香精、香料的搭配（The collocation of perfume）.doc

香精、香料的搭配（The collocation of perfume） Flavors and fragrances With the development of the food industry, in addition to the original flavor products such as beverages, meat, candy, baked products and other food, fast food, various snacks, snack foods etc. in recent years, expanding the scope of application of flavor and fragrance for food. At the same time, because the consumer tastes are changing, the increasing variety of spices, flavor, but also has the innovation in the collocation flavored spices, flavor and its concentration on. Objectively speaking, the essence is a collocation from each other, which does not increase the variety of flavor aroma more perfect very meaningful skills, the essence of the collocation can generate new flavors, developing new food varieties, but not collocation rules, must through the experiment to determine the proportion, to achieve the ideal effect. (1) fruits and vegetables include sweet orange, orange, lemon, white lemon, apple, pear, peach, apricot, plum, banana, pineapple, litchi, longan, strawberry, waxberry, watermelon, Hami melon, passion fruit and so on. (2) 1 dried fruit and nuts: coffee, cocoa, peanut, sesame, walnut, red dates, chestnut, etc.; 2: red bean, mung bean and other legumes; 3, grains: corn, sweet potato, taro etc.. (3) milk includes milk, cream, butter, cheese, cheese flavor. The main aroma of fruits and vegetables is Xiang Xiang (Guo Qing), sweet (fruit sweet) and sour incense, ester composition is more important. Milk aroma is sweet (sugar) and acid flavor, high carbonate and lactone components mainly. Fruit aroma is sweet (sugar) and burnt incense, thiazole, pyrazine is main component. Aroma type is close to match, therefore, fruit and milk are easy to match, fruit and dried fruit are difficult to match. Types of flavors and fragrances: (1) fruits can be matched with each other. In practice, one kind is often given priority to and the other one or two Supplement: Orange is the main type Emulsified orange f