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The aroma of baked goods
Source： Time：2016-03-17 11:17:03 views：
Aroma is more volatile fragrance material composition, the occurrence of certain genes and a variety of flavor in food is closely related to the presence of volatile substances.
The aroma of food are: fruit, meat, bakery incense, frankincense, sweet fragrance and the like.
Incense is an important part of the food flavor, aroma is more volatile fragrance material composition, certain genes closely related to the occurrence of a variety of flavor and food in the presence of volatile substances.
The aroma of food are: fruit, meat, bakery incense, frankincense, sweet fragrance and the like.
1. Ways flavor formation - plenty of food in the food itself contains aroma, either through biological or chemical degradation of a route or odorant produced. Way formed biosynthesis divided into direct action of the enzyme, the enzyme and the indirect effect of high temperature decomposition.
(1) biosynthesis - refers to the aroma of food, made from natural raw materials in the process of growth and maturation of natural synthetic, or formed in the ripening process. Such as bananas harvested during the growing season or aroma is not apparent, in the late gradually revealed.
(2) the direct action of the enzyme - refers to the food ingredients contained in the added enzyme or enzymes are activated, so that the smell of food materials formed directly aroma precursors aroma substances, such as onions, garlic and other produce aroma belong this mechanism of action.
(3) an indirect role of the enzyme - of food during processing, due to the action of the enzyme of some intermediates formed, and acts on the formation of aroma and flavor precursors, such as the formation of black tea is rich aroma typical indirect action of the enzyme.
(4) the role of pyrolysis - the majority of the food when heated will have a seductive aroma, which is mainly a carbonyl reaction of ammonia, such as peanuts, sesame seeds, bread and so on. Here, the pyrolysis reaction oil can also generate a variety of unique aroma.
2. Important food aroma substance - in food processing, cooked process, it is important aroma substances fruit flavor, aroma milk, cream aroma, flavor, aroma of sesame bread and the like.
