Through extensive sensory testing and analysis, a team of experts developed a lexicon for aroma and flavor of 5 different Oregon blackberry varieties. This newly released flavor wheel provides valuable insight to product developers to assist with what flavor profiles might be advantageous beyond typical blackberry pairings. This session will cover the development of the Oregon Blackberry Flavor Wheel, the primary characteristics of each blackberry variety, and examples of using the wheel to find flavor inspiration. The Oregon Raspberry and Blackberry Commission partnered with the Oregon State University Food Innovation Center (FIC) for the sensory tasting and development of the flavor wheel. The Oregon State University Food Innovation Center (FIC) is a leader in food ingredient research, culinary innovation, and product development, offering more than 25 years of experience in supporting the food industry across technical, creative, and educational initiatives. FIC has worked with a diverse range of food companies, agricultural producers, food processors, commodity commissions, and industry associations to develop food products, characterize ingredients and their applications for new markets, build scientific capacity, lead international culinary missions, produce educational materials and workshops, enhance market competitiveness, and establish international presence for its clients. Sponsored by the Oregon Raspberry & Blackberry Commission. 

CEU's Eligible: 1 CEU

Speakers:

• Darcy Kochis (Oregon Raspberry & Blackberry Commission)
• Jordyn Bunting (Food Innovation Center, Oregon State University)
• Jason Ball (Food Innovation Center, Oregon State University )