{"id":8393,"date":"2024-08-13T13:56:54","date_gmt":"2024-08-13T13:56:54","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=8393"},"modified":"2024-08-13T13:56:54","modified_gmt":"2024-08-13T13:56:54","slug":"food-flavors-and-fragrances","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/gida-aromalari-ve-kokulari\/","title":{"rendered":"G\u0131da aromalar\u0131 ve kokular\u0131 de\u011fi\u015fim ipu\u00e7lar\u0131 nelerdir?"},"content":{"rendered":"<p><strong>Aromalar g\u0131da end\u00fcstrisinde yayg\u0131n olarak kullan\u0131lmaktad\u0131r<\/strong><\/p>\n<p>G\u0131da aromalar\u0131, g\u0131da aromalar\u0131n\u0131 kar\u0131\u015ft\u0131rmak ve g\u0131dalar\u0131 daha kokulu hale getirmek i\u00e7in kullan\u0131labilen maddelerdir. Sadece i\u015ftah\u0131, uygun sindirimi ve emilimi art\u0131rmakla kalmaz, ayn\u0131 zamanda g\u0131da renklerinin \u00e7e\u015fitlili\u011fini art\u0131rmak ve g\u0131da kalitesini iyile\u015ftirmek i\u00e7in \u00e7ok \u00f6nemli bir role sahiptir.<\/p>\n<p><strong>\u0130lk olarak, lezzetin rol\u00fcn\u00fcn kilit noktas\u0131<\/strong><br \/>\nKokulu \u00fcr\u00fcnlerde iyi bir rol oynayabilen koku, u\u00e7uculuk kontrol\u00fcn\u00fcn anahtar\u0131d\u0131r, ba\u015f kokusu, v\u00fccut kokusu ve alt koku aras\u0131ndaki denge ve koordinasyon nas\u0131l yap\u0131l\u0131r.<br \/>\n\u0130lk koku - u\u00e7uculuk b\u00fcy\u00fckt\u00fcr, lezzetin \"imaj\u0131n\u0131\" ve \"tazeli\u011fini\" belirlemede \u00f6nemli bir fakt\u00f6rd\u00fcr.<br \/>\nG\u00f6vde kokusu - lezzete karakteristik aroma verir, u\u00e7uculuk orta d\u00fczeydedir, ayn\u0131 zamanda lezzetin ana aromas\u0131d\u0131r.<br \/>\nBaz koku - u\u00e7uculuk k\u00fc\u00e7\u00fckt\u00fcr, buna g\u00f6re molek\u00fcler yap\u0131 nispeten b\u00fcy\u00fck ve karma\u015f\u0131kt\u0131r, b\u00f6ylece lezzet kokuyu uzun s\u00fcre korur.<\/p>\n<p>\u015eekil kayna\u011f\u0131: Creative post<br \/>\n<strong>\u0130kinci olarak, g\u0131da end\u00fcstrisinde aroma uygulamas\u0131<\/strong><br \/>\n(1) ya\u011f aromas\u0131 sert \u015fekerleme, kurabiye ve di\u011fer unlu mamuller, et \u00fcr\u00fcnleri, haz\u0131r eri\u015fte yiyecekleri vb. i\u00e7in uygundur, genel dozaj yakla\u015f\u0131k 0.2%'dir. Ancak \u00e7\u00f6z\u00fcc\u00fc olarak propilen glikol i\u00e7eren ya\u011f aromas\u0131, genel dozaj\u0131 0,05-0,1% olan alkols\u00fcz i\u00e7eceklerde, i\u00e7eceklerde vb. de kullan\u0131labilir.<\/p>\n<p>(2) alkols\u00fcz i\u00e7ecekler, i\u00e7ecekler, dondurma, di\u011fer so\u011fuk i\u00e7ecekler, \u015farap vb. i\u00e7in su aromas\u0131, genel dozaj 0.07-0.15%.<\/p>\n<p>(3) Alkols\u00fcz i\u00e7ecekler, i\u00e7ecekler vb. i\u00e7in em\u00fclsifiye edici aroma, yakla\u015f\u0131k 0.1% genel dozaj; 0.08-0.12% bulan\u0131kl\u0131k ajan\u0131 dozaj\u0131.<\/p>\n<p>(4) bulama\u00e7 aromas\u0131 alkols\u00fcz i\u00e7ecekler, i\u00e7ecek haz\u0131rlama taban\u0131 i\u00e7in uygundur, ayr\u0131ca do\u011frudan alkols\u00fcz i\u00e7ecekler, i\u00e7ecekler, 0.2-0.23% (tam renkli), 0.05% (tam renkli olmayan, ba\u015fka bir tamamlay\u0131c\u0131 karamel rengi 0.15-0.18%) genel dozaj\u0131 i\u00e7in de kullan\u0131labilir.<\/p>\n<p>(5) Hindistan cevizi tozu kurabiyeler i\u00e7in uygundur, di\u011fer et, sebze ve k\u00fcmes hayvanlar\u0131 do\u011franm\u0131\u015f toz kurabiyeler i\u00e7in uygundur, di\u011fer do\u011franm\u0131\u015f et, sebze ve k\u00fcmes hayvanlar\u0131 do\u011franm\u0131\u015f toz \u015fi\u015firilmi\u015f yiyecekler, haz\u0131r yiyecekler ve \u00e7orba i\u00e7in uygundur, genel dozaj 0.3-1%'dir.<\/p>\n<p>(6) \u015earap i\u00e7in aroma dozaj\u0131 genellikle 0.04-0.1% ve \u00e7ay i\u00e7in aroma dozaj\u0131 yakla\u015f\u0131k 1%'dir. Yem i\u00e7in toz aroman\u0131n dozaj\u0131 genellikle 0.5 \u2030 ve yem aromas\u0131 (katk\u0131 maddeleri i\u00e7in) (5%-10%).<\/p>\n<p>(7) Haz\u0131r eri\u015fte, \u015fi\u015firilmi\u015f k\u00fc\u00e7\u00fck yiyecekler, et \u00fcr\u00fcnleri, baharatl\u0131 k\u00fc\u00e7\u00fck yiyecekler, dondurulmu\u015f \u00fcr\u00fcnler vb. i\u00e7in toz aromas\u0131, genel dozaj 0.1-0.5%.<\/p>\n<p>(8) Macun aromas\u0131 haz\u0131r eri\u015fte, \u015fi\u015firilmi\u015f k\u00fc\u00e7\u00fck yiyecekler, et \u00fcr\u00fcnleri, baharatl\u0131 k\u00fc\u00e7\u00fck yiyecekler, dondurulmu\u015f \u00fcr\u00fcnler vb. i\u00e7in uygundur. Genel dozaj 0.1-0.5%'dir.<\/p>\n<p><strong>Tatlar\u0131n temel tan\u0131t\u0131m\u0131<\/strong><\/p>\n<p>Lezzet, iki kategoriye ayr\u0131labilir: tatl\u0131 lezzet ve tuzlu lezzet.<br \/>\nLezzet bile\u015fimi: en az birka\u00e7 \u00e7e\u015fit hammadde ve hatta d\u00fczinelerce do\u011fal ve sentetik baharat veya bir organik bile\u015fikler kompleksi ile lezzet.<\/p>\n<p><strong>Aroma harmanlama a\u015fa\u011f\u0131dakilerden olu\u015fabilir<\/strong>:<\/p>\n<ul>\n<li>Koku taban\u0131 - koku \u00f6zelliklerinin ana g\u00f6vdesini g\u00f6sterir;<\/li>\n<li>Sinerjist - \u00e7e\u015fitli bile\u015fenlerin aromas\u0131n\u0131 uyumlu hale getirmeyi ama\u00e7layan bir bile\u015fen;<\/li>\n<li>De\u011fi\u015ftiriciler - aroman\u0131n tonunu de\u011fi\u015ftiren bile\u015fenler;<\/li>\n<li>Sabit koku - kendisi u\u00e7ucu de\u011fildir ve di\u011fer u\u00e7ucu kokular\u0131n u\u00e7uculu\u011funu engelleyebilir, b\u00f6ylece u\u00e7uculuk yava\u015flar;<\/li>\n<li>Seyreltici - aromay\u0131 ve kristal baharatlar\u0131 ve re\u00e7ineli balsam\u0131 \u00e7\u00f6z\u00fcnd\u00fcrmek ve seyreltmek i\u00e7in hafifletmek i\u00e7in uygundur. Kokusuz, stabil, g\u00fcvenli ve d\u00fc\u015f\u00fck fiyatl\u0131 olmal\u0131d\u0131r.<\/li>\n<\/ul>\n<p>\u0130lk koku - u\u00e7uculuk, \u00f6nemli fakt\u00f6rlerin lezzet \"imaj\u0131n\u0131\" ve \"tazeli\u011fini\" belirlemektir.<br \/>\nG\u00f6vde kokusu - lezzete karakteristik aroma verir, u\u00e7uculuk orta d\u00fczeydedir, ayn\u0131 zamanda lezzetin ana aromas\u0131d\u0131r.<br \/>\nBaz koku - u\u00e7uculuk k\u00fc\u00e7\u00fckt\u00fcr, buna g\u00f6re molek\u00fcler yap\u0131 nispeten b\u00fcy\u00fck ve karma\u015f\u0131kt\u0131r, b\u00f6ylece lezzet kokuyu uzun s\u00fcre korur.<\/p>\n<p><strong>Aroman\u0131n belirli bir t\u00fcr\u00fcne koku denir.<\/strong><br \/>\nGenel s\u0131n\u0131fland\u0131rma a\u015fa\u011f\u0131daki gibidir:<br \/>\n<strong>(1) tatl\u0131 lezzet<\/strong><br \/>\n(1) floral: gen\u00e7ler gen\u00e7 kalmay\u0131 sever, tek bir floral ve bile\u015fik floral;<br \/>\n\u2461 meyveli: orta ya\u015fl\u0131 insanlar hafif ve benzersizden ho\u015flan\u0131r, insanlara d\u00fcr\u00fcstl\u00fck ve g\u00fcvenilirlik etkisi verir;<br \/>\n\u2462 ah\u015fap aromas\u0131: serin, zarif, sessiz ve istikrarl\u0131;<br \/>\n(iv) \u00c7im aromas\u0131: ye\u015fil haval\u0131 hafif, taze aroma.<\/p>\n<p><strong>(2) tuzlu lezzet<\/strong><br \/>\n\u2460 et aromas\u0131 tatlar\u0131: domuz eti, tavuk, s\u0131\u011f\u0131r eti ve di\u011fer tatlar gibi, ayr\u0131ca barbek\u00fc, ha\u015flanm\u0131\u015f, k\u0131zarm\u0131\u015f ve di\u011fer tatlara ayr\u0131labilir.<br \/>\n\u2461 Deniz \u00fcr\u00fcnleri aromas\u0131: karides, yenge\u00e7, deniz bal\u0131\u011f\u0131 ve di\u011fer aromalar gibi. \u2462 Bitki bazl\u0131 aromalar: kimyon, vanilya, kakule, kekik ve di\u011fer aromalar gibi.<\/p>\n<p>Mikrokaps\u00fcllenmi\u015f aromalar, em\u00fclsifikasyon ve sprey kurutma yoluyla baharatlardan ve sarma maddelerinden (modifiye ni\u015fasta vb.) yap\u0131l\u0131r, oksidasyon ve buharla\u015fma kayb\u0131n\u0131 \u00f6nleme \u00f6zelliklerine sahiptir, esas olarak kat\u0131 i\u00e7ecekler, baharatlar ve di\u011fer tatland\u0131r\u0131c\u0131lar i\u00e7in kullan\u0131l\u0131r.<\/p>\n<p>Suda \u00e7\u00f6z\u00fcnen aromalar, seyreltici olarak dam\u0131t\u0131lm\u0131\u015f su veya etanolden yap\u0131l\u0131r ve yenilebilir baharatlarla kar\u0131\u015ft\u0131r\u0131l\u0131r, esas olarak alkols\u00fcz i\u00e7ecekler ve di\u011fer aromalar i\u00e7in kullan\u0131l\u0131r.<\/p>\n<p>Ya\u011fda \u00e7\u00f6z\u00fcnen aromalar propilen glikol ve di\u011fer yenilebilir aromalardan yap\u0131l\u0131r, esas olarak \u015fekerleme, kurabiye ve di\u011fer aromalar i\u00e7in kullan\u0131l\u0131r.<\/p>\n<p>Em\u00fclsifiye lezzet, yenilebilir baharatlar, yenilebilir ya\u011f, \u00f6zg\u00fcl a\u011f\u0131rl\u0131k d\u00fczenleyici, antioksidanlar, koruyucular ve ya\u011f faz\u0131n\u0131n di\u011fer bile\u015fenlerinden ve em\u00fclgat\u00f6r, renklendirici, koruyucular, koyula\u015ft\u0131r\u0131c\u0131lar, asitlendiriciler ve dam\u0131t\u0131lm\u0131\u015f su ve su faz\u0131n\u0131n di\u011fer bile\u015fenlerinden olu\u015fur, em\u00fclsifikasyon, y\u00fcksek bas\u0131n\u00e7l\u0131 homojenlik alkols\u00fcz i\u00e7ecekler ve so\u011fuk i\u00e7eceklerden yap\u0131l\u0131r, esas olarak alkols\u00fcz i\u00e7ecekler ve di\u011fer aroma, tatland\u0131rma, renklendirme veya bulan\u0131k hale getirmek i\u00e7in kullan\u0131l\u0131r.<\/p>\n<p>Is\u0131l i\u015flem aromas\u0131 olarak da adland\u0131r\u0131lan tuzlu reaksiyon aromas\u0131, genellikle amino asitler ve indirgen \u015fekerler aras\u0131ndaki \u0131s\u0131l i\u015flem reaksiyonunu ifade eder ve belirli bir aromaya sahip bir kar\u0131\u015f\u0131mla sonu\u00e7lan\u0131r. Amino asitler proteinlerin par\u00e7alanmas\u0131ndan veya kimyasal olarak sentezlenmi\u015f \u00fcr\u00fcnlerden elde edilebilir. \u015eekerler genellikle monosakkaritlerdir ve do\u011fal \u00fcr\u00fcnlerden veya kimyasal olarak sentezlenmi\u015f \u00fcr\u00fcnlerden elde edilebilirler.<\/p>\n<p>Resim kayna\u011f\u0131: creator post<\/p>\n<p><strong>Tatland\u0131r\u0131c\u0131lar\u0131n ve kokular\u0131n \u00fc\u00e7 de\u011feri - Aroma Oran\u0131 G\u00fcc\u00fc (ARS), Aroma Kalitesi (AQ) ve Aroma Kal\u0131c\u0131l\u0131\u011f\u0131 (AH).<\/strong><br \/>\n\u2460Aroma oran\u0131 de\u011feri (\"b\" olarak ifade edilir), bir baharat\u0131n veya aroman\u0131n aroma yo\u011funlu\u011funu say\u0131sal olarak ifade etmenin bir yoludur.<\/p>\n<p>Feniletanol\u00fcn aroma yo\u011funlu\u011fu 10 olarak belirlenir, \u00e7e\u015fitli di\u011fer baharatlar ve aromalar, belirli bir de\u011fer vermek i\u00e7in kendi aroma yo\u011funluklar\u0131na g\u00f6re onunla kar\u015f\u0131la\u015ft\u0131r\u0131l\u0131r. \u00d6rne\u011fin geraniol aroma yo\u011funlu\u011fu feniletanol\u00fcn 15 kat\u0131d\u0131r, o zaman aroma de\u011feri 150'den daha g\u00fc\u00e7l\u00fcd\u00fcr.<\/p>\n<p>\u2461 aroma de\u011feri (\"p\" dedi) aroma de\u011feri, y\u00fcksek ve d\u00fc\u015f\u00fck bir lezzet veya baharat \"tad\u0131d\u0131r\", g\u00f6receli bir kavramd\u0131r, \"referans\" olarak tan\u0131d\u0131k aroma taraf\u0131ndan, profesyonel parf\u00fcm\u00f6rler taraf\u0131ndan profesyonel puanlama ile, bu nedenle b\u00fcy\u00fck bir \u00f6znellik vard\u0131r.<\/p>\n<p>(iii) Koku tutma de\u011feri (\"l\" olarak ifade edilir) lezzet veya baharat\u0131n \u00f6nemli bir teknik g\u00f6stergesidir. Baharat\u0131n kokusu \u00fczerinde bir g\u00fcnden daha k\u0131sa s\u00fcrede koku katsay\u0131s\u0131 \"1\" olarak ayarlan\u0131r, 100 g\u00fcnden daha uzun s\u00fcrede koku katsay\u0131s\u0131 \"100\" olarak ayarlan\u0131r, bu katsay\u0131 \"tutma de\u011feri\" olarak bilinir. Bu katsay\u0131 \"saklama de\u011feri\" olarak adland\u0131r\u0131l\u0131r.<\/p>\n<p><strong>Kokular\u0131n s\u0131n\u0131fland\u0131r\u0131lmas\u0131:<\/strong><br \/>\nDo\u011fal aromalar, do\u011fal aromatik bitkilerden veya hayvansal materyallerden tamamen fiziksel yollarla elde edilen maddelerdir. Genellikle g\u00fcvenli olduklar\u0131 kabul edilir. U\u00e7ucu ya\u011flar, tent\u00fcrler, inf\u00fczyonlar, saf ya\u011flar ve baharat oleoresinlerini i\u00e7erirler.<\/p>\n<p>Do\u011fal e\u015fde\u011ferler sentetik y\u00f6ntemlerle elde edilen veya do\u011fal aromatik hammaddelerden kimyasal i\u015flemlerle ayr\u0131lan maddelerdir. Bu maddeler, insan t\u00fcketimine y\u00f6nelik do\u011fal \u00fcr\u00fcnlerde (i\u015flenmi\u015f veya i\u015flenmemi\u015f) bulunanlarla kimyasal olarak ayn\u0131d\u0131r. G\u0131da aromalar\u0131n\u0131n \u00e7o\u011funlu\u011funu olu\u015fturan ve g\u0131da aromalar\u0131n\u0131n form\u00fclasyonunda \u00e7ok \u00f6nemli olan bu aromalar\u0131n bir\u00e7ok \u00e7e\u015fidi vard\u0131r.<\/p>\n<p>Yapay aromalar, i\u015flenmi\u015f olsun ya da olmas\u0131n, insan t\u00fcketimine y\u00f6nelik do\u011fal \u00fcr\u00fcnlerde hen\u00fcz bulunmayan aroma maddeleridir. Bu aromalar\u0131n \u00e7e\u015fitleri daha azd\u0131r, kimyasal olarak sentezlenirler ve kimyasal yap\u0131lar\u0131n\u0131n do\u011fada var oldu\u011fu bug\u00fcne kadar tespit edilememi\u015ftir. Bu nedenle bu aromalar\u0131n g\u00fcvenli\u011fi b\u00fcy\u00fck endi\u015fe kayna\u011f\u0131d\u0131r.<\/p>\n<p>Sentetik baharatlar genellikle hidrokarbonlar, alkoller, eterler, asitler, esterler, laktonlar, aldehitler, ketonlar, asetal (ketonlar), nitril, fenoller, heterosiklik ve \u00e7e\u015fitli di\u011fer s\u00fclf\u00fcr i\u00e7eren azot bile\u015fikleri gibi organik bile\u015fiklerin fonksiyonel gruplar\u0131na g\u00f6re s\u0131n\u0131fland\u0131r\u0131l\u0131r. \u00c7e\u015fitli sentetik kokular\u0131n molek\u00fcl a\u011f\u0131rl\u0131\u011f\u0131 genellikle 300'\u00fc ge\u00e7mez, u\u00e7uculuk ve aromas\u0131n\u0131n kal\u0131c\u0131l\u0131\u011f\u0131.<\/p>\n<p><strong>Do\u011fal aromalar<\/strong>: esas olarak bitki ve hayvan olmak \u00fczere iki \u00e7e\u015fittir.<\/p>\n<p><strong>Bitkisel do\u011fal aromalar:<\/strong> Portakal ya\u011f\u0131, tatl\u0131 portakallar\u0131n kabu\u011fundan buhar dam\u0131tma, presleme y\u00f6ntemi veya portakal de\u011firmeni ekstraksiyonu ile haddeleme gibi en yayg\u0131n olanlar\u0131d\u0131r. Limon ya\u011f\u0131, limon kabu\u011fundan presleme veya dam\u0131tma yoluyla elde edilir.<\/p>\n<p>Bir Terpen Serisi<br \/>\nTerpenler veya terpen alkoller, bitki bazl\u0131 u\u00e7ucu ya\u011flarda en bol bulunan terpen serisi bile\u015fiklerdir ve bu bile\u015fikler suda \u00e7\u00f6z\u00fcnmezler. Biyosentezdeki temel madde olan C5'i i\u00e7eren izoprenoidlerin say\u0131s\u0131na g\u00f6re be\u015f gruba ayr\u0131l\u0131rlar: C10 i\u00e7eren terpenler monoterpenler; C15 i\u00e7eren terpenler seskiterpenler; C20 i\u00e7eren terpenler diterpenler; C30 i\u00e7eren terpenler triterpenler; ve 20'den fazla C5 birimine sahip terpenler politerpenlerdir.<\/p>\n<p>B Fenolikler<br \/>\nFenoliklerin \u00e7e\u015fitli biyolojik i\u015flevleri vard\u0131r, bunlardan en \u00f6nemlisi ot\u00e7ullara, b\u00f6ceklere ve mikroorganizmalara kar\u015f\u0131 savunmad\u0131r. Fisetinonun fenolik analoglar\u0131 g\u00fc\u00e7l\u00fc insektisitlerdir, izomerik flavonoidler ise anti-\u00f6strojenik etkilere sahiptir ve evcil hayvanlarda k\u0131s\u0131rl\u0131\u011fa neden olur. Flavonoidler bir\u00e7ok \u00e7i\u00e7ekte ve ye\u015fil bitki yapraklar\u0131nda bulunur ve a\u015f\u0131r\u0131 ultraviyole \u0131\u015f\u0131\u011f\u0131 emerek ve sadece g\u00f6r\u00fcn\u00fcr \u0131\u015f\u0131\u011f\u0131n ge\u00e7mesine izin vererek bitkiyi koruma i\u015flevi g\u00f6r\u00fcr. UV \u0131\u015f\u0131\u011f\u0131 artt\u0131\u011f\u0131nda, bitkideki flavonoid ve flavonol sentezi artar. Ayr\u0131ca bitkideki fitoantitoksinler patojenlerin istilas\u0131n\u0131 engelleyici ve antibakteriyel etkiye de sahiptir.<\/p>\n<p>C Alkaloid Serisi<br \/>\nAlkaloidler bir\u00e7ok bitkide bulunan azotlu organik bile\u015fiklerdir, bitkilerdeki b\u00fcy\u00fcmeyi d\u00fczenleyici etkileri iyi bilinmemektedir, ancak insanlar b\u00fcy\u00fck miktarlarda alkaloid ald\u0131klar\u0131nda toksisite g\u00f6sterirler. \u00d6rne\u011fin, striknin, atropin ve toksafen toksiktir, ancak k\u00fc\u00e7\u00fck miktarlarda al\u0131nd\u0131\u011f\u0131nda t\u0131bbi etkileri vard\u0131r. Morfin, kodein, atropin ve efedrin t\u0131bbi bitki alkaloidleridir ve kokain, kafein ve nikotin re\u00e7etesiz sat\u0131lan uyar\u0131c\u0131lar veya sakinle\u015ftiriciler olarak kullan\u0131l\u0131r.<\/p>\n<p><strong>Botanik Aroma \u00dcretimi:<\/strong><br \/>\nBitki bazl\u0131 do\u011fal aromalar, u\u00e7ucu ya\u011flar, ekstraktlar, tent\u00fcrler, balsamlar, balsam re\u00e7ineleri ve g\u00fcl ya\u011f\u0131, yasemin ekstrakt\u0131, vanilya tent\u00fcr\u00fc, balsam re\u00e7inesi, nergis net ya\u011flar\u0131 gibi net ya\u011flar \u00fcretmek i\u00e7in buhar dam\u0131tma, maserasyon, presleme, emilim vb. y\u00f6ntemler kullan\u0131larak aromatik bitkilerin \u00e7i\u00e7eklerinden, dallar\u0131ndan, yapraklar\u0131ndan, otlar\u0131ndan, k\u00f6klerinden, derilerinden, saplar\u0131ndan, tohumlar\u0131ndan veya meyvelerinden hammadde olarak \u00fcretilir. Bitki bazl\u0131 do\u011fal aromalar en yayg\u0131n kullan\u0131lanlard\u0131r, bir\u00e7ok t\u00fcr\u00fc vard\u0131r, \u00fcr\u00fcnlerin ana formu u\u00e7ucu ya\u011flar, net ya\u011flar, \u00f6zler, tent\u00fcrler ve benzerleridir. Bunlar \u00e7i\u00e7ekler, yapraklar, dallar, deri, k\u00f6kler, saplar, meyveler, tohumlar ve kar\u0131\u015f\u0131m\u0131n \u00e7e\u015fitli bile\u015fenleri taraf\u0131ndan \u00fcretilen di\u011fer hammaddelerdir.<\/p>\n<p><strong>Hayvansal Do\u011fal Aromalar:<\/strong><br \/>\nHayvan bazl\u0131 do\u011fal kokular\u0131n en yayg\u0131n kullan\u0131lan ticarile\u015ftirilmi\u015f \u00e7e\u015fitleri misk, ruh kedisi t\u00fcts\u00fcs\u00fc, kunduz t\u00fcts\u00fcs\u00fc, ambergris ve misk s\u0131\u00e7an\u0131 t\u00fcts\u00fcs\u00fcd\u00fcr 5, hepsi parf\u00fcm veya \u00fcst d\u00fczey kozmetiklerde yayg\u0131n olarak kullan\u0131lan \u00e7ok iyi koku sabitleme ajan\u0131d\u0131r.<\/p>\n<p>Bir misk (Musk)<br \/>\nKaynak: Misk, g\u00fcneybat\u0131 \u00c7in, kuzeybat\u0131 platosu ve Kuzey Hindistan, Nepal, Sibirya so\u011fuk b\u00f6lgesinde ya\u015fayan erkek misk geyi\u011finin genital bezlerinden salg\u0131lan\u0131r. 2 ya\u015f\u0131ndaki erkek misk geyi\u011fi misk salg\u0131lamaya ba\u015flar, en iyi salg\u0131lama d\u00f6nemi 10 ya\u015f\u0131ndad\u0131r, her bir misk geyi\u011fi yakla\u015f\u0131k 50 g salg\u0131layabilir.<\/p>\n<p>\u0130\u00e7indekiler: siyah-kahverengi misk tozu, hayvansal re\u00e7inelerin ve hayvansal pigmentlerin \u00e7o\u011fu ve di\u011fer bile\u015fenler, ana aromatik bile\u015feni doymu\u015f makrosiklik keton - misk ketonun sadece yakla\u015f\u0131k 2%'sidir. 1906 y\u0131l\u0131nda Walbaum taraf\u0131ndan do\u011fal miskten izole edilen tek makrosiklik keton, 1926 y\u0131l\u0131nda Ruzicka taraf\u0131ndan 3-metil siklopentadekanon i\u00e7in kimyasal yap\u0131s\u0131 belirlenmi\u015ftir. -metilsiklopentadekanon. Daha sonra, Mookherjee ve di\u011fer do\u011fal misk bile\u015fimi daha fazla \u00e7al\u0131\u015fma i\u00e7in koku bile\u015fenlerini ve 5 halkal\u0131 pentadekenon, 3-metil halka on \u00fc\u00e7 keton, halka on d\u00f6rt keton, 5 halkal\u0131 on d\u00f6rt keton, misk piran\u0131, misk piridin ve di\u011fer bir d\u00fczineden fazla makrosiklik bile\u015fik t\u00fcr\u00fcn\u00fc tan\u0131mlad\u0131.<\/p>\n<p>B Ling kedi t\u00fcts\u00fcs\u00fc (Civer)<br \/>\nKaynak: \u0130ki t\u00fcr misk kedisi vard\u0131r: b\u00fcy\u00fck misk kedisi ve k\u00fc\u00e7\u00fck misk kedisi. \u00c7in'de Yangtze Nehri'nin orta ve alt k\u0131s\u0131mlar\u0131nda, Hindistan, Filipinler, Myanmar, Malezya ve Etiyopya'da ya\u015far. Hem erkek hem de di\u015fi misk kedilerinin an\u00fcs ve cinsel organlar\u0131 aras\u0131nda bulunan 2 kese benzeri salg\u0131 bezi vard\u0131r ve koku keseleri taraf\u0131ndan salg\u0131lanan ve misk kedisi t\u00fcts\u00fcs\u00fc olarak bilinen yap\u0131\u015fkan maddeyi al\u0131rlar.<\/p>\n<p>\u0130\u00e7indekiler: Ling kedisi t\u00fcts\u00fcs\u00fc hayvan mukusu, hayvan re\u00e7inesi ve pigmentinin \u00e7o\u011funda bulunur. Ana bile\u015feni, doymam\u0131\u015f makrosiklik keton - ling cat ketonun sadece yakla\u015f\u0131k 3%'sidir. 1915 Sack single ba\u015far\u0131s\u0131ndan 1926 Ruqi kart\u0131 9 halkal\u0131 heptadecenone i\u00e7in kimyasal yap\u0131s\u0131n\u0131 belirlemek i\u00e7in, ve daha sonra, Mookherjee, Wan Dorp ve do\u011fal ling cat t\u00fcts\u00fc di\u011fer bile\u015fenleri daha fazla bile\u015fenleri ve dihydrolingcat kokusunu tan\u0131mlamak i\u00e7in analiz edildi. Mookherjee, Wan Dorp ve di\u011ferleri do\u011fal lingcats t\u00fcts\u00fcs\u00fcn\u00fcn bile\u015fimini daha fazla analiz etmi\u015f, koku bile\u015fenlerinin ayn\u0131 zamanda dihidro lingcats keton, 6-sikloheptadekenon, sikloheksadekadienon ve di\u011fer sekiz makrosiklik keton oldu\u011funu tespit etmi\u015ftir.<\/p>\n<p>C kunduz t\u00fcts\u00fcs\u00fc (Castoreum)<br \/>\nKaynak: Kunduz, k\u00fc\u00e7\u00fck nehirlerin veya g\u00f6llerin ve batakl\u0131klar\u0131n k\u0131y\u0131lar\u0131nda ya\u015far. \u00c7o\u011funlukla Sibirya, Rusya ve Kanada'da ya\u015far. Hem erkek hem de di\u015fi kunduzlar\u0131n cinsel organlar\u0131nda, armut \u015feklindeki iki bez kesesinin yak\u0131n\u0131nda, beyaz s\u00fctl\u00fc viskoz bir s\u0131v\u0131, yani kunduz kokusu bulunur.<\/p>\n<p>Bile\u015fim: Hayvan re\u00e7inesi i\u00e7in kunduz t\u00fcts\u00fcs\u00fcn\u00fcn \u00e7o\u011fu, salisin (C17H18O7), benzoik asit, benzil alkol, p-etil fenol izleri i\u00e7ermesine ek olarak, ana bile\u015feni, yap\u0131n\u0131n 4% ila 5% i\u00e7eri\u011fidir, kristal misk kedisi vanilini (Castorin) hala bilinmemektedir. 1977'de \u0130svi\u00e7reli bir kimyager misk kedisi t\u00fcts\u00fcs\u00fcnde misk kedisi vanilini, kinolin t\u00fcrevleri, trimetil pirazin ve tetrametil pirazin ve di\u011fer azot i\u00e7eren t\u00fcts\u00fc bile\u015fenlerini analiz etmi\u015f ve tan\u0131mlam\u0131\u015ft\u0131r. 1977 y\u0131l\u0131nda \u0130svi\u00e7reli bir kimyager, misk kedisi t\u00fcts\u00fcs\u00fcnde kinolin t\u00fcrevleri, trimetilpirazin ve tetrametilpirazin de dahil olmak \u00fczere azot i\u00e7eren aromatik bile\u015fenleri analiz etmi\u015f ve tan\u0131mlam\u0131\u015ft\u0131r.<\/p>\n<p>Ambergris<br \/>\nKaynak: Ambergris isperme\u00e7et balinalar\u0131n\u0131n ba\u011f\u0131rsaklar\u0131nda \u00fcretilir. Ambergrisin nedeni farkl\u0131 \u015fekillerde tan\u0131mlanm\u0131\u015ft\u0131r, ancak genellikle balinan\u0131n v\u00fccudundan at\u0131lan ve deniz y\u00fczeyinde y\u00fczen veya isperme\u00e7et balinas\u0131 denizde \u00e7ok say\u0131da hayvan cesedi yuttu\u011funda k\u0131y\u0131ya vuran bir t\u00fcr ta\u015f oldu\u011funa inan\u0131lmaktad\u0131r. Ana k\u00f6keni g\u00fcney \u00c7in, Hindistan, G\u00fcney Amerika ve Afrika ve di\u011fer tropikal k\u0131y\u0131lard\u0131r.<\/p>\n<p>\u0130\u00e7indekiler: Ambergrisin az miktarda benzoik asit, s\u00fcksinik asit, kalsiyum fosfat, kalsiyum karbonat i\u00e7erdi\u011fi tespit edilmi\u015ftir, ancak ayn\u0131 zamanda organik oksitler, ketonlar, hidroksil aldehitler ve kolesterol ve di\u011fer organik bile\u015fikleri de i\u00e7erir. Ambergris alkol\u00fcn\u00fcn ambergris gaz\u0131n\u0131n ana bile\u015feni oldu\u011fu ve molek\u00fcler form\u00fcl\u00fcn\u00fcn C30H52O oldu\u011fu s\u00f6ylenmektedir.<\/p>\n<p>E Muskrat (Misk S\u0131\u00e7an\u0131)<br \/>\nKaynak: Yapay olarak yeti\u015ftirilen yeti\u015fkin erkek misk s\u0131\u00e7an\u0131 (Ondatra zibethica) koku kesesinden salg\u0131 salg\u0131lar.<\/p>\n<p>\u0130\u00e7indekiler: misk ketonu, azalan misk ketonu, siklik on yedi keton vb. Son y\u0131llarda, \u0130svi\u00e7re, Amerika Birle\u015fik Devletleri, Almanya, Japonya ve G\u00fcney Kore ve di\u011fer \u00fclkelerde do\u011fal aroma ara\u015ft\u0131rmalar\u0131 \u00e7ok aktiftir, ana e\u011filim ba\u011f\u0131\u015f\u0131kl\u0131k, sinir sistemi sakinle\u015ftirici, anti-kanserojen, anti-aging, anti-inflamatuar ve antibakteriyel \u00f6zellikler gibi do\u011fal aromalar\u0131n i\u015flevselli\u011fini incelemektir. \u015eu anda \u00c7in'de do\u011fal aromalar\u0131n ekstraksiyonu \u00fczerine bir\u00e7ok ara\u015ft\u0131rma yap\u0131lmaktad\u0131r.<\/p>\n<p><strong>Tatland\u0131r\u0131c\u0131 Tan\u0131t\u0131m\u0131<\/strong><\/p>\n<p><strong>Lezzet harmanlaman\u0131n temel s\u00fcreci:<\/strong><\/p>\n<ul>\n<li>Aroma form\u00fclasyonlar\u0131n\u0131n tasar\u0131m\u0131;<\/li>\n<li>Tatlar\u0131n ustaca form\u00fcle edilmesi;<\/li>\n<li>Aroma form\u00fclasyonlar\u0131n\u0131n incelenmesi<\/li>\n<li>Aromalar ve aromal\u0131 \u00fcr\u00fcnler aras\u0131nda do\u011frulama.<\/li>\n<\/ul>\n<p><strong>Form\u00fclasyonlar\u0131n tasarlanmas\u0131 i\u00e7in gereklilikler<\/strong><br \/>\nY\u00fcksek koku alma katsay\u0131s\u0131, sol ve sa\u011f beynin dengeli geli\u015fimi;<br \/>\nKimyasal kimya hakk\u0131nda sa\u011flam bilgi;<br \/>\n\u00c7e\u015fitli end\u00fcstrilerdeki \u00fcretim s\u00fcre\u00e7lerine ve form\u00fclasyon \u00f6zelliklerine a\u015final\u0131k;<br \/>\nKarde\u015flik.<\/p>\n<p><strong>I. Form\u00fcl\u00fcn bile\u015fimini tasarlay\u0131n<\/strong><br \/>\n\u2460 aroma taban\u0131 - koku \u00f6zelliklerinin ana g\u00f6vdesini g\u00f6sterir;<br \/>\n\u2461 \u015eerbet\u00e7iotu aroma maddesi - bile\u015fimin amac\u0131 do\u011frultusunda \u00e7e\u015fitli bile\u015fenlerin aromas\u0131n\u0131 uyumlu hale getirmek i\u00e7in;<br \/>\n\u2462 de\u011fi\u015ftirici - b\u00f6ylece lezzet bile\u015fenlerin tonunu de\u011fi\u015ftirir;<br \/>\n\u2463 sabit aroma - kendisi u\u00e7ucu de\u011fildir ve u\u00e7uculu\u011fu yava\u015flatmak i\u00e7in di\u011fer u\u00e7ucu baharatlar\u0131n u\u00e7uculu\u011funu engelleyebilir;<br \/>\n\u2464 Seyreltici - kokuyu ve kristal baharatlar\u0131 ve re\u00e7ineli balsam\u0131 \u00e7\u00f6z\u00fcnd\u00fcrmek ve seyreltmek i\u00e7in hafifletmek i\u00e7in uygundur. Kokusuz, stabil, g\u00fcvenli ve d\u00fc\u015f\u00fck fiyatl\u0131 olmal\u0131d\u0131r.<\/p>\n<p><strong>U\u00e7uculu\u011fa g\u00f6re aroma bile\u015fimi<\/strong><br \/>\nBa\u015f kokusu - u\u00e7uculuk, \u00f6nemli fakt\u00f6rlerin lezzet \"imaj\u0131n\u0131\" ve \"tazeli\u011fini\" belirlemektir.<br \/>\nG\u00f6vde kokusu - aroman\u0131n lezzet \u00f6zelliklerini verir, u\u00e7uculuk orta d\u00fczeydedir, ayn\u0131 zamanda lezzet t\u00fcr\u00fcn\u00fcn ana lezzetidir.<br \/>\nBaz koku - u\u00e7uculuk k\u00fc\u00e7\u00fckt\u00fcr, buna g\u00f6re molek\u00fcler yap\u0131 nispeten b\u00fcy\u00fck ve karma\u015f\u0131kt\u0131r, b\u00f6ylece esans\u0131n kokusu uzun s\u00fcre kal\u0131r.<\/p>\n<p><strong>\u00d6rnek:<\/strong><br \/>\n\"G\u00fcl aromas\u0131\"<br \/>\nBa\u015f kokusu - ac\u0131 badem ya\u011f\u0131, limon ya\u011f\u0131, limon ya\u011f\u0131, hindistan cevizi ya\u011f\u0131, fesle\u011fen ya\u011f\u0131, ku\u015fburnu ya\u011f\u0131; v\u00fccut kokusu - guaiac a\u011fac\u0131 ya\u011f\u0131, orris a\u011f\u0131 ya\u011f\u0131, deodorant a\u011fac\u0131 ya\u011f\u0131, karanfil ya\u011f\u0131, t\u00fcts\u00fc yapra\u011f\u0131 ya\u011f\u0131, g\u00fcl ya\u011f\u0131, ylang ylang ya\u011f\u0131, vb; baz koku Baz koku - ling cat t\u00fcts\u00fc a\u011f\u0131 ya\u011f\u0131, pa\u00e7uli ya\u011f\u0131, vetiver ya\u011f\u0131, sandal a\u011fac\u0131 ya\u011f\u0131 vb.<\/p>\n<p><strong>\u0130kincisi, parf\u00fcm yaratma sanat\u0131d\u0131r<\/strong><br \/>\nParf\u00fcm denilen \u015fey, ho\u015f kokulu, kokulu, kokulu ya da kokulu oldu\u011funu s\u00f6ylemek zor olan \u015feylerin ho\u015f bir kokuyla harmanland\u0131\u011f\u0131, \u00e7o\u011fu insan\u0131n sevdi\u011fi, daha de\u011ferli kar\u0131\u015f\u0131mlar\u0131n belirli bir yelpazesinde kullan\u0131labilen bir \u00e7e\u015fittir.<\/p>\n<p>Koku harmanlama, (bazen dramatik bir \u015fekilde) maddi de\u011fer katan bilin\u00e7li bir eylemdir ve bir sanat\u00e7\u0131n\u0131n \u00e7al\u0131\u015fmas\u0131yla bir tutulamayacak kadar yarat\u0131c\u0131, sanatsal bir eylemdir.<\/p>\n<p>Resim kayna\u011f\u0131: Creative Post<\/p>\n<p><strong>Parf\u00fcmeri i\u00e7in y\u00fcksek bir koku alma katsay\u0131s\u0131 \u015fartt\u0131r<\/strong><br \/>\nIQ ve EQ iyi bilinir, ancak koku alma katsay\u0131s\u0131n\u0131 ilk kez duyuyorsunuz. Basit\u00e7e s\u00f6ylemek gerekirse, IQ bir bilim insan\u0131 olup olamayaca\u011f\u0131n\u0131z\u0131, EQ bir politikac\u0131 olmaya uygun olup olmad\u0131\u011f\u0131n\u0131z\u0131 belirler, peki ya koku alma katsay\u0131s\u0131? Mutlu ve anlaml\u0131 bir hayat ya\u015fay\u0131p ya\u015famad\u0131\u011f\u0131n\u0131zla \u00e7ok ilgisi var.<\/p>\n<p>SQ (smell quotient) burnun koku alma ve aromalar\u0131 tan\u0131ma yetene\u011fidir.<br \/>\nSQ nas\u0131l test edilir? Hi\u00e7 \u00f6zel e\u011fitim almam\u0131\u015f personel \u00fczerinde, A sahne kullan\u0131m\u0131, koklaman\u0131za izin verin ve sonra puanlay\u0131n, 0-100 puan; genel y\u00f6netim ve fabrikadaki i\u015f\u00e7iler \u00fczerinde, B sahne kullan\u0131m\u0131, 100-150 puan; parf\u00fcmc\u00fcler ve parf\u00fcm de\u011ferlendiricileri \u00fczerinde, C sahne kullan\u0131m\u0131, 150-200 puan.<\/p>\n<p>\"Props\" bir dizi (10-20 \u015fi\u015fe) kokulu \u015feydir: A do\u011fal kokular, B sentetik kokular ve aromalar, C markal\u0131 bir parf\u00fcm ve \u00e7e\u015fitli kokulu \u00fcr\u00fcnler. Ana de\u011ferlendirme y\u00f6ntemi ay\u0131rt etme becerisine bakar.<\/p>\n<p><strong>Pratik bir \u00f6rnek verelim:<\/strong><br \/>\nBir kahve aromas\u0131n\u0131n kar\u0131\u015ft\u0131r\u0131lmas\u0131, kavrulmu\u015f aroma \u00f6rne\u011fi nispeten a\u011f\u0131rd\u0131r, nas\u0131l yap\u0131l\u0131r? Kahve aromas\u0131n\u0131n ana karakteristik aromas\u0131 furfuril alkol ve furfuril tiyopropiyonatt\u0131r.<br \/>\nAroma, kahve \u00f6z\u00fc veya kahve tent\u00fcr\u00fc temelinde harmanlanabilir.<br \/>\nKavrulmu\u015f tat: Ben \u015fahsen pirazin olabilece\u011fini d\u00fc\u015f\u00fcn\u00fcyorum, piridin maddeleri fazla eklenmi\u015f, s\u0131ra aral\u0131\u011f\u0131n\u0131 d\u00fc\u015f\u00fcn\u00fcn, ayarlay\u0131n, yan\u0131k tat olmayacakt\u0131r.<\/p>\n<p><strong>\u00dc\u00e7\u00fcnc\u00fcs\u00fc, aroma form\u00fcl\u00fc kontrol\u00fc<\/strong><br \/>\nKoku hammaddelerindeki aroma form\u00fclasyonlar\u0131 ulusal olarak kullan\u0131m iznine sahip olmal\u0131d\u0131r!<\/p>\n<p><strong>Temel unsurlara dikkat edin<\/strong><br \/>\nHer \u015feyden \u00f6nce, koku ve aroma kalitesinin lezzetine dikkat etmeliyiz, yani hem uyand\u0131rabilmeli hem de uzun s\u00fcre kal\u0131c\u0131 olabilmeli, yabanc\u0131 tatlar ortaya \u00e7\u0131kmadan k\u0131vam aromas\u0131ndan \u00f6nce ve sonra. Bu nedenle, tek baharat se\u00e7iminde, \u00fc\u00e7 aroma seviyesinin aromas\u0131n\u0131n ba\u015f\u0131n\u0131n, taban\u0131n\u0131n ve kuyru\u011funun genel lezzetini korumak i\u00e7in, m\u00fcmk\u00fcn oldu\u011funca \u00f6nce ve sonra kokunun stabilitesini korumak i\u00e7in saf kaliteye dikkat edilmelidir. kuyru\u011fun da\u011f\u0131lmas\u0131 tek bir koku ile b\u0131rak\u0131lamaz.<\/p>\n<p>Tatlar\u0131n kar\u0131\u015ft\u0131r\u0131lmas\u0131nda, aroman\u0131n mizac\u0131n\u0131 vurgulamaya yard\u0131mc\u0131 olan do\u011fru miktarda do\u011fal baharat veya u\u00e7ucu ya\u011f da eklenebilir.<br \/>\nHer t\u00fcrl\u00fc aroman\u0131n, stereotiplerin olu\u015fturulmas\u0131, aroma form\u00fclasyonlar\u0131n\u0131n form\u00fclasyonundan ve ayr\u0131nt\u0131l\u0131 incelemeden ge\u00e7mek ve son olarak aroman\u0131n deneme e\u015fle\u015ftirmesini ve do\u011frulamas\u0131n\u0131 ger\u00e7ekle\u015ftirmek vb.<\/p>\n<p><strong>Yenilebilir lezzet kullan\u0131m\u0131<\/strong><\/p>\n<p><strong>\u0130lk olarak, et aromas\u0131 kullan\u0131m\u0131<\/strong><br \/>\n<strong>(A) Bat\u0131 tarz\u0131 et sosisi, Bat\u0131 tarz\u0131 jambon \u00fcr\u00fcnleri<\/strong><br \/>\nEt \u00fcreticisinin ekipman\u0131na g\u00f6re, proses ko\u015fullar\u0131 farkl\u0131d\u0131r, aroma ilavelerinin kullan\u0131m\u0131 farkl\u0131 olacakt\u0131r, \u00fc\u00e7 ana y\u00f6ntem vard\u0131r:<br \/>\nSalamura jambon, manor jambon, bira jambonu, pi\u015fmi\u015f et, omurga boyunca kavrulmu\u015f, sandvi\u00e7 jambon ve di\u011fer \u00fcr\u00fcnler gibi Bat\u0131 jambon eti \u00fcr\u00fcnleri \u00fcretmek i\u00e7in enjeksiyon (veya de\u011fil), yo\u011furma i\u015fleminin kullan\u0131lmas\u0131, ete eklenen enjeksiyon veya yo\u011furma ile aromalar\u0131n k\u00fcrleme \u00e7\u00f6zeltisinde \u00e7\u00f6z\u00fclebilir;<br \/>\nYar\u0131 em\u00fclsifiye sosis \u00fcr\u00fcnleri \u00fcretmek i\u00e7in ince \u00f6\u011f\u00fctme ve kar\u0131\u015ft\u0131rma i\u015fleminin kullan\u0131lmas\u0131, kar\u0131\u015ft\u0131rma i\u015flemi s\u0131ras\u0131nda eklenebilir;<br \/>\nEm\u00fclsifiye sosis i\u015fleme do\u011frama makinesinin kullan\u0131m\u0131, do\u011framaya eklenmesi uygundur.<\/p>\n<p><strong>(ii) \u00c7in \u00fcr\u00fcnleri (sos ve tur\u015fu)<\/strong><br \/>\n\u00c7in'in geni\u015f co\u011frafi alan\u0131, \u00c7in \u00fcr\u00fcnlerinin i\u015fleme teknolojisi ve kullan\u0131lan malzemelerin \u00f6zellikleri aras\u0131nda belirgin farkl\u0131l\u0131klar bulunmaktad\u0131r. \u0130ster beyaz salamura ister sos salamura \u00fcr\u00fcnleri olsun, \u00fcr\u00fcnlere lezzet katmak i\u00e7in uygun tatland\u0131r\u0131c\u0131 esanslar\u0131n se\u00e7imi yerel lezzet \u00f6zellikleriyle birle\u015ftirilebilir.<br \/>\nBat\u0131 tarz\u0131 enjeksiyon, marine edilmi\u015f \u00fcr\u00fcnlerin \u00fcretimi i\u00e7in yuvarlama i\u015flemi, enjekte ederken tur\u015fuya lezzet katmak i\u00e7in uygundur;<br \/>\nSoslu pi\u015firme suyu, uygun miktarda tatland\u0131r\u0131c\u0131 eklenerek de desteklenebilir. \u00d6rne\u011fin: (soya sosu s\u0131\u011f\u0131r eti, k\u00fcmes hayvanlar\u0131 \u00fcr\u00fcnleri)<br \/>\nMarinat i\u015fleme \u00fcr\u00fcnlerinin (\u0131slak marinat) \u00f6nceden kullan\u0131m\u0131 i\u00e7in, alt\u0131 saatten fazla bir s\u00fcre boyunca marinat s\u0131v\u0131s\u0131, statik marinat aromas\u0131nda \u00e7\u00f6z\u00fclebilir.<\/p>\n<p><strong>(iii) Do\u011frudan marinata eklenir (eski et suyu)<\/strong><br \/>\nEt \u00fcr\u00fcnleri form\u00fcl\u00fcndeki toplam bile\u015fen miktar\u0131na eklenen aroma miktar\u0131 ile, tam olarak nihai \u00fcr\u00fcn\u00fcn a\u011f\u0131rl\u0131\u011f\u0131 (ger\u00e7ek verim) hesaplan\u0131r. Genel olarak:<\/p>\n<p>Verim (%)<\/p>\n<p>100-200<\/p>\n<p>200-300<\/p>\n<p>Dozaj (%)<\/p>\n<p>0.15-0.2<\/p>\n<p>0.2-0.3<\/p>\n<p>Aroma bile\u015ftirilip kullan\u0131ld\u0131\u011f\u0131nda, kullan\u0131lan tek t\u00fcr aroma miktar\u0131 \u00f6nerilen ilave aroma miktar\u0131ndan daha y\u00fcksek olmamal\u0131d\u0131r. Sos ve marine edilmi\u015f \u00fcr\u00fcnler genellikle marine (eski et suyu) miktar\u0131n\u0131n 0,3% -0,6% oran\u0131nda eklenir.<\/p>\n<p><strong>\u0130kinci olarak, lezzet bile\u015fimi bilgisine sahip et \u00fcr\u00fcnlerinin kullan\u0131m\u0131<\/strong><br \/>\nLezzet bile\u015fimi kullan\u0131m\u0131 ile et \u00fcr\u00fcnleri sadece t\u00fcketicilerin et \u00fcr\u00fcnlerinin lezzeti konusundaki \u00e7e\u015fitlendirilmi\u015f ihtiya\u00e7lar\u0131n\u0131 kar\u015f\u0131lamak i\u00e7in de\u011fil, ayn\u0131 zamanda et i\u015fleme i\u015fletmelerinin kendilerini koruman\u0131n \u00f6nemli ara\u00e7lar\u0131ndan birini elde etmek i\u00e7in.<\/p>\n<p>(1) aroma \u00fcr\u00fcn fonksiyonunda lezzet ile et \u00fcr\u00fcnlerine g\u00f6re et aromas\u0131 lezzet bile\u015fimi, lezzet bile\u015fimi kullan\u0131m\u0131 aras\u0131nda ger\u00e7ekle\u015ftirilebilir. \u00dcr\u00fcn\u00fcn ba\u015f lezzetini artt\u0131r\u0131r. Spesifik oran \u00fcr\u00fcn\u00fcn lezzetine g\u00f6re belirlenebilir. Esas olarak ba\u015f aromalar\u0131 sa\u011flayan ve esas olarak dip aromalar\u0131 sa\u011flayan aroma esanslar\u0131 kullan\u0131m i\u00e7in birle\u015ftirilebilir, bu da aroma i\u00e7in tek bir aroma kullanman\u0131n s\u0131n\u0131rlamalar\u0131n\u0131n \u00fcstesinden gelebilir. Et \u00fcr\u00fcnlerinin lezzet gereksinimlerini kar\u015f\u0131lamak i\u00e7in, domuz aromalar\u0131 tavuk aromalar\u0131 ile birlikte kullan\u0131labilir. Domuz aromas\u0131 s\u0131\u011f\u0131r aromas\u0131 ile birlikte de kullan\u0131labilir.<\/p>\n<p>(2) Et aromas\u0131 ve baharat aromas\u0131 bile\u015fimi<br \/>\nKullan\u0131c\u0131lar kendi \u00fcr\u00fcnlerinin lezzet \u00f6zelliklerine g\u00f6re, et aromas\u0131 ve baharat aromas\u0131 bile\u015fi\u011fi kullanabilirler.<\/p>\n<p><strong>\u00dc\u00e7\u00fcnc\u00fcs\u00fc, aroma kullan\u0131m\u0131n\u0131n soruna dikkat etmesi gerekir<\/strong><br \/>\n(1) s\u0131v\u0131 aroma veya macun aromas\u0131 kullan\u0131ld\u0131\u011f\u0131nda iyice \u00e7alkalanmal\u0131d\u0131r, macun aromas\u0131n\u0131n kullan\u0131m\u0131n\u0131 kolayla\u015ft\u0131rmak i\u00e7in \u0131l\u0131k su (yakla\u015f\u0131k 50 \u2103) \u00f6nceden \u0131s\u0131t\u0131labilir. Aroma eklerken, aromay\u0131 (esas olarak toz ve macun) do\u011fru miktarda suyla seyreltmek ve ard\u0131ndan aroman\u0131n sosis dolgusunda e\u015fit olarak da\u011f\u0131ld\u0131\u011f\u0131ndan emin olmak i\u00e7in eklemek en iyisidir.<\/p>\n<p>(2) \u00dcr\u00fcn \u0131\u015f\u0131ktan uzak serin bir yerde muhafaza edilmelidir. Ambalaj a\u00e7\u0131ld\u0131ktan sonra \u00fcr\u00fcn m\u00fcmk\u00fcn olan en k\u0131sa s\u00fcrede kullan\u0131lmal\u0131d\u0131r. \u00dcr\u00fcn kullan\u0131lmad\u0131\u011f\u0131 takdirde, s\u0131v\u0131 veya macun aromal\u0131 ise her kullan\u0131mdan sonra kapa\u011f\u0131 s\u0131k\u0131larak kapat\u0131lmal\u0131; toz aromal\u0131 ise aroma kayb\u0131n\u0131, nem emilimini veya bozulmas\u0131n\u0131 \u00f6nlemek i\u00e7in po\u015fetin a\u011fz\u0131 kapat\u0131lmal\u0131d\u0131r.<\/p>\n<p><strong>Aromalar\u0131n g\u00fcvenli\u011fi<\/strong><\/p>\n<p>G\u0131da aromalar\u0131n\u0131n g\u00fcvenli\u011fini etkileyen temel fakt\u00f6r hammaddeleridir, \u00fc\u00e7 ana kategori vard\u0131r:<\/p>\n<p>1, baharat g\u0131da aromas\u0131 sadece toksikolojik de\u011ferlendirme testi insan baharatlar\u0131 i\u00e7in g\u00fcvenli oldu\u011funu kan\u0131tlad\u0131ktan sonra kullan\u0131labilir. Herhangi bir g\u0131da aromas\u0131n\u0131n g\u00fcvenlik g\u00fcvencesi, \u00fcr\u00fcnlerinin kalitesine ve kullan\u0131m miktar\u0131na dayan\u0131r. G\u0131da aromas\u0131 \u00fcreticileri, distrib\u00fct\u00f6rleri ve kullan\u0131c\u0131lar\u0131 g\u0131da aromalar\u0131n\u0131n kalitesini kesinlikle garanti etmelidir. Kullan\u0131c\u0131, aroma maddelerinin izin verilen kullan\u0131m seviyeleri dahilinde kullan\u0131ld\u0131\u011f\u0131ndan emin olmal\u0131d\u0131r.<\/p>\n<p>Asl\u0131nda, insanlar\u0131n g\u0131da g\u00fcvenli\u011fi tehlikelerinin a\u015f\u0131r\u0131 kullan\u0131m\u0131 nedeniyle baharat kullan\u0131m\u0131 konusunda endi\u015felenmelerine gerek yoktur, \u00e7\u00fcnk\u00fc g\u0131da aromalar\u0131n\u0131n \"kendi kendini s\u0131n\u0131rlayan\" \u00f6zelliklerin kullan\u0131m\u0131nda kullan\u0131lmas\u0131, yani her t\u00fcrl\u00fc g\u0131da aromas\u0131n\u0131n belirli bir aral\u0131ktan daha fazla kullan\u0131lmas\u0131 ho\u015f olmayacakt\u0131r, kullan\u0131c\u0131 kullan\u0131m miktar\u0131n\u0131 uygun aral\u0131\u011fa d\u00fc\u015f\u00fcrmek zorundad\u0131r ve ek Etki ters etki yarat\u0131r.<\/p>\n<p>2\u3001Termal Reaksiyon Hammaddeleri Ba\u015fta \u00e7e\u015fitli amino asitler, indirgen \u015feker, HVP, HAP, maya, baharatlar, sebze suyu ve benzeri olmak \u00fczere bir\u00e7ok termal reaksiyon hammaddesi \u00e7e\u015fidi vard\u0131r. Bu hammaddelerin g\u0131dada kullan\u0131lmas\u0131na izin verilmeli, kontamine olmamal\u0131, bozulmamal\u0131, kaliteli nitelikli hammaddeler olmal\u0131d\u0131r. Termal reaksiyonun s\u0131cakl\u0131\u011f\u0131 ve s\u00fcresi gereksinimleri kar\u015f\u0131lamal\u0131d\u0131r.<\/p>\n<p>3, \u00e7\u00f6z\u00fcc\u00fcler, kat\u0131 ta\u015f\u0131y\u0131c\u0131lar vb. gibi \u00e7\u00f6z\u00fcc\u00fc ve ta\u015f\u0131y\u0131c\u0131 g\u0131da aromas\u0131 yard\u0131mc\u0131 hammaddelerinin g\u0131da \u00e7e\u015fitlerinde kullan\u0131lmas\u0131na izin verilmeli, kaliteleri gereksinimleri kar\u015f\u0131lamal\u0131d\u0131r.<\/p>\n<p>Baharat \u00fcretiminde kullan\u0131lan g\u0131da aromalar\u0131, hammaddelerin termal reaksiyonu ve di\u011fer yard\u0131mc\u0131 malzemelerin g\u0131dalarda kullan\u0131m\u0131na izin verilmeli, nitelikli \u00fcr\u00fcnlerin kalitesi, miktar\u0131 izin verilen aral\u0131kta olmal\u0131, \u00fcretim s\u00fcreci ve \u00fcr\u00fcn ambalaj\u0131 g\u0131da hijyeninin ilgili h\u00fck\u00fcmlerine uygun olmal\u0131d\u0131r. Yukar\u0131daki ko\u015fullar\u0131 kar\u015f\u0131layan tuzlu g\u0131da aromalar\u0131 g\u0131dan\u0131n g\u00fcvenli\u011fini etkilemeyecektir.<\/p>\n<p><strong>Enstr\u00fcmantal Analiz<\/strong><\/p>\n<p>Bir aroma uzman\u0131 taraf\u0131ndan belirli bir aroman\u0131n ba\u011f\u0131ms\u0131z olarak yarat\u0131lmas\u0131, mevcut maddelerin aromas\u0131 hakk\u0131nda derinlemesine bir bilgiye dayanmal\u0131d\u0131r. Enstr\u00fcmantal analiz, aroma uzmanlar\u0131 i\u00e7in en temel derstir.<\/p>\n<p><strong>\u0130lk olarak, gaz kromatografisi (Gaz kromatogram\u0131 a GC)<\/strong><br \/>\nGaz kromatografisi, kromatografik y\u00f6ntemin mobil faz\u0131 olarak gaz kullan\u0131m\u0131n\u0131 ifade eder. Gaz faz\u0131ndaki numune transfer h\u0131z\u0131 nedeniyle, mobil fazdaki numune bile\u015fenleri ile sabit faz aras\u0131ndaki denge anl\u0131k olabilir. Ayr\u0131ca, sabit faz olarak kullan\u0131labilecek bir\u00e7ok madde vard\u0131r, bu nedenle gaz kromatografisi y\u00fcksek analitik h\u0131za ve ay\u0131rma verimlili\u011fine sahip bir ay\u0131rma ve analiz y\u00f6ntemidir. Son y\u0131llarda, son derece hassas se\u00e7ici dedekt\u00f6r kullan\u0131m\u0131, y\u00fcksek analitik hassasiyet ve geni\u015f uygulama yelpazesi avantajlar\u0131na da sahiptir.<\/p>\n<p><strong>\u0130kincisi, k\u00fctle spektrometresi (Mass Spectrum a MS)<\/strong><br \/>\nK\u00fctle spektrometresi t\u00fcrleri, farkl\u0131 cihazlar\u0131n farkl\u0131 uygulama \u00f6zellikleri vard\u0131r, genel olarak, 300C'de veya daha fazla buharla\u015ft\u0131r\u0131lm\u0131\u015f numuneler olabilir, GC-MS analizine \u00f6ncelik verebilirsiniz, \u00e7\u00fcnk\u00fc EI kayna\u011f\u0131 kullanan GC-MS, k\u00fctle spektral bilgilerini al\u0131r, k\u00fct\u00fcphane aramas\u0131 olabilir. Kapiler kolonun ay\u0131rma etkisi de iyidir. Yakla\u015f\u0131k 300 \u2103'de buharla\u015ft\u0131r\u0131lamazsa, LC-MS ile analiz edilmesi gerekir, \u015fu anda ana molek\u00fcler a\u011f\u0131rl\u0131k bilgisi ve e\u011fer bir tandem k\u00fctle spektrometresi ise, baz\u0131 yap\u0131sal bilgiler de elde edebilir. Bir biyomolek\u00fcl ise, esas olarak LC-MS ve MALDI-TOF ile analiz edilir ve ana molek\u00fcler a\u011f\u0131rl\u0131k bilgisi elde edilir.<\/p>\n<p>Protein \u00f6rnekleri i\u00e7in amino asit dizisi de belirlenebilir. K\u00fctle spektrometresinin \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011f\u00fc \u00f6nemli bir teknik endekstir, y\u00fcksek \u00e7\u00f6z\u00fcn\u00fcrl\u00fckl\u00fc k\u00fctle spektrometresi, yap\u0131 tayini i\u00e7in \u00e7ok \u00f6nemli olan bile\u015fiklerin bile\u015fimini sa\u011flayabilir. \u00c7ift odakl\u0131 k\u00fctle spektrometreleri, Fourier d\u00f6n\u00fc\u015f\u00fcml\u00fc k\u00fctle spektrometreleri ve reflekt\u00f6rl\u00fc u\u00e7u\u015f zamanl\u0131 k\u00fctle spektrometrelerinin t\u00fcm\u00fc y\u00fcksek \u00e7\u00f6z\u00fcn\u00fcrl\u00fck \u00f6zelliklerine sahiptir.<\/p>\n<p>K\u00fctle spektrometresinin numuneler i\u00e7in belirli gereksinimleri vard\u0131r. Numunenin GC-MS analizi organik bir \u00e7\u00f6zelti olmal\u0131d\u0131r, organik maddenin sulu \u00e7\u00f6zeltisi genellikle \u00f6l\u00e7\u00fclemez, ekstrakte edilmeli ve organik \u00e7\u00f6zeltiye ayr\u0131lmal\u0131 veya headspace enjeksiyon teknolojisi kullan\u0131lmal\u0131d\u0131r. Baz\u0131 bile\u015fikler \u00e7ok polard\u0131r, organik asit bile\u015fikleri gibi \u0131s\u0131tma i\u015flemi s\u0131ras\u0131nda ayr\u0131\u015fmas\u0131 kolayd\u0131r, \u015fu anda esterle\u015ftirilebilir, asit bir ester haline getirilebilir ve ard\u0131ndan GC-MS analizi yap\u0131labilir, sonu\u00e7lar asidin yap\u0131s\u0131ndan \u00e7\u0131kar\u0131labilir. Numune buharla\u015ft\u0131r\u0131lamaz veya esterle\u015ftirilemezse, yaln\u0131zca LC-MS ile analiz edilebilir. LC-MS analizi i\u00e7in numune tercihen sulu veya metanol \u00e7\u00f6zeltisi olmal\u0131d\u0131r ve LC mobil faz\u0131 u\u00e7ucu olmayan tuzlar i\u00e7ermemelidir. Polar numuneler i\u00e7in genellikle bir ESI kayna\u011f\u0131, polar olmayan numuneler i\u00e7in ise bir APCI kayna\u011f\u0131 kullan\u0131l\u0131r.<\/p>\n<p><strong>Elektronik burun<\/strong><br \/>\nElektronik burun, insan koku alma sisteminin bir sim\u00fclasyonu, bir veya daha fazla \u00e7e\u015fit kokulu gaza duyarl\u0131 sistemi \u00f6l\u00e7mek i\u00e7in bir\u00e7ok sisteme uygulanabilen ak\u0131ll\u0131 bir elektronik aletin tasar\u0131m\u0131 ve geli\u015ftirilmesidir. Temel yap\u0131s\u0131 a\u015fa\u011f\u0131daki \u00fc\u00e7 b\u00f6l\u00fcm\u00fc i\u00e7erir:<\/p>\n<p>(1) geni\u015f spektrumlu yan\u0131t \u00f6zelliklerine, b\u00fcy\u00fck \u00e7apraz duyarl\u0131l\u0131\u011fa ve farkl\u0131 gazlara kar\u015f\u0131 farkl\u0131 duyarl\u0131l\u0131\u011fa sahip gaza duyarl\u0131 elemanlardan olu\u015fan gaz sens\u00f6r\u00fc dizisi. \u00c7al\u0131\u015f\u0131rken, gaza duyarl\u0131 eleman temas edilen gaza yan\u0131t verebilir ve belirli bir yan\u0131t modeli \u00fcretebilir. \u0130nsan burnundaki koku alma resept\u00f6r h\u00fccrelerine e\u015fde\u011ferdir.<\/p>\n<p>(2) Sinyal \u00f6n i\u015fleme birimi, \u00f6zellik \u00e7\u0131karma g\u00f6revini tamamlamak i\u00e7in sapma telafisi, bilgi s\u0131k\u0131\u015ft\u0131rma ve sinyali (\u00f6rnekle) ini\u015f ve \u00e7\u0131k\u0131\u015flar\u0131n amac\u0131n\u0131 azaltmak i\u00e7in sens\u00f6r \u00f6n i\u015flemenin yan\u0131t modudur.<\/p>\n<p>(3) \u00d6r\u00fcnt\u00fc tan\u0131ma birimi, gaz sinyallerinin kalitatif ve kantitatif tan\u0131mlamas\u0131n\u0131 tamamlamak i\u00e7in ileri i\u015fleme taraf\u0131ndan verilen sinyalin sinyal \u00f6n i\u015fleme birimi. Veri i\u015fleme analiz\u00f6r\u00fc, ak\u0131ll\u0131 yorumlay\u0131c\u0131 ve bilgi taban\u0131n\u0131 i\u00e7erir. \u0130nsan beynine e\u015fde\u011ferdir.<\/p>\n<p><strong>D\u00f6rd\u00fcnc\u00fc olarak, y\u00fcksek performansl\u0131 s\u0131v\u0131 kromatografisi<\/strong><br \/>\nY\u00fcksek performansl\u0131 s\u0131v\u0131 kromatografisi \"y\u00fcksek bas\u0131n\u00e7l\u0131 inf\u00fczyon pompas\u0131\", \"kolon\", \"enjekt\u00f6r\", \"dedekt\u00f6r\", \"fraksiyon toplay\u0131c\u0131\" ve \"veri toplama ve i\u015fleme sistemi\" ve di\u011fer par\u00e7alara ayr\u0131labilir.<\/p>\n<p>Se\u00e7ilen ko\u015fullar alt\u0131nda, her t\u00fcr alt\u0131nda belirtilen test \u00e7\u00f6zeltisini veya dahili standart madde \u00e7\u00f6zeltisini enjekte edin, kromatogram\u0131 kaydedin, testin ana bile\u015feninin veya dahili standart maddenin piklerinin al\u0131konma s\u00fcresini t(R) ve yar\u0131 pik geni\u015fli\u011fini W(h\/2) \u00f6l\u00e7\u00fcn ve \u00f6l\u00e7\u00fclen teorik plaka say\u0131s\u0131 her t\u00fcr alt\u0131nda belirtilen minimum teorik plaka say\u0131s\u0131ndan d\u00fc\u015f\u00fckse, n=5.54[t(R)\/W(h\/2)]^2'ye g\u00f6re kolonun teorik plaka say\u0131s\u0131n\u0131 hesaplay\u0131n. \u00d6l\u00e7\u00fclen teorik plaka say\u0131s\u0131 her t\u00fcr alt\u0131nda belirtilen minimum teorik plaka say\u0131s\u0131ndan d\u00fc\u015f\u00fckse, teorik plaka say\u0131s\u0131n\u0131n gereksinimleri kar\u015f\u0131layabilmesi i\u00e7in kolonun baz\u0131 ko\u015fullar\u0131 de\u011fi\u015ftirilmelidir (kolon uzunlu\u011fu, ta\u015f\u0131y\u0131c\u0131n\u0131n performans\u0131, kolon dolumunun avantajlar\u0131 ve dezavantajlar\u0131 vb.<\/p>\n<p>\u0130lgili baz\u0131 kitaplar bu makalenin sonuna eklenmi\u015ftir:<br \/>\nLezzet Kar\u0131\u015ft\u0131rma Teknolojisi \u00dczerine Deneyler (Yenilebilir\/G\u00fcnl\u00fck Kimyasallar), \u015eangay Uygulamal\u0131 Teknoloji Enstit\u00fcs\u00fc.<br \/>\n\"Aromaya Giri\u015f\", Sun Baoguo, He Jian edit\u00f6rl\u00fc\u011f\u00fcnde, Kimya End\u00fcstrisi Yay\u0131nlar\u0131, Mart 2006, 2. bask\u0131<br \/>\nChemistry and Technology of Fragrance, He Jian, Sun Baoguo, China Science and Technology Press, 1996.<br \/>\nLezzet Kar\u0131\u015f\u0131m\u0131 \u00dczerine Notlar, D.P. Anonis, China Light Industry Press, 2000.<br \/>\nG\u0131da Aromas\u0131 Haz\u0131rlama Teknolojisi, Zhou Yaohua ve Xiao Zubing, Light Industry Press, 2007.<br \/>\nPractical Flavor Formulation, Wang Jianxin, Wang Jiaxing, Zhou Yaohua, China Light Industry Press, Ekim 1990<br \/>\nSentetik Koku \u00dcr\u00fcnlerinin Haz\u0131rlanmas\u0131 \u00dczerine Deneyler, \u015eangay Uygulamal\u0131 Teknoloji Enstit\u00fcs\u00fc.<br \/>\nDo\u011fal Baharat \u0130\u015fleme Teknolojisi, Mao Haifang, China Light Industry Press, 2006<br \/>\nTerpen Baharat Kimyas\u0131, Huang Zhixi, China Light Industry Press, 1999.<br \/>\nTuzlu Lezzet Kar\u0131\u015ft\u0131rma K\u0131lavuzu, Tian Huaixiang<br \/>\nG\u0131da Lezzet Kar\u0131\u015f\u0131m\u0131 (Yenilebilir Lezzet Teknolojisi), Xiao Zuobing<br \/>\nLezzet Kar\u0131\u015ft\u0131rma Teknolojisinin \u0130lkeleri (Xiao Zuobing)<\/p>","protected":false},"excerpt":{"rendered":"<p>Aromalar g\u0131da end\u00fcstrisinde yayg\u0131n olarak kullan\u0131lmaktad\u0131r G\u0131da aromalar\u0131, g\u0131da aromalar\u0131n\u0131 kar\u0131\u015ft\u0131rmak ve g\u0131dalar\u0131 daha kokulu hale getirmek i\u00e7in kullan\u0131labilen maddelerdir. Sadece i\u015ftah\u0131, uygun sindirimi ve emilimi art\u0131rmakla kalmaz, ayn\u0131 zamanda g\u0131da renklerinin \u00e7e\u015fitlili\u011fini art\u0131rmak ve g\u0131da kalitesini iyile\u015ftirmek i\u00e7in \u00e7ok \u00f6nemli bir role sahiptir. [...]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>What are the food flavors and fragrances exchange tips? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/tr\/gida-aromalari-ve-kokulari\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What are the food flavors and fragrances exchange tips? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Flavors are widely used in the food industry Food flavors are substances that can be used to blend food flavors and make food more fragrant. 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