The literature reports flavor chemicals in food products in PPM/PPB (part per million/part per billion) use levels. Evaluating flavor ingredients in various PPM use levels provides qualitative (description) and quantitative (intensity or strength) sensory properties. Our website shows many examples of flavor ingredients with sensory properties at various PPM values.
Flavor formulas are created by adjusting the use levels of flavor ingredients to achieve a desired flavor profile. This can be achieved by trial and error, or by first determining the sensory properties of ingredients, and using the sensory properties to achieve a desired flavor profile. This tutorial shows an easy way to calculate PPM values of ingredients in your formula, and relate these values to your qualitative and quantitative evaluation of the ingredient.