Advanced flavor modulation class

Manuel Diaz,
Mumbai, India, September 22-24, 2023

Introduction

The key attribute of coffee relies in its flavor. Coffee is a complex flavor delivery system just as
any other food product. Flavor is a composite of three different sensations that our brain
integrates in a simultaneous way, so fast that we hardly think of different flavor building blocks.
Instead, flavor is a unique overall impression.
To carry out sensory analysis, professionals need to learn how to deconstruct complex
attributes like flavor, aftertaste or mouthfeel into simple components.

General contents

1. Coffee market trends.

a. Coffee market demand trends
b. Consumer preferences
2. Sensory theory of flavor.
a. Integration of three separate sensation systems in one flavor experience.
b. Complex interactions between aroma, taste and trigeminal sensations
3. Aroma
a. Physiology of the olfactory system
b. Chemistry of aroma perception
c. Mapping out of aroma sensations and influence on flavor identification
4. Taste
a. Physiology of the gustatory system
b. Chemistry of taste perception
c. Taste dynamics and flavor modulation by taste
5. Somatosensations
a. Physiology of trigeminal sensations
b. Thermochemistry of somatosensations
c. Impact of somatosensations on flavor perception
6. Conclusions
a. Coffee as flavor delivery system
b. Impact of complex aromatics on coffee flavors
c. Impact of sour and bitter modulation on coffee quality
d. Impact of somatosensations on coffee flavor (texture, freshness, spiciness)
  Duration: 2 to 3 days (preferably)
 Cost: USD 1,250 per day

 Aimed at: baristas, Q Graders, roasters and coffee professionals.

4Capacity: up to 24 people

 General requirements: aroma sets, basic taste solutions, spices extracts; fresh fruits and
natural food ingredients

AGENDA

1. Introduction. Coffee market trends and coffee in the XXI Century

 Segmentation and value addition in the coffee industry
 Monopolization and differentiation
 Flavor, value and product differentiation

2 The object of sensory science: flavor

Introduction to the theory of sensory perception of flavor.

2.1 Olfaction
a. Physiology of olfactory sense
 Limbic system and interaction of aromas with emotional (recalling, therapeutic
properties)
 Perception, signaling, processing, recall memory and identification
 Orthonasal and retronasal olfaction
b. Thermo-chemo dynamics of aroma perception
 Shape vs molecular bond vibration theory
 Chemistry of main coffee volatiles
 Aroma typologies and groupings (molecular weight, connectedness,
 linguistic and cultural classifications)
c. Olfaction and primary memory dynamics
d. Influence of aromas in flavor integration
 Prediction and suggestion (continuity between orthonasal aromas and aftertaste
and flavor)
 Reinforcing taste and trigeminal sensations
 Organization and integration of taste and trigeminal sensations

Exercises and tests with real ingredients and different aroma sets.
  Floral
i. Primary florals: jazmin, roses, honey
ii. Fermented florals (violets, lavender)
 Fruity
i. Primary fruits (citrus; apple and peach; berries; melon)
ii. Secondary fruits (raisins, dry prunes, dates; tropical fruits; blueberries,
yak fruit, durian; and other fermented fruity and winey);
 Caramelization
i. Primary nutty: almonds, walnuts, pecans, pine nuts, etc.
ii. Primary caramel: sugar molasses, caramel, maple syrup
iii. Primary cocoa: milk and dark chocolate.
 Dry distillation
i. Resinous woods,
ii. Spices,
iii. Pyrolytic aromas
 Off flavors and contaminations
i. Excessive unripe beans: herbal, peanuty, dry wood
ii. Decomposition of organic materials, hey and woody
iii. Fungus infections: Chemical, medicinal, phenolic, soily, moldy
iv. Transformation of organic acids: propionic, butyric
v. Oxidation of fats: rancid
vi. Fats absorbing odors: baggy, diesel, etc.
vii. Enzymatic reactions to green bean injuries and infections: metallic
acidity, vinegar-like aromas

2.2 Taste perception

Cognitive functions of taste perception. Physiology of the gustatory system (tongue and
taste buds). Process of perception and identification of taste sensations in taste
chemoreceptors (types and functions). The 6 basic taste sensations, threshold perception,
meaning and their contribution to the integration of coffee flavors.

b. Physiology of taste sense

 Different types of buds in the tongue
 Perception, signaling and identification.
 Chemistry of taste precursors, and perception threshold
 Distribution and specialization of taste receptors
c. Basic tastes
 Bitter, different types of bitter precursors, mainly linked to toxic and poisonous
compounds; differentiated genetic ability to assess bitter compounds; structural
basis of coffee flavor; starting point for roast profiling and blending
 Sour, unique evolutionary sense linked to fermented foods (organic acids
sourness, aromatics and mouthfeel, flavor modulation)
  Umami (sensor for aminoacids)
 Kukumi (Ca related taste sensation)
 Salt, sensor for minerals in water, impact of different TDS waters, impact of salt
on other tastes
 Sweet, different types of sugar (fructose, sucrose,
glucose), influence of volatiles and taste dynamics to bring about sweet taste
d. Taste dynamics
 Masking
 Enhancing
 Modulation

Exercises and tests with water solutions and reference brewed coffees.
 Bitter
 Sour
 Umami
 Salt
 Sweet

2.3 Trigeminal sensations

Theory of trigeminal oral sematosensations. Physiology of the oral trigeminal system
(thermoreceptors, mechanoreceptors, and chemoreceptors). The 4 basic trigeminal
sensations: thermosensations (hot-cold), thermo-chemosensation of irritation (spicy),
somatosensation of texture and effervescence. Cognitive functions of trigeminal sensations.
Exercises with precursors of trigeminal somatosensations. General conclusions

a. Physiology of trigeminal sensations

 Trigeminal nerve and mouth cavity sensations
 Thermo-mechanic-chemo dynamics of trigeminal perception
 Thermal sensations
i. Temperature changing taste and flavor perception.
ii. Flavors creating temperature sensations.
 Thermochemical sensations (spiciness)
i. Irritation, pain
ii. Desensitization and flavor modulation
 Mouthfeel
i. Density (body). Tactile sensations and phylliform papillae
ii. Texture (role of fats and polyphenols in texture)
a. Fizziness

e. Flavor modulation of trigeminal sensations

a. Fats modifying texture.
b. Organic acids bringing about fizziness.
c. Irritation modulating flavor perception.
Exercises and tests with water solutions and base brewed coffees
 Vegetable fats (olive oil, corn oil, sesame seed oil, etc.)
 Polyphenols (flavonoids, CAG, polyphenols)
 Spices (chilies, cardamom, ginger, turmeric, turpentine, cinnamon, clove, black
pepper)
 Herbs (mint, rosemary, thyme, lemon grass)
 Sparkling beverages (CO2, Nitrogen, phosphoric acid)
 Temperature affecting flavor perception.

3. Coffee flavor profiles and coffee flavor innovation

History of coffee, processing methods and flavor profiles

3.1 Fruity flavor profile

a. Traditional naturals (Yemen, Ethiopia, Mexico, Ecuador)
b. New naturals (Central America, Panama Geshas, new processing methods: carbon
maceration, use of starter cultures, etc.)
c. Long-fermentation honeys (red, black)
d. Commodity naturals (Brazil and rejects from the wash process)

3.2 Mild flavor profile

a. Traditional wash (dry fermentation wash in Colombia, Kenya, and Central America)
b. New wash (long fermentations, mixed fermentation methods, use of starter cultures
and controlled processes (temperature, pH, metabolic activity)
c. Short-fermentation honeys (white, yellow)
d. Semiwet coffees (demucilaged and short or no fermentation coffees)

3.3 Spicy, winey, and complex flavor profiles

a. Traditional wild fermentation processes (Indonesian depulped natural and wet hulled
coffees)
a. New complex fermentations (yeast-fermented naturals, triple fermentation wash, etc.)

Exercises and blending with different processing methods, origins, and flavor profiles