Food flavor system knowledge: 4 classifications and 6 functions

In addition to cooking, there are not many cases of food flavoring (flavoring), because the unique flavor of various foods is formed by many flavor components, such as chicken flavor components up to 220, peanuts 350, There are 323 kinds of cocoa and 450 kinds of coffee. Monomer fragrances can't make people get satisfactory effects on the senses at all, so people use different fragrances to imitate natural fragrances. This produces edible flavors.


definition

Edible flavor is a mixture with a certain flavor and concentration consisting of aromatic substances, solvents or carriers, and certain food additives.


Fragrance composition

Aromatic substances: namely natural flavors, natural equivalent flavors and artificial flavors

Main body: the main body that shows the characteristics of the fragrance.

Auxiliary agent: adjust aroma and fragrance, make it fresh and elegant.

Fragrance fixer: adjust the volatility of each component in the blended spices to maintain the aroma and fragrance.

Thinner: it can be edible ethanol, distilled water, propylene glycol, refined edible oil and triacetin, etc. The content usually accounts for more than 50%. These solvents can make the fragrance become a uniform product and reach the specified concentration.

Carrier: It can be sucrose, glucose, dextrin, salt, SiO2, etc. It is mainly used in powdered food flavors for adsorption or spray drying. Food flavors can be liquid or paste in form, or powder.


Classification of food flavors


1. Classified by purpose


For beverages

Candies

For baked goods

For wine

Seasoning

For convenience food

For soup

For tea


2. Classified by fragrance type


Citrus flavor (such as sweet orange, lemon flavor, etc.)

Fruity flavors (such as banana, strawberry flavors, etc.)

Peppermint flavor (such as peppermint, spearmint flavor, etc.)

Bean flavor flavor (such as vanilla, coffee flavor, etc.)

Spicy flavor (such as nutmeg, cinnamon flavor, etc.)

Dairy flavors (such as milk, butter, cheese flavors)

Meat flavor (such as beef, chicken, fish flavor)

Nut flavors (such as almonds, peanuts, etc.)

Wine flavor

Vegetable type

Baking flavor


3. According to the composition of spices


Monomer fragrance:

Usually refers to menthol, vanillin and other fragrances with a single chemical composition. From a perspective that has not been artificially reconciled, people sometimes call natural fragrances such as essential oils monomer fragrances. Monomer fragrances are used directly as fragrances only under certain special circumstances, and are often used as raw materials for blending fragrances.

Blending spices:

Because the aroma of a single compound can hardly meet the actual requirements, people often combine various raw materials ingeniously to formulate spices that meet the requirements of a certain purpose.

According to the dosage form, it can be divided into liquid (including emulsion and slurry) and solid (including powder and block).

4. Classified by performance

It is classified according to the organization structure and production process conditions of food.

Water-soluble flavor:

Also known as water essence. The fragrance base formulated by various natural or synthetic fragrances is then dissolved in 40-60% ethanol (or other water-soluble solvents such as propylene glycol), and tinctures, extracts or fruit juices are added if necessary.

Features: transparently dissolved or evenly dispersed in the general dosage range, with a brisk top fragrance, elegant fragrance, but sensitive to heat

Application: Water-based foods, such as soda, fruit juice, popsicles, ice cream, alcohol, etc.

Oil-soluble flavor:

Also known as oily flavor, it is a common edible flavor. A flavor base prepared with various flavors and fragrance additives is added with diluents such as refined vegetable oils and glycerin propylene glycol to prepare a soluble flavor.

Features: strong aroma, long-lasting calmness, high scent concentration, relatively low volatility, strong body fragrance

Application: Food flavoring with higher temperature operation technology, such as candies, biscuits and pastries

Orange flavor: lemon oil 63g, orange oil 24.8g, cinnamon oil 10.6g, others 1.6g

Emulsified flavor:

It is made by adding appropriate emulsifiers, stabilizers, and pigments to oily fragrances to disperse them into fine particles in water, generally O/W type. The effect of emulsification can inhibit the volatilization of flavors, make oil-soluble flavors soluble in water, and reduce costs. The emulsifier usually uses the natural gum of gum arabic.

Features: The appearance is milky liquid, the fragrance temperature is mild, and it has a fragrance preservation effect, and because of its dispersibility in water, it produces turbidity, and coloring agents can be added. However, the stability is poor over time, and corruption should be prevented.

Application: Juices and fruity drinks that require turbidity can make the appearance of the drink close to natural juice.

Orange emulsified flavor: emulsified orange oil 460g, coriander oil 5g, cinnamon oil 50g, arabic gum 340g, lemon oil 55g

Powder flavor:

Powder flavor is made by using substances such as lactose as a carrier, mixing the fragrance base and attaching it to the surface of the carrier.

Features: easy to use, strong lasting stability, easy to absorb moisture and agglomerate, to prevent corruption and deterioration

Microcapsule flavor:

Preparation method: First, the fragrance base is made into emulsified fragrance, and then spray-dried into powder.

Features: The fragrance is surrounded and covered by excipients, with good stability and dispersion. It can protect the fragrance substances that are easy to oxidize and volatilize in the essence, and extend the shelf life of flavored products.

Application: Flavoring of powdered food, such as solid beverages, jelly powder

Meat flavor:

Meat-flavored and dish-type flavors are used for artificial meat and various soups and convenience foods.

The main raw materials for preparation are generally lipids, carbohydrates, amino acids, proteins, heterocyclic compounds and other spices.

Formula: butter 5.5%, sodium glutamate 17.8%, hydrolyzed vegetable protein 27.4%, 2-methyl-furanol 0.5%, sucrose 11%, others 37.6%

The function of edible flavor

1. Auxiliary function:

Some foods, such as high-end wines and natural fruit juices, have insufficient aromas, so it is necessary to use flavors that adapt to their aromas to supplement the aromas.

2. Stabilizing effect:

The aroma of natural products is often unstable due to the influence of geography, season, climate, soil, cultivation, harvesting and processing. After being perfumed, it can stabilize the aroma of natural products.

3. Supplementary function:

Some products, such as sauces, preserved fruits, canned fruits and vegetables, etc., can lose most of their original aromas during processing, and it is necessary to select flavors corresponding to their aroma characteristics for flavoring to supplement the aromas.

4. Fragrance effect:

Certain foods do not have any fragrance, such as hard candy, soda, biscuits, etc., and flavors with obvious fragrance are usually used to make the finished product have a certain type of fragrance and aroma.

5. Correction effect:

Certain foods have unacceptable odors, and the odor can be corrected by choosing appropriate flavors, which makes people happy to accept them.

6. Substitution:

Also known as imitation production. When it is difficult to directly use natural products (the supply of raw materials is insufficient, the price is too high, or the processing technology is difficult, etc.), use the corresponding flavor to replace or partially replace.