What are the flavor compounding techniques and applications?

With the fierce competition in the market, the products of businessmen are becoming more and more diversified. The diversification of products comes from the diversification of tastes, so it is more important to choose to use a high-quality flavor at the same time, a variety of flavors with each other.
Through the compounding technology can not only achieve a high degree of unity of smell and taste required by the food flavor, but also to improve the quality of the product to open a channel. The definition and significance of flavor compounding technology
Compounding refers to a technology in which two or more flavors are mixed in appropriate proportions to express a specific theme. Compounding technology refers to the combination of flavor and flavor. Aroma matching between flavors has the following advantages:
(1) make the product flavor diversity;
(2) Make the product taste rich and full;
3) competitive advantage in the market, so that people can not be imitated;
4) use alternatives, reduce costs, but maintain product quality. Flavor compounding principles and elements
A single flavor in the expression of the theme of physical aroma or embodiment of taste often appears to lack a sense of three-dimensional, food flavor is different from the Japanese chemical flavor is the expression of the aroma of the thought association, it is the real taste feeling, so in the use of compounding technology to follow these principles: the theme is clear; good coordination of the aroma; good aroma and taste.
(1) the theme is clear: food flavors must be a clear theme, food flavors to create incense is real, reproduce the natural taste.
(2) good coordination of aroma: grasp the transition between the rhyme, looking for common ground, the more perfect the transition between the rhyme, the better the coordination of the aroma.
(3) good aroma and taste: the ultimate goal of food flavor compounding is to provide a good product, a good product is the unity of aroma and taste, good aroma is not the ultimate goal of the flavor, good taste is the ultimate goal.
Flavor compounding inches in addition to follow the basic principles, but also to grasp some elements, looking for some skills.
The aroma of fruit is mainly fresh, sweet and sour, and the ester component is more important. Dairy aroma is mainly sweet and sour, high carbonic acid and ester components are more important. Nutty aromas are mainly sweet and burnt, with thiazole and pyrazine being more important.
Aroma matching is also in line with the “similarity and compatibility principle”, i.e. aroma types that are close to each other are easier to match. Thus fruit and dairy flavors are easy to match, nuts and dairy are easy to match, and fruit and nuts are more difficult to match.
Fragrances are often paired with one type of flavor as the primary, and another or several others as the secondary.
Matching between the fruit flavor is relatively easy, common: sweet orange-based, supplemented by lemon; pineapple-based, supplemented by mango, peach, orange, bananas, etc., fruit composite flavor type of flavor, aroma pleasant and unique.
Nutty flavors with each other, usually coffee-based, with cocoa, chocolate; peanut-based, with sesame seeds, walnuts, chestnuts, almonds; taro-based, with roasted sweet potatoes, hazelnuts and so on.
Dairy flavors can be paired with each other, each other as the main and secondary. In order to reduce costs, reduce the amount of dairy products, fill the lack of milk aroma, increase the milk flavor at the same time, add vanilla flavor, enhance the sweet aroma of milk. Flavor compounding technology in the use of flavoring
In food flavoring, it is important to grasp the accuracy and completeness of the aroma theme, when we express the theme is relatively single, the best way to carry out flavor compounding, and now a single flavor between the compounding is also being transitioned to modular flavor. Flavoring modularity is a variety of aroma is the first deployment of a good unit of incense base, the formation of the head, body and tail aroma, to become a plate model, and then based on the characteristics of processed foods and processing techniques have to take the characteristics of the recombination. Make it more in line with the needs of food manufacturers, including price, product characteristics, regional characteristics and other requirements, so as to form a new flavor. The use of flavor compounding technology in dairy drinks
Dairy drinks on the relatively high requirements of food flavors, there is a certain degree of difficulty in the application, compounding technology in the product application space. Milk flavor is the theme of these products, milk flavor compounding is very typical of the specter, the study of milk flavor between the compound made of modular flavors, according to the need for compounding with fruits or nuts will achieve very satisfactory results.
Such as: strawberry and milk compound, from the rhyme composition, strawberry flavor: clear rhyme, sweet rhyme, sour rhyme, berry rhyme, milk rhyme; milk flavor: caramel sweet rhyme, milk rhyme, sour swallow rhyme. Milk flavors have all the same notes as strawberry flavors, although in different directions, but the result will be better.
Milk flavor itself is relatively calm, strawberry flavor will not be because of the intervention of milk aroma and change the character, but will continue the castor seed berry flavor and add strawberry flavor expressive power, so we are used to drinking castor seed berry yogurt is justified. Flavor compounding technology in the use of orange juice drink
Orange juice drinks are generally flavored with different flavors and fragrances compounding, focusing on the coordination of the head, body and tail aroma. The general water quality of the head to be better, water and oil dual-use body aroma good point, the oil quality of the tail to be good. In addition can be matched with some other fruit scent.
Sweet orange such as the need to freshly add 5-10% of lemon and white lemon or apple; add 20% passionfruit to become a granular orange flavor; you can also add 20-30% red orange or 40% kumquat, the taste is more beautiful; and mango 20% collocation into the green mango; pineapple 30%, coconut 10% collocation into a three-in-one mixing effect.
In the mixing of orange-flavored drinks can be used as the main flavor of orange flavor, other fruit flavors as a complementary flavor to enrich the main flavor. Such as grapefruit flavor, depending on the specific product dosage of 2-5 parts per million.