【正文】 ? To keep in sealed containers away from any other strong odor material 置于密閉容器中 , 遠(yuǎn)離有強(qiáng)烈異味的物質(zhì) ? Seal containers all the time容器 經(jīng)常保持關(guān)閉狀態(tài) ? All flavours containers should be kept closed at all times when not in use. Avoid large headspace by using suitable containers or purge headspace with inert gas if prolong storage is needed 所有香精 若不使用時 容器 應(yīng)保持 密閉 , 若頂空太大時應(yīng)換成小容器或用惰性氣體充氣以保持香精長期穩(wěn)定 DEFAULT SHELFLIFE amp。例如：焦糖和糖蜜。例如 ： 肉 ， 咖啡。和多汁的甜味水果相聯(lián)系。 flavorists collaboration (Europe, US, Latin America, Asia Pacific) 感官品評人員及調(diào)香師共同合作 (歐洲，美國，拉丁美洲，亞太 ) l Lexicon amp。 Middle Notes 中香 Base Notes 基香 Top Notes 頭香 Flavor Nomenclature amp。 ?No thermal stress 無熱處理 Reaction Flavors 反應(yīng)香精 ? Range of flavors designed to mimic the lpex 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. ? 反應(yīng)香精與食物在烹調(diào)時形成的復(fù)雜的化合混合物類似。 它們并非用于直接食用 Flavor Legislation 香精法規(guī) Composition of Flavourings香精成分 ? Flavoring ingredients香原料 ? Non flavoring ingredients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） Types of Flavouring Ingredients香原料類別 ? Natural Flavourings天然香料 ? Natural Flavouring Substances (chemically defined) 天然香原料單體（化學(xué)成分明確） ? Flavouring Preparations混合 香原料 ? Nature Identical Flavourings天然等同香原料 ? Artificial Flavourings (synthetic)人工合成香原料 ? Process Flavourings反應(yīng)香精 ? Smoke Flavourings煙熏香精 Natural Flavouring substances天然香原料單體 ?A defined chemical substance with flavouring properties Obtained by physical processes (. distillation or solvent extraction) Or enzymatic Or Microbiological processes from material of vegetable/animal origin通過物理方法（如蒸餾、溶劑萃?。┗蛎阜ɑ蛭⑸锓椒◤闹参?/動物來源制備的化學(xué)物質(zhì)，其成分明確，具有風(fēng)味特性 ? Examples 舉例 ? benzaldehyde from kernel of almond 杏仁中提取的苯甲醛 ? vanillin from vanilla beans香莢豆中提取的香蘭素 Flavouring Preparations混合香原料 ?A product with flavouring properties Obtained by physical processes (. distillation and solvent extraction) Or enzymatic Or Microbiological processes from material of vegetable/animal origin。Flavor Overview 香精綜述 殷小梅， 技術(shù)服務(wù)經(jīng)理 芬美意香料（中國）有限公司 2022年 7月 To Hua Sheng Agenda 內(nèi)容 ? Physiology of Taste amp。 They are mixtures and not chemically defined。原料在嚴(yán)格控制的條件下加熱進(jìn)行 反應(yīng) 。 Evaluation 香精命名和品評 Nomenclature命名 ? Collection: 595XXX series ? Beside the 595XXX numbers, a flavor can have an additional bination of letters and/or numbers corresponding to versions or dilutions 香精 595XXX編號后，還帶有各種字母 /數(shù)字來代表不同類型、濃度等等。 gustative/olfactive references (single raw material or a simple blend) 風(fēng)味參照物 (單一原料或原料簡單混合 ) l 88 global sensory terms (78 flavor terms, 5 basic tastes and 5 sensations) 88個全球統(tǒng)一的感官描述詞匯 (78 個風(fēng)味詞匯， 5個基本口味詞匯和 5個感知詞匯 ) l Used to describe flavours amp。也可用于肉的多汁。 Milky 牛奶味 Milklike, specifically raw, pasteurized or condensed milk notes (. milk derived products).似牛奶特征，特指生奶，殺菌奶或煉乳的特征。 Vanilla 香草味 Aromatic blend of sweet, vanillin, woody, brown ，香蘭素味，木味和褐味的綜合。 STORAGE CONDITIONS 香精的貨架壽命及貯存條件 ? DEFAULT SHELFLIFE香精的貨架壽命 ? Liquid and SprayDried Pwd : 612 months 液體及噴霧干燥粉末 ? Washed Flavor水洗香精 :12 months ? SPM 混合粉末香精 : 612 months ? Process Flavour 反應(yīng)香精 : 9 12 months ? STORAGE CONDITIONS貯存條件 ? Dry area, unopened containers, optimum temp. 11 25176。 F 干燥，密閉容器，適宜溫度 11 25176。 usually associated with a mo