Defining the unique flavours of Australian native foods

Summary

This project will reposition Australian cuisine through the development of a native foods ‘flavour lexicon’ describing the unique flavour diversity of indigenous foods and products. The initial phase of this project will also combine efforts with a current DPI&F study which is assessing several native flavour ingredients in combination with Australian seafood products. The lexicon will be developed by involving a panel of sensory experts who will review 12 priority native food species and develop both quantitative flavour profiles and a qualitative sensory attribute list, using recognised and authenticated terminology appropriate to the genre. As the lexicon is being developed, a consultation process will be undertaken with producers, chef’s, indigenous community members, and food evaluation experts through the formation of a discussion panel. The ‘native foods lexicon’ will be published for distribution in hardcopy and on relevant government and industry websites and will be promoted at key industry events for use by the whole native foods industry. In addition, the sensory descriptions developed for the products will be incorporated in Native Food Factsheets as part of the Australian Native Food Industry’s (ANFIL) research objectives. This work will provide a clear, useful means of characterising native food products for chefs, formulators, food technologists and flavour experts. It will also form the basis of quality control targets for emerging native food ingredients and provide knowledge that will assist the food industry to successfully develop flavour blends and produce food products from native food ingredients.

Program

New and Emerging Plant Industries

Research Organisation

OLD ABN-The State Of Queensland Acting Through The Department of Employment, Economic Development and Innovation

Objective Summary

To publish and distribute a native food ‘flavour lexicon’, a concise plain English vocabulary for describing Australian native food products; To provide native food flavour profiles of important commercial species for incorporation into product factsheets; and To promote the application and uptake of the ‘flavour lexicon’ knowledge by industry, producers, culinary experts and consumers.

Project Code

PRJ-004427

Project Stage

Closed

Project Start Date

Monday, March 23, 2009

Project Completion Date

Wednesday, March 31, 2010

Journal Articles From Project

Not Available

National Priority

An environmentally sustainable Australia

National Priority

Advanced Technology

National Priority

NEPI-Feasibility studies and industry literature reviews

Contact

Related publications

03.05.10

Defining the Unique Flavours of Australian Native Foods