Development of Savoury Flavour Extracts from Bi-Products

加拿大最聪明的厨房(CSK)是夏洛特敦荷兰学院的食品研发中心，PEI正提议与魁北克省圣休伯特的创新配料供应商Foodarom合作，扩大他们目前的产品线，包括一系列“可口”的口味。Foodarom的目标是为客户提供定制的口味，无论其大小或食品是什么。自2006年以来，他们的重点一直是创新的甜、酸、苦和咸口味，从而转向美味或鲜美的产品。由于快速增长的调味品市场，他们自2015年以来一直在进行研发。开发香料提取物在本质上是非常技术性的，需要在感官、视觉和物理特性方面进行广泛的开发工作。对于一线的风味，初步的市场分析已经确定海鲜调味品具有巨大的潜力。该项目将涉及产品馏分的感官检查工作，对烹饪和脱水等馏分进行修改以改善风味特征，以及对加工和提取进行修改和实验，如加工温度和原料的操纵。

Canada's Smartest Kitchen (CSK), a food product research and development center at Holland College in Charlottetown, PEI is proposing to work with Foodarom, an innovative ingredient supplier in St. Hubert, Quebec to expand their current product line to include a "savory" line of flavours. Foodarom's aim is to provide clients with customized flavours regardless of the size or food product. Their focus since 2006 has been on innovative sweet, sour, bitter and salty flavours and thus the move to savoury or umami products. They have been undertaking R&D since 2015 due to the fast growing flavourmarket. Developing flavour extracts is very technical in nature and requires extensive developmental work on the organoleptic, visual and physical characteristics. For the first line of savory flavours, initial market analysis has identified seafood flavorings as having significant potential. This project will involve work in the organoleptic sensory examinations of product fractions, modifications to fractions such as cooking and dehydration to improve flavour profiles, and modifications and experimentation on processing and extraction such as processing temperature and manipulation of raw materials.