芬美意反应香精技术.pdf

芬美意反应香精技术

Sep..2013

1
目录

1.MaillardReaction
2.FirmenichReactionFlavorCapability

3.MeatBooster

2

2
历史

.In1912,L.C.Maillarddiscoveredthereactionmechanism
betweencarbohydrateandaminoacids

.In1960,thefirstbeefreactionflavorwaspatentedusingthe
maillardreaction.

3
反应机理

4
阶段产物

5
6
IOFI指南

.Toassureprocessedflavors’qualityandsafetycomplywithfood
legislation.
.Todefinerawmaterialsandprocessingconditionssincetheresulting
compositionisextremelycomplex.
.RawMaterials
–Protein(sourceofnitrogen)
–Carbohydrate
–Fatorfattyacids
–Othermaterials
.ProcessConditions
–Temperature<180°C
–Processingtime<15minutesat180°C
–pH<8
7
肉类化合物的形成

8
脂肪降解

9
芬美意反应香精

TraditionalReactionFlavorHigh-TechReactionFlavor

Biotechnology
CARBOHYDRATES
Basicframework(e.g.Fermentation,Microbiology)
DIKETONES
ALDEHYDESAMINOACIDS
ReactionALCOHOLSPEPTIDESValueaddednaturalmolecule
FURANS
medium
AMMONIA
ALDEHYDES
Ingredientsfor
NUCLEOTIDESFURANONESAMINOKETONESSeparationTechnologies
Meatflavors
HYDROGENExtraction,Distillation,Adsorption,
SJIN
MERCAPTOSuperCriticalCO2),
LUOPHIDESJINLUOPHUR
KETONES
METHANEAMINOACIDS
THIAMIN
ALDEHYDESTHIOL
EFATTYACIDSFlavoringPreparations(=
KETONES
HYDROCARBONS‘’NaturalReactionFlavors’’)
ALCOHOLS
LIPIDS

10
芬美意反应香精结构

Authenticity:
Innov8highstrengthreactionsprovidecomplexmixtureof
compoundsthatarenotaccessiblebyothermeansand
providealinkbetweenmore‘classicalreactions’andtop

notesTOP
NOTES

Innov8
Rxn

Cre8Rxn

.INNOV8Project:2008-2011
BASES
.CRE8RXNProject:2005-2007

SavoryFlavorCreationPyramid

11
Cre8反应香精

.CreationofGeneralNaturalBuildingBlockstocover
awiderangeofformer‘classicalreactions’
–HighCreationFlexibility
–NocompleteChicken,Beef,…processflavors

.Vegetarian,Halal
.Dry
.Concentrated
–~0.05%

12
Cre8模块系列

WetHeatBoiling
~100°C
White
MeatMixed
Vegegetables
Bouillon
Light
Meat

ForT>120°C:onlyBoiledDark
Meat
atmosphericpressureMeat

CrispyLight
Dark
FriedRoast
Roast

Roasted
RoastedOnion
Garlic

HeatedFatDryHighHeatHeat