FlavourKnowledgetoDistributorsTXMY-芬美意

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1、FlavorOverview香精综述殷小梅，技术服务经理芬美意香料（中国）有限公司2006年7月ToHuaShengAgenda内容PhysiologyofTaste&Smell味觉与嗅觉生理学FlavourLegislation香精法规FlavourDeliverySystems香精传输体系FlavorNomenclature&Evaluation香精命名和品评FlavourLanguage香精语言FlavorStability&Storage香精的稳定性及贮存PhysiologyofTasteandSmell味觉与嗅觉生理学SMELL/ARO

2、MA嗅觉/气味Smellandaromaareperceivedinthenosewhenvolatilecompoundsinteractwitholfactorycells挥发性成分与嗅觉细胞相互作用,鼻腔中感受到的嗅觉/气味TASTE味觉Perceivedinthemouthandresultsfromtheinteractionofbothvolatileandnon-volatilecompoundswithtastereceptors口腔中感受到的，由挥发性和不挥发性成份与味觉感受器共同作用所得到的感觉TASTE&SMELL味觉与嗅觉

3、Thehumanolfactorysystemislocatedinthenasalcavity.人的嗅觉系统位于鼻腔内Humansperceiveodourousmoleculesthroughbothdirectandindirect(retro-nasal)pathways.人们通过直接或间接(逆鼻腔)路径来感受气味分子Olfactorynerve嗅神经Trigeminalnerve三叉神经Odour(nasalrouteodorantmolecules)气味(顺鼻腔路径)Odour(retro-nasalroute)气味(逆鼻腔路径)TA

4、STE&SMELL味觉与嗅觉DistributionoftheTASTEpapillaeandtheareasofmaximalsensitivityforthesingletastequalities味突的分布，以及对各种味道最敏感的区域分布TASTE&SMELL味觉与嗅觉苦味酸味咸味甜味STANDARDISEDFoodQuality使食品质量标准化ENHANCE,REINFORCEorRESTOREprocessedfood增强,补充或恢复加工食品的风味MASKINGofundesirabletastesintheproducts掩饰产品中令

5、人不快的味道ECONOMICALreasons,costsavings经济方面的原因,节约成本WhyUseFLAVOURS?为什么使用香精Definition:AconcentratedpreparationusedtoimpartFLAVOUR.Theyarenotintendedtobeconsumedassuch.香精定义：能赋予香味的浓缩配制物;它们并非用于直接食用FlavorLegislation香精法规CompositionofFlavourings香精成分Flavoringingredients香原料Nonflavoringingr

6、edients非香原料Carriers(solvents...)载体，溶剂等Additives(antioxidants,preservatives,colourings…)添加剂(抗氧化剂，防腐剂，色素，等）TypesofFlavouringIngredients香原料类别NaturalFlavourings天然香料NaturalFlavouringSubstances(chemicallydefined)天然香原料单体（化学成分明确）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反应香精SmokeFlavourings烟熏香精NaturalFlavouringsubstances天然香原料单体AdefinedchemicalsubstancewithflavouringpropertiesObtainedbyphysicalprocesses(e.g.distillationorsolventextraction)OrenzymaticOrMicrobiologicalprocessesfromma

8、terialofvegetable/animalorigin通过物理方法（如蒸馏、溶剂萃取）或酶法或微生物方法从植物/动物来源制备的化学