In pursuit of "authentic" flavors
The Flavor R&D Division's task is to develop flavors using aroma and taste substances that match the concept of each flavor product.
The Flavor R&D Division develops "aromas" and "tastes" for foods and beverages, such as confectionery and juice. The key idea to develop products is to create "authentic" flavors. For instance, apple flavors are developed with materials obtained from the component analysis of real apples. However, in cases where the original substances do not emit flavor enough to be perceived, as in the cases of blueberries and muscat grapes, we sometimes take advantage of the image that consumers have in mind.The Flavor R&D Division develops "aromas" and "tastes" for foods and beverages, such as confectionery and juice. The key idea to develop products is to create "authentic" flavors. For instance, apple flavors are developed with materials obtained from the component analysis of real apples. However, in cases where the original substances do not emit flavor enough to be perceived, as in the cases of blueberries and muscat grapes, we sometimes take advantage of the image that consumers have in mind.
We do not simply pursue "authentic" flavors. Our customers sometimes request flavors with abstract expression, such as "cheerful" and "gorgeous." In order to correctly understand the desired flavors, thorough discussions between the staff and customers are essential. On top of that, it is necessary to offer new ideas to fill in the gap. For instance, when the desired flavor is that of "delicious" Chinese noodles, we develop the vague image of "delicious" into clearer images, such as "a flavor that reminds us of the image of food stalls when we close our eyes" or "the image of strong leek flavor." We then fix these images into concrete forms. For this reason, we need to prepare as many samples and presentations as possible to create something which matches what the customer is imagining.
Modeling foods with the "aroma" and "taste" for precise understanding of what is real
Simply presenting the "aroma" and "taste" themselves is not sufficient to meet the customer's requests. Only in the form of the actual final product can we truly communicate the "aroma" and "taste" as well as how it works to the customers. Therefore, another important task of the Flavor R&D Division is to actually apply the intended aroma and taste to different bases similar to the final product. Products like cookies and juices are often developed from scratch. The final flavor samples are tested from various angles, such as "how long they last without changing their aroma and taste" and "whether they do not smell or taste unpleasant after being left in storage for a long time."
However, our research and development is also a battle against time. Although long-term development and examination are essential, quick response to the customer's request is also significant. This is when the accumulated previous data, analytical equipment and our flexibility become useful. We conduct various application researches so that sample products that must be stored for days and years for examination can be properly tested in a short time. This feature is another characteristic of Ogawa's Flavor R&D Division.
