【正文】 s. 人們通過直接或間接 (逆鼻腔 )路徑來感受氣味分子 Olfactory nerve 嗅神經(jīng) Trigeminal nerve 三叉神經(jīng) Odour(nasal route odorant molecules) 氣味 (順鼻腔路徑 ) Odour (retronasal route) 氣味 (逆鼻腔路徑 ) TASTE amp。 Evaluation 香精命名和品評 ? Flavour Language 香精語言 ? Flavor Stability amp。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。 Smell 味覺與嗅覺生理學 ? Flavour Legislation 香精法規(guī) ? Flavour Delivery Systems 香精傳輸體系 ? Flavor Nomenclature amp。 Storage 香精的穩(wěn)定性及貯存 Physiology of Taste and Smell 味覺與嗅覺生理學 ? SMELL / AROMA 嗅覺 /氣味 Smell and aroma are perceived in the nose when volatile pounds interact with olfactory cells 揮發(fā)性成分與嗅覺細胞相互作用 , 鼻腔中感受到的嗅覺 /氣味 ? TASTE 味覺 Perceived in the mouth and results from the interaction of both volatile and nonvolatile pounds with taste receptors 口腔中感受到的，由揮發(fā)性 和不揮發(fā)性成份與味覺感受器共同作用所得到的感覺 TASTE amp。 SMELL 味覺與嗅覺 Distribution of the TASTE papillae and the areas of maximal sensitivity for the single taste qualities 味突的分布，以及對各種味道最敏感的區(qū)域分布 TASTE amp。 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物質(zhì)，其成分明確，具有風味特性 ? 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。 通過物理方法（如蒸餾、溶劑萃取）或酶法或微生物方法從植物 /動物來源制備的物質(zhì)，具有風味特性，通常為混合物，且成分 不 明確。 ? Examples 例如 ? benzaldehyde by chemical reaction 化學反應(yīng)的苯甲醛 ? vanillin by chemical synthesis化學合成的香蘭素 Artificial Flavouring substances 人工合成香原料 ? A defined chemical substance with flavouring properties Obtained by chemical synthesis. Not present in nature ?通過化學合成制備的化合物，具有風味特性，但自然界中并不存在 ?Examples 舉例 ? ethyl maltol 乙基麥芽醇 ? ethyl vanillin 乙基香蘭素 Types of Flavouring Ingredients香原料類別 ? Process Flavouring 反應(yīng)香精 ? Obtained by heating a mixture of proteins and carbohydrates at a maximum of 180oC for not more than 15 minutes 通過蛋白質(zhì)、碳水化合物等混合物在不超過 180oC下反應(yīng)不超過 15分鐘制得 ? Examples ： reaction meat flavours 舉例：反應(yīng)性肉味香精 ? Smoke Flavouring 煙熏香精 ? Obtained by traditional smoking process 通過傳統(tǒng)煙熏工藝制備 ? Examples： smoke condensates 舉例：煙熏冷凝物 How to define Flavour nature? 如何確定香精的天然屬性？ ? Natural Flavours天然香精 ? contains natural flavouring substances ? made from flavouring preparation ?含有天然香原料單體，或從混合香原料制備。 ? Application :dry applications 適合低水分活度食品 Washed Oils 水洗香精 ? Washed Oils satisfy the challenge of solubility and clarity required for clear beverages水洗香精滿足澄清飲料對溶解度和澄清度的要求 。 ?No thermal stress 無熱處理 Reaction Flavors 反應(yīng)香