1、Flavor and Its Applications 食品香精及應用Dr. Steve Ma 馬勝學 博士2022/9/111Table of Content 主要內容Basic Knowledge of Flavor 香精的基本知識Definition and Perception 香精、香料的定義和感知Flavor Applications in Liquid Products 香精在液體產品中的應用2Flavor Basics 香精的基本知識Definition: 定義Flavor is a mixture of various flavor materials (aroma chem

2、icals) with specified ratios to form a specific flavor profile. 香精, 這里指食用香精, 是由幾種乃至幾十種香原料按一定比例調配而成. 它們均具有一定的香型.Complex combination of the olfactory, gustatory and trigeminal sensations perceived during tasting.Aroma: volatile Taste:non-volatileMouthfeel:non-volatile 它是在品嘗過程中由嗅覺、味覺和三叉神經等感覺器官等所感受到的一種非

3、常復雜的綜合感受。3Flavor Basics 香精的基本知識Definition: 定義Flavor is a mixture of various flavor materials (aroma chemicals) with specified ratios to form a specific flavor profile. 香精, 這里指食用香精, 是由幾種乃至幾十種香原料按一定比例調配成. 它們均具有一定的香型.4Flavor Perception 香精的感知Flavor Perception is a combination of Olfaction, Taste, and Ch

4、emosensory Irritation input in the sensory cortex of the brain.Taste: salt, sour, sweet, bitter, umamiOlfaction: detection of aromatic componentsChemosensory Irritation: perception of pain and temperatureBitterNot sensitive at allSourSaltSweetVery sensitiveFlavor materialFlavor triggerFlavor keyFlav

5、or receptor5 Natural flavoring materials 天然香料Herbs and spices: essential oils, extracts and oleoresinsAromatic vegetables: onion, garlic, mushroomFlavoring materials made by processing: 加工香料HVP, YE, soy sauce, reaction flavor, meat and fish extractButter and cheese flavorsSmoke flavors Synthetic ing

6、redients: organic chemicals 合成香料Flavor potentiators and enhancers: MSG, IMP/GMP, Maltol. 增味劑Flavor Ingredients 香料6Flavor Applications in Foods香精在食品中應用Adjuvant Effect, e.g. Wine, milk, & leave tea 輔助作用Stabilizing Effect (for natural products) 穩定作用Complementary Effect (for processed foods) 補充作用Correct

7、ive Effect (for medicines) 矯味作用Flavoring Effect (e.g. water, snacks, etc.) 賦香作用Replacing (natural ingredient/product)替代作用Creation of New Flavor Profiles 創造全新的口味Technical Solution for New Product/Formulation新產品配方在技術上的實現 7如何選用果汁用香精以橙香精為例，其風味描述有：Juicy：果汁感的；Peely：果皮味的；Fresh：新鮮的；Oxidized：氧化的（即已不新鮮）；Blood

8、y：血橙風味的；Navel：臍橙風味的； 10The Flavor Pyramid 咸味香精金字塔（完整）載體，填充劑等（鹽、糖，麥芽糊精，和助滑劑等）口感增強劑（酵母抽提物、豆醬增強劑）濃縮加工香基濃縮加工香基 前體天然提取物/抽提液頭香植物性原料前體11Basic Savory Ingredients(Salt, Yeast Extract, Soy sauce Enhancers)Process FlavorsFlavor Topnotes(Aroma Compounds)Synergy & InteractionThe Flavor Pyramid - Functional Benef

9、its 香精金字塔 功能性作用BasicTaste基本味道Enhanced mouthfeel and body 增強口感和體香Aroma, freshness and completeness香氣、新鮮度和完整性Taste Increases味道增加12High Performance Dairy Flavors高性能的乳品香精Understand how we “taste”. 理解我們是如何辨味的Presence of emulsified fat in a dairy system dramatically affects flavor perception. 在一個乳品體系中，乳化脂

10、肪的存在會強烈地影響對香精的感受。Levels of aroma chemical ingredients can be manipulated to improve perceived performance of flavoring. 通過調節香原料的量可以改進香精感知的表現。16Why does the base effect the taste?為什么基質會影響味覺？Model flavoring in香料模型在:Water 水Dairy cream base 乳品和奶油基質Flavoring contains 香料包含:acetyl pyrazine 乙酰吡嗪 toasted cer

11、eal烤過的谷物, nutty堅果般的alpha-ionone -紫羅(蘭)酮： floral花香, “violet”紫羅蘭香17Flavor Base Interactions香精與基質間的相互作用Headspace頂部空間Oil 油Water水/ethanol 乙醇18A dissolved aroma chemical will have a different affinity for each adjacent phase 每個溶解了的芳香化合物將會對每個臨近的介質有一個不同的親合力.Therefore at equilibrium its concentration in the

12、two phases will be different 所以當達到平衡的時候,在兩個介質中的芳香物質的濃度是不同的The Partition Coefficient (P) is ratio of these concentrations 分配系數就是這兩個介質中香精濃度的比率P is a physical constant 分配系數是個物理常數Flavor Base Interactions 香精與基質間的相互作用19Hydrophilic 親水Hydrophobic疏水LogP & Molecular Structurealpha-ionone-紫羅酮LogP 4.002-acetyl

13、pyrazine2-乙酰吡嗪LogP -0.4223Flavoring Performance 香精性能Concentration of molecules in the aqueous phase determine the main perceived profile 在水相中的分子濃度決定了主要的感知范圍Presence of oil/fat therefore grossly distorts perceived flavor 油/脂肪的存在極大地誤導了對香精的感知Flavors must be designed specifically for the dairy system to

14、 allow for the partitioning 在乳品系統里用的香精必須特別設計, 以便允許它在產品里的分配24Flavor in Aqueous Solution 香精在水相溶液中Effective Headspace有效的頂部空間“Balanced Aroma”平衡的香氣Chemical ConcentrationIn Aqueous Solution芳香物質在水相溶液中的濃度25Flavor in a Water plus Fat System 香精在水/油相的系統中Dairy Products Contain Fat乳品里含有脂肪The presence of fat caus

15、esthe flavor chemicals to partition into the fat based on the log P脂肪的存在導致芳香化學物質部分分配到油相中This effectively reduces theconcentration of some of thearoma chemicals這會明顯降低某些芳香物質的濃度The headspace aroma is reduced and unbalanced所以頂部空間的香氣減少并失衡26 Flavoring Performance 香精性能Profiles developed for other applicati

16、ons can be reformulated to have better performance in a fat dairy system 可以從新調整為其它產品應用而開發的產品的配方, 使得在含脂肪的乳品系統里有更好的表現Example Condensed Milk flavor 煉乳香精27High Performance Flavor System高性能香精系統Balance for Log P equilibrium分配系數對數值平衡Increase the actives to the originalconcentration in aqueous phase to comp

17、ensate for Log P 增加水相中原始濃度的有效成份, 來彌補對數P的損失The headspace aroma is Balanced頂部空間的香氣平衡Fat and Aqueous phasepartition in equilibrium油相水相分配平衡28Other Effects of Partitioning 分配的其它作用Sustains delivery of flavoring (dilution buffer稀釋緩沖器) 持續芳香化學物質的釋放Stabilises reactive materials穩定易起反應的原料Increases their half-li

18、fe (because equilibrium is reached quickly, this is more relevant for short-shelf life dairy products) 增加半衰期-因為很快能達到平衡,這個與短短暫保質期的乳產品有比較大的關系.29Summary 總結Flavor Perception is a combination of Olfaction, Taste, and Chemosensory Irritation input in the sensory cortex of the brain.香精的感知它是在品嘗過程中由嗅覺、味覺和三叉神經等感覺器官等所感受到的一種非常復雜的綜合感受Presence of emulsified fat in a dairy system dramatically affects flavor per