Starting at the Source: Flavor Services for Seed Companies
Flavor potential is determined, in large part, by plant genetics. SCS works with seed companies and breeders to identify varieties that offer optimum flavor attributes, utilizing a combination of chemical/physical analysis and expert sensory evaluation. The process involves four basic steps:
Step 1: Screen candidate seed varieties that offer the best flavor characteristics based on Consumer Acceptability criteria.
Step 2: Assemble the SCS Informed Sensory Panel to a) establish a Flavor Profile and scorecard reflecting the specific flavor attributes of the variety; b) score the variety’s attributes against the profile; and c) score the variety against Consumer Acceptability criteria.
Step 3: Conduct analytical testing (e.g., sugar profile, organic acids, phenolics) and correlate results with findings of the Informed Sensory Panel.
Step 4: Conduct comparison studies with competitive varieties (“market basket survey”).
This process generates objective data that can in turn be provided to growers and consumers who are interested in optimizing the flavor of their products.
Some seed companies are interested in combining flavor and nutrition research to optimize both of these quality considerations. SCS conducts key nutrient and antioxidant analysis services to identify varieties that offer the best nutritional characteristics.
Definitions
Consumer Acceptability
Consumer Acceptability is a numerical ranking of acceptance by a consumer panel of specific flavor characteristics of a food item.
SCS Informed Sensory Panel / Trained Sensory Panel
The SCS Informed Sensory Panel is an independent group of food experts who are trained to distinguish and rank a full range of flavor attributes associated with specific food items. SCS also provides sensory training to any of its customers who are interested in establishing their own in-house sensory panels (“Trained Sensory Panel”).
Flavor Profile
A flavor profile is a composite of the ranked individual flavor attributes or characteristics that together define the taste of a food item.