香精香料

Liquid Flavors (dilutions) 液体香精（稀释型）由浓缩型稀释而得 Dilutions of top concentration flavours
Liquid Flavor Solvents 液体香精溶剂 Water Soluble 水溶性 Propylene Glycol 丙二醇 Ethyl Alcohol 乙醇 Water 水 Glycerin 丙三醇 Isopropyl Alchol 异丙醇
A=0.01% 标准剂量 B=0.05% 标准剂量 C=0.1% 标准剂量 T=非标准浓缩型香精 S = 特殊稀释型

the codes for SOLVENT SYSTEMS 香精溶剂编号 CE = C dilution in ETHANOL or ETHANOL / WATER 乙醇或乙醇/水溶剂稀释的C浓度 C = C dilution in PROPYLENE GLYCOL (exceptions exist) 丙二醇稀释的C浓度 C16 = C dilution in SUNFLOWER OIL 葵花籽油稀释的C浓度 BT= B dilution in TRIACETIN 甘三酯稀释的B浓度 BN= B dilution in NEOBEE NEOBEE稀释的B浓度 the codes for Powder (TPL0504, APL 0504), Washed flavor (W ), SPM’s 粉末香精、水洗香精、 SPM

Simple Evaluation of Flavours 香精的品评

Taste flavors at an appropriate level and in the proper medium 在合适剂量和溶液中品评
Maintain consistent and appropriate temperature for all samples being evaluated保持样品的温度恒定和适当 Work in an odor and flavor free environment 品评环境无异味 Record results from screening sessions for future reference 纪录下品评结果供以后参考
Are not Halal 不是Halal
•Process removes some of the water/ethanol soluble molecules present in citrus oils 工艺中去 除橙油中某些水/酒精可溶性成分。 •No thermal stress 无热处理
SPMs give the most “Complete” profile on their own SPMs 能赋予最完整的风味。
Top Notes 头香
Middle
Notes 中香

Base Notes 基香
Flavor Nomenclature & Evaluation 香精命名和品评
Nomenclature命名


IOFI Guidelines 指导原则 Fat or fatty, acid source 脂肪或脂肪酸来源 Carbohydrate source 碳水化合物来源 Protein Nitrogen source 氮蛋白来源 Temperature max. 180°温度不超过180 ° Time maxi 15 mins.时间不超过15分钟 pH max. 8. pH值不超过8

Collection: 595XXX series Beside the 595XXX numbers, a flavor can have an additional combination of letters and/or numbers corresponding to versions or dilutions 香精 595XXX编号后，还带有各种字母/数字来代表不同类型、浓度等等。

Water + Ethanol 水+酒精
peel or essence oils 橙皮油 或精油
Washed oils 水洗香精
Reaction Flavors 反应香精

Range of flavors designed to mimic the comlpex mix of chemicals found in a cooked product. These are made using a Reaction process where raw materials are “cooked”. These flavours can be designed to react in the final food product, eg Chicken Fillet, giving a strong taste. 反应香精与食物在烹调时形成的复杂的化合混合物类似。原料在严格控制的条件下加 热进行反应。香精能在终产品中继续反应以提供浓郁的口感。


Oil Soluble 油溶性 Vegetable Oils（Peanut oil, Sunflower Oil)植物油（花生油，葵花籽油） Fractionated Oils 分馏油 (Neobee) Triacetin: 三醋酸甘油酯

Benefits好处 Easier to incorporate in aplications than the concentrated version 使用更方便 Lower price might be seen as an advantage价格更低
Flavor
Agenda 内容

Collection Setup 香精精选介绍 Flavour Delivery Systems 香精传输体系 Flavor Nomenclature & Evaluation 香精命名和品评 Flavour Legislation 香精法规 Flavour stability & storage 香精的稳定性及贮存
SPM- Special Powder Mix 特制混合粉末香精

SPM are typically a blend of Top notes (Powder or Liquid) with Reaction Flavours and sometimes other savoury ingredients SPM通常是头香（粉末或液体香精） 与反应香精的混合，有时还会添加一 些其它的咸味原料。




Flavor Delivery Systems 香精体系
Fra Baidu bibliotek
Liquid Flavors (top concentration) 液体香精（浓缩型）

Liquid flavors are a blend of flavor molecules in a solvent 液体香精是香精分子在溶 剂中的混合物 Highly concentrated高度浓缩 Benefits: Top strength implies low dosage and thus low cost in use 好处：高浓度 因而低剂量，使用成本低 Limitations 局限性 Can be difficult to handle due to inclusion levels 剂量过低而不便使用 Many of the volatiles have a low flash point making it difficult to ship闪点过低而 难于运输

the flavor DILUTION CODES 香精浓度编号 A= Firmenich Standard Dosage =0.01% B= Firmenich Standard Dosage =0.05% C= Firmenich Standard Dosage =0.1% T = non-standard Top concentration S = Special dilution


Citronova
•CITRONOVAs offer a complete range of distilled Cold Pressed oil products, “From The Name Fruit” (FTNF)冷榨橙油蒸馏而得，“来自命名水果(FTNF) •Can be used as building blocks primarily to provide cost effective systems in beverage, confectionery and bakery applications or emulsion formulas 成本经济， 适合饮料，糖果， 焙烤产品， 或制备乳化香精 •Generally have low use levels and high flavor impact通常使用剂量低，香精香度高。
Tasting Solutions 品尝液 Acidified sugar solution 糖酸水 Compositions成分 Sugar (5-10%) and citric acid(0.03-0.05%) in water 糖(5-10%)和柠檬酸（0.03-0.05%）的水溶液 Type of Flavors适用香精 All fruity flavors 所有水果香精 For spices such as cinnamon, nutmeg, vanilla, maple and some low-acid fruit flavors, e.g. banana 适合香辛 料型（肉桂、豆蔻、香草、枫浆）和一些低酸度水果 如香蕉 For chocolate, butterscotch, maple, vanilla, other sweet “brownflavors”适合巧克力、香草、枫浆和其他“ 褐色”香型
distillation column 蒸馏
Different fractions correspond to different tonalities不同分馏物
peel oils 橙油
Washed Oils 水洗香精

Washed Oils satisfy the challenge of solubility and clarity required for clear beverages水洗香精满足澄清饮料对溶解度和澄清度的要求。

Sugar solution糖水
Sugar (5-10%) in water蔗糖(5-10%)水溶液
Sweetened milk甜牛奶
SPRAY DRIED FLAVORS 喷雾干燥香精

Encapsulation Technologies微胶囊化技术 Description: SprayDried Flavors are powders with flavor oil droplets encapsulated in a solid carrier matrix. 香精油滴包埋在固体载体中形 成的粉末。 Application :dry applications 适合低水分活度食品


PREPARING TASTING SOLUTIONS 品尝液的配制

The use of a tasting solution is recommended to avoid fatigue and product base interference. It is often the first line of screening to assess character differences between flavors. 使用品尝液可以防止疲劳以及产品基料的干扰。常用于香精的筛选， 以判别不同香精之间的风味差异。 Sweet Flavors 甜味香精