Development of Savoury Flavour Extracts from Bi-Products

加拿大最聪明的厨房（CSK），一个食品研究和开发中心在荷兰学院夏洛特镇，PEI建议与Foodarom，一个创新的成分供应商在圣休伯特，魁北克，以扩大其目前的产品线，包括“咸味”系列的口味。Foodarom的目标是为客户提供定制的口味，无论大小或食品。自2006年以来，他们的重点一直是创新的甜，酸，苦和咸的口味，因此转向咸味或鲜味产品。自2015年以来，由于调味品市场的快速增长，他们一直在进行研发。开发风味提取物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。对于第一系列咸味调味品，初步市场分析认为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，馏分的修改，如烹饪和脱水以改善风味，以及加工和提取的修改和实验，如加工温度和原料操作。

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.