【文章內容簡介】 + Ethanol 水 +酒精 Washed oils 水洗香精 ?Process removes some of the water/ethanol soluble molecules present in citrus oils 工藝中去除橙油中某些水 /酒精可溶性成分。 ?No thermal stress 無熱處理 Reaction Flavors 反應香精 ? 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. ? 反應香精與食物在烹調時形成的復雜的化合混合物類似。原料在嚴格控制的條件下加熱進行 反應 。香精能在終產品中繼續(xù)反應以提供濃郁的口感。 ? IOFI Guidelines 指導原則 ? Fat or fatty, acid source 脂肪或脂肪酸來源 ? Carbohydrate source 碳水化合物來源 ? Protein Nitrogen source 氮蛋白來源 ? Temperature max. 180176。 溫度不超過 180 176。 ? Time maxi 15 超過 15分鐘 ? pH max. 8. pH值不超過 8 Citronova ?CITRONOVAs offer a plete range of distilled Cold Pressed oil products, “From The Name Fruit” (FTNF)冷榨橙油蒸餾而得 ， “ 來自命名水果 (FTNF) ?Can be used as building blocks primarily to provide cost effective systems in beverage, confectionery and bakery applications or emulsion formulas 成本經濟 ， 適合飲料 ， 糖果 ，焙烤產品 ， 或制備乳化香精 ?Generally have low use levels and high flavor impact通常使用劑量低 ， 香精香度高 。 distillation column 蒸餾 peel oils 橙油 Different fractions correspond to different tonalities不同分餾物 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通常是頭香（粉末或液體香精）與反應香精的混合，有時還會添加一些其它的咸味原料。 ? SPMs give the most “Complete” profile on their own SPMs 能賦予最完整的風味。 Middle Notes 中香 Base Notes 基香 Top Notes 頭香 Flavor Nomenclature amp。 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。 ? the flavor DILUTION CODES 香精濃度編號 ? A= Firmenich Standard Dosage =% A=% 標準劑量 ? B= Firmenich Standard Dosage =% B=% 標準劑量 ? C= Firmenich Standard Dosage =% C=% 標準劑量 ? T = nonstandard Top concentration T=非標準濃縮型向精 ? S = Special dilution S = 特殊稀釋型 ? the codes for SOLVENT SYSTEMS 香精溶劑編號 ? CE = C dilution in ETHANOL or ETHANOL / WATER 乙醇或乙醇 /水溶劑稀釋的 C濃度 ? C = C dilution in PROPYLENE GLYCOL (exceptions exist) 丙三醇稀釋的 C濃度 ? C16 = C dilution in SUNFLOWER OIL 葵花籽油稀釋的 C濃度 ? BT= B dilution in TRIACETIN 甘三酯稀釋的 B濃度 ? BN= B dilution in NEOBEE NEOBEE稀釋的 B濃度 ? 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 香精的品評 ? Taste flavors at an appropriate level and in the proper medium在合適劑量和溶液中品評 ? Maintain consistent and appropriate temperature for all samples being evaluated保持樣品的溫度恒定和適當 ? Work in an odor and flavor free environment 品評環(huán)境無異味 ? Record results from screening sessions for future reference紀錄下品評結果供以后參考 PREPARING FLAVOR DILUTIONS香精的稀釋 ? Concentrated Liquid flavors 濃縮液體香精 ? Concentrated flavors (. “A” concentration) may be diluted to 10% solutions in propylene glycol, ethanol or isopropyl alcohol for tasting purposes. The use of such dilutions allows for more accurate measurement of dosage level in a tasting （如“ A” 濃度）可能需要先用丙二醇、酒精或異丙醇稀釋到 10%，方便隨后在品嘗液中精確稱量。 ? Powdered Flavors粉末香精 ? Powdered flavors are already diluted with a carrier during manufacture and are therefore most often added directly to the tasting solution ，因此可以直接添加到品嘗液中。 PREPARING TASTING SOLUTI