Flavor is the soul of food. Seasoning flavor plays a finishing role in the flavor of canned food, frozen food, soup, instant noodles and other foods. The role of seasoning essence is mainly to scent, auxiliary aroma, fortified aroma, corrective aroma and for the purpose of management or for the purpose of replacing the food material, the flavoring seasoning can be used to obtain different varieties of different taste requirements. High quality processed foods. The new technologies related to seasoning flavors are:

● Headspace aroma analysis technology uses headspace aroma analysis technology to analyze small samples, easy to handle, and does not destroy samples during analysis. It can quickly and easily analyze volatile components such as plants, foods and essential oils. Simply put, this method can be combined with solid phase microextraction (SPME) to capture and analyze the aroma and plant "live fragrance" close to the real life smell, and compare and analyze the aroma of different states. widely. Using this result to flavor, you can develop fresh, natural flavor food flavors.

Supercritical carbon dioxide extraction technology Supercritical carbon dioxide extraction technology is a new separation technology that utilizes the characteristics of good solubility of many components of carbon dioxide above the critical temperature (31.06 ° C) and pressure (7.38 MPa). Separation and extraction are safer, simpler and more environmentally friendly than traditional separation techniques. They are used in meat, aquatic products, spices and essential oils, and have high technical and economic value.

● Maillard reaction technology The heating reaction of sugar and amino acid, that is, the Maillard reaction, has been paid more and more attention. With this method, the food flavor which has a good fragrance can be obtained by the reaction without the fragrance. The main aroma components are Pyrazine, thiazole, furan, thiophene and pyrrole. Different kinds of monosaccharides and amino acids can obtain different products under different temperatures, pH values, water activities and different systems and different heating modes, that is, different aromas are produced.

● Enzymatic hydrolysis The flavors and fragrances produced by enzymatic hydrolysis are becoming more and more popular. The meat flavor, aquatic essence, dairy flavor and fruit and vegetable flavor obtained by enzymatic hydrolysis of protease, lipase and the like have strong natural flavor, high concentration and long-lasting aroma, and are one of the development trends of international food flavor.

● Microcapsule technology The food flavor produced by microcapsule technology (Mi-croencapusl) has the following advantages: avoiding oxidative deterioration of some flavor flavors, extending shelf life; avoiding denaturation and loss caused by high temperature; controlling release rate; masking the special breath of spices. The microcapsule essence is made of a fragrance and a scented oleoresin, and is emulsified and wrapped with a corresponding wall material, and is subjected to high-temperature spray drying to obtain a fragrance microcapsule.

●Precursor Food Flavor Technology Precursor Food flavor refers to an attractive aroma product that is not produced by raw materials produced during cooking such as braised, boiled, fried, steamed, etc., and is produced by the action of food heating or enzymes. Especially for high-temperature heating and microwave-heated foods, the precursor flavors prepared by adding Maillard reaction and fermentation technology not only have good heat resistance, but also produce a common hard-to-obtain aroma when heated, resulting in a more natural and more A seductive scent effect.

After more than ten years of continuous research and development, Guangzhou Baihua Spice Co., Ltd. has applied the above technologies to the production of food flavors in different market needs, and has now formed a series of fragrances and diversification. These products are applied to different canned foods to make the product's distinctive flavor more vivid, and the taste and aroma are further improved.

The seasoning essence produced by biotechnology meets the diversified and high-quality flavor requirements of the canned market with its unique aroma and rich taste, rich and varied, green health, etc., which helps to improve the economic benefits of the production enterprises. Seasoning flavors have an irreplaceable role in engineering foods and simulated foods. :