1. 1 food flavor 1
1. 1. 1 psychological feelings and food flavor II
1. 1.2 body feeling and food flavor 2
1. 1.3 chemical sensation and food flavor 3
1.2 Mode of action and characteristics of food flavor substances 3
1.2. 1 Taste 3
1.2. 1. 1 Concept and classification of taste 3
1.2. 1.2 taste receptor 4
1.2. 1.3 Taste sensitivity and its influencing factors 5
1.2.2 sense of smell 6
1.2.2. 1 Olfactory Recognition Physiology 7
1.2.2.2 Classification and characteristics of olfactory substances 7
1.2.2.3 olfactory sensitivity and its influencing factors 9
1.2.3 trigeminal nerve induction 10
1.2.3. 1 trigeminal nerve 10
1.2.3.2 Trigeminal nerve stimulator 10
1.2.3.3 Relationship between tactile stimulation and general chemical sensation 10
1.3 evaluation technology of food flavor 1 1
1.3. 1 sensory evaluation of food flavor 1 1
1.3. 1. 1 Basic means of sensory evaluation 1 1
1.3. 1.2 sensory evaluation type 12
1.3. 1.3 Factors affecting sensory evaluation results 12
1.3.2 flavor wheel 13
The basic composition of 1.3.2. 1 flavor wheel 13
Application of 1.3.2.2 Flavor Wheel 13
1.3.3 food flavor fingerprint analyzer 14
1.3.3. 1 electronic nose 14
1.3.3.2 electronic tongue 15
1.4 introduction of important research fields of food flavor chemistry 16
1.4. 1 food essence and preparation process simulation 5438+07
1.4. 1. 1 Maillard reaction to prepare various food flavors 17
Research and utilization of 1.4. 1.2 flavor protease
1.4. 1.3 preparation of typical flavor substances by other biotechnology 18
1.4.2 new technology of food flavor extraction and separation 19
1.4.3 food flavor controlled release technology 20
Thinking about question 2 1
Chapter II Analysis and Identification Methods of Food Flavor Substances on Page 22
2. 1 Sample preparation for food analysis 22
2.2 Separation method of flavor substances 23
2.2. 1 solvent extraction method 23
2.2. 1. 1 solvent selection 23
2.2. 1.2 extraction method 23
2.2.2 Distillation extraction method 24
2.2.2. 1 atmospheric distillation method
2.2.2.2 simultaneous distillation extraction method 25
2.2.3 Supercritical fluid extraction method 25
2.2.4 Headspace Capture Method 26
2.2.4. 1 static headspace capture method 27
2.2.4.2 dynamic headspace sampling method 27
2.2.4.3 solid phase microextraction 28
2.2.5 Direct heating of desorption method 28
2.3 Enrichment methods of flavor substances 29
2.3. 1 evaporation concentration 29
Adsorption concentration 29
2.4 Identification method of flavor substances 29
2.4. 1 GC 29
2.4. 1. 1 gas chromatography principle 29
2.4. 1.2 gas chromatograph 30
2.4. 1.3 qualitative and quantitative analysis by gas chromatography 32
2.4.2 Ultraviolet Spectroscopy 34
Working principle 34
2.4.2.2 ultraviolet spectrometer 34
Ultraviolet absorption spectra of organic compounds in 2.4.2.3 34
Application of 2.4.2.4 ultraviolet spectrum 35
2.4.3 infrared spectrum
Working principle 35
2.4.3.2 infrared spectrometer 36
2.4.3.3 Fourier transform infrared spectrometer 36
Application of 2.4.3.4 infrared spectrum 36
2.4.4 NMR Spectrum 36
Working principle 36
2.4.4.2 nuclear magnetic resonance spectrometer 37
Application of 2.4.4.3 nuclear magnetic resonance spectroscopy 37
Mass spectrometry 37
Working principle 38
2.4.5.2 mass spectrometer 38
Application of 2.4.5.3 mass spectrometry 39
2.4.5.4 GC-MS 40
Thinking about question 40
Chapter 3 Chemical Characteristics and Flavor Intensity 4 1
3. 1 taste substance 4 1
3. 1. 1 sweetness and sweetness molecule 4 1
3. 1. 1. 1 brix 4 1
3. 1. 1.2 sweetness theory 42
3. 1. 1.3 natural sweetener 45
3. 1. 1.4 Derived sweeteners from natural materials 48
3. 1. 1.5 synthetic sweetener 5 1
3. 1. 1.6 Other sweet substances 54
3. 1.2 Bitter and bitter molecules 54
3. 1.2. 1 Bitterness Theory 54
3. 1.2.2 Important bitter substances in food 56
3. 1.2.3 Physiological effects of bittering agents 59
3. 1.3 Acid, salty and odorous substances 60
3. 1.3. 1 sour and sour substances 60
3. 1.3.2 Salty substances 63
3. 1.4 Other odorants and odorants 64
3. 1.4. 1 umami and flavor additives 64
3. 1.4.2 Stimulus and C9 law 68
3. 1.4.3 Convergence 72
3. 1.4.4 Cool flavor 73
3. 1.4.5 Basic fragrance and metal fragrance 73
3.2 Olfactory substances 74
3.2. 1 basic sense of smell and non-basic sense of smell 74
3.2. 1. 1 basic sense of smell 74
3.2. 1.2 Non-basic sense of smell 78
3.2.2 Functional group flavor characteristics (olfactory group) 79
3.2.3 Structural parameters of flavor substance molecules 83
Classification of olfactory information 83
Number and Conformational Freedom of Polar Groups in 3.2.3.2 83
3.3 Interaction between Flavor Substances and Food Ingredients 84
3.3. 1 Stability of flavor substances 84
3.3.2 Interaction between oil quality and flavor substances 85
3.3.3 Interaction between carbohydrates and flavor substances 85
3.3.4 protein and the role of flavor substances 86
3.3.4. 1 Interaction between volatile substances and protein 86
Evaluation method of 3.3.4.2 protein binding to volatile compounds 87
Factors affecting the combination of 3.3.4.3 87 protein and flavor substances
3.3.5 Packaging Materials and Edible Spices 87
Thinking about the problem 88
Chapter IV Formation of Flavor Substances 89
4. 1 formation of olfactory substances in common non-enzymatic reactions 89
4. 1. 1 Maillard reaction and the formation of olfactory substances 89
4. 1. 1. 1 Maillard reaction mechanism 89
4. 1. 1.2 Strake degradation and formation of olfactory substances 1
4. 1. 1.3 Amadori molecular rearrangement and olfactory substances 93
4. 1. 1.4 Formation of furan, thiophene and pyrrole 93
4. 1. 1.5 Sulfur-containing compounds formed by furan derivatives 94
4. 1. 1.6 Formation of oxazole and porphyrin compounds 96
4. 1. 1.7 Formation of pyridine 96
4. 1. 1.8 Interaction between Maillard reaction and lipid 96
4. 1. 1.9 Effects of sugars and amino acids on the formation of olfactory substances in Maillard reaction 97
4. 1.2 Thermal degradation and formation of olfactory substances 98
4. 1.2. 1 thermal oxidative degradation of lipids and formation of olfactory substances 98
4. 1.2.2 Thermal degradation of amino acids and formation of olfactory substances 102
4. 1.2.3 Thermal degradation of carbohydrates and formation of olfactory substances 103
4. 1.2.4 Thermal degradation of thiamine and formation of olfactory substances; 55438+004. 100088080804
4. 1.2.5 Thermal degradation of ascorbic acid and formation of olfactory substances 4438+005206
4. 1.2.6 thermal degradation of carotenoids and formation of olfactory substances 5438+005
4. 1.3 points-large sword-shaped three-dimensional male latitude
4. 1.3. 1? Is ump dizzy?
4. 1.3.2 Interaction among free radicals, active substances and food ingredients 55438+008
4. 1.4 visible light irradiation and the formation of olfactory substances 109
4.2 Formation of olfactory substances in fruits and vegetables during growth, maturity and storage 1 10
4.2. 1 Biosynthesis of Olfactory Substances with Amino Acids as Precursors 1 10
4.2.2 Biosynthesis of Olfactory Substances with Fatty Acids as Precursors 1 13
4.2.3 Biosynthesis of Olfactory Substances with Hydroxy Acid as Precursor 1 15
4.2.4 Biosynthesis of Olfactory Substances with Monosaccharide and Glycosides as Precursors 1 16
4.2.5 Biosynthesis of Olfactory Substances with Pigment as Precursor 1 17
4.3 Synthesis of Olfactory Substances during Microbial Transformation 1 17
4.3. Microbial transformation reaction of1monoterpene 1 18
4.3. 1. 1 Transformation reaction related to oxidoreductase 1 18
4.3. 1.2 hydrolase 12 1
4.3. 1.3 closed-loop and ring-opening reactions 122
4.3. 1.4 Hydrase 122 Catalyzed Transformation Reaction
4.3. 1.5 propylene rearrangement 123
4.3. 1.6 racemization 123
4.3.2 Microbial Transformation of Lactone 123
4.3.2. 1 Lactone synthesis by microbial fermentation 123
Enzymatic Synthesis of 4.3.2.2 Lactone 127
4.4 Formation of several meaty substances 129
4.4. 1 formation of special flavor substances in ruminant meat 129
4.4.2 Formation of Special Flavor Substances in Non-ruminant Meat 129
4.4.3 Formation of Special Flavor Substances in Fish and Seafood 130
4.5 Formation of soil-like compounds 13 1
4.6 Formation of Leguminous Compounds 13 1
4.7 Formation of umami substances 132
4.7. 1 Formation of umami substances in slaughtered muscles 132
4.7.2 L？ Glutamate biosynthesis pathway 133
4.7.3 Biosynthesis Pathway of Tasty Nucleotide Substances 133
Thinking about problems 134
Chapter V Typical Food Flavors 135
5. 1 Flavor of milk and dairy products 135
5. 1. 1 milk flavor 135
5. 1.2 Flavor of dairy products 142
5. 1.2. 1 aroma characteristics of dairy products 142
5. 1.2.2 Flavor components of drinking milk, emulsifiable concentrate and butter 144
5. 1.2.3 Flavor components of milk powder and condensed milk 146
5. 1.2.4 Flavor components of fermented dairy products 147
5.2 Meat and meat products 150
5.2. 1 flavor characteristics of meat 150
5.2. The predecessor of1.1Rouxiang 150
5.2. 1.2 odorant 15 1
5.2. 1.3 Aromatic substances 152
5.2. 1.4 Main factors affecting meat flavor 158
5.2.2 Methods of Producing Meat Flavor 16 1
5.2.2. 1 Ways to produce flavor through thermal degradation 16 1
Method for making 5.2.2.2168 cured meat flavor.
The method of producing smoked meat in 5.2.2.3 is 17 1.
5.2.3 Beef flavor 173
5.2.4 mutton flavor 176
5.2.5 Flavor of aquatic products 177
5.2.5. 1 factors affecting the flavor of aquatic products 178
The olfactory components of fishes in 5.2.5.2 are 18 1.
5.2.6 Flavor of fermented meat products 187
5.3 Fermented food 189
5.3. 1 liquor flavor 189
5.3. 1. 1 liquor flavor 189
5.3. 1.2 beer flavor 199
5.3. 1.3 Flavor of wine 203
5.3. 1.4 Flavor substances of yellow rice wine 205
5.3. 1.5 Aromas of whisky, brandy and rum 206
5.3.2 Flavor of Fermented Vegetables 208
5.3.3 Flavors of other fermented foods 209
5.3.3. 1 soy sauce and sauce essence 209
The flavor component of 5.3.3.2 vinegar is 2 1 1.
Flavor Components of 5.3.3.3 Tofu 2 13
Other fermented products in 5.3.3.4 2 14
Thinking about problem 2 14
Chapter VI Food Flavor Regulating Products 2 15
6. 1 spices and essences 2 15
6. 1. 1 food flavor 2 15
6. 1. 1. 1 spice classification 2 16
6. 1. 1.2 product forms and characteristics of spices 2 17
6. 1. 1.3 Common spices and their characteristics 220
6. 1. 1.4 Processing of spices 233
6. 1. 1.5 Application of spices. 36636.66668666666
6. 1. 1.6 Problems in perfume application 249
6. 1.2 synthetic perfume 250
6. 1.3 edible essence 252
6. 1.3. 1 general edible essence 252
6. 1.3.2 cigarette essence 257
6. 1.3.3 Liquor essence 257
6.2 Salty seasoning 260
6.2. 1 Classification of salty condiments 26 1
6.2. 1. 1 salt classification 26 1
6.2. 1.2 Classification of soy sauce 26 1
6.2. 1.3 Classification of sauce 26 1
6.2. 1.4 Classification of Douchi 262
6.2.2 Relationship between salty taste and other tastes 262
6.2.3 Application of Salty Condiments in Common Condiments 263
6.3 Sweet Seasoning 263
6.3. 1 classification of sweet condiments 263
6.3.2 Relationship between Sweetness and Other Flavors 264
6.3.3 Application of Sucrose in Common Spices 264
6.4 Sour seasoning 264
6.4. 1 Classification of acid condiments
6.4.2 Relationship between Sour Taste and Other Flavors 264
6.4.3 Application of Sour Condiments in Common Condiments 265
6.5 umami seasoning 265
6.5. 1 Classification of umami flavor condiments 265
6.5.2 Relationship between umami flavor and other flavors 265
6.5.3 Application of umami flavor condiment in common flavor types265
6.6 Liquor Condiments 266
6.6. 1 Classification of wine condiments 266
6.6.2 Relationship between alcohol and other spices 267
6.6.3 Application of Liquor Condiments in Common Flavors 267
6.7 Compound condiment 267
6.7. 1 Classification of compound condiments
6.7.2 Composition of raw materials in compound seasoning 268
6.7.3 compound seasoning deployment 268
6.7.4 Common compound condiments 269
6.7.4. 1 China compound condiment 269
6.7.4.2 Western Condiment Company 272
Thinking about question 273
Chapter VII Chemical Principles of Cooking Flavor Modulation 274
7. 1 Odor substances in food and their treatment 274
7. 1. 1 General odorants in food 274
7. 1. 1. 1 Bitter substances in food and their removal: 10000.000000000677
7. 1. 1.2 Odor substances and their removal methods 276
7. 1. 1.3 Other smells 276
7. 1.2 beany smell 277
7. 1.3 dairy smell 278
7. 1.4 Odor in Livestock and Poultry Meat and Its Removal 280
7. 1.5 fishy smell and its removal 282
7.2 Cooking Methods and Seasoning Substances 285
7.2. 1 Basic principles of cooking flavor formation 285
7.2. 1. 1 Physical and chemical changes of general raw materials during cooking and heating.59907.99999967676
7. 2. 6 538+0.2 Basic method of producing olfactory substances by heat treatment5666/kloc-0 /46666.6666666666766
7.2. 1.3 the influence of heat transfer medium on the formation of cuisine flavor 289
7.2.2 Typical Cooking Methods and Their Flavor Features 293
7.2.2. 1 barbecue flavor 293
7.2.2.2 Chao flavor 294
7.2.2.3 poached flavor 295
7.2.2.4 Zheng Zheng flavor 295
7.2.2.5 Fried Flavor 296
7.3 Typical Cuisine Flavor Features 297
7.3. 1 Northern Cuisine 297
7.3.2 North West Cuisine 298
7.3.3 China Southern Cuisine 299
7.3.4 Hunan cuisine and Sichuan cuisine 299
Thinking about question 300
Appendix: List of English Abbreviations 302
Reference document 304