A brief analysis of the application status and development prospect of edible flavor in food industry

First, the food industry to promote the development of food flavor industry

After entering the 21st century, people's food structure has undergone greater changes. The proportion of self-supporting food consumption is declining year by year, and the demand for some nutritious, convenient, leisure and green new industrialized food is growing year by year. Under the premise of structural adjustment and economic growth, the proportion of meat processing in 2005 has increased from about 4% in the late 1990s to 10%; The proportion of grain processing has also increased from about 8% to about 15%. The high technology and engineering of food have created a rare opportunity for the development of food additives.

Consumers pursue food health, nutrition, hygiene, but also value fashion taste, not satisfied with the past tradition, the market needs more new tastes to meet people's increasingly picky taste. Although the proportion of food flavor in food ingredients is very small, it plays a decisive role in food flavor.

It can give aroma to food raw materials, correct the bad odor in food, and also supplement the deficiency of the original aroma in food. Stabilizes and assists the inherent aroma in food. These functions of flavor greatly affect the sale of food, if the right flavor is added to the food, its aroma. The taste will improve unexpectedly, with the acceleration of the pace of life and the development of tourism. Convenience food will have a great prospect of development, which requires the simultaneous development of new compound seasonings. This trend will make the development prospect of salty flavor more broad.

Second, food flavor needs to develop in the direction of diversification

Smells of milk. Citrus and fruit flavor is a traditional mainstream flavor that will continue to be popular, and the blended fruity sour milk beverage, in addition to strawberry, sweet orange, pineapple is a more traditional fruity flavor, mango, aloe vera. Grape, passion flower, guava, papaya, grapefruit and so on in the application of sour milk is increasingly rich. With the improvement of aroma analysis technology and the application of newly developed aroma materials, the flavor type has developed from the initial fresh sweetness to the combination of flesh and skin flavor, which makes the flavor more fresh, vivid, full and fragrant.

The development of flavor technology includes the discovery and understanding of characteristic compounds. As for these characteristic flavor compounds, whether aliphatic or heterocyclic, the source is nothing more than these two routes:

(1) Is the enzyme process and biological process. Such as the aroma of alcoholic beverages, dairy products. Scallions, etc. The processes involved in each particular food are complex and different.

(2) Non-enzymatic processes. For example, in the heat treatment process of steaming and roasting, the flavor of meat, coffee and nuts is formed, and non-enzymatic processes play an important role. There are also cases where both routes are at work, such as the process of the formation of the aroma of bread - thus, the characteristic aroma of the food is derived from the precursor inherent in the food, the different aroma compounds that are formed as the preparation technique changes.

Third, in-depth research and development of unique varieties to maintain competitive advantage

There are about 2,000 kinds of food spices in the United States, about 3,000 kinds of food spices in the European Union, and about 1,500 kinds of food spices approved for trial in China. Although there are many kinds of spices. However, according to the form of use of its final products, it can be divided into four categories, namely beverages, salty foods, dairy products and other foods. In the competitive food market, the survival rate of new products on the market is estimated to be only about 20%. How to make a new product can be successfully launched and remain on the market, spices are definitely one of the key factors.

The fragrance industry originated in Europe, with the production of spices in Paris and Grasse, France, and food flavors in the Netherlands. Flavorings produced in the UK have a high reputation. After World War II. The United States and Japan jointly deal in flavors and spices, and catch up with Europe at an amazing speed. At present, Europe, the United States, Japan has formed the world's most advanced flavor industry center. And to essence as a leading product to promote the development of natural flavors and synthetic flavors.

China's edible flavor and fragrance industry presents a fierce competition between foreign enterprises and private enterprises. The world's top ten flavor and fragrance enterprises have invested in China, they rely on their good brand, advanced technology, large-scale investment and standardized business philosophy, steady and steady, occupy the majority of the high-end market. After the development and competition of private enterprises over the years, strong enterprises have emerged, and rational management has laid a solid economic and technical foundation for enterprises. Brand awareness continues to increase.

Fourth, the development direction of China's food flavor industry

(1) Is to increase the industry product structure adjustment efforts, adjust the proportion of natural flavors, synthetic flavors and flavors three categories of products, especially to promote the development of food flavors, increase varieties, improve quality;

(2) Make full use of our geographical, climatic and resource advantages. Increase the development and utilization of natural spices, pay attention to variety breeding and resource protection and regeneration, especially the unique advantageous varieties in China;

(3) It is to increase scientific and technological investment, vigorously carry out technological innovation, develop new products with intellectual property rights, and select and focus on the development of synthetic spices in China;

(4) To strengthen safety regulations and environmental protection, strengthen enterprise management. Improve economic efficiency;

(5) To face the rapid expansion of information, the establishment of food flavors and spices industry information network, to facilitate the industry enterprises directly and quickly access to and exchange a variety of information. At the same time, it will promote the integration of food flavors and spices with the international market in terms of price, quality and regulations.