马胜学-食品香精及应用.ppt

Click to edit Master title style,Click to edit Master text styles,Second level,Third level,Fourth level,Fifth level,*,Flavor and Its Applications,食品香精及应用,Dr.Steve Ma,马胜学 博士,2025/12/9 周二,1,Table of Content,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,2,Flavor Basics,香精的基本知识,Definition:,定义,Flavor is a mixture of various flavor materials(aroma chemicals)with specified ratios to form a specific 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而成,.,它们均具有一定的香型,.,Complex combination of the olfactory,gustatory and trigeminal sensations perceived during tasting.,Aroma:volatile,Taste:non-volatile,Mouthfeel:non-volatile,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。,3,Flavor Basics,香精的基本知识,Definition:,定义,Flavor is a mixture of various flavor materials(aroma chemicals)with specified ratios to form a specific 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,.,4,Flavor Perception,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,umami,Olfaction:,detection,of aromatic components,Chemosensory Irritation:,perception of pain and temperature,Bitter,Not sensitive at all,Sour,Salt,Sweet,Very sensitive,Flavor material,Flavor trigger,Flavor key,Flavor receptor,5,Natural flavoring materials,天然香料,Herbs and spices:essential oils,extracts and oleoresins,Aromatic vegetables:onion,garlic,mushroom,Flavoring materials made by processing,:,加工香料,HVP,YE,soy sauce,reaction flavor,meat and fish extract,Butter and cheese flavors,Smoke flavors,Synthetic ingredients:organic chemicals,合成香料,Flavor,potentiators,and enhancers:MSG,IMP/GMP,Maltol,.,增味剂,Flavor Ingredients,香料,6,Flavor Applications in Foods,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,创造全新的口味,Technical Solution for New Product/Formulation,新产品配方在技术上的实现,7,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,8,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。,9,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；,10,The 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,11,Basic Savory Ingredients,(SaltYeast Extract,Soy sauce Enhancers),Process Flavors,Flavor Topnotes,(Aroma Compounds),Synergy&Interaction,The Flavor Pyramid-Functional Benefits,香精金字塔,功能性作用,Basic,Taste,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,12,Savory Flavor Application,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,13,Top note,头香,1,Top note,头香,2,Enhancers,增强剂,Precursors,前体,Reaction flavor precursors,反应香精前体,Process Key Bases,反应香精,Savory Flavor Application,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,Fonds,Soups for,Catering,餐饮业用的浓汤,Dynamic,Flavor,Formation,动态香精的形成,14,Fl,avor Performance in Dairy Systems,乳,品,系统中,高性能,香精的配,制,Flavor Base Interactions,香精与基质间的相互作用,2025/12/9 周二,15,High Performance Dairy Flavors,高性能,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 chemical 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,。,16,Why does the base effect the taste?,为什么基质会影响味觉？,Model flavoring in,香料模型在,:,Water,水,Dairy cream base,乳品和奶油基质,Flavoring contains,香料包含,:,acetyl,pyrazine,乙酰吡嗪,toasted cereal,烤过的谷物,nutty,坚果般的,alpha-ionone,-,紫罗(兰)酮,：,floral,花香,“violet”,紫罗兰香,17,Flavor Base Interactions,香精与基质间的相互作用,Headspace,顶部空间,Oil,油,Water,水,/ethanol,乙醇,18,A 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,19,Each 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 concentration 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,20,LogP 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=Log,10,Octanol not the 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,Other 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,21,Examples of LogP Values,Aroma Chemical,LogP,D,iacetyl,二乙酰,-1.46,maltol,麦芽酚,-0.56,2-acetyl,pyrazine,2-,乙酰吡嗪,-0.42,ethyl butyrate,丁酸,乙酯,1.79,A,nisaldehyde,茴香醛,2.20,V,anillin,香兰素,2.30,Citral,柠檬醛,3.03,alpha,-ionone,-,紫罗(兰)酮,4.00,Limonene,柠檬,萜烯,4.42,delta,-,dodecalactone,十二内酯,4.56,ethyl,laurate,月桂酸乙酯,6.11,22,Hydrophilic,亲,水,Hydrophobic,疏水,LogP&Molecular Structure,alpha,-ionone,-,紫罗酮,LogP 4.00,2-acetyl pyrazine,2-,乙酰吡嗪,LogP -0.42,23,Flavoring Performance,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 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,24,Flavor in Aqueous Solution,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 Concentration,In Aqueous Solution,芳香物质在水相,溶液中的浓度,25,Flavor in a Water plus Fat System,香精在水,/,油相的系统中,Dairy Products Contain Fat,乳品里含有脂肪,The presence of fat causes,the 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 the,concentration of some of the,aroma 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减少并失衡,26,Flavoring Performance,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,27,High Performance Flavor System,高性能香精系统,Balance for Log P equilibrium,分配系数对数值平衡,Increase the actives to the original,concentration 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 phase,partition in equilibrium,油相水相分配,平衡,28,Other Effects of Partitioning,分配的其它作用,Sustains delivery of flavoring(dilution buffer,稀释缓冲器,),持续芳香化学物质的释放,Stabilises reactive materials,稳定易起反应的原料,Increases their half-life,(because equilibrium is reached quickly,this is more relevant for short-shelf life dairy products),增加半衰期,-,因为很快能达到平衡,这个与短短暂保质期的乳产品有比较大的关系,.,29,Summary,总结,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,.,30,Thank you!,31,