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SPHERE®
Tools for Effective Flavour Communication

Nando's CIC
Carol Karahadian, PhD -VP Sensory
Johannesburg, SA
12 Aug 2008
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Aromasphere training on
Fats and Oils
CHEESY Y. CREAMY
Fermented, sour notes of dairy products. Ripened cheese, old yogurt, cultured Milky background with butter, smooth, rich. General lactonic note of fruits.
butter. e.g., Cheddar, Camembert, Swiss cheese. e.g., dairy products, peach, apricot.
BLUE CHEESE 'I- BUTTERY
Sharp dairy/cheesy, typical of ketonic compounds. e.g., blue cheese, Clean, fatty, mild flavor of fresh butter. e.g., butter, fresh sweet cream,
Roquefort, Gorgonzola, Stilton. cheese.
v FATTY SAVORY MILKY
Taste from animal fat and their breakdown products. Fatty acid, fatty mouth Milk-like, specifically raw, pasteurized or condensed milk notes. e.g., milk
coating. e.g., lard, tallow, butter. derived products.
-i<.COCONUT
Flavor of cooking oil or vegetable oil. Essential oil character. Sweet, powdery aromatic associated with coconut fruit or milk. Typical of
e.g., vegetable/mineral oils, citrus/mint essential oils. gamma octalactone (lactonic compound). e.g., coconut, macaroon, pina
\/RANCID colada.
Enzyme-initiated degradation of triglycerides leading to the formation of free CULTURED
fatty acids. Oxidized fats or oils. e.g., old potato chips, old oil. Aromatic note characteristic of lactic acid, fermentation of dairy products.
./wr:,;xy e.g., yogurt, sour cream.
Paraffin, candle wax, beeswax, mineral wax. Wa'f:'/ character of citrus, nuts ,c MOLTEN
and fats. e.g., candle wax, paraffin.
Heated, drawn butter just prior to point of browning/caramelization. e.g.,
heat processed drawn butter.
Fatty notes developed in a product through high temperature cooking in fat/oil .
e.g., fried vegetable, potato chips. o CARDBOARD
Damp cardboard or paper. lingering off-note. e.g., aged non-fat dried milk,
FRUITY default packaging.
Typical of fruit flavors as characterized by compounds such as esters; might
be slightly cheesy by smell. e.g., all kind of fruits, strawberry, kiwi.
CITRUS
Characteristic acid-fruity notes of citrus fruits. e.g., blend of lemon, lime,
orange, grapefruit, mandarin, tangerine.
FRESH
Flavor notes before processing or storage change. Freshly prepared versus
processed products. Solventy like which gives a lift to flavor blends.
e.g., fresh fruit, freshly squeezed orange juice.

firmenic~ -./ GREEN

Characteristic of fresh vegetation and green vegetables. Freshly cut grass,
leafy. Unripe fruits or apple, pear. e.g., fruits, cucumber, green apple, melon.
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Aromasphere training on
Fats and Oils
(more specifics)

o SULFURY SAVORY NUTTY

Distinctive, slightly roasted, woody, oily notes. e.g., walnut, peanut,
Associated with sulfur containing compounds. Pungent irritating sensations in
chestnut, hazelnut, almond.
the mouth. e.g., cabbage, canned com, surimi.
" ALLIACEOUS i>. WOODY
Various woods, green or seasoned; usually associated with a mouth drying
Characteristic note of gartic, onion and other members of the allium genus.
character. Typical of various fruits, nuts, vegetables and spices.
May be slightly irritating, sulfury notes. e.g., onion, gartic, chive, leek, shallot.
e.g., oak, cedar wood, sandalwood, cedrene.
o RUBBERY
Odor or taste of rubber, sulfury, tarry. e.g., chanterelle mushroom, dark PHENOLIC
Harsh, penetrating medicinal aromatic notes of phenols, smokey.
roasted coffee, meat.
e.g., clove, dentist.
0 ANIMALIC SAVORY
Characteristic of animal-type character. Aroma similar to smell of live animal, PLASTIC
Waxy, oxidized off-note associated with plastic container flavor migration.
faecal, sweaty and fatty notes. Typical of cheese and dairy products.
e.g., barn, sheep, cow, horse. e.g., plexiglas.
oGAMEY SPICY SAVORY
Associated with heavy game, muscle meat from wild game. Note associated with spices. Aromatic, pungent and piquant with
e.g., goat, mutton, lamb, venison, boar. somewhat sharp top-notes. e.g., cloves, curry, pepper, nubneg, cumin.
COOKED SAVORY
As distinguished from fresh food. Associated with the process of heating,
cooking. Slightly sulfury. e.g., cooked meat, cooked vegetable.
CARAMELIC
Product obtained through condensation and dehydration of sugar during
cooking. Sweet taste of cooked, burnt sugar. e.g., caramelized sugar and
molasses, chewy caramel and toffee.
t,. HERBAL
Herbal mix, green, leafy. Medicinal and spicy notes. e.g., basil, thyme, bay,
rosemary, oregano, laurel, sage.
b EARTHY
Moist soil or earth. Characteristic odor of freshly turned soil. Humus/dirty,
moldy, musty. e.g., raw mushroom , potato peel, beet, lime, grape.

"J::: SOYBEANY
• L Aromatic note associated with processed/heated taste of soybean, soymilk.
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Aromasphere training on Herbs and Spices

FRESH lf: FRUITY
Flavor notes before processing or storage change. Freshly prepared versus processed products. Typical of fruit flavors as characterized by compounds such as esters; might be slightly cheesy by smell.
Solventy like which gives a lift to flavor blends. e.g., fresh fruit freshly - e d orange juice. e.g., all kind of fruits, strawbefTy, kiwi.
GREEN ;ii. DRIED FRUITS .
Characteristic of fresh vegetation and green vegetables. Freshly rut grass, leafy. Unripe fruits or apple, Sweet, brown character of fruits which have been dried. e.g., fig, prune, apricot.
pear. e.g, fruits, cucunber, 11"" apple, melon. ?f. FERMENTED
e BROTHY Character of fennented fruits, vegetables, or sugars, rotten or spoiled. e.g., overripe fruits, grains,
Characteristic taste of the liquid in which meat and/or vegetables have been boiled. vegetables, beer, cider.
e.g., stock cube, marmite.
1' NUTTY
!) HERBAL Distinctive, slightly roasted, woody, oily notes. e.g., walnut, peanut, chestnut, hazelnut, almond.
He!bal mix, green, leafy. Medicinal and spicy notes. e.g., basil, thyme, bay, rosemary, oregano, laU<el, ROASTED SWEET
sage.
Cooked~ramelized notes developed in some foods and raw materials through cooking in an oven.
A EARTHY e.g., coffee, nut.
Moist soil or earth. Characteristic odor of freshly turned soil. Humus/dirty, moldy, musty.
e.g., rav, IOOshroom, potato peel, lime, grape. A. WOODY
,t:. HAY Various woods, green or seasoned; usually associated with a mouth drying character. Typical of various
fruits, nuts, vegetables and spices. e.g., oak, cedar wood, sandalwood, cedrene.
Dried mixed grasses and - plalts. Smokey, tee. e.g., dover, alfaWa, black tea leeves.
ti. MEDICINAL A PHENOLIC
Harlh, bitter, medici~ike or dilinfectant~ike. Typical odor of a pharmacautjcal, phenolic. Harsh, penetrating medicinal aromatic notes of phenols, smokey. e.g., clove, dentist.
e.g., hospital. b SMOKEY
MINTY Taste of smoke. Taste of foods processed with various smoldering woods or their condensates.
e.g., bacon, salmon, ham, tea, mushroom.
Fresh-lle<bal characteristic of peppermint spearmint, and wintergreen. Sweet, green and cooling.
e.g., mint leave, basil, tam,gon. SPICY SAVORY
Note associated with spices. Aromatic, pungent and piquant with somewhat sharp top-notes.
FLORAL e.g.,cloves, curry, pepper, nutmeg, cumin.
Flowery or perfumy, .-omatic. Character of some fruits. e.g., rose, violet jasmine, orange blossom, SPICY SWEET
l a - , geranium.
Note associated with spices. Aromatic, pungent and piquant with somewhat sharp top-notes.
SULFURY SAVORY e.g., cinnamon, cloves, ginger.
Anociated with sulfur containing compouids. Pungent irritating sensations in the mouth. 1" VANILLIC
e.g., cabbage, canned corn, surimi.
Aromatic blend of sweet, woody, brown notes. Typical of vani\lin molecule, powdery and sugary.
e.g., vanilla bean.
SULFURY SWEET
Typical sulfuric note of fruitl. 1.g., tropical fruitl, peach, mango, passion fruit. FATTY SWEET
Taste from plant fats and oils and their breakdown products. WBY:f and citrusy. e.g., citrus, avocado,
BURNT coconut.
Overcooked food, slightly bitter taste, harsh, acrid. e.g., burnt rubber, sugar, burnt toasl/bread crust, WAXY
coffee.
Paraffin, candle wax, beeswax, mineral wax. WBY:f character of citrus, nuts and fats. e.g., candle wax,
paraffin.
RUBBERY
Odor or taste of rubber, suWury, tarry. e.g., chanterel\e mushroom, dar1< roasted coffee, meat. OILY
Flavor of cooking oil or vegetable oil. Essential oil character. e.g., vegetable/mineral oils, citrus/mint
ANIMALIC SWEET essential oils.
Characteristic of animal-type charader. Animalic aroma typical of vanilla, other brown notes and
perfumery. e.g., vanilla, brown notes. CARDBOARD
Damp cardboard or paper. Lingering off--note. e.g., aged non-fat dried milk, default packaging.

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BERRY
Aromasphere training on Herbs and Spices Red-berry fruit blend, Grenadine. e.g., blend of strawberry, raspberry, cranberry,
blackcurrant.
(more specifics) CITRUS
Characteristic acid-fruity notes of citrus fruits. e.g., blend of lemon, lime, orange, grapefruit,
mandarin, tangerine.
ANISIC LEMONGRASS
SweeL spicy, licorice-like aromatic. e.g., basil, fennel, anise seed. Floral and citrusy. Perfumery, rose, verbena, herbal. e.g., verbena infusion.
MENTHOL ALMONDY
A fresh, cooling minty aroma. similar. but not identical to camphor, eucalyptus in nature. Bitter almond, Marzipan, Amaretto. Bitter and nutty note of some stone fruits. Typical of
e.g., Hall's mentholyptus. benzaldehyde molecule. e.g., cherry, apricot, peach.
.f<HONEY MAPLE
Heavily sweeL brown, woody, slightly aromatio--floral, with a background. A sweet aromatic characterized as a caramelized, woody, vanilla-like blend of notes.
e.g., dover honey, pine honey. Numerous other characteristics may be associated with maple. e.g., maple syrup, maple
JASMINE sugar candy, fenugreek.
Fruity, floral and animalic notes from jasmine flower. e.g., jasmine tea. MALTY
Malt syrup or sugar. Sweet, slightly fermented and brown. e.g., malt extract, whisky.
: MUSKY
An aroma associated with animals. Musk aromas may be either natural or synthetic. CLOVE
Typical floral character of blackbeny, blueberry. e.g., musk colognes or perfumes. A sweet, brown-spice aromatic associated with cloves. Smokey, medicinal, dentist. Typical
of eugenol chemical. e.g., clove.
ORANGE BLOSSOM
A sweet aroma note associated with orange blossoms. Citrusy and floral. CORIANDER
The sweet, citrus/lemony and musty aroma characteristic of the spice coriander.
e.g., earl grey tea, bergamot
e.g., coriander seeds.
ROSE GINGER
A floral aroma note associated with dried rose petals. Sweet and citrusy.
Pungent, soapy earthy and citrus character specific of the spice ginger.
e.g., rose oil. e.g., Chinese cuisine, ginger bread, ginger beer.
VIOLET CINNAMON
A floral aroma note associated with violets. Typical floral note of raspberry. The sweet, woody, spicy aromatic of ground cinnamon bark. e.g., red hot candy.
YEASTY PEPPERY
Characteristic note of some yeast fermented food products. e.g., bread, beer. Characteristic aroma of freshly ground white or black pepper, aromatic. Pungent sensation
A PINEY in the nose, smokey and spicy. e.g., pepper, black pepper, white pepper.
Resinous, pine-tree. Slightly medicinal, disinfectant-like, terpenic. Woody character of ALLIACEOUS
citrus fruits and some herbs and spices. e.g., pine tree. Characteristic note of garlic, onion and other members of the allium genus. May be slightly
P MUSHROOM irritating, sulfury notes. e.g., onion, garlic, chive, leek, shallot.
An aromatic generally associated with fresh raw mushrooms, with some characteristics CABBAGE
described as damp earthy and musty. e.g., button mushroom. Aromatic associated with boiled, cooked cabbage, sulfury character. e.g., cooked cabbage.
SOYBEANY IODINE
Aromatic note associated with processed/heated taste of soybean, soymilk. Green marine odor related to fish, seafood and seaweed. e.g., iodized salt, seaweed.
e.g., soy bean, soymilk. LICORICE
Sweet, fruity aromatic associated with licorice.
e.g., certain dark stouts, Guinness stout, licorice drops.

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SPHERE®

Blind Flavor Descriptor Evaluation For Fats and Oils

SAMPLE DESCRIPTION REFERENCES

1 FATIY SAVORY BeefTallow flavor : 570700

2 OILY 2,4-Decadienal

Blend: Lauryl alcohol, Dodecanal, Dodecanoic acid,

3 WAXY
Undecanoic acid

4 RANCID Heptanal

5 FRIED Blend : dodecadienal, decad i enal , maltol

6 GREEN Cis-3-hexenol

Fatty savory, oily, waxy, rancid, fried, green

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SPHERE.

Blind Flavor Descriptor Evaluation for Creamy Notes

SAMPLE DESCRIPTION REFERENCES

7 BUTTERY Butter Flavor: 053157T

8 CREAMY Delta dodecalactone

9 MOLTEN Butter flavor 052 462 A

10 COCONUT Gamma octalactone

11 VANILLIC Vanillin

Buttery, creamy, molten, coconut, vanillic

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Blind Tasting
Flavour Descriptors for Sulfury Savory Notes

SAMPLE DESCRIPTION REFERENCES

12 SULFURY SAVORY Dimethylsulfide

13 ALLIACEOUS Diallyl disulphide

14 RUBBERY Blend: benzyl mercaptan, benzothiazol, propyl phenol

Blend: methyl cyclopentenolene, diacetyl, maltol, vanillin,

15 CARDBOARD
Piperonal

16 ANIMALIC SAVORY Paracresol or 4-methyl phenol

17 GAMEY Blend: civettone, methyl octanoicacid

18 BROTHY 5-Ethyl -3-hydroxy-4-methyl-2(5H)-fura none

Sulfury savory, alliaceous, rubbery, cardboard, animalic savory, gamey, brothy

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Blind Flavor Descriptor Evaluation for
Herbal and Medicinal, Woody Notes

SAMPLE DESCRIPTION REFERENCES

19 HERBAL Blend: basil, laurel, rosemary, sage, copaiba oils

20 HAY Mate Absolute

21 EARTHY 6-hydroxydihydrotheaspirane

22 MEDICINAL Furfural

23 PHENOLIC Guaiacol

24 WOODY Cedarwood Oil

25 SMOKEY Pyroligneous acids, hickory

26 MUSHROOM 1-Octen-3-ol

27 PINEY Pine needle oil, Pine oil

"l::: herbaJ, hay, earthy, medicinal, phenolic, woody, smokey, mushroom, piney
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Blind Flavor Descriptor Evaluations for Brown and Fruity Notes

SAMPLE DESCRIPTION REFERENCES

28 HONEY Phenylacetic acid

29 FRUllY Ethyl Butyrate

NUTTY 2-methoxy-3(or 5)-methyl pyrazine

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31 FERMENTED 2-Methyl Heptanoic acid

DRIED FRUITS Blend: dried fruit flavor (20 ingredients)

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Honey, fruity, nutty, dried fruits, fermented

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Blind Flavor Descriptor Evaluation Savory Notes

DESCRIPTION REFERENCES
SAMPLE

SOYBEANY Soya Flavor

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34 HVP HVP flavor

35 MUSKY Oxacyclohexadecan-2-one

Soy Beany, musky, HVP

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-
-FRUITS
-SPIRITS AND FANTASY
-
-HERBS 0
-- AND SPICES
aroma
SPHERE"
--
MEAT AND SEAFOOD

--
VEGETABLES

--DAIRY AND 01~5

-
BROWN AND BAKERY

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