Everything from mushroom essence to liquid thyme and strawberry flavouring was on offer at a flavour science workshop in Dunedin yesterday.
Beakers with clear liquids lined the worktop as students analysed the chemical compounds in the foods, and were challenged to create their own flavours at the University of Otago laboratory.
Food science lecturer Graham Eyres said the course was made up of fourth-year food science students and food industry representatives, and was used to help "understand the factors in food that influence the perception of flavour''.
The three-day workshop involved the class using their chemistry backgrounds to evaluate the flavour profile in the essences.
They then tried to recreate popular flavours and smells such as those used in bakeries, lollies and drinks.
Otago food science honours students Jade Chia and Siripong Kanokruangrong and Melbourne flavourist Qerime Ameti created a tutti-frutti flavour using a mixture of sweet, fruity scents.
Ms Ameti had not heard of a similar course in Australia. She said although the process involved a lot of trial and error, she loved working with flavours because "it feels like being an artist. It's so creative and satisfying when it's finished'', especially "weird'' flavours like seaweed.
Ms Ameti is training with two mentors to develop her senses and become a qualified flavourist, which she said will take up to 10 years.
Ms Chia said creating a flavour "involves measuring out the essences and putting them in a sugar and water solution'' and constantly tasting and smelling until the balance was right.
Another training tool was what Mr Eyres said was a "CSI-type instrument'', that allowed students to test different scents.
Flavour delivery systems including emulsions and encapsulation were all part of a day's learning in the lab, and fourth-year food science honours student Sarah Adam (21) said the course was "a good hands-on tool to actually be in a lab and see it all happen outside of lectures''.
After doing a trial of dozens of flavours, former food technology teacher and food science student Andrea Warburton said the worst smell of the day was the isovaleric acid, which was found in mature cheese and "smells like socks'' but the artificial banana smell was the best.
Sunny Liu (22) said it was "interesting to see behind the food and how it works, because it really helps to understand what is going into our bodies''.
The workshop has been running at the university for more than 20 years, and product development and research centre manager Pat Silcock said it differed every year to meet industry changes.
- Maddison Northcott
