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Some simple introduction of flavors and fragrances

Release time:

2024-03-05

The Group believes that in the information age of economic globalization, informatization will become the only way for SMEs to enhance their competitiveness, and e-commerce will become the key path for enterprises to achieve informatization. Therefore, the Group will continue to focus on promoting the e-commerce and informatization process of Chinese SMEs, continue to innovate, continue to introduce more and better services, build intelligent Chinese enterprises, and achieve smart entrepreneurs!

The types of food flavors and fragrances are generally:

Sweeteners are additives that give food a clear sweetness. More commonly used are sodium saccharin (saccharin), sodium cyclamate (cyclamate), maltitol, sorbitol, xylitol, etc. There are many foods that use sweeteners, such as beverages, sauce products, snacks, biscuits, toast bread, ice cream, preserved fruits, sugar cubes, condiments, canned meat, etc. Basically, foods in daily life use different types of sweeteners.

Acid value regulator has the effect of improving the quality of food, more widely used in all kinds of food. A considerable proportion of candy bars and chocolate products use sour agents to adjust and improve the flavor effect, especially fruit-type products. The more commonly used are citric acid, tartaric acid, lactic acid bacteria, malic acid.

The color, aroma, taste, shape and taste of food are the key index values to consider the quality of food. Food processing generally includes physical processes such as grinding, crushing, heating and pressurizing. In these production processes, food is easy to fade and change color, and the original aroma of some food is also lost. In addition, the same production process can not solve the product soft, hard, brittle, tough and other taste requirements. Therefore, the appropriate application of additives, color protection agents, food flavors and fragrances, tackifiers, emulsifiers, quality improvers, etc., can significantly improve the sensory quality of food and meet people's needs for food flavor and taste.

Food preservatives and antioxidant preservatives in the food industry can avoid food oxidation deterioration, to ensure the nutrition of food has a key effect. At the same time, the addition of some nutrients to the food can further improve and improve the nutritional content of the food. This is of key significance to prevent malnutrition and nutritional deficiencies, ensure balanced nutrition, and improve people's health.

Under various conditions, salty spices and flavors form a comprehensive thermal reaction to form a variety of products.

1, reaction flavor further development leads to the reaction of raw materials. These are independent of the reaction between the amino acid and the saccharide, forming a unique raw material, generally quite different from the reaction of the parent amino acid and the saccharide.

2. However, under special conditions, if xylose and cysteine as raw materials first form other reactions, another product will be formed.

3, furfural and hydrogen sulfide in moderate conditions and temperature

4. The oxidation of thiols can be used to make other fragrance molecules. Furfuryl mercaptan and methyl mercaptan together are oxidized to form methyl furfuryl disulfide.

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