Volatile Compounds effects in Industrial Food Recipes using Food Pairing Method

The present study aims to investigate the flavour pairing-methodology for product development in an international acting company. Besides the sensory tests, analytical investigations and algorithmic works are part of the research. In this study, original food ingredients (eighty-seven flavouring ingredients) which are mostly consumed in Turkey and some of them are currently used in a worldwide acting company (Headquarter in Germany with a branch in Turkey) were examined to postulate which ingredients should be brought together as a tasty combination in a developed dessert recipe. Compliance with the formulation in the dessert portfolio determined by the Dr. Oetker Company was also examined according to the marketing perspective. The most suitable dessert product range in terms of the formula was selected, and four different raw material pairs were applied to desserts according to the food pairing theory. Flavours of all ingredients were qualitatively examined with the GC-MS method. As a result of the analysis, the pairs with the most common volatile components were determined. Then Acceptance Test was performed to reveal scientifically understandable results of chosen recipes. An external Analytic laboratory was used for Instrumental Work, and Sensory Evaluation took place within the company (Internal Sensory Laboratory). This research was set up to examine three hypotheses. For the first hypothesis, this study shows that Dr. Oetker dessert formulas, which are not heat-treated in their preparation, can yield positive results when using the food pairing method. The comments of the consumers on the taste characteristics are mainly positive and show a strong overall liking (TTB: 82%) of the Mango-Nutmeg (MN) aroma combination. The other three flavour combinations; LL (Lavender-Lemon), TL (Tangerine-Laurel) and BC (Blackberry-Coconut), are liked average at best by the consumers. For the second hypothesis, the effect of social cultures on food matching is undeniable. Some ingredients such as Mahlep (Prunus mahaleb L.), Salep (Ophrys tenthredinifera), and Mastic gum (resin of Pistacia lentiscus), Rose etc. are some of the unique taste of Turkish food products. This would be evidence to investigate individual differences in the perception of food pairs addressing sensory, cultural aspects. Besides, it was observed that some food pairings such as watermelon-white cheese (four shared compounds) or Turkish coffee-mastic (only one shared compound) etc., which are generally preferred by Turkish consumers, did not have a common flavour component or had very little. The reason for the consumption of these raw materials together can be defined as the culture effect in food preference. The third hypothesis defined that the reasons behind the best combination of flavouring ingredients are dependent on their ratios and intensities in the recipe (according to De Klepper, M. 2011). It was confirmed by the consumer tests of this study that the rate of presence of food raw materials combined in the formulation is very important. When looking at the sensory test results of four samples of dessert in the first step, consumers criticized blackberry and coconut more compared to the other combinations. They made more comments about the BC tasting like a shower gel, soap etc. When this ratio was changed in the second step, it was observed that the comments were more positive and more about relative taste preference. More research is needed to determine the applicability of attribute questions to food product design and the impact of such questions on consumer overall liking scores.