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    Home > Chemial News > Food Industry News > Research status & demand direction of salty flavor

    Research status & demand direction of salty flavor

    Echemi 2020-10-16

    Savory flavor, according to the definition of QB/T2640-2004, is "consisting of heat-reactive spices. Food flavor compounds, spices (or extracts) and other flavor components, one or more of them, and edible carriers and/or other additives Mixtures, used for flavoring savory foods." From the perspective of varieties, savory flavors mainly include meat flavors such as beef, pork, chicken, fish, shrimp, crab, shellfish and other seafood flavors, various dishes flavors and others Flavoring essence. Salty flavors are divided into several categories in form: vacuum dried powder, microwave dried powder, spray dried powder, mixed powder, paste, emulsified liquid and blended liquid. There are also a small amount of products in the form of hot air drying and puffing drying. Its production process mainly adopts thermal reaction, lipase hydrolysis, protein hydrolysis, meat biological fermentation and fat oxidation. The products are suitable for the flavor adjustment of meat products, rice noodle products, snack foods, condiments and other industries.

    Salty flavor is a new type of food flavor that emerged in the 1970s. my country began to research and produce salty flavors in the 1980s. After 20 years, my country's salty flavors production and consumption have entered the forefront of the world, but the corresponding production technology is relatively lagging. With the expansion of the production and use of salty flavors, people's attention to the impact of salty flavors on food safety is also increasing. As a "Chinese and national flavor" salty flavor, its health and rapid development have become a hot topic.

    The development of China's savory foods, especially the industrialization of traditional Chinese foods and the chain of Chinese food provide new development opportunities for savoury flavors. In the future, China's savory flavors will maintain a relatively high growth rate. For China's salty flavor industry, opportunities and challenges coexist, and the next few years will enter a new round of rapid development.


    Research status of salty flavor

    At present, domestic and foreign research on meat flavors mainly focuses on the prerequisite substances for the formation of meat flavor, the reaction mechanism of meat flavor formation and the detection of flavor components. In foreign countries, meat flavors develop rapidly. Japan, Europe and the United States have done a lot of research on meat flavors, and there are many large-scale meat flavor manufacturers. In China, the research institutes with more research in this area include Beijing Technology and Business University and South China University of Technology. Zhongkai Institute of Agricultural Engineering also has a flavor and fragrance room specializing in the development of meat flavors. Some companies have begun to industrially produce chicken, beef, pork flavors, etc. .

    So far, people have conducted many studies on it, aiming to reveal the relationship between chemical substances and meat taste. In-depth research on meat flavor chemistry has led to the production of meat flavors, which can be used in convenience foods, processed foods, meat products and meat substitutes (such as artificial meat). In recent years, the application of fat to salty flavor is a new field in the development of salty flavor. Lipid flavor technology was developed by a research and development team led by Professor Sun Baoguo of Beijing Technology and Business University and Beijing Zhongrong Baiming Company through industry-university-research cooperation. After 5 years of research and development, this technology solves the current enzymatic heat reaction production. The overall aroma intensity of the meat flavor is weak, the characteristic aroma is not obvious, the taste is not full, and the fragrance time is short. At the same time, it enhances the high temperature resistance of the product and improves the safety of the product. Lipid flavor technology is another major breakthrough in the field of salty flavor technology. It is a new technological growth point in the salty flavor industry and will greatly promote the development of the industry.


    The development trend of salty flavor

    The rapid development of the food industry and the catering industry has opened up a broader market prospect for salty flavors. In the future, salty flavors will enter a new period of rapid development. It is also an opportunity for China's salty flavors to go abroad to participate in international market competition. It is an opportunity and challenge for every salty flavor production enterprise. Enhancing the company's own strength, especially the R&D and technical service capabilities, strengthening the self-discipline of the salty flavor industry, maintaining communication in the industry and jointly resisting industry risks, proactively communicating and cooperating with users, and striving to explore the international market are the development and overall development of salty flavor production enterprises. Common requirements for industry development.

    The future development of China's savory flavors can be summed up with bright prospects, difficult roads, attractive markets, and brutal competition. In the future, the application areas of products will continue to expand, from instant noodles, meat products, chicken essence and their similar products, to snack foods, quick-frozen foods and feeds. Various cooking seasonings with savory flavors as the core raw materials will be fully introduced into restaurants and home kitchens, maintaining the momentum of both production and sales.

    1. The development trend of salty flavors The core competitiveness of composite seasonings mainly comes from salty flavors and spices. The demand of composite seasoning manufacturers has become the main task of salty flavors production and research and development. Salty flavors are the core of compound seasonings. With regard to the development trend of salty flavors and spices, the main points are as follows:

    The development of salty flavors tends to be high-end and personalized

    The development of salty flavor is refined to the core details of its salty compound seasoning

    The development of savory flavors will be determined by the terminal sales products to develop the quality, flavor and characteristics of savory flavors

    New technologies such as microcapsule embedding, supercritical extraction, and low-temperature vacuum drying will give birth to the core ingredients of salty flavor

    Realistic and mellow meat flavor will become a major demand situation

    The research and development trend of high temperature resistant cooking and low temperature freezing salty flavors also has great development potential

    High-end savory flavors with good meaty flavor and aftertaste are popular

    2. Due to the uneven quality of savory flavors in the market, there is a big difference in quality and price. According to the current development direction of the demand for savory flavors by downstream enterprises, it mainly focuses on the following points:

    Long lasting meat aroma

    Among the many salty flavors at present, the aroma of meat is an important aspect of the quality of the salty flavor, and the long-lasting meat aroma is the key to the sale of salty flavors. For salty flavors that bring meat flavor, whether it is paste powder or liquid, the long-lasting time of meat flavor has become one of the core flavoring technologies for the development of salty flavors. It comes from the provision of meat flavor raw materials, high-quality meat Fragrant flavor raw materials can give birth to a long-lasting salty flavor of meat, thus developing into a good salty flavor boutique brand. The lasting meat aroma has become an inevitable trend in the development of salty flavors.

    Soft meat

    For many meat flavors in the past, the flavor was relatively strong, and it was used in compound seasonings to achieve good results. With the rapid development of consumption, today's savory flavors require a softer meat taste, which is also reflected in the consumer demand of many savory flavors to "advocate nature". High-quality soft meaty core meat flavor materials have become another major development trend for salty flavors to occupy a large market share in the future.

    Demand for thick flavors is on the rise

    A very small number of salty flavor products have been optimistic about sales. From a technical perspective, the main reason lies in the changes in consumers' demand for thick flavors, which is why very few salty flavors sell well. At the same time, we must devote ourselves to the research of fine salty flavors and pay close attention to the demand dynamics for mellow meat flavors.

    Special requirements for umami

    Many compound condiment manufacturers have proposed that for new raw materials, new processes, and new technologies for increasing freshness, they continue to respond to the lack of umami flavor, non-lasting umami flavor, not strong umami flavor, and strong umami flavor. From a point of view, today and in the future, there will be the following characteristics: ① Fresh meat combines new technologies to organically mix meat and umami flavors to enhance the sense of freshness; ② New technologies for effective combination of vegetable flavor and meat flavors, enhance The base taste of umami; ③Combination of a variety of fresh meat and nucleotides, such as special effects of fresh-enhancing core raw materials used in salty flavors.

    High-quality meaty ingredients are gradually being selected by many manufacturers

    In response to the fierce competition, the sales of high-end compound seasonings have been on the rise, while mid-range or low-end compound seasonings are rarely sold. In this case, high-end compound condiments are gradually being purchased by restaurant chains, and manufacturers that produce high-end salty flavors are also rewarded accordingly. As a result, many high-quality meaty raw materials are now used in the production of compound seasonings.

    In short, with the unremitting efforts of flavor technicians in the future, flavors will surely take advantage of the rapid development of the flavoring industry to present a flourishing situation, and the application in the flavoring industry will become more and more extensive.

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