Flavor Enhancer, tseem hu ua flavour enhancer, hais txog cov khoom uas tuaj yeem txhim kho lossis txhim kho thawj qhov tsw ntawm cov zaub mov. Hauv kev lag luam tsw thiab tshuaj tsw qab, txhawm rau kho cov aroma xav tau, feem ntau ntxiv cov tshuaj tsw qab los txhim kho qhov kev siv ntawm qhov tsw, txo tus nqi, thiab ua kom lub aroma sib koom ua ke, nplua nuj, mos thiab muaj tseeb. Khoom noj qab zib feem ntau muab faib ua qab zib (xws li strawberry, kua, txiv duaj, thiab lwm yam) thiab qab ntsev (xws li ntsim tsw, nqaij tsw), nqaij tsw yog ib qho tseem ceeb ntawm cov khoom noj qab haus huv kev lag luam, nqaij tsw enhancer yuav muab faib ua 6 pawg hauv qab no:

1) Khoom noj khoom haus tsw monomer (Chemical): maltol, ethyl maltol, furfuryl mercaptan, furfuryl mercaptan, 2-mercapto-3-furan mercaptan, bis (2-methyl-3-furan) disulfide, methyl cyclopentenolone (MCP), thiab lwm yam.

2) Umami cov neeg ua haujlwm: Sodium glutamate (MSG), sodium inosine (IMP), sodium guanylate (GMP), sodium inosine + sodium guanylate (I + G), monosodium succinate (MSS), disodium succinate (DSS), thiab lwm yam.

3) Cov roj yam tseem ceeb thiab lawv cov khoom sib xyaw: xws li cov roj sesame, sesame tsw thiab qee cov txuj lom tseem ceeb roj, resins lossis blended flavors;

4) Odorants generated nyob rau hauv cov tshuaj tiv thaiv Maillard: xws li aldehydes los yog ketones thiab cysteine ??generated nyob rau hauv cov tshuaj tiv thaiv ntawm tsawg heev hydrogen sulfide;

5) Lwm yam ntuj tsim thiab txuj lom: xws li ntxiv me me ntawm nqaij npuas thiab nqaij qaib tsw rau nqaij nyug tsw, thiab ntxiv me me ntawm nqaij qaib thiab nqaij nyuj tsw rau nqaij npuas tsw.

Nqaij nqaij tsw enhancer muaj cov yam ntxwv hauv qab no:

1) Tus nqi me me, cov nyhuv aroma txhim kho yog qhov tseem ceeb;

2) Aroma enhancer nws tus kheej yuav tsis nthuav cov aroma, thiab nws yuav tsis hloov cov qauv thiab muaj pes tsawg leeg ntawm lwm yam aromas, tab sis nws muaj peev xwm hloov tib neeg lub cev lub cev, uas yog, ntxiv dag zog rau lub stimulation ntawm tib neeg olfactory qab haus huv, txhim kho thiab txhim kho rhiab heev ntawm olfactory hlwb, thiab ntxiv dag zog rau kev sib kis ntawm cov ntaub ntawv aroma;

3) Txo cov nqi ntawm lwm cov tshuaj tsw qab lossis txo qhov kawg ntawm qhov tsw los ntawm kev txhim kho cov aroma, yog li txo tus nqi;

4) Qee cov tshuaj tsw qab tsis tsuas yog muaj cov txiaj ntsig ntawm flavoring, tab sis kuj muaj cov nyhuv aroma zoo, uas tuaj yeem ua rau cov tshuaj tsw qab sib koom ua ke, muag muag, nplua nuj, thiab lub sijhawm khaws cov tshuaj tsw qab ntev;

5) Qee cov tshuaj tsw qab muaj cov qauv molecular tshwj xeeb, thiab tuaj yeem hnov ????mob nrog lwm yam tshuaj hauv cov txheej txheem los tsim lwm yam tshuaj tsw qab, xws li furanone, MCP, thiab lwm yam;

6) Tus nqi ntawm cov tshuaj tsw qab muaj qhov cuam tshuam rau lub aroma. Qee cov tshuaj tsw qab yuav tsis cuam tshuam rau tag nrho cov aroma ntawm qhov tsw thaum siv ntau, xws li maltol, ethyl maltol, thiab lwm yam, thaum qee cov txuj lom yuav nthuav tawm tsw tsw ntxhiab thaum siv ntau dhau, xws li furfuryl mercaptan, MCP, thiab lwm yam.

7) Vim tias cov nyhuv synergistic ntawm aroma enhancers, lawv feem ntau siv ua ke.

Kev taw qhia txog ntau yam nqaij tsw enhancers

A, edible tsw monomer class

(a) Maltol thiab ethyl maltol yog ob qho tib si broad spectrum flavoring agents, nyob rau hauv GC / MS tsom xam ntawm qee cov nqaij flavors pom tias ib feem ntawm cov nqaij tsw ntxiv malt lossis ethyl maltol, qhov ntxiv ntawm 1% mus rau 20% (ntawm no yog hais txog qhov zoo ntawm cov txuj lom hauv cov tsw, tsis suav nrog cov kuab tshuaj). Maltol (Maltol, Veltol), lub npe lag luam ntawm flavol, Palatone, Kopalin, tshuaj lub npe 2-methylpyromeconic acid, muaj ib tug tshwj xeeb aroma zoo li burnt qab zib qab zib, kuj piav raws li caramel aroma, volatile, sublimed ntawm 93 ℃, Ntuj khoom muaj nyob rau hauv do-kib malt, Pine koob, chicory. Ethy Maltol (Vetol2plus), tshuaj hu ua 2-ethyl pyromeconic acid, muaj ib tug ntev caramel thiab fruity aroma, nrog ib tug heev qab zib saj thiab qab zib fruity aroma nyob rau hauv ib tug nyias tov. Ob leeg yog soluble nyob rau hauv dej, ethanol thiab propylene glycol (PG) yuav tsum tau xyuam xim rau cov nram qab no 4 ntsiab lus thaum siv: 1) Ob leeg muaj phenol hydroxyl, thiab kev sib cuag nrog hlau ntim yuav liab, yog li tsis txhob siv hlau ntim; 2) Nyob rau hauv acidic tej yam kev mob, lub aroma txhim kho cov nyhuv yog zoo, tab sis nyob rau hauv alkaline tej yam kev mob, cov nyhuv yog txo vim dissociation ntawm phenol hydroxyl pawg; 3) Lub aroma txhim kho cov nyhuv ntawm ethyl maltol yog li ntawm 3-8 npaug ntawm maltol, thiab qhov ntau npaum li cas yuav txo tau thaum siv cov qub; 4) Yog tias siv nrog I + G, MSG, MCP thiab lwm yam tshuaj tsw qab, nws tuaj yeem txhim kho cov nyhuv.

(b) MCPMCP, tseem hu ua 3-methyl-1, 2-cyclopentenedione los yog 3-methyl-2-hydroxy-2-cyclopentene-1-ib, yog dawb los yog daj daj crystalline hmoov nrog maple thiab acerlike aroma, uas kuj tau piav raws li caramel aroma. Nws lub xub ntiag tau pom nyob rau hauv qee qhov nqaij flavors. MCP muaj cov khoom zoo sib xws rau maltol thiab ethyl maltol, tab sis cov koob tshuaj yuav tsum tsis txhob ntau dhau. Nyob rau hauv cov cua kub kub, MCP tseem yuav qhib lub nplhaib thiab hnov ????mob nrog lwm cov tshuaj tsw qab los tsim cov nqaij tshwj xeeb.

(3) Furfuryl Mercaptan, tseem hu ua kas fes mercaptan, 2-furanyl methylmercaptan. Nyob rau hauv high concentrations, nws muaj ib tug heev unpleasant sulfur tsw, thiab thaum diluted, nws tsw tsw ntawm kas fes thiab nqaij. 1% furfuryl mercaptan cov khoom tsim los ntawm qee lub tuam txhab loj muaj cov nqaij muaj zog, ci nqaij (tseem zoo li nqaij nyug), thiab tsis muaj kas fes tsw. GC / MS tsom xam ntawm qee cov nqaij flavors tau kuaj pom muaj furfuryl mercaptan nyob rau hauv cov lej, thiab ntau cov ntaub ntawv kuj tau lees paub lub luag haujlwm ntawm furfuryl mercaptan thiab qhia txog qhov sib ntxiv ntawm cov lej. Hauv kev siv tiag tiag, furfuryl mercaptan yog diluted rau hauv 1% pawg thiab tom qab ntawd ntxiv rau cov nqaij tsw hauv ib qho me me.

(4) Furaneol; Furanone) tshuaj lub npe 2, 5-dimethyl-4-hydroxy-3 (2H) -furanone, yog cov khoom noj qab zib, tsw enhancer, synergist. Raws li thaum ntxov xyoo 1960, nws tau pom nyob rau hauv cov pineapple tshiab thiab nqaij nyuj kua zaub, yog li nws tseem hu ua bromelain. Furanone muaj lub ntuj pineapple, txiv pos nphuab zoo li aroma, kuj tau piav qhia tias muaj ntxhiab tsw qab, nrog pom tseeb aroma, sweetening nyhuv, tuaj yeem ua rau cov tshuaj tsw qab ntau puag ncig thiab plump, thiab muaj lub luag haujlwm ntawm kev tiv thaiv thiab npog qhov tsis kaj siab. Ib feem ntawm furanone yog sib npaug li 5.5 mus rau 6 feem ntawm ethyl maltol thiab 16 mus rau 20 feem ntawm maltol hauv kev txhim kho aroma thiab tiv thaiv cov ntxhiab tsw phem. Hauv GC / MS tsom xam ntawm qee cov nqaij flavors, pom muaj furanone, thiab nws qhov kev faib ua feem tuaj yeem siab li 5% ntawm qhov sib piv. Ntawm qhov tod tes, furanone kuj yog ib qho khoom noj ua ntej ntawm cov nqaij tsw, uas tuaj yeem hnov ????mob nrog cysteine, cystine, ammonium sulfide thiab lwm yam tshuaj los tsim cov nqaij tsw, thiab tsim cov tshuaj hydrogen sulfide tsawg heev. Raws li Ding Desheng txoj kev tshawb fawb, ntxiv furanone rau nqaij qaib cov ntsiab lus tuaj yeem pom tseeb tias qhov ua kom puv thiab sib npaug ntawm qhov tsw thiab txhim kho qhov barbecue tsw. Ntxiv furanone rau nqaij nyug nqaij nyug tuaj yeem txhim kho qhov tsw thiab tsw qab, thiab qhov smoothness thiab flavoriness ntawm tsw yog ho nce, uas ua rau cov nqaij saj ntau plump, muaj kua thiab muaj kua. Piv txwv ntawm kev siv furanone, (I + G) thiab MSG muaj nyob rau hauv Table 1.

(5) Lwm cov tsw monomers nrog cov aroma tseem ceeb txhim kho thiab hloov pauv cov teebmeem yog: 2-methyl-3-furan mercaptan, bis (2-methyl-3-furan) disulfide, 2-methyl-3-methyl-mercaptan, 2-methyl-3-tetrahydrofuran mercaptan, thiab lwm yam. Cov nqaij noj qab haus huv no tsuas yog muaj cov khoom qab zib, tab sis cov khoom noj muaj txiaj ntsig zoo thiab muaj txiaj ntsig zoo. siv tsawg heev.

Ob, umami tus neeg sawv cev chav kawm

(a) MSGMSG yog MSG, tseem hu ua L-glutamate sodium, sodium glutamate. MSG yog qhov tsis muaj ntxhiab tsw, nrog umami, qab zib thiab qab ntsev, thiab qhov pib saj yog 0.014%. MSG ua rau ntawm qhov kawg ntawm tus nplaig thiab ob lub puab tsaig, thiab muaj kev nkag siab zoo ntawm kev cuam tshuam ncaj qha ntawm umami thiab preconsciousness. Umami yog ib qho tseem ceeb, thiab cov nyhuv ntawm umami yog xav txog hauv nruab nrab qhov kev nkag siab, thiab umami tuaj sai sai thiab sai.

MSG muaj kev sib koom ua ke nrog IMP, GMP thiab (I + G). (MSG + IMP) Ntawm 0.05 g / L loj concentration, thaum MSG∶IMP = 1∶1, umami mus txog qhov siab tshaj plaws; Hauv kev sib xyaw ntawm MSG thiab IMP, qhov loj ntawm IMP tau nce los ntawm xoom mus rau 50%, thiab qhov kev siv ntawm umami tau nce hauv cov duab parabolic. Qhov loj feem ntawm IMP tau nce los ntawm 50% mus rau 100%, thiab qhov kev siv ntawm umami poob rau hauv cov duab parabolic convex.

MSG feem ntau sib xyaw nrog (I + G) los tsim MSG muaj zog, 99% MSG + 1% (I + G) tuaj yeem nce 2 zaug, 98% MSG + 2% (I + G) tuaj yeem nce 3.5 npaug; 96% MSG + 4% (I + G) tuaj yeem nce ntxiv los ntawm ib qho ntawm 5. Hauv daim ntawv thov ntawm cov nqaij tsw, MSG feem ntau siv ua ke nrog (I + G), thiab daim ntawv thov tshwj xeeb yog qhia hauv Table 1.

(2) IMP, GMP thiab (I + G) IMP thiab GMP muaj ntau nyob rau hauv cov tsiaj nyeg thiab nqaij qaib cov khoom xws li nqaij nyug, nqaij npuas thiab nqaij qaib, thiab nqaij nruab deg xws li sardines, eels, white spotted pike thiab aromatic ntses. IMP thiab GMP muaj lub zog umami tsw, thiab qhov umami siv ntawm GMP yog li 3 npaug ntau dua li ntawm IMP, thiab kev sib xyaw ntawm ob feem ntau yog siv kev lag luam (xws li, I + G, IMP thiab GMP account rau 50% txhua). MSG, IMP, GMP, (I + G) tuaj yeem ua rau cov nqaij tsw qab ntau dua, zoo meej, txhim kho thiab txhim kho cov nqaij tsw, ua siab ntev thiab muaj zog.

(3) MSS thiab DSSMSS, DSS ob leeg muaj umami thiab tshwj xeeb plhaub ntses saj, yog li nws tseem hu ua scallops, shellfish (xws li clam nqaij, oysters, snails, scallops, abalone, clams, thiab lwm yam.) umami lub ntsiab Cheebtsam, yuav siv tau raws li nqaij nruab deg flavor enhancer. Ob leeg muaj kev sib koom ua ke nrog MSG.

3.Natural tseem ceeb roj los yog nws blended essence

Cov roj tseem ceeb tshaj plaws yog cov roj sesame roj. Unroasted sesame muaj tsawg heev aroma Cheebtsam, tsuas muaj ntau tshaj 10 hom aldehydes (xws li valeraldehyde, hexal, heptanaldehyde, furfural, 5-methylfurfural, thiab lwm yam), ob peb phenols (phenol, guaiacol, thiab lwm yam.) thiab ntau tshaj 10 hom tshuaj tsw qab. Txawm li cas los xij, tom qab roasting sesames, nws cov aroma thiab ntau ntau ntxiv. Xws li hydrocarbons, cawv, aldehydes, ketones, acids, furans, phenols, lactones, pyrazines, pyrroles, pyridines, oxazoles, nitriles, thiazoles, thiophenes, mercaptans thiab sulfides thiab lwm yam 17 pawg ntawm 208 aromas. Sesame roj muab rho tawm los ntawm Roast-ed sesame muaj zog aroma thiab zoo aroma li. Yog tias koj xav ntxiv cov noob hnav roj rau cov dej tsw qab, nws yog ib qho tsim nyog yuav tsum tau emulsify cov noob hnav roj ua ntej, txwv tsis pub cov phenomenon ntawm cov roj ntab yuav tshwm sim tom qab ntxiv, cuam tshuam rau cov tsos thiab qhov zoo ntawm qhov tsw. Hauv qee cov khoom lag luam muaj cov roj sib xyaw lossis cov roj zaub xam lav, cov roj noob hnav feem ntau ntxiv los txhim kho qhov tsw, txhim kho tus nqi ntxiv ntawm cov khoom. Ntxiv nrog rau kev siv cov noob hnav roj, cov roj tsw qab kuj tuaj yeem siv tau. Thaum lub aroma ntawm ntuj noob hnav roj tsis muaj zog txaus los yog qhov zoo tsis ruaj tsis khov, nws tuaj yeem daws tau los ntawm txoj kev muaj ntxhiab.

Plaub, Maillard cov tshuaj tiv thaiv los tsim cov tshuaj tsw qab

Cov tshuaj tiv thaiv no tau tshaj tawm hauv ntau qhov kev tshawb fawb, piv txwv li: 1) VB1 → bis (2-methyl-3-furanyl) disulfide; 2) α-hydroxyl ketone + (NH4) 2S → H2S, thiab lwm yam; 3) Aldehyde + (NH4) 2S → H2S, thiab lwm yam; 4) Furanones thiab lawv cov qauv analogues + (NH4) 2S → H2S, thiab lwm yam.

Txhawm rau txo tus nqi ntawm cov nqaij tsw thiab txhim kho nws lub zog, kev ua tiav thiab kev sib koom ua ke, nws yog ib qho tsim nyog yuav tau ntxiv cov nqaij tsw enhancer. Txawm li cas los xij, tsis yog txhua qhov tsw qab tuaj yeem siv rau cov nqaij tsw qab, feem ntau, MSG, (I + G), furanone, maltol thiab ethyl maltol yog haum rau ntau hom nqaij, MSS, DSS rau nqaij nruab deg tsw, sesame roj yog haum rau nqaij npuas, nqaij nyug, nqaij npua, ci thiab lwm yam tsw.