Totc 2018 till the bitter end final 2
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This document summarizes a presentation on bitterness given at the Tales of the Cocktail conference in 2018. The presentation covered the science of bitterness, including how the human taste system works and the basic tastes. It discussed various bitter-tasting compounds and how they are extracted in making amari, liqueurs, and cocktail bitters. The panel then conducted a blind tasting experiment to rate different products on bitterness and sweetness perception. The presentation concluded by discussing the role of bitter flavors in contemporary cocktails.
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Totc 2018 till the bitter end final 2
- 1. 1 Presented by Audrey Fort, The Rooster Factory
- 2. OFFICIAL HASHTAG:#TOTC2018 Please download our app (iOS& Android) so youcan: • View your daily schedule. • Receive live updates throughout theweek. • Review this seminar! (Every seminar you review enters you to win one of 50 limited edition Tales of the Cocktail Tiki Mugs by Tiki Diablo) WiFi by Network: talesofthecocktail Password: givesyouwings
- 3. 3 THANK YOU! Be social and share with others. Tag us, tag you! #TillTheBitterEnd #TOTC2018 (Presentation available on Slideshare.net/AudreyFort) Our CAPS today: • Parker Luthman - lead Gray Coat • Trevor Kallies, Cris Dehlavi, Bobby Murphy - Black Coats
- 4. 4 GRAZIE! Our sponsor: ITALIAN BRANDS • Aperol • Averna • Braulio • Campari • Cinzano • Cynar
- 5. 5 OUR PANEL Beverage Director - Hugh Acheson Group / Empire State South K E L L I E T H O R N Flavorist - ADM Nutrition M A R K P A F F Italian Brands Ambassador - Campari Group M I K E C A P O F E R R I Co-Owner - The Rooster Factory Brand Agency A U D R E Y F O R T @ kellie_thorn #TillTheBitterEnd #TOTC2018 @ @ @mfcapoferri @mfcapoferri @audreycfort @theroosterfactory
- 6. 6 THE SCIENCE OF BITTERNESS
- 7. 7 Human taste system Fungiform papillae Filiform papillaeFoliate papillae Circumvallate papillae Taste cells Taste pore Gustatory epithelium
- 8. 8 What is flavor? Nose and mouth are closely linked Smell + Taste = Flavor Smell = 75% of food perception Tongue Olfactory bulb Olfactory epithelium Nerve ending Nasal cavity Tongue
- 9. 9 Astringency / Dryness from Proteins, Tannins, Tea Coolness of Menthol Burn of Capsicum & Chili Pepper Carbonation Fizz from CO2 Tingle of a Szechuan Pepper Chemesthesis
- 10. 10 The tongue map “Lost in translation” • The tongue map is a common misconception • 1901 German Psychologist Dieter Hanig – work showed minute threshold differences in threshold taste detection. • All taste sensations can come from all regions of the tongue – some areas are more sensitive to certain tastes
- 11. 11 Sweet Bitter Salty Umami Sucrose Caffeine Sodium Chloride L-Glutamate Sour Citric Acid Ion Channels G Protein Coupled Receptors (GPCR) The basic tastes Circumvallate papillae Foliate papillae Fungiform papillae Filiform papillae Taste cells Taste pore Gustatory epithelium
- 12. 12 Sweet – Sucrose - 0.1% = 1000ppm Salty – NaCl - 0.002% = 20ppm Umami – MSG – 0.001% = 10ppm Sour – Citric Acid – 0.0003% = 3ppm Bitter – Quinine – 0.000005% = 0.05ppm Basic taste threshold
- 13. 13 Sodium Chloride = Salty Potassium Chloride = Salty + Bitter MSG (monosodium glutamate) = Salty + Umami Many chemicals have multiple taste responses Sucrose = Sweet Cyclamate = Sweet + Bitter Saccharin = Sweet + Bitter Steviosides = Sweet + Bitter
- 14. 14 Tobacco - Nicotine Strychnos nux-vomica - Strychnine Stevia - Steviosides n-propylthiouracil (PROP) Phenylthiocarbamide (PTC) Saccharin Sucrose octaacetate Wide Array of Bitter Tasting Materials
- 15. 15 Quinine – From Cinchona Naringin – From Grapefruit Amarogentin – From Gentian Quassin - From Quassia Absinthin – From Wormwood Iso-alpha acids – From Hops Theobromine – From Chocolate Caffeine – From Coffee Our bitter tasting friends
- 17. 17 Why is taste provocative? Odor generated feelings, memories, associations Limbic System Interaction of molecules with receptors
- 18. 18 Why is taste provocative? Aroma triggers a memory and/or an emotion by activating the olfactory pathways leading to the limbic system Neurotransmitters when released affect the brain and influence our physical, mental and emotional states Strongest interconnections in the brain are made between birth-10 years Strongest memories of aroma relate to early childhood
- 19. 19 PTC test What kind of taster are YOU?
- 20. 20 PTC test Classic example of Mendelian genetic trait
- 21. 21 Does bitter perception change over time?
- 22. 22 BITTER FLAVORS IN DRINKS
- 23. 23 Amaro/Amer/Amargo & cocktail bitters: a loose definition European legislation (CE) n° 110/2008: Bitter-tasting spirit drinks or bitter (a) Bitter-tasting spirit drinks or bitter are spirit drinks with a predominantly bitter taste produced by flavouring ethyl alcohol of agricultural origin with natural and/or nature-identical flavouring substances as defined in) (b) The minimum alcoholic strength by volume of bitter-tasting spirit drinks or bitter shall be 15 %. (c) Bitter tasting spirit drinks or bitter may also be sold under the names ‘amer’ or ‘bitter’ with or without another term. US TTB: Bitters Distilled spirits product distinguished by it bitterness produced by blending extracts of plants, seeds, herbs, barks and/or roots with any class and/or type of distilled spirits US TTB: Liqueur Flavored spirits product containing not less than 21% by weight sugar, dextrose, levulose or a combination thereof made by mixing or redistilling any class or type of spirits with or over fruits, flowers, plants or pure juices therefrom or other natural flavoring materials or with extracts derived from infusions, percolation or maceration of such materials
- 24. 24 Role of bitter liqueurs: “openers”& digestives
- 26. 26 MACERATION Botanicals are soaked in solvent @ < 35°C. Usually, some type of periodic agitation of the solution takes place. DIGESTION Essentially the same process as maceration, but at temperatures between 40°C and 60°C INFUSION Boiling water is poured over the botanicals, steeping them like a tea. This takes place before the addition of alcohol. PERCOLATION DECOCTION Botanicals are boiled in water. This takes place before the addition of alcohol. DISTILLATION Also called displacement, this method extracts flavor by passing the solvent repeatedly through a bed of botanicals. Flavors/aromatics are concentrated through vaporization followed by condensation. This method is not ideal for bitter components, as they are poorly volatile. Bitter flavors extraction
- 27. 27 2 Bitter Compounds: - soluble in low-to-medium-strength alcoholic solutions, usually < 60% ABV. - Poorly volatile -- do not distill well Essential Oils: - Soluble in high-strength alcoholic solutions, usually > 70% ABV - Fat-soluble and volatile -- distill very well 2 main types of extracted chemical compounds & their stylistic differences
- 28. 28 HERB SELECTION / PREP MACERATION EXTRACTION AGING / MELLOWING DILUTION / SWEETENING BOTTLING Simplified maceration process
- 29. 29 PURE ALCOHOL BLENDING SUGAR1 OF 8 COLORANTS BOTTLING @ 1 OF 5 ABV’s Infusion: Novi Ligure Processing & Bottling: Novi Ligure, Sorocaba, Capilla Del Segnor, Jamaica 2-DAY INFUSION IN 90°C H20. + 15-DAY MACERATION @ 70% ABV EXTRACT MATURATION IN STAINLESS 90°C H20 BOTANICALS BOTANICALS FILTRATION TINCTURE H20 DISTILLATION DISTILLATE FINING Campari production
- 30. 30 Liqueur Aromatized & Fortified Wine Amaro (Amer) Aperitivo (Aperitif) Vermouth Lightly Bitter Med Bitter Very Bitter Braulio Cynar Lazzaroni Lucano Ramazzotti Zucca Averna Cardamaro CioCiaro Del Capo Meletti Montenegro Nonino Picon Novasalus Dell’Erborista SM Al Monte Sibilla Fernet Branca Branca Menta Contratto Lazzaroni Vallet Vittone Carciofo Alpine ? “Bitters” Quinquina Aperol Campari Cappelletti Casoni Contratto Gran Classico Bonal Byrrh Lillet Dubonnet Cocchi Contratto Cappelletti Americano Punt e Mes Barolo Chinato Other Bitter Stuff Bigallet Jagermeister Underberg Zwack Avéze Suze Salers Chartreuse Genepy Bitter family tree
- 31. 31 Blind tasting time! 1 2 3 64 5 1 2 3 64 5 #TillTheBitterEnd #TOTC2018
- 32. 32 Bitterness perception (based on tasting panel) Ranking
- 33. 33 Sweetness perception interacting with bitternessGramsofsugarper Liter 0-50 150-200 250-300
- 34. 34 Bitter flavors in nowadays drinks
- 35. OFFICIAL HASHTAG:#TOTC2018 Don’t forget to review this seminar! (Every seminar you review enters you to win one of 50 limited edition Tales of the Cocktail Tiki Mugs by Tiki Diablo) WiFi by Network: talesofthecocktail Password: givesyouwings #TILLTHE BITTER END Check the presentation on www.slideshare.net/audreyfort
- 36. 36 THANK YOU! AUDREY FORT THE ROOSTER FACTORY EMAIL: AUDREY@THEROOSTERFACTORY.COM WWW.THEROOSTERFACTORY.COM #TillTheBitterEnd #TOTC2018 @audreyfort @mikecapoferri @kellie_thorn @totc
Editor's Notes
- 7
- 25 human G Protein coupled receptors mediate bitter taste (TAS2rS) TR2 = bitter taste receptors have a “two-sided” structure, where one binding area is broadly tuned to a range of different bitter-tasting molecules, while the other binding area is sensitive to a few key toxins. This gives our bitter taste receptors both great sensitivity, and also the power to present an effective overview of the overall exposure to bitter compounds. Almost anywhere in our bodies
- at least 30 different receptors for bitter. Reflecting on the extensive variation in bitter receptors, in the number of taste cells and in the types of taste cells (each containing only one type of chemoreceptor), we can begin to see why individuals perceive foods differently. Today test to demonstrate the phenotypic variation in sensory perception of the bitter. We will use a chemical called phenylthiocarbamide (PTC). PTC is a member of a large class of compounds characterized by their antithyroid properties and chemical structure While the PTC gene has about 85% of the total influence over whether someone is a taster or a nontaster, there are many other things that affect PTC tasting ability. Having a dry mouth may make it more difficult to taste PTC. What you ate or drank before sampling PTC paper may also affect your tasting ability. And an individual's sensitivity may change over time. Some people may find that they can taste PTC on some days, but not on others. 1) Rinse your mouth with water prior to starting the experiment. 2) Taste the PTC paper and classify your bitter perception as taster, mild taster or nontaster. Generally, people who find PTC paper very bitter are considered tasters, while those who find PTC paper without any flavor are considered nontasters. Those who find PTC paper mildly bitter and unpleasant should be characterized as mild tasters. Using these loose definitions, ~70-75% of the human population are tasters and 25-30% are nontasters. Women are more likely to be supertasters than men
- geneticists determined that there is an inherited component that influences how we taste PTC. Today we know that the ability to taste PTC (or not) is conveyed by a single gene that codes for a taste receptor on the tongue. The PTC gene, TAS2R38, was discovered in 2003. There are two common forms (or alleles) of the PTC gene, and at least five rare forms. One of the common forms is a tasting allele, and the other is a non-tasting allele. Each allele codes for a bitter taste receptor protein with a slightly different shape. The shape of the receptor protein determines how strongly it can bind to PTC. Since all people have two copies of every gene, combinations of the bitter taste gene variants determine whether someone finds PTC intensely bitter, somewhat bitter, or without taste at all. Studies indicate that individuals with the "strong tasters" PTC gene variant were less likely to be smokers. This may indicate that people who find PTC bitter are more likely than non-tasters to find the taste of cigarettes bitter and may be less likely to smoke. Other studies suggest that there may be correlations between the ability to taste PTC and preferences for certain types of foods. This may be why some of us think that broccoli is just too bitter to eat.
- Combination of experiences, from early age (perhaps in utero), through education to maturity "We're all programmed genetically to react negatively to bitter. Bitterness can indicate a poison or something that's toxic." (This is the prevailing sentiment, although one recent study raises questions about that assumption.) As we grow older, we start to acquire a taste for it, she notes. "Your first sip of coffee, it's so bitter,'" But most people get used to that taste. And it helps that coffee perks us up. "It stimulates the nervous system," McLagan says. "So you're prepared to, like, deal with the bitterness for the benefits."
- Loosely defined, and generally unregulated category of liqueurs. All have one thing in common: a bittering agent. Amaro/Amari: Amaro, Amer and Amargo are respectively the Italian, French and Spanish words for “bitter.” is traditional category reaches back to the beginnings of distillation and therefore to the creation of healthful, even magical medicines through alcohol’s ability to extract and preserve the vital essences of plants. Most of these bitters still boast of their histories as folk medicines.
- In general, bitter liquers come in two kinds: “Aperitif” or Aperitivo” is derived from the Latin word “aperire” meaning to open. They are lower-proof and meant to be taken before a meal to stimulate the gastric juices digestifs, or “digestives” are higher in proof and follow a meal to help with digestion. Typically, they are produced by macerating herbs, roots, flowers, bark, and/or citrus peels directly in the alcohol. The mixture is then allowed to age in casks or bottles. Many amari acquire their bitterness from the use of quinine, which gives them an additional anti-malarial function. According to legend were once believed to stimulate the appetite. They were popular in Italy in the mid-19th century – enjoyed throughout Europe by the late 19th century. Many originated as herbal tonics, historically believed to have medicinal properties.
- OVERVIEW Flavors are extracted from botanicals into a solvent using a variety of methods. The resulting infusion is matured before being balanced with the addition of sugar, water, and often, caramel. SOLVENTS Pure Alcohol (96% +), Pure Water, Hydro-Alcoholic Solution, Wine BOTANICAL PREPARATION Botanicals are dehydrated and processed in different ways to maximize flavor extraction. Herbs & Flowers – Rough shred Fruit & Peels – Chopped Into Pieces Roots, Barks, Nuts – Crushed or Powdered Seeds - Pressed
- STYLISTIC DIFFERENCES Producers that want to extract more bitterness will infuse into a hydro-alcoholic solution at a lower ABV (i.e. Braulio @ 40% ABV), thus solubilizing more of the bitter compounds and requiring less dilution from water and NGS. Producers of milder, more citrus-forward amari will infuse at a higher ABV (i.e. Averna @ 96+% ABV), thus extracting more essential oils and requiring more diltion from water and NGS.
- 1. Campari, 2. Fernet Branca, 3. Suze Gentian Liqueur, 4. Angostura Bitters, 5. Aperol, 6. Cynar
- Scores of panel: Fernet Branca 13 Angostura Bitters 17 Suze Liqueur 18 Campari 21 Cynar 26 Aperol 35
- Angostura Bitters, Fernet Branca 0-50 Suze Liqueur 150-200 Aperol Campari, Cynar 250-300