马胜学-食品香精及应用资料.pptVIP

Flavor and Its Applications 食品香精及应用;Table of Content 主要内容;Flavor Basics 香精的基本知识;Flavor Basics 香精的基本知识;Flavor Perception 香精的感知; ;Flavor Applications in Foods香精在食品中应用;果汁饮料;果汁饮料用香精;如何选用果汁用香精;The Flavor Pyramid 咸味香精金字塔（完整）;; Savory Flavor – Application 咸味香精的应用;Top note头香 1;Flavor Performance in Dairy Systems乳品系统中高性能香精的配制 ‘Flavor Base Interactions’ 香精与基质间的相互作用;High Performance Dairy Flavors高性能的乳品香精;Why does the base effect the taste?为什么基质会影响味觉？;Flavor Base Interactions香精与基质间的相互作用;A dissolved aroma chemical will have a different affinity for each adjacent phase 每个溶解了的芳香化合物将会对每个临近的介质有一个不同的亲合力. Therefore at equilibrium it’s concentration in the two phases will be different 所以当达到平衡的时候,在两个介质中的芳香物质的浓度是不同的 The Partition Coefficient (P) is ratio of these concentrations 分配系数就是这两个介质中香精浓度的比率 P is a physical constant 分配系数是个物理常数;Each aroma chemical has a different P value, and they cover an enormous range (several orders of magnitude so usually expressed as a logarithm, i.e. “Log P”)  每个芳香化学物都有一个不同的分配系数值,它们涵盖了一个较大的范围 (有好几个数量级,因此通常以对数形式表达) Most aroma chemicals have a higher affinity for oil than water or air, leading to a higher concentration in oil phase 大部分芳香化合物对油的亲合力要比对水和空气的更高，所以在油质里浓度较高;LogP values in literature are usually based on octanol /water partitioning 在文献中, 分配系数对数值通常基于在辛醇和水中的浓度的比值;Examples of LogP Values;Hydrophilic 亲水;Flavoring Performance 香精性能;Flavor in Aqueous Solution 香精在水相溶液中;Flavor in a Water plus Fat System 香精在水/油相的系统中; Flavoring Performance 香精性能;High Performance Flavor System高性能香精系统;Other Effects of Partitioning 分配的其它作用;Summary 总结;Thank you !