Fragrance compounding technology and application

With fierce competition in the market, food and beverages are increasingly diversified. The diversification of products is inseparable from the diversification of tastes, so it is more important to choose high-quality flavors and match various flavors with each other.

The combination technology can not only achieve the high unity of smell and taste required by food flavor, but also improve the product quality.

Compounding refers to a technique in which two or more flavors are mixed in an appropriate proportion to express a specific theme. The aroma matching between flavors can make the product taste diversified and rich and full.

A single flavor often lacks three-dimensionality in expressing the aroma of the subject matter or reflecting the taste. Different from daily chemical flavors, food flavors are a real taste sensation, so these principles should be followed when using compounding technology: clear theme, good aroma coordination, and good fragrance and taste.

The theme is clear, which means that the food flavor must have a clear theme, a real taste, and a natural taste.

Good aroma coordination means grasping the transition between aromas and finding common points. The more perfect the transition between aromas, the better the aroma coordination.

Good aroma and taste means that the ultimate goal of compounding food flavors is to provide good products. A good product is the unity of aroma and taste. Good aroma is not the ultimate goal of flavors, but good taste is the ultimate goal.

In addition to following the basic principles, fragrance compounding must also grasp some elements and find some skills.

For example, the aroma of fruit is mainly light, sweet and sour, and the ester components are more important; the aroma of milk is mainly sweet and sour, and the high carbonic acid and ester components are more important; the aroma of nuts is mainly sweet and burnt. , thiazole and pyrazine components are more important.

Aroma matching also conforms to the "similar and compatible principle", that is, it is easier to match with similar aroma types. Therefore, fruit and milk flavors are easy to match, nuts and milk are also easy to match, but fruit and nuts are more difficult to match.

The collocation between aromas is often based on one kind, and the other or several other kinds are supplemented. The combination of fruit flavors is as follows: mainly sweet orange, supplemented by lemon; mainly pineapple, supplemented by mango, peach, sweet orange, banana, etc. The combination of nut flavors usually has the following types: coffee-based, with cocoa, chocolate; peanut-based, with sesame, walnut, chestnut, almond; taro-based, with roasted sweet potato, hazelnuts etc. Milk flavors can be matched with each other, and each other is the main and auxiliary.

In food flavoring, it is very important to grasp the accuracy and completeness of the aroma theme. When the theme of expression is relatively simple, it is the best method to carry out fragrance compounding.

Today, the compounding of single flavors is transitioning to modular flavors. Fragrance modularization is to mix various fragrance types with unit fragrance bases to form head fragrance, body fragrance and tail fragrance, and form a plate model, and then recombine them selectively according to the characteristics of processed food and processing technology, so that It is more in line with the needs of food manufacturers, including price, product characteristics, regional characteristics and other requirements, thus forming a new essence.