bake - July/August 2021 - 52

TIME SAVING TIPS
Citrus Flavors
Synergy Flavours has launched a new educational
program called Citrusology to inspire food and
beverage manufacturers eager to tap into consumers'
continued interest in citrus. The program includes
a series of educational webinars to help food and
beverage manufacturers explore the nuances of flavor
across regions and citrus varieties. Webinars on lemon
and orange have been recorded and are available
to view online and future sessions in 2021 will cover
grapefruit and lime.
Synergy has created this program by drawing on its
decades of experience in developing citrus profiles
using a range of extraction methods and different
techniques to understand profiles and guide flavor
creation. Gas chromatography-mass spectrometry
(GC-MS) coupled with flame ionization detection is
used to analyze essential oils and orange extracts to
identify the key flavor compounds in different varieties of orange,
for example.
Through the analysis of different orange varietals and types,
Synergy was able to identify compounds which make each profile
unique. As an example, analysis showed that a high concentration
of a flavor compound called Sinensal can contribute to juicy notes,
while the flavor compounds Dimethyl anthranilate and gamma-Terpinene
are likely to be responsible for characteristic floral and
woody notes.
Using these insights Synergy can create authentic citrus flavor
profiles to inspire manufacturers' citrus product development
projects. Examples include blood orange with orange, juicy and
fruit notes; a mandarin flavor with more
predominant floral notes; and a Floridian
orange with peely notes.
" We use sensory evaluations by an
expert panel to help convey the flavor
differences to our customers, " comments Phil
Ashman, a Synergy UK flavourist. " Sensory analysis
ensures orange profiles discriminate well in the perceived flavor
and mirror the data obtained from the analysis. "
For example, a Floridian orange is more " peely " in comparison
to a Brazilian orange, and the blood orange has balanced " fruit " and
" juicy " intensities.
Create true citrus
flavor profiles.
Prep tips for berries
Summer is here and that means an abundance of fresh, flavorful
berries available in stores across the US. The expert berry
growers at Always Fresh Farms want to help bakers and pastry
chefs extend their berry's shelf life with a few quick and easy
tips. Always Fresh is also sharing ways to use berries that may be
beyond peak freshness.
Quick and easy storage steps include:
Bathe berries with 3 cups of water and 1 cup of vinegar.
Drain and rinse with cold water.
Spin dry in a salad spinner or pat dry with a paper towel.
Keep berries in a sealed container lined with paper towels.
Before berries expire, they can be used in the following ways:
52 2021
THE BIRTHDAY ISSUE
Puréed and frozen. Made into a fresh berry sauce.
Freezing berries to preserve them for future use is also a great
option:
Rinse berries in cool water, then dry thoroughly.
Line a rimmed baking sheet with parchment paper or
plastic rap.
Place berries in a single layer and place in freezer overnight.
Transfer the berries into resealable plastic bags and keep in the
freezer until ready for use.
With their new 57,000-square-foot cooler facility opening soon,
featuring 39,000 square feet of refrigerated space, the growers at
Always Fresh are excited to share their expert knowledge.
SYNERGY FLAVOURS

bake - July/August 2021

Table of Contents for the Digital Edition of bake - July/August 2021

bake - July/August 2021 - Intro
bake - July/August 2021 - 1
bake - July/August 2021 - 2
bake - July/August 2021 - 3
bake - July/August 2021 - 4
bake - July/August 2021 - 5
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https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
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https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
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https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
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https://digital.bakemag.com/sosland/bake/bake-march-april-2021
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http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
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