
headspace
N2 flow rate ≈ headspace
concentration
Chicken Flavors
+
MiniVAS Aroma Creation MiniVAS Odor Evaluation
+ Hedonic Score
Base
mixing tube Concept
air flow aroma of
base product Flavor creation Working with customers Understand consumers
+ ƒ mix chemicals (volatile) ƒ communication ƒ collect preference data
aroma chemical
ƒ evaluate ingredients ƒ concept generation ƒ predictive modeling
ƒ create flavours ƒ collaborative development
1998 2000 2001 2002 2004 2005 2006 2007 2008

Key A Key B Key C Base

Flavour Science and Flavour Creation Process
Design, develop and implement innovative tools, sensory methodologies and
Rapid Concept Generation
information based systems to facilitate the flavor creation process.
Blending Identify VAS/MiniVAS:
flavours antagonistic Flavor Creation
effects Customer Interaction
Flavor Optimization/Screening
Flavor Screening

Sensory Consumer

Define Apply Flavor

Customer Create Evaluate Submit
flavor to base product
request flavor sample
profile
Feel Find adequate
synergistic proportions Smell to Taste
effects Flavor Matrix interactions
Stability
OPUS

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