Robert Danhi Building Blocks of Flavor
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TM
Building Blocks of Flavor
TM
Robert Danhi
Robert Danhi
Curator of Cultures
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TM
Educator Consultant Author & Photographer TV Show Host & Judge
R&D Software
Today’s Exploration Together
• Menus are Not That Different…in Everyone of Your Menus
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• Diverse Flavorful Team with Unique Focus, Priorities and Authority
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• Ingredients, Components and Builds Construct Flavor Experiences
• Evaluation Words and Definitions Get Culturally Contextual
Carême and Escoffier
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Appetizers
Fried Items, Dumplings,
Chips & Salsa, Soups, Flatbreads
Mains
Wings & Tenders, Pastas,
Bakes/Casseroles, Pizza,
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Burgers & Wraps
Desserts
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Pies, Cakes, Brownies,
Milkshakes & Ice Cream,
Pastries
Sides
Salads, Grains/Legumes,
Fruits & Vegetables
Drinks
Sodas, Slushies, Coffee, Tea,
Juices, Cocktails, Hot Chocolate
We Each Have Different Flavorful OBJECTIVES
Bob Sku Mary Board Ben Top Jenny Upward Josie Quick John Good
Lead Food Scientist VP of Culinary CEO Chief Marketing Officer Director of Ops Training Manager
Our consumer New cooking
Why do we My team is out
I hate when the feedback is all processes How am I
spend so much of sync and
culinary team over the place, aren’t supposed to
time debating needs to
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gives me and it seems innovation, train our store
flavor attributes develop
recipes that are like the they’re an teams when
when we have products more
hard to ensure consistency is operations each build is
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a limited pantry efficiently and
shelf life for not there to headache! Ever different
of ingredients our R&D costs
flavor and food meet our heard of process and
and are through the
safety. brand’s value functional equipment?
components. roof.
equation. ingredients?
The F&B Industry’s Building Blocks of Flavor
Ingredients Components Builds
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…in the creation AND flavor evaluation in application
Focus, Priorities, Involvement, and Authority Evolves
Ingredients Components Builds
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Business Culinary Culinary
Equation Application Application
Business Business
Compliance
Equation Equation
Culinary
Compliance Compliance
Application
Sweet Flavor Experiences are No Different Ingredients Components Builds
We Each Have Different Flavorful PERSPECTIVES
Bob Sku Mary Board Ben Top Jenny Upward Josie Quick John Good
Lead Food Scientist VP of Culinary CEO Chief Marketing Officer Director of Ops Training Manager
The acetic acid The ganache is Are we going How can I train
top notes It taste like there Our group
perfect to help to be able to our team to
remind me of is too much feedback is all
coat the top make this evaluate the
the yogurt gianduja in there, over the place.
layer. TM
flavor texture flavor when
parfait dessert. can’t we just use
consistently? they make
hazelnut flavor. Why don’t we
The dark brown base.
What cacao have a
color is just like Keep it simple
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varietal % did Isn’t this gianduja consistent list of
the gold so we can Do they taste
did they use? expensive? languages?
standard. repeat it. each batch?The Cultural Context of R&D
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RecipeTitle: Digitization of Culinary Knowledge in Recipes
Using Ontologies and Applications in the Digital Kitchen
Tarini Naravane
Biological Systems Engineering
University of California TM
Davis, United States
TM
Robert Danhi
Flavor360 Solutions
Los Angeles, United States
Matthew Lange
University of California
Davis, United States
Email me for copy : robert@flavor360software.comToday’s Area of Focus
• Todays Focus will be on Fermented
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TMFlavor Evaluation Categories
Ingredients
Fermented Soybeans Components
Pixian Toban Djan Builds
Sichuan Mapo Tofu
3. Now that it is mixed up, eat the
1. Mix/shake non-diluted
entire portion as to experience the
1. Compare three different samples sauce/paste, whisk together with 1
visual flavor cues, aromas, physical
from approved vendors and cup of chicken stock, taste,
textures. Then identify the elements,
compare flavor elements of evaluate flavor then come back to
rate intensity levels and explain your
appearance, aroma, taste and this screen and tap on photo
perception of how they are relevant
texture thumbnail and answer questions
to the customer experience.
about flavor and application.John Carlos Ensaladas Case Study
● John Carlos Ensaladas is a small QSR chain specializing in Salads, specifically with Tex-Mex inspiration
● The JCE Corporate team is made up of 6 members that all regularly collaborate during the
development of a new product launch or LTO
Bob Sku Mary Board Ben Top Jenny Upward Josie Quick John Good
Lead Food Scientist VP of Culinary CEO Chief Marketing Officer Director of Ops Training Manager
I hate when the My team is out
The product New cooking How am I
culinary team of sync and Our consumer
development processes supposed to
gives me needs to be feedback is all
team needs my aren’t train our store
recipes to more efficient. over the place,
chefs to jump innovation, teams when I
translate on a Everyone is not to mention it
through hoops they’re an don’t get to see
paper or saying takes me 4
to share one operations any of the
unformatted something hours to input!
recipe! headache! development?
word document! different.Building Blocks of Flavor EVALUATION
Ingredients Components Builds
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Gain better understanding of Gather feedback on new flavor Assess component interactions,
suppliers product specifications, key systems including sensory operational feasibility with
sensory attributes, pricing, attributes, shelf life, functionality and equipment, training needs
packaging, availability and overall liking to define next steps in consumer expectations new menu
farm to table traceability. the development cycle. items prior to LTO or launch.Ingredients
TMFruits…are not Vegetables!
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TM• Supplier Relationship
Business • Costing Parameters
Equation
Ingredients • Availability/Seasonality
• Allergens
• Food Safety
Compliance • Traceability
• Quality Assurance
• Looks Like
Culinary • Flavor Profile
Application
• Function As NeededTM
TMComponents
TMWhich Ingredient, How to Prep, What Form
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TM• Total Flavor Profile
• Functionality/Performance
Culinary
• Consumer Expectations
Application
Components •
•
Menu Utilization
Co-branding Opportunity
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• Costing %
Business TM
• Training Required
Equation • Equipment Needs
• HAACP Plan?
Compliance
• Nutritional ProfileTM
TMBuilds TM
A Salad is Complicated Flavor Equation
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TM• Total Flavor Experience
Culinary
Application • Operational Feasibility
Build • Equipment/Team Needed
• Brand Fit
Business
Equation • Customer Value Prop.
• Marketing Plan
• Total Nutritionals
Compliance • Food Safety
• QA / QC proceduresTM
TMImplementing
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Evaluation Process
Accuracy + Efficiency = Speed to MarketASTM Global Standards - Structured Small Group Evaluations
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TMWORDS + DEFINITIONS = LEXICON
+
CONTEXTUAL RELATIONSHIPS
= ONTOLOGYWhy Utilize Ontologies in Flavor Evaluations
• Standardized culinary and sensory lexicon to translate qualitative
description into quantifiable menu items and product features
is critical to improve communication proficiency.
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• The lack of a "common language" could result in faulty guidance
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and misrepresentative prototypes and products and save time.
• Internal cutting and tastings are integral part in the R&D process
characterized by on-going communication among internal
and external cross-functional teams.Multimodal Sensory Organoleptic TM Structure TM
Ontology Building Methodology
Crowdsourcing a Recipe Frame of Reference
Sensory Analysts/Experts Previous Literature
Cultural Context
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Generate & Develop Terms
Definition Reference Intensity Temporal dominance of sensations
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Merging Like Terms & Professional Background
Eliminating Redundant Terms
Develop Final Descriptor List
Sensory ExpertisePeople Say What They Feel… and Write What They Think
A measure of resistance
Thickness
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of the pureed product
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Degree of resistance to flow.
Viscosity Evaluated by the rate of flowIs It a Sauce or a Paste? Choose One on Poll
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A B CCrowdsourcing a
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TMApplying Cultural Filters
Nutty
“A total of the nutty characteristics; these nutty characteristics include
sweet, oily, light brown, slightly musty and/or buttery, earthy, woody, bitter
(nuts, wheat germ, whole grains)”
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Peanut Butter Toasted Peanut Sauce Peanut Steamboat DipsGenerate and Develop Terms
Fruity
What type of TM
fruit? TM
Prunus Tropical Citrus
Cherry Mango Pineapple Orange ReferenceTM
TMFermented Bean Pastes and Sauces
Medium
Dark
t
Brigh
lden
s
esi
Go
ner
Sy
Reference/Intensity/
Tone/Shade
Descriptor
Attribute
ad
Bre
Sense
ou d
Fl aste
r
RoFermented Bean, Pastes and Sauces
Medium
Dark
t
Brigh
lden
s
esi
Go
ner
Flavor
Sy
Ar
tifi
Complexes
cia
l
Beef stewed, grilled, roasted
Negative
Dairy cream, milk, butter Attributes
Earthy soil, clay, rain
Fruit prune, raisin, plum
Off Flavors
Garlic raw, roasted, black Stale cereal, grains
Grassy wet, dry
Oxidized rancid oil
Molasses black strap, rum
Rotten eggs, fish
Mushroom fresh, dried
Putrid meat
Nutty roasted, raw, peanut
Negative Tastes
Olive-y green, black
Bre
ad
Bitter acrid
Onion cooked/ raw
Harsh sharp, stinging
ou d
Pickles
Fl aste
sweet, dill, sour
Fishy
r
low tide
Ro
Roasted bread, beans, onion
Smokiness hard wood, peaty Textures
Worcestershire dried raisin, anchovy Gooey mucilaginous
Yeast bread, sourdough Slimy slipperyExample of Ways To Rate Perception and Preferences
Taste Category Scale
Medium
Dark
q Much Too Salty…
t
Brigh
lden
s
esi
Go
q Somewhat Too Salty…
ner
Sy
q Just About Right…
q Not Quite Salty Enough… Degree of Liking
q Not Nearly Salty Enough.. q Like extremely
q Like very much
q Like Moderately
Continuous Scale q Neither like nor dislike
Not Nearly Just Much
Salty About To q Dislike slightly
Enough Right Salty q Dislike Moderately
q Dislike very much
q Dislike extremely
Intensity Levels Bre
ad
o Numeric
ou d
Fl aste
o Descriptive
r
Ro
o Visual AnalogMultimedia Breaks
Down Language
Medium
Dark
t
Brigh
lden
Barriers
s
esi
Go
ner
Sy
Japanese
ad
Bre
“Kinako”
(Roasted
ou d
Fl aste
r
Soybean Flour)
RoTechnology Breaks
Down Language
Dark
Barriers
• ENGLISH: Dark brown
impression characteristic of
products such as coffee, bread
and roasted meat, cooked at a
higher temperature and longer
than toasted/y; does not include
bitter or burnt notes
• SPANISH: Impresión marrón
oscura característica de
productos como café, pan y
carnes asadas, cocidos a mayor
temperatura y más tiempo que
tostados; no incluye notas
amargas o quemadas Bre
ad
• MANDARIN:咖啡，面包和烤肉等
产品的暗褐色是在比烘烤较高的温
ou d
Fl aste
r
度和更长的烹饪时间所产生；不包
Ro
含苦味或焦糖味Capture and share
your flavor experiences
one byte at a time!™
Thank You!
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Robert Danhi – 310.625.1258
Robert@flavor360software.com
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