FLAVOR

PROFILE
20H2CLC – TEAM 1
 Member
Nguyen Thi Tuong
Vy *
Dinh Thi Ha
Phuong
Truong Cong Minh
Pham Bao Anh
Phan Ngoc Son
 Table of Contents
01 Overview 02 Purpose

03 Characteristics 04 Steps to follow

05 Other
content
 01
Overview
 OVERVIEW OF The Flavor
Profile (FP)

- a qualitative descriptive test

- Is the most delicate method
- Allows for a thorough description of the
product in terms of flavor.
 02
Purpose
 Purpose
• Pay attention to the overall taste as well as distinct odor
profiles.
• Provide an arrangement of perceived odors, intensity, order of
recognition, their aftertaste, and general sensation (fullness)
• Odor notes are marked on the meter (using numbers and
symbols).
• The order of smell recognition is also determined on the
tabular profile. The aftertaste is one or two smell-taste
sensations left in the mouth after swallowing.
• The tester assesses the intensity of the aftertaste about a
minute after swallowing the product.
• Completeness is the degree of harmony and mixing of smells
and is given an evaluation score.
 
 03
Characteristi
cs of the taste
test
 Characteristics of the taste test

council mission Sample

Define common
- 4-6 nember Test samples must be prepared in
terminology, common
- well trained the same way as they are
paradigm for the entire
presented to the customer
assembly
 04
Steps to follow
 Steps to
follow
Selection of Terminology
panelists 01 02 development

Training of
panelists 03 04 Product review
 Selection of panelists
• Selected according to their abilities to discriminate odor and flavor differences
and communicate their perceptions.
• Abilities to identify the basic tastes, rank intensities, and identify common
odorants.
• Recruit from lab staff, office staff, external members.
• Ability:
+ Express your views and thoughts
+ Understand and answer the questionnaire
+ Distinguish, recognize, and remember stimuli
• Love, desire and have time to participate
• Have good health
 Selection of panelists
The following series of tests.
• Identification test
• Basic taste test
• Ranking test
• Arrangement test
• Odor recognition test
 Terminology development
 This is a preliminary evaluation step to describe the product
group without any duplicates.
 The whole product is given to the sensor.
 They were instructed to independently assess sensory
differences between samples and document any differences in
descriptive terms.
 Lists of product properties of each sensory are used to
describe each sample.
 Panel discussion to group out redundant, irrelevant
terminology...
 The team leader will compile and provide standards for the
characteristics agreed upon by the whole commit
 Training of panelists
 The tasting person records perceptual properties such as
smell, smell, sensation in the mouth and recorded
aftertaste.
 Work with multiple types of products within the same
food group.
 Review and edit the terms used.
 Define a standard system for representing the intensity
of terms.
 Once members have become familiar with patterns,
standards and definitions, sensory assessment board
training is completed with a final examination.
 Product review
 This is the official specimen evaluation step.
 Sensibilists evaluate the product and the results
will be reported to the team leader.
 The decision for each prototype is made after
discussions among members.
 The scales use numbers and images, so the
results cannot be analyzed statistically.
 05
Other content
 Test report
The flavor profile report should include compete
indentification of the sample(s) studied, and the
objectives and duration of the study.
The body of the report should include the
techniques used to examine the products , such
as preparation methods and serving
temperatures, so that the evaluation can be
repeated accurately in the future. The report
shoul also identify the reference standards used
to reach agreement.
Evaluation Area

• Seating in a quiet
• Well- lighted
• Odor- free
• Removed from
• External
distractions
 Advantages-Disadvantages

Advantages ● The results obtained will be accurate and repeatable if the

tester is well trained

● The consensus achieved is subjective. However, proper

training can help avoid the problem.
Disadvantages
● It is not convenient to describe mathematically the
characteristics of the obtained data.
 For example
Terms Define Reference form Sample preparation For example

A chemical sensantion on
1% alum 1% alum mixed with
the tongue or oral cavity Green banana, dark
Acrid mixed with water or steeped 6 packs
that cau a feeling of tea, anise, grape skin
water of tea in a cup
dryness and tightness

Benzo throzol, Cook sugar water 200%

Brurning furfuryl to dark brown black Burned bread, coffee
The scent í like burnt
smell mercaptan, 0,1% dd furfuryl espresso, beer
marbleb carbohydrates
flammable mercaptan and alcohol Guinness
sugar mix water

Dissolve 1g of fresh
the smell The sent of fresh or
live yeast yeast in 250ml of Fresh bread
of yeast fermented yeast
distilled wate
Thanks!
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