马胜学食品香精及应用.pptx

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1、1Table of Content 主要内容主要内容Basic Knowledge of Flavor 香精的基本知识Definition and Perception 香精、香料的定义和感知Flavor Applications in Liquid Products 香精在液体产品中的应用第1页/共31页3Flavor Basics 香精的基本知识香精的基本知识Definition:定义定义 Flavor is a mixture of various flavor materials(aroma chemicals)with specified ratios to form a speci

2、fic flavor profile.香精,这里指食用香精,是由几种乃至几十种香原料按一定比例调配成.它们均具有一定的香型.第3页/共31页4Flavor Perception 香精的感知香精的感知Flavor Perception is a combination of Olfaction,Taste,and Chemosensory Irritation input in the sensory cortex of the brain.Taste:salt,sour,sweet,bitter,umamiOlfaction:detection of aromatic componentsCh

3、emosensory Irritation:perception of pain and temperatureBitterNot sensitive at allSourSaltSweetVery sensitiveFlavor materialFlavor triggerFlavor keyFlavor receptor第4页/共31页5 Natural flavoring materials 天然香料Herbs and spices:essential oils,extracts and oleoresinsAromatic vegetables:onion,garlic,mushroo

4、mFlavoring materials made by processing:加工香料HVP,YE,soy sauce,reaction flavor,meat and fish extractButter and cheese flavorsSmoke flavors Synthetic ingredients:organic chemicals 合成香料Flavor potentiators and enhancers:MSG,IMP/GMP,Maltol.增味剂Flavor Ingredients 香料第5页/共31页6Flavor Applications in Foods香精在食品

5、中应用香精在食品中应用Adjuvant Effect,e.g.Wine,milk,&leave tea 辅助作用Stabilizing Effect(for natural products)稳定作用Complementary Effect(for processed foods)补充作用Corrective Effect(for medicines)矫味作用Flavoring Effect(e.g.water,snacks,etc.)赋香作用Replacing(natural ingredient/product)替代作用Creation of New Flavor Profiles 创造全

6、新的口味Technical Solution for New Product/Formulation新产品配方在技术上的实现 第6页/共31页7果汁饮料果汁饮料果汁饮料的加工工艺:浓缩果汁 调配（水、糖、酸、Vc、香精等）均质 脱气 UHT杀菌 灌装 冷却 贴标 检验 成品第7页/共31页8果汁饮料用香精果汁饮料用香精在果汁饮料加工中常使用以下两种香精或结合使用，但在添加时先添加水质香精，然后再添加乳化香精。乳化香精:同水质香精相比，乳化香精具有以下特点：风味接近于天然；提供饮料类似于天然饮料的真实感、混浊感、内容物丰富感；一般不可冷藏，因低温会破坏乳状液的稳定性；不同的饮料糖度对乳化香精有对

7、应要求，水溶性香精:由于除去了香精中不溶于水的部分，因而风味不如乳化香精好。第8页/共31页9如何选用果汁用香精如何选用果汁用香精以橙香精为例，其风味描述有：Juicy：果汁感的；Peely：果皮味的；Fresh：新鲜的；Oxidized：氧化的（即已不新鲜）；Bloody：血橙风味的；Navel：脐橙风味的；第9页/共31页10The Flavor Pyramid 咸味香精金字塔（完整）载体，填充剂等（盐、糖，麦芽糊精，和助滑剂等）口感增强剂（酵母抽提物、豆酱增强剂）浓缩加工香基浓缩加工香基 前体天然提取物/抽提液头香植物性原料前体第10页/共31页11Basic Savory Ingred

8、ients(Salt,Yeast Extract,Soy sauce Enhancers)Process FlavorsFlavor Topnotes(Aroma Compounds)Synergy&InteractionThe Flavor Pyramid-Functional Benefits 香精金字塔 功能性作用BasicTaste基本味道Enhanced mouthfeel and body 增强口感和体香Aroma,freshness and completeness香气、新鲜度和完整性Taste Increases味道增加第11页/共31页12 Savory Flavor App

9、lication 咸味香精的应用 Soups 汤料 Gravies/stock cubes 调料块 Canned foods 罐头食品 Casseroles 砂锅菜 Meat piles 肉糜 Savory Biscuits 咸味饼干 Snacks 小吃 Spread 涂料 Instant/Factory prepared meals 方便餐第12页/共31页13Top note头香1Top note头香2Enhancers增强剂Precursors前体Reaction flavor precursors反应香精前体Process Key Bases反应香精Savory Flavor Appl

10、ication 咸味香精的应用High temperature高温 10 min.Instant soup速溶汤High temperature高温10-30 min.Dry soups干燥汤粉Sauces酱类-High temperature高温10 min.-2 hours-Sterilization灭菌Steam Tablesteam table 蒸汽保温设备 FondsSoups forCatering 餐饮业用的浓汤DynamicFlavorFormation动态香精的形成第13页/共31页2023/2/2014Flavor Performance in Dairy Systems乳

11、乳品品系统中系统中高性能高性能香精的配香精的配制制 Flavor Base Interactions 香精与基质间的相互作用香精与基质间的相互作用第14页/共31页15High Performance Dairy Flavors高性能高性能的乳品香精的乳品香精Understand how we“taste”.理解我们是如何辨味的Presence of emulsified fat in a dairy system dramatically affects flavor perception.在一个乳品体系中，乳化脂肪的存在会强烈地影响对香精的感受。Levels of aroma chemic

12、al ingredients can be manipulated to improve perceived performance of flavoring.通过调节香原料的量可以改进香精感知的表现。第15页/共31页17Flavor Base Interactions香精与基质间的相互作用香精与基质间的相互作用Headspace顶部空间Oil 油Water水/ethanol 乙醇第17页/共31页18A dissolved aroma chemical will have a different affinity for each adjacent phase 每个溶解了的芳香化合物将会对

13、每个临近的介质有一个不同的亲合力.Therefore at equilibrium its concentration in the two phases will be different 所以当达到平衡的时候,在两个介质中的芳香物质的浓度是不同的The Partition Coefficient(P)is ratio of these concentrations 分配系数就是这两个介质中香精浓度的比率P is a physical constant 分配系数是个物理常数Flavor Base Interactions 香精与基质间的相互作用香精与基质间的相互作用第18页/共31页19Ea

14、ch aroma chemical has a different P value,and they cover an enormous range(several orders of magnitude so usually expressed as a logarithm,i.e.“Log P”)每个芳香化学物都有一个不同的分配系数值,它们涵盖了一个较大的范围(有好几个数量级,因此通常以对数形式表达)Most aroma chemicals have a higher affinity for oil than water or air,leading to a higher concen

15、tration in oil phase 大部分芳香化合物对油的亲合力要比对水和空气的更高，所以在油质里浓度较高Flavor Base Interactions 香精与基质间的相互作用香精与基质间的相互作用第19页/共31页20LogP values in literature are usually based on octanol/water partitioning 在文献中,分配系数对数值通常基于在辛醇和水中的浓度的比值concentration in octanol在辛醇中的浓度concentration in water在水中的浓度LogP=Log10lOctanol not th

16、e same as dairy or vegetable triglycerides,but a useful trend indicator 尽管辛醇与奶油或植物甘油三酸酯不同,但它是一个很有用的参考物lOther ingredients that affect solubility will influence Log P e.g.ethanol 其它对其溶解性有影响的原料也会影响Log P值,例如:已醇Flavor Base Interactions 香精与基质间的相互作用香精与基质间的相互作用第20页/共31页21Examples of LogP ValuesAroma Chemica

17、lLogPDiacetyl 二乙酰-1.46maltol麦芽酚-0.562-acetyl pyrazine 2-乙酰吡嗪-0.42ethyl butyrate丁酸乙酯1.79Anisaldehyde 茴香醛2.20Vanillin 香兰素2.30Citral 柠檬醛3.03alpha-ionone-紫罗(兰)酮 4.00Limonene 柠檬萜烯4.42delta-dodecalactone十二内酯4.56ethyl laurate 月桂酸乙酯6.11第21页/共31页22Hydrophilic 亲水Hydrophobic疏水LogP&Molecular Structurealpha-iono

18、ne-紫罗酮LogP 4.002-acetyl pyrazine2-乙酰吡嗪LogP -0.42第22页/共31页23Flavoring Performance 香精性能香精性能Concentration of molecules in the aqueous phase determine the main perceived profile 在水相中的分子浓度决定了主要的感知范围Presence of oil/fat therefore grossly distorts perceived flavor 油/脂肪的存在极大地误导了对香精的感知Flavors must be designed

19、 specifically for the dairy system to allow for the partitioning 在乳品系统里用的香精必须特别设计,以便允许它在产品里的分配第23页/共31页24Flavor in Aqueous Solution 香精在水相溶液中香精在水相溶液中Effective Headspace有效的顶部空间“Balanced Aroma”平衡的香气Chemical ConcentrationIn Aqueous Solution芳香物质在水相溶液中的浓度第24页/共31页25Flavor in a Water plus Fat System 香精在水香精

20、在水/油相的系统中油相的系统中Dairy Products Contain Fat乳品里含有脂肪The presence of fat causesthe flavor chemicals to partition into the fat based on the log P脂肪的存在导致芳香化学物质部分分配到油相中This effectively reduces theconcentration of some of thearoma chemicals这会明显降低某些芳香物质的浓度The headspace aroma is reduced and unbalanced所以顶部空间的香气

21、减少并失衡第25页/共31页26 Flavoring Performance 香精性能香精性能Profiles developed for other applications can be reformulated to have better performance in a fat dairy system 可以从新调整为其它产品应用而开发的产品的配方,使得在含脂肪的乳品系统里有更好的表现Example Condensed Milk flavor 炼乳香精第26页/共31页27High Performance Flavor System高性能香精系统高性能香精系统Balance for

22、Log P equilibrium分配系数对数值平衡Increase the actives to the originalconcentration in aqueous phase to compensate for Log P 增加水相中原始浓度的有效成份,来弥补对数P的损失The headspace aroma is Balanced顶部空间的香气平衡Fat and Aqueous phasepartition in equilibrium油相水相分配平衡第27页/共31页29Summary 总结总结Flavor Perception is a combination of Olfac

23、tion,Taste,and Chemosensory Irritation input in the sensory cortex of the brain.香精的感知它是在品尝过程中由嗅觉、味觉和三叉神经等感觉器官等所感受到的一种非常复杂的综合感受Presence of emulsified fat in a dairy system dramatically affects flavor perception在一个乳品体系中，乳化脂肪的存在会强烈地影响对香精的感受Levels of aroma chemical ingredients can be manipulated to improve perceived performance of flavor 通过调节香原料的量可以改进香精的感知的表现Flavors for Dairy MUST be evaluated in application and allowed to equilibrate with system 乳品里的香精在应用时必须被评估以及被允许来跟系统达到平衡.第29页/共31页30第30页/共31页31感谢您的观看！第31页/共31页