8/10/2019 Huong lieu my pham-Nonglam-2009-Huong lieu cho thuc pham.pdf
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MN HMN HCC
HNG LIHNG LIUU--
MM
PHPHMM((HngHng
liliuu
chocho
ththcc
phphmm))
Ging
dy: TS. L
Th
Hng
Nhan
(H Bch
Khoa
TP. HCM)
8/10/2019 Huong lieu my pham-Nonglam-2009-Huong lieu cho thuc pham.pdf
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c tnh h
ng
li
u th
c ph
mMi
v
v
l
nhng
c
im quan trng
em
li nhng
tng
v
thc phmc
im ca hng
c
th
chia
l
3 nhm:
Hng
chnh
Hng
ph
To v
8/10/2019 Huong lieu my pham-Nonglam-2009-Huong lieu cho thuc pham.pdf
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c tnh h
ng
li
u th
c ph
mHng
chnh:
L
thnh
phn cn thit
nhn din thc phmL
khung
hng
c
bn ca hng
v
VD: -ionone => 'violet
trong
aspberries
Eugenol
=> 'clove' trong
chui
=>Khng
th
to r a hng
v
ny
nu thiu cc thnh phn hng
chnh
Mt s
cht
khc
nhau
li c th
to cng hng
ging
nhau
=>
c
th
to nn khung hng
v
tng
t
8/10/2019 Huong lieu my pham-Nonglam-2009-Huong lieu cho thuc pham.pdf
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c tnh h
ng
li
u th
c ph
mHng
chnh:
Mt s
hng
chnh
l
n cht, mt s
hng
v
chnh
li l t
hp
VD: Hng
du
l
mt phc hp hng
v
cay-decalactone
c
oethyl butyrate c
tri
cy
chn
methyl cinnamate
c
mi
i
Furaneol
c
mi
koTrn ln
nhau
theo
ng
t
l
=> Khung
hng
v
c
bn
cho
mi
du
8/10/2019 Huong lieu my pham-Nonglam-2009-Huong lieu cho thuc pham.pdf
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c tnh h
ng
li
u th
c ph
mHng
th:Khng l thnh phn
chnh
nhn din hng
v
Gip
to
nn
nhng
c
im
ring
cho
hng
v
VD: cis-3-hexenol => Xanh
trong
strawberries
2-methylbutyric acid => kh
trong
apricot
Hng
th
cng
c
th
l
n cht hay hn hp
VD: v
xanh
ca du c th
cha thm mt s
cht nh
cis-S-hexenyl
acetate (tri
cy
xanh), trans-2-
hexenal
(to
xanh), melonal
(da
xanh); cis-S-hexenyl
butyrate
(tri
cy
nhit
i)
T
l
ca cc thnh phn hng
th
thay
i s
lm
thay
i mi v ca hp hng
8/10/2019 Huong lieu my pham-Nonglam-2009-Huong lieu cho thuc pham.pdf
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To v: Thnh phn to v thng cng l mt cht to hng Kh nng tan trong nc cao hay phn t lng cao
VD: maltol
to mi ko xp d
chu, v
hu ngt v c tnh
tng
hng
=> dng
nhiu nh
mt
thnh
phn to miVanillin tan trong
nc tt, to
mi
vanila
v
v
ngt =>
dng
nhiu
trong
cc
loi hng
v
Cht khc nhau c th to v ging nhauVD: Ethylmaltol
mnh
hn
maltol, v
tng
t
nhng
ko
tm
c trong t
nhin
Furaneol
mnh
hn
ethylmaltol
v
tm
d
trong
t
nhin
c tnh h
ng
li
u th
c ph
m
8/10/2019 Huong lieu my pham-Nonglam-2009-Huong lieu cho thuc pham.pdf
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To v:
Lactone to v sa
8-Decalactone => mi
kem
trong
hng
v
sa
8-Dodecalactone => mi
tng
t
nhng
mnh
ch
10% ca S-
decalactone. To v
kem
v
bo
ca sa.
8-Dodecalactone: 8-Decalactone = 10: 1 l
t
l
phi trn tt nht cho
mi
v
v
sa
c tnh hng
liu thc phm
8/10/2019 Huong lieu my pham-Nonglam-2009-Huong lieu cho thuc pham.pdf
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c tnh hng
liu thc phm
Mt s hp cht t nhinc dng cho vai tr to v nhiu hn lto mi.
VD: dch chit gng cho v m.
8/10/2019 Huong lieu my pham-Nonglam-2009-Huong lieu cho thuc pham.pdf
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c tnh hng
liu thc phm
Phc hp
Cng thc hng v rt phc tp v thayi nhanh
T hp hng v tng hp thng phc tp hn hng v t nhin
Cng mi khng ph thuc tuyn tnh vo nng
Mt vt nh ca hp cht cng c th nhn din qua v c d nng
nh
Cn bng hng v:
Khng c cn bng chun cho hng liu t nhin
Hng v tng hpc phi trn trn cm nhn ca nh phi trn
=> Thnh
phn c th
khc
nhau
m
phng
mt hng
v
8/10/2019 Huong lieu my pham-Nonglam-2009-Huong lieu cho thuc pham.pdf
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ng
dng
hng
v
thc phm
Cc yu t quan trng ca mt hng v hon chnh cho sn phm
thc phm:
Thnh phn
Quy trnh
Tn tr Tiu th
8/10/2019 Huong lieu my pham-Nonglam-2009-Huong lieu cho thuc pham.pdf
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ng
dng
hng
v
thc phm
Yu t
Thnh
phn
Thnh phn cht bo trong hng liunh hngn kh nng tan
trong nc v v
V mnh hn khi tan trong du (so vi tan trong nc)
T l cc thnh phnnh hng hng tng th ca hng liu Hng liu t nhina s mang tnh du v vn cha mt s hp
cht phn ccc trch ly cng
Tnh du ca hng liu c th nh hng sn phm nh lmc, bn ca nh, oxy ha bini cht hay hng v,
8/10/2019 Huong lieu my pham-Nonglam-2009-Huong lieu cho thuc pham.pdf
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ng
dng
hng
v
thc phm
Yu t
quy
trnh
Cc tc nhnnh hng: lc, phun, lm lnh, gia nhit, => thay
i cu trc cht v thnh phn, t l => thayi hng v
Chn dung mi thch hp, c nhit si cao => gim thiu hin
tng ny do gim bay hi nhng hn ch trongng dng
gii php tt l bao vin hng liu
8/10/2019 Huong lieu my pham-Nonglam-2009-Huong lieu cho thuc pham.pdf
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ng
dng
hng
v
thc phm
Yu t
tn tr
Hng v c th thayi theo chiu hng tt hay xu theo thi
gian tn tr hay trng by
VD: Ru
v
cheese tng
hng
v
theo
thi
gian. Mt s
cht c th
b
oxy ha, phn
hy
Vt liung hay bao gi c th nh hng hng v khi tn tr
Vt liung hay bao gi sn phm c th nh hng hng v khi
s dngVD: ti
lc tr cn c kch thc
cc
cht to hng
v
v
trong
tr
c
th i r a nc tr khi ung
8/10/2019 Huong lieu my pham-Nonglam-2009-Huong lieu cho thuc pham.pdf
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8/10/2019 Huong lieu my pham-Nonglam-2009-Huong lieu cho thuc pham.pdf
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Cc
dng
hng
v
thc phm
Lng Rn (bt)
Cc
dng
c
th:
Lng tan trong nc Lng tan trong nc trong sut Lng tan trong du Lng dng nh
Lng dng huyn ph Bt sy phun
8/10/2019 Huong lieu my pham-Nonglam-2009-Huong lieu cho thuc pham.pdf
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Cc
dng
hng
v
thc phm
Lng
tan trong
nc
Hng v ph bin nht
Hng liu ha tan c trong propylene glycol, triacetin,ethanol, vi s phi trn ca nc
Propylene glycol c chn nhiu do bn nhit trong qu trnhsn xut, khng mu nhng b gii hn bi mt s nc do lcht tng hp
Cn bn tngi, nhng c th to mi. b gii hn bi mts nc.
8/10/2019 Huong lieu my pham-Nonglam-2009-Huong lieu cho thuc pham.pdf
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Cc
dng
hng
v
thc phm
Lng
tan trong
nc trong sut
S dng trong gii kht
Hng liu dng tinh th hay nh cc nh C s h tr ca mt s polymer va dung mi
Lng
tan trong
du S dng cho sn phm c du hay cht bo
Dung mi s dng l EtOH, PPG, triglyceride, du thc vt,
Dung mi c th ha tan mt s cht rn
Tinh du l mt dng hng liu lng tan trong du
8/10/2019 Huong lieu my pham-Nonglam-2009-Huong lieu cho thuc pham.pdf
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Cc
dng
hng
v
thc phm
Lng
dng
nh
Du phn tn trong nc
Lmc khi s dng trong gii kht R
bn ca nh cn phi quan tm
VD: vanillin hay mt s
gum trong
nc
dng
nh
Lng
dng
huyn ph
Rn, bt phn tn trong nc
R
bn khng cao vi qu trnh oxi ha cng nh khi tn tr
VD: lactose trong
nc
8/10/2019 Huong lieu my pham-Nonglam-2009-Huong lieu cho thuc pham.pdf
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Cc
dng
hng
v
thc phm
Bt sy phun
Hng liu dng nh trong dung dch => sy phun nhit nng=> dng bt
Nhiu k thut v phng phpc nghin cu to dngbt
8/10/2019 Huong lieu my pham-Nonglam-2009-Huong lieu cho thuc pham.pdf
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Mt s
hng
v
ni bc
Beef. Roast beef is the preferred profile in the UK. Grilled beef reignssupreme in the US and in much of Asia boiled beef is the mainprofile.
Cheese. Cheddar is far and away the most important type of cheesein terms of flavour sales. Blue cheese and Parmesan are very smallcategories compared with Cheddar. Cheddar can be broken downinto two main types by region: sharp and mild. Sharp Cheddar isbest defined (ironically) by aged US or Canadian Cheddar cheeseand represents the target profile in Europe. The taste preferences ofUS consumers are very different. In this region a mild, creamy,buttery character is preferred.
Cherry. In Europe the hawthorn note of Morello Cherries is preferred,but in the US benzaldehyde is the prominent character.
8/10/2019 Huong lieu my pham-Nonglam-2009-Huong lieu cho thuc pham.pdf
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Mt s
hng
v
ni bc Chocolate. Milk chocolate predominates in most markets outside
Europe and the milk component often has a cooked character. Somepopular milk chocolates also have an added signature note such as
cinnamon or almond. Dark chocolate is popular in Europe and canhave pronounced burnt and bitter characteristics in this market.
Lemon. In the UK especially, but also in much of Continental Europe,
a high citral level is liked. The European taste also likes anexaggerated level of jasmine character. In the US, lemon is milderand more floral and in much of the rest of the world citral is thedefining note, often accompanied by the waxy character of oxidisedoil.
Mango.As with most other tropical fruits the situation is the exactreverse of berry flavours. The genuine character, with its strongterpene, skin note is preferred in Asia and Latin America. In Europeand the US a pale imitation flavour is preferred, with much-reducedskin and sulfur notes and an emphasis on melon and peach.
8/10/2019 Huong lieu my pham-Nonglam-2009-Huong lieu cho thuc pham.pdf
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Mt s
hng
v
ni bc Milk. Fresh milk and dairy flavours are optimum in the US and
Europe. In Asia a boiled, condensed milk note is preferred and inLatin America the even more caramelised 'dulche de leche' is ideal.
Orange. In Europe there is the strange contradiction that the flavourof processed juice is liked, presumably for nostalgic reasons,together with the pungent, fresh note of acetaldehyde. An
exaggerated hint of violet is also liked in many orange flavours forconfectionery. Fresh juice character is popular in the US and, for therest of the world, cold-pressed orange peel oil is the most popularcharacter.
Raspberry. In the US a strong violet character is preferred, but inEurope this note is muted and balanced by fresh and greencharacters. In Asia real raspberries are a rarity and an old-fashionedcandy character is preferred.
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Mt s
hng
v
ni bc Strawberry.At first sight strawberry would seem to be easily
standardised. Not so. It is one of the most difficult flavours to fit intoits many regional variations. In the US strawberry is generally sweet
and slightly jammy. Green notes are not liked. In most of Europe thepreferred character is fresh and distinctly green. Within Europe theFrench taste is for a pronounced jasmine note and the Spanish tasteis for strawberry jam. In Asia the preferences are more abstract andoldfashioned because of unfamiliarity with the real fruit.
Vanilla.Alcoholic genuine vanilla extract, with rum and fruityovertones, defines the US taste. In France the taste veers towards acreamy hawthorn note. In Germany a hint of balsam is appreciated
and in much of northern Europe a simple vanillin taste is preferred.The UK preference is for a distinctly buttery note.