A METHOD OF CREATING FLAVOUR COMBINATIONS AND FLAVOURED PRODUCTS

摘要

A method of developing a flavoured product comprises the steps of establishing a set of parameters in respect of a plurality of flavour components; selecting a platform for the product; selecting a group of flavour components based on objective requirements and the known established parameters; establishing for each of said flavour component relative to the selected platform at least two specific concentrations of the component in that platform relating to a human response in order to define a titration curve; measuring for a primary flavour component relative to that platform containing a predetermined concentration of each other flavour component the shift of said at least two specific concentrations; and utilising that shift information to restrict a number of measurements of the primary flavour component in the presence of additional flavour components in order to derive a range of concentrations for each component which lie between those specific concentrations. The method can implemented with the aid of a computer and databases to store flavour component data.