Jalan Sultan Agung No. 42, Karangklesem, Purwokerto
(0281) 6841836


Kuliah Sambil Berwirausaha Di Sini Tempatnya!!!

e-Foodtech Future – The development of the natural-flavored food and beverage industry also encouraged the development of a flavor-producing industry from natural ingredients. Flavor or taste is an attribute of food or drink that provides stimulation, especially taste and smell.

Displacement of flavor compounds will greatly determine consumer perceptions of the product to be bought or consumed. Products such as chewing gum, for example, are very unchecked if the specific sensation of taste quickly disappears when chewed. Consumers prefer the release of slow flavoring compounds along with mastication time. Likewise with ice cream products. Vanilla flavor for example, is a flavor that is widely used in these products. Vanilla flavor is expected to be felt when the ice cream filling fat melts in the oral cavity. Another example is the solid product, when the flavored chewing is expected to enter saliva, filling the oral space head before being transferred to the sense of smell. The perception of the emergence of a sensation of taste is closely related to the release of volatile compounds that characterize the product.

Exotic fruit has a strong appeal from a marketing perspective, unfortunately not all exotic fruits have a specific taste or flavor strength that can be accepted by general consumers, for example “goji berry” has a very very bitter taste, or mangosteen and pomegranate do not have a significant aroma like oranges or durian. These three flavor ingredients are also known to have superior physiological properties for health. Therefore the role of flavor chemist is needed to create a new flavor while still having a “signature” of this flavor material but it can be accepted by consumers at large. This challenge seems to have been well answered by the sight of many products on the world market with flavors based on these three exotic fruits.

Expertise in using exotic fruit flavors for the development of functional drinks can also be seen in eight products with eight health impressions that were marketed recently. The eight types of beverage products are: immune (tangerine and lime), radiant (pomegranate and blackberry), flex (black berry and apple), slender (pinkgrapefruit and guava), focus (mango and peach), calm (berry and citron) , energize (mandarin and mint) and renew (watermelon and blueberry). In addition, the development of the use of exotic fruits from various parts of the world that are not yet known along with the more traditionally known fruit in drinks has been initiated by pairing black cherries with cloud berries (berries with mild and creamy flavors originating in Scandinavia and Alaska that have just been introduced) .

Tea-based drinks are flooding the world market today. Many flavor houses try to present a portfolio of exotic tea flavors that can capture the “delicacy”, “nuance”, and sophistication of the authenticity of the aroma of tea that is owned. On the one hand there also appears to be an effort to combine several types of tea with different types (white, green, oolong, black and floral). The combination to obtain a global tea aroma is also done by modifying local scents such as the “darjeling” with “molasses notes”, white peonies with ‘brown spice “,” longjin “with” fresh-cut-grass “or” jasmine “with their florals, besides the combination with flavor that is commonly known for example in “iced darjeeling tea with Sicilian Lemon”, “Saprklin Jasmine Berry”, “White Peony Tea Latte”, and others.

Like color, flavor can also have a psychological impact, by building perceptions of the relationship between beverage products and consumers. Take for example a bottle of fresh water, add an exotic fruit flavor to it, then we will change it as a thirst remover which offers a tropical sensation to its consumers. Thus Kavadya Syska, Coordinator of the Food Technology Study Program, Faculty of Science and Technology, University of Nahdlatul Ulama Purwokerto said.


Sources: interviews and references analysis

Food Technology, UNU Purwokerto: Creative, Innovative, Fantastic

Food Technology, UNU Purwokerto: Developing Creative and Innovative Future

Tinggalkan Balasan

Alamat email Anda tidak akan dipublikasikan. Ruas yang wajib ditandai *