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1、FlavorOverview香精綜述殷小梅，技術(shù)服務(wù)經(jīng)理芬美意香料（中國(guó)）有限公司2006年7月ToHuaShengAgenda內(nèi)容PhysiologyofTaste&Smell味覺與嗅覺生理學(xué)FlavourLegislation香精法規(guī)FlavourDeliverySystems香精傳輸體系FlavorNomenclature&Evaluation香精命名和品評(píng)FlavourLanguage香精語(yǔ)言FlavorStability&Storage香精的穩(wěn)定性及貯存PhysiologyofTasteandSmell味覺與嗅覺生理學(xué)SMELL/ARO
2、MA嗅覺/氣味Smellandaromaareperceivedinthenosewhenvolatilecompoundsinteractwitholfactorycells揮發(fā)性成分與嗅覺細(xì)胞相互作用,鼻腔中感受到的嗅覺/氣味TASTE味覺Perceivedinthemouthandresultsfromtheinteractionofbothvolatileandnon-volatilecompoundswithtastereceptors口腔中感受到的，由揮發(fā)性和不揮發(fā)性成份與味覺感受器共同作用所得到的感覺TASTE&SMELL味覺與嗅覺
3、Thehumanolfactorysystemislocatedinthenasalcavity.人的嗅覺系統(tǒng)位于鼻腔內(nèi)Humansperceiveodourousmoleculesthroughbothdirectandindirect(retro-nasal)pathways.人們通過直接或間接(逆鼻腔)路徑來感受氣味分子Olfactorynerve嗅神經(jīng)Trigeminalnerve三叉神經(jīng)Odour(nasalrouteodorantmolecules)氣味(順鼻腔路徑)Odour(retro-nasalroute)氣味(逆鼻腔路徑)TA
4、STE&SMELL味覺與嗅覺DistributionoftheTASTEpapillaeandtheareasofmaximalsensitivityforthesingletastequalities味突的分布，以及對(duì)各種味道最敏感的區(qū)域分布TASTE&SMELL味覺與嗅覺苦味酸味咸味甜味STANDARDISEDFoodQuality使食品質(zhì)量標(biāo)準(zhǔn)化ENHANCE,REINFORCEorRESTOREprocessedfood增強(qiáng),補(bǔ)充或恢復(fù)加工食品的風(fēng)味MASKINGofundesirabletastesintheproducts掩飾產(chǎn)品中令
5、人不快的味道ECONOMICALreasons,costsavings經(jīng)濟(jì)方面的原因,節(jié)約成本W(wǎng)hyUseFLAVOURS?為什么使用香精Definition:AconcentratedpreparationusedtoimpartFLAVOUR.Theyarenotintendedtobeconsumedassuch.香精定義：能賦予香味的濃縮配制物;它們并非用于直接食用FlavorLegislation香精法規(guī)CompositionofFlavourings香精成分Flavoringingredients香原料Nonflavoringingr
6、edients非香原料Carriers(solvents...)載體，溶劑等Additives(antioxidants,preservatives,colourings…)添加劑(抗氧化劑，防腐劑，色素，等）TypesofFlavouringIngredients香原料類別NaturalFlavourings天然香料NaturalFlavouringSubstances(chemicallydefined)天然香原料單體（化學(xué)成分明確）FlavouringPreparations混合香原料NatureIdenticalFlavourings天然
7、等同香原料ArtificialFlavourings(synthetic)人工合成香原料ProcessFlavourings反應(yīng)香精SmokeFlavourings煙熏香精NaturalFlavouringsubstances天然香原料單體AdefinedchemicalsubstancewithflavouringpropertiesObtainedbyphysicalprocesses(e.g.distillationorsolventextraction)OrenzymaticOrMicrobiologicalprocessesfromma
8、terialofvegetable/animalorigin通過物理方法（如蒸餾、溶劑萃?。┗蛎阜ɑ蛭⑸锓椒◤闹参?動(dòng)物來源制備的化學(xué)
