香料flavorings

香味及品嚐的生理 食物的消費是受消費者器官的感覺包括食物的物理及化學方面的特性影響，有視覺(color)、嗅覺(smell)、味覺(taste)、觸覺(touch)等反應。 integrate (vt.)綜合,使結合,使成整體(vi.)成一體(a.)完整的,完全的

品嚐 Flavor = odor (smell) + taste 食物性質: 質地、溫度也會影響 odor = bad smell 食物性質: 質地、溫度也會影響 Taste 嚐 : 一般同意的有(酸、甜、苦、鹹) (鮮味、油膩、鈣、澀、金屬味、刺激、麻、醇厚、清涼) 嚐的性質是先被嚐出也會先消失 鹹快於甜、甜快於酸、酸快於苦

氣味 氣味是一種溶解於空氣中的化學物，普遍處於能夠被人類嗅覺系統感應，但非常低的濃度。 氣味分為使人愉快(香味fragrance)及使人不快(臭味odor)兩種。 典型氣味分類有6大類 花、水果 、 香辛、樹脂 、燒烤 、臭味

Odor classification 花flowery: rose, violet, honey 水果 fruity: orange, lemon, pineapple, peach, grape, cantaloupe, apple, olive oil, vinegar, cider, strawberry, raspberry 香辛spicy: cinnamon, sage, clove, nutmeg, peppermint 樹脂resinous: 香油balsam, pine, menthol 燒焦burnt: coffee, maple, smoked meat 臭味putrid: onion, garlic, sauerkraut, fish, lard

一般烘焙產品所用的香辛料 cinnamon 肉桂

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Mace & nutmeg 肉豆蔻

Nutmeg cake

茴香 Caraway, fennel, cumin, anise seed

allspice 多香果 眾香子 甜胡椒 牙買加胡椒

coriander 胡荽

Garlic & coriander naan Fennel seed

ginger

clove

sesame

Poppy seed

其他用於糕餅業的香料 Basil, cardamom, celery seed, dill seed, cumin seed, garlic, marjoram, mustard, oregano, paprika, parsley flake, black pepper, red pepper, rosemary, sage, saffron, savory(香薄荷), thyme Strawberry & black pepper chocolate

flavorings 香味是一種人類感官的感覺，可以是嗅覺或者味覺。 在常溫下能揮發出香味的物質稱為「香精」。 香精按來源分，可分為天然香精和合成香精兩大類。 天然香精通常指從動植物中提取出的香精。 合成香精通常是利用化工原料，通過化學加工而生產的香料，如檸檬油醛，薄荷腦，香草醛。

香料的抽取物 Essential oil 精油 (oil) resin樹脂 (extract) = mix with gum, dextrose葡萄糖, corn syrup, glycerine甘油 等物質 Almond extract, oil of bitter almond Cinnamon extract, oil of cinnamon Cassia Ginger extract Vanilla extract Extract & oil of (Anise, Ceylon cinnamon, Clove, Lemon, Nutmeg, Orange, Peppermint)

Flavorants or flavorings Flavorings are focused on altering the flavors of natural food product such as meats and vegetables, or creating flavor for food products that do not have the desired flavors such as candies and other snacks. Most types of flavorings are focused on scent and taste. Few commercial products exist to stimulate the trigeminal senses, since these are sharp, astringent, and typically unpleasant flavors. There are three principal types of flavorings used in foods, under definitions agreed in the E.U. and Australia

Type Description Natural flavoring substances Flavoring substances obtained from plant or animal raw materials, by physical, microbiological or enzymatic processes. They can be either used in their natural state or processed for human consumption, but cannot contain any nature-identical or artificial flavoring substances. Nature-identical flavoring substances Flavoring substances that are obtained by synthesis or isolated through chemical processes, which are chemically and organoleptically identical to flavoring substances naturally present in products intended for human consumption. They cannot contain any artificial flavoring substances. Artificial flavoring substances Flavoring substances not identified in a natural product intended for human consumption, whether or not the product is processed. These are typically produced by fractional distillation and additional chemical manipulation of naturally sourced chemicals, crude oil or coal tar. Although they are chemically different, in sensory characteristics are the same as natural ones.

Regulations on natural flavoring UK Food Law defines a natural flavor as: a flavouring substance (or flavouring substances) which is (or are) obtained, by physical, enzymatic or microbiological processes, from material of vegetable or animal origin which material is either raw or has been subjected to a process normally used in preparing food for human consumption and to no process other than one normally so used. The U.S. Code of Federal Regulations describes a "natural flavorant" as: the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or any other edible portions of a plant, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose primary function in food is flavoring rather than nutritional. The European Union's guidelines for natural flavorants are slightly different. Certain artificial flavorants are given an E number, which may be included on food labels

Most artificial flavors are specific and often complex mixtures of singular naturally occurring flavor compounds combined together to either imitate or enhance a natural flavor. These mixtures are formulated by flavorists to give a food product a unique flavor and to maintain flavor consistency between different product batches or after recipe changes. The list of known flavoring agents includes thousands of molecular compounds, and the flavor chemist (flavorist) can often mix these together to produce many of the common flavors. Many flavorants consist of esters, which are often described as being "sweet" or "fruity".[

天然香料 是從芳香植物的葉、莖、幹、樹皮、花、果、籽和根等，或泌香動物的分泌物等，提取的有一定揮發性、成分複雜的芳香物質。 提取的方法是： ①水蒸氣蒸餾和水中蒸餾法，廣泛應用于葉、莖、幹、樹皮、籽和根等的提油，如薄荷、柏木、桂皮、香根、山蒼籽等。 ②壓榨、冷磨法，主要用於甜橙、檸檬、香檸檬等柑橘果類的提油。此法因不受熱，所得精油香氣新鮮。 ③溶劑浸取法，主要用於鮮花、芳香植物樹脂、辛香料的加工。所用揮發性有機溶劑有石油醚、乙醇、丙酮等，視不同原料而選定。

合成香料 人工香料的應用廣泛；包括全合成香料、半合成香料和單離香料。 用化工原料合成的稱全合成香料，如香豆素、苯乙醇以及自乙炔、丙酮合成的芳樟醇等； 用物理或化學方法從精油中分離出較純的香成分稱單離香料，如從山蒼籽油分離的檸檬醛，從柏木油中分離的柏木腦等；由單離香料或精油中的萜烯化合物經化學反應衍生而得的稱半合成香料，如從檸檬醛制得的紫羅蘭酮，從蒎烯合成的松油醇等。 單離香料和半合成香料品種大多也可用全合成法制得，但香氣品質有微妙差異。合成香料的生產不受自然條件的限制，產品品質穩定、價格較廉，而且有不少產品是自然界不存在而具獨特香氣的，故近20多年來發展迅速。 常用的合成香料品種不少於2000種，產量多少不一。

合成香料分類和結構 根據化學結構可分為烴、鹵化烴、醇、酚、醚、酸、酯、內酯、醛、酮、縮醛（酮）、腈、雜環等。 合成香料的分子量在50～300之間，分子量愈大，揮發性愈小，香氣就減弱。 分子結構的微小變化包括取代基的位置不同、幾何異構、立體異構等均可導致香氣差異， 如香蘭素（3-甲氧基-4-羥基苯甲醛）具有愉快的香莢蘭豆香氣，而其異構體2-羥基-3-甲氧基苯甲醛則有類似苯酚樣的不愉快氣味； 橙花醇和香葉醇是順反式幾何異構體，前者香氣更為柔和而清甜；順反式玫瑰醚是立體異構體，香氣以順式為佳。 關於香料分子結構和感官性能之間的關係，是香料化學家正在積極研究的課題。

生產方法 合成方法涉及許多有機反應，主要可歸為氧化、還原、酯化、取代、縮合、加成、環化和異構化等幾大類。 由於合成香料中只要有不愉快氣味的微量雜質存在，就將破壞整體品質，因此，合成香料的精製是一個極重要的問題，常用的精製手段是減壓蒸餾和結晶。

化學成分 vs香味 化學成分 香味 化學成分 香味 Chemical Odor Diacetyl Buttery奶油 化學成分 香味 化學成分 香味 Chemical Odor Diacetyl Buttery奶油 Isoamyl acetate Banana香蕉 Benzaldehyde Bitter almond苦杏仁 Cinnamic aldehyde Cinnamon肉桂 Ethyl propionate Fruity水果 Methyl anthranilate Grape葡萄 Chemical Odor Limonene Orange橘子 Ethyl decadienoate Pear梨 Allyl hexanoate Pineapple鳳梨 Ethyl maltol Sugar糖, Cotton candy棉花糖 Ethylvanillin Vanilla香草 Methyl salicylate Wintergreen冬青

Pudding布丁

香精類：(無色，較耐高溫) 香果香精 Passion Fruit Flavor 養樂多精 Yoghourt Flavor 鳳梨香精 Pineapple Flavor 荔枝香精S Litchi Flavor S 蘋果麵包香精 Apple Bread Flavor 薄荷香精 Peppermint Flavor 玫瑰花香精 Rose Flavor 蜂蜜香精 Honey Flavor 桂花香精 Osmanthus Flavor 茉莉花香精 Jasmine Flavor 香蘭香精 Pandan Flavor 櫻桃香精 Cherry Flavor 桑葚香精 Mulberry Flavor 天然香草露 Vanilla Extract Essence 哈密瓜香精 Cantaloupe Flavor 葡萄香精 Grape Flavor 蘋果香精 Apple Flavor 芒果香精 Mango Flavor 布丁香精 Pudding Flavor 巧克力香精 Chocolate Flavor 沖繩黑砂糖香料 Okinawa Brown Sugar Flavor 咖啡香精 Coffee Flavor 青蘋果香精 Greenapple Flavor 草莓香精 Strawberry Flavor 綠茶香精S Green Tea Flavor S 藍莓香精 Blueberry Flavor 胚芽香精 Wheat Embryo Flavor 楓糖香精11044 Maple Flavor 11044 雞蛋香精 Egg Flavor 水蜜桃香精 Peach Flavor

香料類：(有色，耐高溫有限) 薰衣草香料A Lavender Flavor & Color A 木瓜香料 Papaya Flavor & Color 百香果香料 Passion Fruit Flavor & Color 咖啡香料 Coffee Flavor & Color 哈密瓜香料(黃) Cantaloupe Flavor & Color (Yellow) 蘋果香料 Apple Flavor & Color 桔子香料 Tangerine Flavor & Color 水蜜桃香料 Peach Flavor & Color 西瓜香料 Watermelon Flavor & Color 奇異果香料 Kiwi Fruit Flavor & Color 哈密瓜香料(綠) Cantaloupe Flavor & Color (Green) 櫻花香料 Cherry Blossoms Flavor 草莓香料 Strawberry Flavor & Color 北海道奶油香料 Hokkaido Fresh Milk Flavor 芒果香料 Mango Flavor & Color 抹茶香料 Macha Flavor & Color (Japan Green Tea) 胡蘿蔔香料 Carrot Flavor & Color 藍莓香料 Blueberry Flavor & Color 蛋牛奶香料 Egg Milk Flavor Paste 巧克力香料 Chocolate Flavor & Color 乳白牛奶香料 White Milk Flavor Paste 青蘋果香料 Greenapple Flavor & Color 香蘭香料 Pandan Flavor & Color 黑糖香料 Brown Sugar Flavor & Color 薰衣草香料A Lavender Flavor & Color A 楓糖香料C Maple Flavor & Color C 葡萄香料 Grape Flavor & Color 綜合水果香料 Mix Fruit Flavor & Color 綠茶香料 Green Tea Flavor & Color 綠茶香料S Green Tea Flavor & Color S 鳳梨香料 Pineapple Flavor & Color 薄荷香料(綠) Peppermint Flavor & Color (Green) 薄荷香料(藍) Peppermint Flavor & Color (Blue) 檸檬香料 Lemon Flavor & Color 薰衣草香料S Lavender Flavor & Color S

烘焙用原料、添加劑： 香粉類： 金牌抹茶粉 Macha Powder (Green Tea Gold) B塔胡蘿蔔素1% 天然香草棒 Vanilla Beans 草莓粉 青蘋果粉 杏仁粉 木瓜香粉C 檸檬粉 哈密瓜粉 鳳梨粉 養樂多 芒果 黃奶香粉 香草粉 酒 味 調 香 系 列： 柑桂露 淡味蘭姆露 咖啡露 蘭姆露精 Rum Essence

精類： 天然植物色素：(色漿) 桔子精 香草精 檸檬精 蘋果精 鳳梨精 柳丁精 葡萄精 草莓精 杏仁精 香蕉精 香檳精 紫色 黃色 綠色 紅色 棕色 桔色 粉紅色 藍色

烘焙產品所使用的香料特性 最好使用濃度高揮發性低的模擬香料(imitation flavor) 於烘焙階段有充分的香料保存於產品內 一般烤焙溫度高於香料的揮發點，導致香料大量流失，最好是將香料與油脂拌合以減少損失

抽取香料的儲存 密閉容器 溫度4.4-10 ℃(40-50F) 避免陽光照射 一般可儲存3 個月以上 易變質: lemon, orange, raspberry 不易變質: lime, anise, peppermint