Savory Taste Quality Preferences of Indonesian Consumer

DASE HUNAEFI & DEDE R ADAWIYAH

Sensory Concept of

Savory

Seasoning Trends

Discussion

Introduction

“Quality is measurable, but taste is preference” “millennials are interested in different profiles, ethnic infusions, and the inferred savory that are imparted by using specific preparation techniques.”

Analisis Pasar Ch

eese

Spic

y

Ayam Rica Rica, Rendang

Dendeng Balado

Traditional

Cheese Flavor

Everything is cheesed-up

Everything is cheesed-up

Sambal Ijo – Green

Taste - Consumers

• First and foremost, consumers want tasty products – authentically delicious

• Consumers are really looking to the past for inspiration in a trend we’re calling ‘comfort & joy.’

• there are a few contemporary trends influencing people’s product choice to a high level.

Taste - Consumers

• Various ethnic flavor and cuisines are driving the ready meal industry

• Traditional, exotic’ and ‘new experience.’ • The ‘free from’ trend (with foods lower in salt,

sugar and fat) is increasingly prevalent as consumers become more aware of the ingredients in their products

Chicken Flavor

Mushroom

TASTE (GUSTATORY PERCEPTION)

Sensory Organs

Type of papila

Σ papila Σ Taste bud/ papila

Filiformis Fungiformis Foliata Circumvalata

1000 100

15-20 7-14

- 3-4 10

1000

• Produced by sodium chloride (smaller intensity found in other type of salt)

• Ions from salt, especially sodium (Na+), was detected in ion chanel in tounge

SALTY

SOUR • Sour taste acid compound • Mechanism = salty taste (ion chanel) • Hydrogen ion channels detect the

concentration of hydronium ions (H3O+ ions) that are formed from acids and water

SWEET TASTE/Sweetness

• produced by the presence of sugars, some proteins and a few other substance. Sweetness is often connected to aldehydes and ketones, which contain a carbonyl group.

• detected by a variety of G protein coupled receptors coupled to the G protein gustducin found on the taste buds.

• least two different variants of the "sweetness receptors" need to be activated for the brain to register sweetness.

Sweetness

• Sweet compound and its avarege threshold

Molecule Threshold Sucrose 10 mM Lactose 30 mM 1-Propyl-2-amino-4-nitrobenzene 2 μM

BITTER TASTE /Bitterness

• Bitter taste sensed by G protein coupled receptors coupled to the G protein gustducin.

• unpleasant • Produced by alkaloid (naringin pada anggur,

limonin pada sitrus, kafein pada kopi) • Biologist evolutionary biter associated with

the ability to taste numerous natural bitter compounds, a large number of which are known to be toxic.

GURIH/Umami/Savory • Savoriness or umami is the name for the taste sensation

produced by compounds such as glutamate, and are commonly found in fermented and aged foods such as parmesan and roquefort cheeses, and also found in soy sauce dan fish sauce.

• Also found in unfermented food such as nuts, walnuts, grapes, broccoli, tomatoes, and mushrooms, and meat.

• Umami taste of glutamat increase when it is combined with sodium.

Umami • Monosodium glutamate (MSG) • Nucleotides IMP (disodium 5’-inosine monophosphate) a

Japanese broth • GMP (disodium 5’-guanosine monophosphate) in dried

Shiitake mushrooms • Sinergis effect: MSG, IMP and GMP strong umami taste. • Umami Japanese and Chinese cooking, • Western cuisine "savory", "meaty“ • Stimulus mechanisn A subset of umami taste buds • Glutamate binds to a variant of G protein coupled glutamate

receptors.

Sensitivity of tasting

1. Genetik 2. Classification: - non tasters - tasters - super tasters 3. Physiological difference 4. Sensitivity difference 5. Adaptation 6. Smoking?

Contoh buta rasa: kelainan genetik tidak mampu mengenali rasa manis, walaupun mampu mengenali rasa pahit, asam dan asin secara normal. sukrosa dan fruktosa : asam; galaktosa dan siklamat: pahit

ADAPTATION

Adapting stimulus Test stimulus Kondisi A H2O Aspartam Kondisi B Sukrosa Aspartam

Adapting stimulus Test stimulus Kondisi A H2O Quinin Kondisi B Sukrosa Quinin

Apa yang terjadi pada kondisi A dan B ?

FLAVOR The impression perceived via the chemical senses from a product in

the mouth. Includes: 1. Aromatics : olfactory perceptions caused by volatile substances

released from a product in the mouth via the posterior nares 2. Taste: gustatory perceptions (salty, sweet, sour, bitter) caused

by soluble substance in the mouth 3. Chemical feeling factor: astringency, spice heat, cooling, bite,

metallic flavor

TASTE

Sweet, sour, salty, bitter, umami

ODOR / VOLATILES

TRIGEMINAL STIMULI

Excitement

Variety & Interest

Basic Notes

The Flavor Pyramid Concept by Dr. Kilcast

TRIGEMINAL SENSATION • Nerve cell (sensoric and motoric cell) locate in face and head

(mucosa of eyes, nose and mouth)

TRIGEMINAL SENSATION

Chemical irritans : ammonia, ginger, garlic, chilli, pepper, mint, carbonation, very high concentration of sugar and

salt

Stimulate the trigeminal nerve

The fizzy tingle from CO2 in soda, the burn from hot peppers, pungency from black pepper and spices, the bite from raw onions and garlic in mucosa of the

eyes, nose and mouth

Challanges

Food Technologists are continually looking to use innovative spices and flavorings because of the growing global demand for variety, exotic flavors, and authenticity. Today’s food development continues to grow in the direction of a “technoculinary” trend—connecting science or technology with the culinary arts

Summary

Cheese

• Elevating

Spice

• is always nice

Ethnic • Traditional is comforting

New • Real challenge to try but

loaded with good marketing

Thank you for your attention