Flavor compounding technology and application

With the fierce competition in the market, food and beverages are becoming more and more diversified

Through the compound technology, it is not only possible to achieve a high degree of unity of smell and taste required by food flavors, but also to improve product quality

Compounding is a technique

A single fragrance often lacks a three-dimensional sense

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 to grasp the transition between the incense rhymes, find common ground, the more perfect the transition between the aromas, the better

Good aroma and taste means that the ultimate purpose of food flavor compounding is to provide good products, good products are the unity of aroma and taste, good aroma is not the ultimate purpose of flavor, good taste is the ultimate purpose

In addition to following the basic principles, flavor compounding should also grasp some elements and find some skills

Such as fruit aroma is mainly fragrant, sweet and sour, ester components are more mainly; The aroma of milk is mainly sweet and sour, and the components of high carbonate and ester are more important; The nut aroma is mainly sweet and caramelized, and thiazole and pyrazine ingredients are more important

Aroma matching also conforms to the "principle of similarity compatibility", that is, it is easier to match

The combination between aromas is often dominated by one or the other, supplemented by several others

In food flavoring, it is important

Today, the blend between a single fragrance is transitioning

(Source: Food Raw Materials Supply and Demand Service)

China Food News (2022-09-19-06 edition)

(Editor-in-charge: Yang Xiaojing)