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| Flavors and the basic principle and development trend |
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| Essence is to improve and increase and mimic the aroma and flavor of food as the main purpose of food additives, also known as flavouring agent. Spices, also known as raw material, can be used for modulation essence of raw materials. Essence which is also called blending spices, by artificial control out of a mixture of all kinds of spices, essence is a kind of scent, such as orange essence, milk essence, etc. Spices are divided into natural spices, synthetic spices, single from spices, spices, drain fuk-kay, etc. Natural flavor animal and plant natural flavor. They come from natural plants and animals. Synthetic spices using natural raw material or chemical raw materials, made by the method of chemical synthesis of flavor compounds. There are two kinds of synthetic spices, a kind of nature itself exists for making, by using the method of chemical synthesis is called natural spices, another does not exist in the nature by chemical synthesis method of material, called a synthetic spices. Physical or chemical method in single from spice, separated from the natural flavor of monomer flavor compounds. Spices (specifically as a seasoned with herbs and spices products. Drain fuk-kay is containing amino compounds with aldehyde condensation product of the spices aroma is lasting, chemistry stability is good. Essence of commonly used terms: Scent is a kind of essence of the overall aroma type or style. Like nuances is a kind of essence or flavored product with some kind of aroma characteristic of facet rather than the overall aroma. Potential is also called aroma intensity, is refers to the degree of the strength of the scent itself. Incense is first fragrance of essence distinguishes the smell or taste impression, this fragrance impression is mainly produced in the essence of volatile strong spices. Body is the main part of the essence of fragrance, it is be felt immediately after the first sweet aroma characteristics. Scent is mainly produced by medium volatile flavor in essence. Bottom incense is the head and body, after the last leave fragrance. Bottom incense is mainly by the essence of the difference of volatile of spices and some agent to stabilize the fragrance. Incense base is made up by several kinds of spices to flavor of the main agent, has certain aroma characteristic, represents some kind of scent, generally as the essence of raw materials to use. With the development of science and technology, flavoring industry in high and new technology constantly emerging. The application of maillard reaction in essence, study abroad is more, but rarely used in domestic research. The technology in the meat flavor and flavor has very good application. Essence which is formed by the natural flavor of the realistic effect, have the function of the deployment of technology cannot match, maillard reaction technology application in the field of essence has broken the traditional essence of deployment and production process, is a kind of new flavors and production technology, is worth to research and promotion. |
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