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During t.h0. i 9 2 0 ~, Cial ence. lr!ilrdseye ai M •his a.~.~oemtes developed t h e concep t, of q u i c k frozen roods. F o r the fil~t time, i t wt~s possible t o at.t~in "like freSh" ' foods ::whieh coukt be stoi%~d for m~ny months and ~:hieh e )uld be preparedwith "

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f i o z e n too(Is earlier~:a.s ealqv .,m the tlirn o f the c e n t u r y , - b u t these produef~s were limited to tho,.~< ~ h l e h , . c o u k t be simpl_v, frozel:l, sue]l as eer~fin fi-uits and vegelable.s. A l t h o u l t i frozen foods w e r e s01(t dtlritig the 1930 s, it, was not tin~-il after World W a r Il t h a t f r o z e n f o o d s gained a significant place in food industry sales; In 1952, .frozen food sales were [(1 &W5 mll!lo,,,.by 1960, the3 " h a d " - I,l"I C-I "e,:ksi2.(| ' $2.5 billion i i n ] 965, the figure wo,s approxinmWly 83-;0.bil ion. This would: Seem to. be a sales sueees.~ s t o r y ; hosteler,.", it is not; necessarily so. In Ia.,t,"' (" tile frozen too('i ....hare of food sates.dollars has been decrea,sing arid the g r o w t h ra(x~. declining. The growth of frozen.food sales b e g a n t:o slip in 1957 and. ]l~s continued this trend ever since. M a n y rea.~xanshave b e e n ~lva.aeed for this success in the-fac " .e..o t. .the . . " m~m3, ' ' " tt,(t~,"antag,... "" lack n_f ............ frozen foods.seen'l to offer. T h e r e . a r e those who ph~e.t.tie blame on the" lack " " ot " axt vertizing act,ivitv o n t h e p a r t of.frozcy:f0od produeel:s; Others claim fl~ag., the profifeiiation' o f p r i v a t e brands is detri, :~-.-* ~mental., to. o~ m-all sale~, :.t l . o ~ e~, m, fiiel-e may b e an..even .mace szgmheant rexson :for tins fm]ure a n d ~hat is::J/av0r, Be.fore we;: ~i=a:ii discus=s, this re~,~min detail, i t is easent.ial t h a t we develop the fOlmdht,ionT/,for-amea,tingful discussion. Fi~oZen.J'o0ds !have ceri:ain Obvious advat~tages over "; fi?e.,4h:~f0ods:First, i.~ the storag0 : :! - )erhap.% "~ fac{or.i: Al.thoug!i s p e d a l r e f r i g e r a t i o n e q u i p m e n t .N a:nec~sig3~.t]i0.::frbzen :foods section of t o d a y ' s " " it,is ~o@.;i.:po~iible."'~ s w r e ~ :1-wee,k . s u p p l y o f f o o d in i.{L.i.,:-~o.~eico~sumem wlm:: :own deep. freezers chn •t

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Preseat:ed:a .itl~e~Th, d.:Ammal ~ l[eetmg, ,So ~iety f0r:.Cty0bi~16~i..~::Ahgtisf,/:8~lO,;) 1,~16, Boston, Mass,

pureha,~e fruit/.s arm vegetable.-:; cakes and p~strJes, nwat,<~ a n d other foods, and ,..tote t h e m for.tea;sonable. periods of t i m e withou't, fear of spoilage, .As a result; the fortunate housewife e.'m buy lt.'s;s frequently and in larger::quantit.i0s than. she can l/te,.h foods, 3. hl~ means not diily c:,.mvenience, b~;.,i," !perhaps also savings. T h e r e a
act.erisItics, h o M i n g l:itltes, .'tii(1 tllf~ ntiet
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before.. Y e t t.h~,v h'we lrlOL lived ut; i.o t!,,:,i) ('x.) "J , + ." .j~ i.¢ct,tlm~ ..... The birdie probh.'m e ~ siinl)le one. l..)e~l;ite ~tl(2 eon~cn,¢nc., deslfite modern mink- ,~n.,~ teehniquo.s . . . . . . . .aiM . ~.,..u.n.," - title aehievemert i,.% dos_1.>it"' new tn-esentation lil('t.hc,'ts Lib... f~t(,'.i r(,rtlt.tins i tl~H, i)v the time rrl.qlt)" of ()tlr f r o z t ? l / f o o d s reach i.he f!ililior table, t t m v iaek the tiara.',' (liUttlty of t.t~'il.' fi'(>li (:OUiltOl'l)/Irls. :)r their e,,.ilil:(l'< (" " e.on-li)o/il.o)>:, lii the l,:mg run, it, i.-.: f l a v o ) - q m t l i t y l.ll,tt t>)'ing..~ <)ll l:epea, t sa.les all~! c o ! r t i n u i l l ~ .-sl.l('Ces,~. • ' d o w e m e a n by flav(.ir? It sh())il(l l)e N o w ~'~ha.t,

understood that, air, hough we kti<)w a grea:.t ,t('ali t b o t I i : the

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have h M long expori(,'.~eo wii]~ t:echniqlies of prepa;rh:lg food, olir l l nfl0.r,-;t;l.i~di.ll g (if the })ha li()illeD.Oll t h a t we (.a .l fl;ct,\ ¢)i Is ~OlII(~whftt, IPss 5t'L'tll'O. ?) flax.or is a fragile and often uTll)i'(dicta!),¢ thing, ~

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.1..I,A.~ ( 1{ (.,IIAN(,I.,~ present:ing m.an~"I:m.)})lems' to th(.)se wh() w o u M a.m£lyze i(, 'm(t drfir)e it. . l q a v o r is, in [act, m a n y t h h ) g s : it, is. the (:(m:> .)firmLion 0f +,i.sq, odor. a,n(l feeling on re(,.;pt()l'S ill. mt)llt.|t ~tl~(l ilt t11(: l:lose. I,e( tts (ak(,, a : d o s e r . ' ~'l l I ( l' ' I ~t .... look at e~u.'h o f iJi(.~s(~ t.l{ the

T a s t e is tl~(::: t)ercel:,tion ,:,f s t i m u l i t,hr, mgt~ (he t,~..I, 'l.mds loca t:t.d.m()s(,ly on t . l ) e t ( m g u e . 'l'}w tt)~ste t m d s are mhltlh:.' ¢h.'l}ress[o.t~s otl (.|le s t u ' f a e e of l h e tongu(: an|" ( w i t h i n t h e m a).'e s m M t cell •,;,(..(.q.~t.)~ ..... sites w h i c h r e a c t to wat.(,.)'-.sMubh, sub, 8ttll'lC(~,~ l ) l a, ( , {(l o. v e.r 1..hem arm Wilh (,, h,e. ( )' )"c , ~" c h , t ~ .... transrmi(:, their l,(u'('.el)li()n:~ to the brain via. n e r v e fibers. F()r (.he most, l)a.r(, specifi(: tu'ea.s c)f t h e .tongue l>erc;:,ive e-tch of th(, l>:~si(.: (.,:>h>: sweet, s;)u)', s ' d t y , qn(] }~it(.(:,r 3'l,i; lip o f the t:()n~ue i.s n,)st, s(,r~siiiv¢. (,) s,,v(,e), )Jte shh's t()..... ;-.())dr qn,.[ salt v, a.))d 1,he l )a.rk , - l.o I",)tit, ' ~. ' ~

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be('n (:s*,.ima.t(,,:i. h:,w,,v(,r, i:})'at xv(, <:a.)~ (lis{itu~)~ish at-le:~-;t I(),()00 dif)'er{ nt, ~.,n,.. I:h~\:())" is tier c(nnl;inati,,;) ,.)f i l-)e:~e fat(or.--. :i'l~e fla.vor of a. f()od i s noi :~ ~)~le i~n))re:.si(),U, }~ow-ever; it is a .~(.>ri(.s of i)nl}r(:.e disti)~ct, or ()vml'q;l)})~, (.,,q(:h (ff v,|lict~ )~,t~ . . a.s in tl,(. " : ' rq.se ()t :fiterl&,. f()r ,~t ;iti()r~)stq:()l~tl ()r. , ,~I.~, , for u. mg({(:'r (ff n fintlt(,~. 'i'})(:" cc)rnl>i):ml.i~)n.~. . .of diff(,r<,if). )a,.<).,,s, f~,.,e]i))~.-% all.{] . . . . . . :'~ al, m~ with t,tle inter;>i(v .tnd ]("~,I~ , "{"(:.II. , , " ,~ (.h'° ,lwse sensa.ti()ns:, ..'-,ink(, iL lik(:ly t)f t.) '(,(AI! I,hai~ th(,r(.'. :u'e mil}i,:.m:s ~f flav()r-r{":-~l)())L'::)~=-. sil)ili(:irs,(:,a,~l] ,m(_'j)~st ~f li,.th' ~.l]ff,:,r(mt f)'::,n~ I},., , t l ( ) l l h L

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ni(lueS d)~.{' ( ::i ,_,,'cat (f('al. ,)f vc,'V. :-(.,l:,}ds)i(:,'-~i('(l. .... ¢" ,(~ e(luii :,men t, h a x . })(!.(>n ~l,,x(.,{(,{,,,(l as ai(Is I(> iht' fl,r,o)' ~ • ,.m,~l~.' • ,~t,: 'l'e(:}~):iq)ws. s,,,('}).. :)> ,.,.(,"t-<.an({ ~a~liq~M c h r ( ) m ' m : g r a l ) h y t r o v e n m d e p()ssit){(, lhe isolatio~ arut (,f flavor {-o],,l>ounds which, in v e r y m i n u t e qu,~ntiti(,s, gr(:,at]y :tft'{,(:t~ th(' fl'avor (.hal" " "a.~'t{")i.':ti(..'< ,)f foo,]~ in ,,vh~'('..h ( h r y -

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prol~lcn~% 'l'he,.:~e ,so.-,:~a}led f l a w . ' enhan,.ers, such us tim 5'..nucIeoti(les, fin" e x a l a p l e , .1Mn ~ al~out distinc{ive flavor ch'mges in fc)o(ls despite ~,l)(,' fact th:it t h e y :Ire l.~r{,s{,)lt, at: b e l o w thr('shoht levels. ()tlu.w ux, hniques, :~ueh as micr()sc,,de i n f r a r e d sr)e('.tr().,<.(:opy, as well ~L'< visible a n d ultr::wi(,leL S].)(H..',[:l'()l]tlC'tl'y,

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a n(l s(.it'nli.fi(: ] ) r o g r r s G flav(:))'

)'(,)n'dr~s. "m essentit:tlly h m n ' m i)ercel)tion and it,s nn aly~i~ rm,,-)ai n.s a prt)l~h:rn f,:)r hu m : m j u(Ig m e n ts. '].'}i('"!!' i~ u.~. 3"(:'1 n o a ppuratll:;. ()r ]a}::)orttt()ry t(,:h~(

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]n o(lwr words. ('h('mir'd ").),al.',,'Ms can )n(:.~)~su)'e (:})('])'dct:t] ¢})atlV(>:< a))([.., ]tt. )oazly (:t~-q'S, (.]l(~'~/(?. (:h'mg<'S r~'ktt(:' I() f l a v o r . Exa(:t, c(,'r('h~tions bvtwe(,n cl~e~ni(,al c h a n g e s :m(i flavor elutnges are )),)t ahvaN~ ).)<)~:il)l(,, h(~w(,vt,r. T h e r e u re o(.'.ca,~ions ..... au([ we ]ur,(~ seon ,~x'mq)i(,s hl o u r hd},r)ratories .......d:n'i)~ whi,:h d. ' "" C¢)I1' ' ch,"ln~(., in ll)e (".hcHllCtl] ...litnt,)~ts of a i(,sI, m-m:)'ial (lo('s n o t affect t,he

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]r~e:~surM,)le ch(,lni(::-]l (~}][it'8.Pl(q'i,~,ti(~.S t'{"ll],,~t[ll C()'FI<.:~u~c M~ile flavor chara.cl.(:ristic~ a r e n{)tably altere;l. I t s e e m s l i k e l y t h a t , ur~tit .we (,an find "t m,'-~chine til~.;:tt,enj,:)ys ,'.t well l)repar('d ~teak d i n n e r or bent,li{s fr(.))n an antaci~l m i n t , we shall hqve to l'(,l.v C))/i h)llFff~r~ |:IsL(" evtthlSt(.))'~.

W e are all f t m d l i a r wit.h the pro)d('.ms inheren~ in :d.I,:,ml)tiug t,.: ~-~>' t.a.~ -~( - . (lU'mtit:~,th'elv.. ])he.nom.c.n-~ w h i c h 'w(: ess(q~tia.tty q u a l i t a t i v e . T h i s has be(>n a con(im~ing l)ro})J{m~ in fl:B,(..,r (,,'aluu1ion.

.ks we ha\.'e i n d i e a i e d , fl,'rtvor :'~[mlysis h a s been :n~ (:~s(:nl,ialtv h~mmn ta.~.k. ] n ( l i v i d u a t s or p a n e l s of i n d i y i d u a ] s , l r a i ) w d a n d untr,'fi))ed: h a v e been u.-ed for .malysi-<. T]te)-(, l~av(" b(,(m }):r.~ically two t.x't)es (,f flavor te.-:ts.. Th(.> ti','st, o(" these is "diff(~,r,mee" ((,siing. T h is i..~ I he (y!m' of t e s t t)racticed l))" "('XI:)(WI:' i ~ t s t . ( ' r s all(] (ltl'i.]it)" CoIIt)'O] p a n e l s il* w t r i O t l s

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J. It. MORIARTY

expert ta.ster's function is to detect vm'iances froln the predetermined norm: The teataster knows "good~' tea. He rejects any variance from this standm'd. I aste panels are given samples of several products. The5" are ,asked to determine whether any of these samples differ from any of the others. A secoz~d category of flavor evaluation is preference testing. The tast~u's or taste panel are given a number of samples and are asked to de~rmine which they prefer. I t~may be concluded that, the.. product which is preferred by most is that which has the best flavor. This may be true, but this does not tell us why the selected product was determined to be best, nor does it mean that variations on this standard will not also be preferred. In other Words, we do not, tLsing this method, have ai.~y measm'e of flavor changes. We know only flavor prelierences, and, of course, we run the risk of finding different preferences among different panels. Before continuing, I should say that I have passed over these• methods rather lightly because a detailed description is not germane to the body of th~s artmle, l hese methods, when correctly t~sed, do.have preckse methodologies am! reliable statistie~s may be developed from the data generated by t h e m . . I n certain situations, s._uch, as some quality control applications or consumer test,% these methods are both appropriate and useful. Regardless of this, however, the fact remains that they measure only differences fronl a norm, or preferences, and do not involve the measurement of any flavor change ~s such. During the lNO's, :the Flavor Profile Method of flavor analysis was developed in the Arthur D. Little laboratories. This method h~s since become a: standard hi many organizations throughout the world. T h e Flavor Profile ~ssigns specific values to certain flavor characteristics and does, therefore, make it possible to measure favor changes in terms which can be used as a b~.sis for the determination of specific differences. The resul.ts are reproducible and are expressed in semiquan'titative tern~s. Flavor Profile t axm~s undergo cx~ensive trainhag before becoming operative. This training mcmdes the specffics of flavor percep lion and the Flavor Profile Methodology. In addition, and as a p a r t of the specific training, the prospective panelists are exposed to many common ta;ste and odor :characters. They learn i to identify each of •

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these characteristics in common terms. As a result, they are al)le to communicate their perceptions to each oflmr and to other flavor l)am'.ls. In I la:vor Profile anals~t,: , tl~rce aspeet.s are exan~ine(l: aroma, fla~,¢l-bs-mouth, and aft(•'rt~ste. F o r aroma and flavor-by-mouth, (:,'ach of the panelists describes the characteristics of (he test material in terms of flavor notes. These notes are des('ribed in the order in' which they apl)ear, and their intensity is described by ~ssigning a specific numerical value, h'om )( to 3. In addition, attention is given to the body and 1)lend of flaw)r, to the (extmal elcment.s of the test material, m~d to i~s aftert>:Lste. To indicate ttie total extent of flavor or summation of flavor, a rating iz assigned called "amplitude." Each of the panel members dc,_(.rtb(.~ his anal3..ls oI the test material. These anMyses m'e then p u t in•t,) composite form by the panel leader, anti this composih~ is the Flavor Profile for the material m question. bmc(. the profile me~ures slJet.m(, characteristics, tLses a numerical system to describe their intensities, and requires the assignment of an over-all or aml)litude rating, it is a m c ~ u r e n m n t s3,stem which can be used to determine sl)'<"" ' ' ~...afic flavor changes. In fact, iL i s o f ~ n used ~s a guide for laboratory, personnel ~-~.,-s-.-,°"'~""'") in l)roduct development, work. Profile analyses serve its l(.a(hn,~I)., for tlm laboratory I)eople, indicating; their progress toward -t predetermined goal. Although the Fla.vor Profile Metltod is a quantitative measu,:e and not a qualitative j t;(lgment,over the years we have found that, there is a general profile, for succ~.......tul t>)'oduct.s. IL is a).ot unfair to equate l<:)ag term sales Stlt:C(.',ss wil,h flavor quality, so it can be ,said tba, t tlhis general profile does (lescribe good flavor. In the profile of a successful tood llr<.)(.iuct,, the flavor is usually well blended and hais body, with no individual character notes projecting g)'eg~tly from the blend. The eha,' tact.or, , n o t , es which make up the a.roma and fla.vor-by-m(,uth al)pea)" in a specific order, htentitv occm.. (,arly an l is supported by three or four less do~ninating ehar't(:mrs, including an interest ~,,ote. A well flavored item also demonstrates a clean washout of flavor and no lingering undesirable effect on the after.. taste to cause satiety, In other words, good flavor is blended flavor, which makes a c (,an, smooth ...... but not bland--ta,ste impression and leaves no lmdesirable aftertaate, When you have had one p

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After te~8t e ' ( r o ~ ..h e n i n g Astringent a~.,l

'),

* K e y : ) (, i hreshold ; I, low" '2_, m.~)doA',.di..,," 3, high. b i t e , the taste cle'u's "tway so. float v(.nlr :q)petite is ~v!le,{t~e(~ f(.)l' "mother. Now, how is "tll this rein.ted t ( ) t h e fl'i.vor ' ' E "" " frozen foods? For I"n c' . "<'tt" . . . .illu.-,t~ a.cha.n_(..-:.m , ,,,.. . .of t i o n , we h a v e chosen green. ].)P,~IIIS, fI'CS]I fl.IlC] a n d subje(:ted to Ha.vor i'r, mle ,ulal3,1.. t)efore. a.n'(.t after se~~soning. Since the obje(:~., here is to illustrate i he l)rot)h:m of flavor (-.'.onfr(mting the prept, rer tul(l COliSllln.el' ()f t'rozel~ foods, sel,.:,(.,.tion wj3t.,a lillt, fl(). ltli (qti t.ll)(.()llll' '~.)lled ha.sis to ( x p i f v.., a

m ( n•t' or less .... nnmal" ( ' ' " situation. We l(.,thz( d " , "" ' t h a t th('re w0ul({ b e v a r i e t a l differences, but, 1o (he dA(. gig((*,()llSIllllel') ~l'f~CI1 ])ePdlS ill'(' ~l'(.,.ell b(,,':l;llS. r

"~ I

t

.11 c (':ook(~d fresh a n d frozen gre(,n b e a n s were prepared in boiling water, tF]m sea.soned samples were pr(,l:)ared with the additi(m of I'~:. sMt in (h(-'. c,()oking wai:er a n d with st'm(lar(lized, anlo'~.ml..s of blztl;e)" a.n(t eel')t>('r'addcd" ~tt'((')" th(, (:~)oked t)rodu(.',t had l)(.(n,, drained. 'l?al.l(, ) • I shows the l)r(.)file of the cooked, unseas<:med fresh green i)ea.ns and t~(.)z(.u green l)e'ms. R evi(,w of lhe p~'ofile d, ta mdma,( .... sul)t.le but, imln.~tant (tifferences in these l:wo sa, nt)les. T h e ar(.,tn'ti:ies ()i" t.h(' fresh, unsea.sone(t ,,,r(,en ])eaus show .t (teli(:ate, ]ighi, greel)_ .(:sl.el' 3' (:oll/])()llellt. wil.h fl l()w Xl,eell l)et:H1

(,on, t . " )l(.'x an(l a. slight (m,'-th~nes.-." " " In fl,',.vor-])v-., mouth,, modera(e, h::vels ()f. th("se .... ~'t,IIIC' gI'O(,ll • ' ' " ' ~ ' ' " ~ ' ' ~ at(). evi~len(, plus qn ]eRumin()us ch:t,.a...t~L.t~(~,

a.~trin~ent: ,'rod t o n g u e - r o u g h e n i n g

effect.

The

(:ool¢,e([, ul]$ea:,~Olle([ fl'ozelI ~l:OCll bO~LllS i l l d [ c & t e

a harstwr green bc~m type identity which is deScrib,,,d as raw, grtlssy.,, a n d s o m e w h a t higher in intensi(y. The fl.'i.vor-by-m0uth of the frozen, unse~t-~one(| green beans indic'n:es a bean seed t:ype M e n t i t y with the harshness o!" the "u'oma a n d a g r e e n n o t e still !)revalent. E a r t h y and sour notes qre also 1)resent, ttm t were a b s e n t in the cooked fresh })roduc'.t, an(,1 the bi(:terness is slightly higher. T h e a m p l i t u d e (over-all flavor) r a t i n g given in the f l a v o r - b y - m o u t h of the frozen, unseasoned t)roduet, is ,~omewhat lower t h a n i/;s f r e s h countert)m't~, indieat, ing t h a t the total i l n p r e s s i o n or s u n m v t l i o n of f l a v o r w a s less.

T a b l e 2 shows the Flavor.Profile of the cooked fresh and frozen green be'ms after se,,tsoning. I t can b('. noticed th'~t there ave definiiv changes })r,.mghb .'d.)out b y the addition of the seasoning ingredients, but, above all, the higher a m p l i t u d e or ral:ing assigned to both the a r o m a and flavorby-moul:h of the fresh, seasoned product, is m o s t i m p o r t a n t . This is b r o u g h t a b o u t n o t by the in(livMuM l)resen(:,,e of new char'icier notes provided b y l.he seasoning m.ateri'a, ls, b u t b y the blende(hwss of these notes a n d mout, h effeetls to provide a high leve.1 of flavor quality. In the fresh p r o d u c t , simple sea.soning h&s resulted in :in i m t ) r o v e m e n t of (oral fl,~vor from a m o d e r a t e to

234

J, H. MORIARTY TABLE 2

Ii'LAVO.tt PItOIVlLES OF C"'~:}ORiel) , (,l lir~.~;N BEANS* I

Fresh Seasoned

Frozen :Seasoned

Aroma

2~i'Olll~I

Amplitude

3

Aml}lit. u{l/~

2

:Buttery

l'l {

L i g h t green estery Leguminous (green bean complex)

1 1

But, t.ery Legmninous (green bean eoinplex) Pepper

)(

).(

Pepper

Flavor-by-mouth Amplitude

Flavor-by-mouth Amt}littMe

8

Sweet-vegetable substance B u t t e r y (feel and tlavor effect) L e g u m i n o u s (green bean complex) Sa,lty

2

Buttery (feel and flavor efl2,.x~t) Green e~:'tery Leguminous (green t.m<,ili con:t.plex)

1 lJ,-~

;1.i

1!4 1 1

Sour

Salty

1

Astring{;nt;. ,liid r{}lTgheliing Aftertaste

B tit.t,ery-1 ub ri e.i ty P e p p e r y stimulation (bite °r-

;

)( )(

74

&fteriasto Bu t tery-I ubriei i,y

)( )(

P e p p e r y .. tlnlul,i t ion

buin)

* Key: )(; threshold; 1, 10w-, ..,9 moderat,e; 3, high. high level. Rawn{.~s (harshness), 'as well a.s astringency and tongue-roughening effect,% has been eliminated and an interesting and tight.ly bley.Med flavor complex with good green bean ide,ntity h a s been brought a.bout. T h e F18vor P~'ofile of the frozen, similarly seasoned product aiso shows improvement. However, the improved ,,fleet with the use of identical seasoning wi~s only marginal and below that, which .was achieved when fresh green beans were similarly seasoned. The flavor problem seems to be rela.ted to the lack of flavor b l e n d and body required for high flavor quality. I t is not so much the P!{~" ,s~nee. of negative factors as it is the degree of tot, al flavor achieved that. is reflected i n t h e moderate level amplitude rating. This simple ilhlstrat.ion reveals several i m p o r t a n t flavor facts. Proper seasoning will improve t o t a l flavor; however, the seasoning mixture :must, d e p e n d o n the f l a v o r needs and hOg on the product class, I n fresh b e a n s - ' p r o p e r l y eooked~t, he essence of the green,bean or green bean integrity h~s been p r e s e r v e d a n d the seasoning has been sufficient to blend out t h e rougher mouth effects and pro•

•

21

,,i

.

-.

vide a blended b a e k g ¢ o u n d w h i c h allows gn'een

bean id-vnt.ity to stand out a.s the main c,ent,{:,r of i n , r e s t , in t,"ilO fl'OZOll b{.~lll!lS, tI l):t.l'|, (if t.l!e gr{,en bean e..sii.u~(: h,> been lost ,l,n t the ,j.aa..,x ~,t{:.(.n, em'tt~y,, sour, and hit, ter cliala¢.B{l~, are Ill{. 1 (. pred mn i n all t,. ];]q uivah.,n t, so a.,..on i n g ha.. , s " nnl )l "c.)Xr''{ {. !

the flavor in a. similtir way, i.e., it. "ha.,. " i)rovid,*d . .. the same blen{led

lmekgrourid,

l)ut; the lateen

b e a n M e n t i t . v,. is not: ll.S coP-, t 1) ].i.X ~' l l l{. I

l"i l t (

~.(,-,t-i {,l . s ,...118~

and+ Lliei;efore, t,he t.( t a} l ' effect has n o t l{.at.h(.{l',' " ' the stone t(~:,'e..l of flavor q u a l i t y . Iri Cel-i:'~ill types of food l)l'{}Selll.,'ti)l.{)IlS, ~]l(wc!.-

c'on~l}lical:ed sea,~oning llliXl, l.ll't?S It.r(., required to 1)rovide high lev(..l fl,,~vor. We t{.el ",, this fx) b(> the ease with m a n y t,3.t)(..x Bf fl'OZOil foods. It. is ex-Ment t h a t seasoning will enhance the flavor
nlor(#

•

r

i

•

..

mM comlile.xity of the seasoning nltlst v a . r / w i t h {lie individua.1 l)roduct, l l n d o u l ) t e d l y , fl<'r¢or q u M i t y of l}rocurab]o fresh ~ro(-~ll 1:}OallS all(.] f r o z e n e~
control OI1 l.he f l a v o r a,ttributes of r a w nl,'il, orials, seasoning should be .....l{ct, .I and apl}lied according to the need rather t,han by st'uMard or tradilJiona.1 methodologies, So.lt.soning according to the need i.s re)l: new to (.~.I,:,D ..... and flavor-conis a

FI,AVOI1. (?I IAN (,.,! ,S IN F R O Z E " " V()ODS

seiolls h()m(,niitk(,rs; howev(:r, wit,]l conveniellce. foods ])i.'.('.oiilhIg est, al)lished a.,< a w a y of life, (.llere

(,ech.liiques or drop (.>t'tt.)lMmd l)al,terns ()f food t)reliarat, ioll Wotlll113e a serious l)ro[)leni ill hlinltul behavior, This. we fe(,I, I111.1.3, h a v e [)eel! ,9.:])l'obhqll rel:Iting t() i.ol:ttl frozen food a.ee('l>t:ance :i.l: tlm eOltS,11ll'ler ](,vol. ~:Vll(.,n. tlle (;(.)IlStII/I(W s(,a..,s.'olled fr(izen fi)ods asusu'd, the results were soinc'ihing less ihan slle wa,¢ ae(ttlslome(l l;() gel,(:ing 'in(t so repeat s,des ,dllffere(l. If S(?Itg'4iIIIJlI7 giiesswork is rei~lloved, th(?ii ,'t, :~erious (;l>staele w i l l be ri,nloved. We reel l,heli (hit{ stlcvess for frozell foods lies in the fully pi'el)m'ed amt f u l l y aiid 1)rol)erly ,~,efl,'7,)il(!'(.l f()(.J(is, h i t.lle lqst. 2 to 3 yem's, w(" ]l,tVe ~(.>eil l:lie sllec>essftll ~i(.|veltt of segl~solied vegetat)les, for exanll)le: iti which flavor hgis lieen etliltl,n(:ed by the sd~lii:h)ii of Vtti'iOtiS sillJl)Jettienl,s such ~,s

t]mir finishe(l l)rodlle(s, l,ike m m l y ~)tlwt' l)ran(.,hes of food ,s ,(,u ' , . li,c.(, , l'~)Od 'rod flavor ustmllv., re~llfire edlleat,ion a,~ well as int,erest, on the p a r ( , o f the i n d i v M u a l s resl)~msible f~)r the control procedures. )cca.,l~mall3 we see this abilit, v in unt, rainecl indivMuals b y w h o m flavor l l n d e r s ( a n d i n g is ptlt. intx) .])r'e ' , lmJvMes e,o n s u m e r a ..ti,e(.. ill ti, Wa,..V l,}la.t, aeeept.anee. This is ex(:el)tiona], however, a n d i n d u s t r y geller<'dly has ~.,(_ml,( to 1-', w , c,o~,nizc"' t:he n..(-.le'~ for forma.lized l)"dning ()f fl,t~()t, " • (:ontrol groul)S. For examlfle, in the 1)a'~t--- 15 .years,- we a(~ t,he A:'thur I). L i i t h , l,al)orat.ories h,'.tve t=rained . . . , ) ' ( ." , - , Fl,,tvor l)r(.)file . l)am'l groul)s f,.)r al)l t .)xlmat(l.x, 60 different i'o()~I eomlmnies in the {h:lit>ed St.ares a n d in li,'ui()l' • )e-... "l'liis . . tr'dnin~ . . i)rel)m'(.,(l the. individtml (o c a r r y out flavor an,tfly.'sis work, but; o n l y l)v.. (.t")ntimmus al)pli(,tl,i(m (,ml i.l,e trained lumlvsl~ (,.onveri, aliatyiieul results l(:)l~le~uiillgt'ul tel'ills of ,t,t..,q>ta )l( flavor ( ) n l v by recogtfizing (.ha(; ea.(',h <'ore.,13c)tt('nt .... of a l'()od item needs selm.i'ate

]:)ol(~lll.ittl;(.ir~;

(!()tlsJdel'.'l,l;i.citl

is l;t growiilg t(~il(]elie, y fi)r lc...
[111(]

f'llho,,Ill:(-'r,s,

,:piees, nu(s,

l:illlS}i-

r('R)lFi; <~, ~tll(] s~ilt(tes, Wil.hont
']'}iis slii)ul(] ( ) v e l ' c ' ( ) l l l ( ~ i:.})e I >r()l)le rn ()f i n :l.(le(l flat (, s(,i~<()iii Jig, ] .)",.ti" ~(.lllfu' ]..V

~)i.. the l)rep'~rai.hm level. Ah'e'i(ly sueli lWO(lU(,ts t,hat, require only LiTlawiIig ()r ,.<.i)iri)le.. . teaih~a.. ._...,,, (n' I)oih,. 1,()t3rJllg lh(~ pr()du(:(: to e:.t(iil~ t(.In|)( I ,t,|./ll (.~ ;i.l'e nmkinK sl.lct'.e~sful iru'oml~ in tile inarket; Ill'toe. l;'rozen b!iker 3" alid ])~tst.t'y .pr()(|licts • lhlii: a;re f u l l y prepared and w i t h an eye 1-o q u a l i t y a r e eoi~tinuing t:O adva.n(>.(' ill "te.e.el3tanee. (.)tt~er frozen food ] ) r o d i l e i S , . t.c)t'al (.n(i""('3.(.,.'~ a n d spee.ia]t, ies seem (.<) be folh)wing ,lhm~, 1)ariimllarlv. .. , in 1,~ ) c~,)..( area.< in v.'hi,:'h erru)h<'.tsis is l)iaeed (ill [|{tvof qua]i(.\'. S o m e f o o d (,l,,i:.i'(',(.s seem to lend i.li(,Insolv~:,s !.:,e{ter t(~ frozell i)res('Iltations l]iali do ot}!(~rs, })ul; it, seellls t;hat., w i t h ];)roller flavor ex)ili,rol, ihe v
~i./l(i sift(Iv..

[I'(illl,. t:t. fl,Tt'V()l " l)()Jl~I);, o)"

view van the llltuittt,t(.ttll(.l l)e "issured (h'd,(, t.he final l)rochl(.t~ will h a v e , l)ace, wi(h (he g r o w t h of pop~llali(m nnd w i t h lh.e sales of o t h e r food products. I h a v e t.)aMl.v mei:.,,(,ioned the e i ! e m i s t r y of flavor changes This is no~ because I feel i,,hal; stteh a s~lbjecl is Ulliml)ol:laltt. lxa2h{:.l it, is l>ecause, ,e',~ a meml)er of a prodtt(:t.- a n d c[iei)tori:'nt, ed l'es~ h:,,a.l~• ' ,~l'Otl]Tl,. , . my. p r i m a r y a r e a of interest, an(1 exl:)ert;ise is i u the less basic, but. more i m m e d i a t e a.ita of flavor per~el)t,i(m. ..... Ihls, f o r l ~ t e ~ llle~l,IIS flav()r 1)(.l - • "<'.ept, tc " } n ,i,, , s it. is l)t .,a(.,la..cd , e , by millions of ~tomestie a r i d f()reign e.olisumers. F()r :t,h.(' teood ] l~,'lltst)'\" ,'is a. commercial en ierl)rise this fl'~vo)" al t)l~: (.tal,ll)ll is t:)arammuit.. ),

"l(

:l,~

•

i

-