【正文】 F ghi 。 F 干燥，密閉容器，適宜溫度 11 25176。 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 反應香精 : 9 12 months ? STORAGE CONDITIONS貯存條件 ? Dry area, unopened containers, optimum temp. 11 25176。C. For sensitive flavours like citrus flavours are best kept below 10186。 Examples 舉例 FLAVOUR STABILITY amp。 usually associated with a mouth drying character. ., pine, cedar wood, sandalwood, fruit ，青的或季節(jié)性的；通常聯(lián)系到口干的特征 。 Vanilla 香草味 Aromatic blend of sweet, vanillin, woody, brown ，香蘭素味，木味和褐味的綜合。煮糖后的甜味，棕色的或加熱后的糖。例如：熟的乳酪，久置的酸奶。 Buttery 黃油味 Aroma or taste of 。 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。 Roasted 烤味 Cookedcaramelized notes developed in some foods and raw materials through cooking in an oven. ., meat, ， 具有熟味 焦糖味特征。這個詞匯也用于描述家禽的皮味特征。有時與成熟水果的甜味相關聯(lián)。也可用于肉的多汁。 Juicy 多汁 Fresh, aromatic, mouth watering characteristic of a flavor. Associated with sweet juicy fruits. Also used for succulent ，芳香的，帶有水分的香味香氣充滿口中。 與熱帶水果相關的特征。例如：柑橘皮。 gustative/olfactive references (single raw material or a simple blend) 風味參照物 (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 個風味詞匯， 5個基本口味詞匯和 5個感知詞匯 ) l Used to describe flavours amp。 For more plete impression of meatiness, a tasting cocktail have to be used. 如果需要更完整的品評 ， 則需要配制品評 “ 雞尾酒 ” 65%Salt 鹽 +22%MSG 味精 +% I+G+%Maltodextrin 麥芽糊精 ? Dosage guideline 香精劑量 ? Liquid % ? Paste % ? SPM % Firmenich AromaSphere and Lexicon of Flavor Descriptors WHY USE FLAVOUR LANGUAGE 為什么使用香精語言 ? to speak with a mon language in the flavour field 在香精的世界里使用同一種語言 ? to facilitate better munication and understanding in flavour profile desired 便于就所需要的風味進行溝通和理解 ? to clear ambiguity and to be more precise with flavour description 消除歧義，并更準確地描述香氣 ? parison of same flavour type with mon set of description 用同樣的描述詞匯比較同一類型的香精 l Sensory team amp。常用于香精的篩選，以判別不同香精之間的風味差異。 ? 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。 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。 ? SPMs give the most “Complete” profile on their own SPMs 能賦予最完整的風味。 ? 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(jīng)濟 ， 適合飲料 ， 糖果 ，焙烤產(chǎn)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 。 ? 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。原料在嚴格控制的條件下加熱進行 反應 。 ? Are not Halal 不是 Halal peel or essence oils 橙皮油 或精油 Water + Ethanol 水 +酒精 Washed oils 水洗香精 ?Process removes some of the water/ethanol soluble molecules present in citrus