Report

THE IMPACT OF OIL CONTENT SPECIFICATION OPTIMIZATION ON THE SENSORY ATTRIBUTES OF LEMON ENCAPSULATED FLAVOR

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This study was done because the author had the opportunity to do an internship as a quality control
intern at PT Firmenich Aromatics Indonesia. PT Firmenich Aromatics Indonesia is primarily focused on
becoming the center of the Firmenich flavors supply chain for Asia, and the author was assigned to
analyze these flavor products during the internship. All sensory attributes of food are referred to as
taste and odor, thus these are complex sensations, so controlling the stability of taste and odor during
production, storage and packaging can be challenging. In order to avoid sensory degradation, it would
be preferable to encapsulate the volatile ingredients before using them in a product. The process of
encapsulation involves the active material coated with an encapsulating material. Flavor
encapsulation is used to provide liquid flavors in a consistent format, which makes use of
emulsification in a carbohydrate matrix to maintain the stability of the active material. However, the
liquid flavor could have an effect on the sensory attributes. Therefore, this study analyzes the sensory
attributes of lemon encapsulated flavor with two different levels of oil content by conducting a
sensory test using the methodology of the CATA and JAR. According to the findings, there is a
significant difference on the odor (P-value = 0.000) and taste (P-value = 0.001) attributes between the
old and new oil content. The optimization of oil content levels significantly decreases the odor of
citrusy and fresh notes but increases the green notes. In addition, it decreases the taste of citrusy and
green notes. However, there is no significant impact of the oil content optimization on the sweetness
(P-value = 0.838) and sourness (P-value = 0.828) intensity. Eventually, this study can be used as a
reference for further studies on lemon flavoring products produced by Firmenich

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Availability

Detail Information

Series Title

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Call Number

EP FT025

Publisher

i3L, Jakarta : i3L, Jakarta., 2023

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

sourness intensity
sweetness intensity
sensory attributes
oil content
Lemon encapsulated flavor

Specific Detail Info

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Statement of Responsibility

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Other version/related

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