FlavourKnowledgetoDistributorsTXMY-芬美意.pptVIP

PREPARING TASTING SOLUTIONS品尝液的配制 The use of a tasting solution is recommended to avoid fatigue and product base interference. It is often the first line of screening to assess character differences between flavors. 使用品尝液可以防止疲劳以及产品基料的干扰。常用于香精的筛选，以判别不同香精之间的风味差异。 Evaluation of savory flavors 咸味香精的品评 Preparing Tasting Solution 品尝液的配制 For simple evaluation, salt (0.5%) in water is used. 简单的品评通常使用0.5%的盐水。 For more complete impression of meatiness, a tasting cocktail have to be used. 如果需要更完整的品评，则需要配制品评“鸡尾酒” 65%Salt 盐+22%MSG 味精+2.2% I+G+10.8%Maltodextrin 麦芽糊精 Dosage guideline 香精剂量 Liquid 0.1% Paste 0.1% SPM 0.2% Firmenich AromaSphere and Lexicon of Flavor Descriptors WHY USE FLAVOUR LANGUAGE为什么使用香精语言 to speak with a common language in the flavour field 在香精的世界里使用同一种语言 to facilitate better communication and understanding in flavour profile desired 便于就所需要的风味进行沟通和理解 to clear ambiguity and to be more precise with flavour description 消除歧义，并更准确地描述香气 comparison of same flavour type with common set of description 用同样的描述词汇比较同一类型的香精 Sensory team flavorists collaboration (Europe, US, Latin America, Asia Pacific) 感官品评人员及调香师共同合作(欧洲，美国，拉丁美洲，亚太) Lexicon gustative/olfactive references (single raw material or a simple blend) 风味参照物(单一原料或原料简单混合) 88 global sensory terms (78 flavor terms, 5 basic tastes and 5 sensations) 88个全球统一的感官描述词汇(78 个风味词汇，5个基本口味词汇和5个感知词汇) Used to describe flavours market products (Beverages, Sweet Goods and Savory Foods) 用于描述香精和市场产品(饮料，甜味食品和咸味食品) Firmenich Lexicon of Flavor Descriptors 芬美意风味语言辞典 蔬菜风味 肉类与海鲜风味 乳与油风味 褐色与焙烤风味 水果风味 酒类与新意奇特风味 草本与香辛料风味 21 FIRMENICH FLAVOR FAMILIES 21个风味家族 乳酪 油 乳和奶油 肉和蛋白质 海鲜 蔬菜 薄荷类 茶 花类 草本 香辛料和调味品 酒类 新意奇特风味 柑橘类 莓类 带核类水果 带籽类水果 热带水果 褐色风味 尖果和籽 焙烤 类 谷物类 小食 Peely 果皮味 Rind, sharp, skin-like, bitter. e.g., citrus peel.外皮，味道强烈，象果皮，带苦味。例如：柑橘皮。 Sulfury 硫味 Note associated with tropical fruits. e.g., mango, durian, passion fruit, grapefruit。与热带水果相关的特征。例如：芒果，榴莲，西番莲，西柚。 Juicy 多汁 Fre