First sensory flavour workshop kicks up a stink

It was a good question to ask a classroom full of Wine, Food and Molecular Biosciences students, who experienced a wide range of food additives as part of Lincoln University’s first Flavour Academy workshop this week.

The event was a collaboration between the Department of Wine, Food and Molecular Biosciences, Christchurch-based supplier Sherratt Ingredients, and Australian-based flavour science company Essential Flavours.

Students had the chance to smell a wide array of scent additives, from berries to sulphur.

It also included taste tests, including a comparison between real and artificial strawberry flavouring.

Attendees were taught how the industry defines the flavour additives and what foods they were often used in.

Food Biochemistry lecturer Dr Keegan Burrow said the workshop offered students practical insight into the industry, including the language they would need to communicate with specialist suppliers.

“Almost all food products contain some form of added flavour, from potato chips to fizzy drinks.

“Having an understanding of different flavour ingredients used is a really important practical skill.”

It was particularly important for any students who wanted to go into the field of product development and innovation.

He hoped to hold further workshops at least once a year going forward.

Vaughan Gough of Essential Flavours presented to the group, teaching them about the applications of each ingredient and how they were produced.

Student Katie Brown said the perspective into the industry was insightful, particularly how flavours changed around the world based on international markets.

“Their Southeast Asia branch produces a completely different range of flavours to those distributed in Australia and New Zealand.”

It was also interesting to experience first-hand just how important the sense of smell was when tasting.

“I really liked the ‘brown’ flavouring that's used for making churro flavoured products. It smelt like vanilla caramel.”

She was not too fond of the sulphur scent, used to make sweet corn flavouring.

Anup Neupane, on the other hand, enjoyed smelling all of the additives.

“The best smelling flavours were coconut, churro and manuka honey, which were incredibly comforting and inviting.

“I believe the practical sensory experience will definitely aid in my studies.

“The workshop helped me appreciate these nuances of flavours and how they can contribute to a balanced taste profile.”