I. Food industry development drives flavor industry development
Since the 21st century, people’s food structure changed a lot. The requirement on new industrial food such as nutritious, convenient, leisure and green grows annually. In the precondition of realizing structure adjustment and economy enhancement, meat processing proportion increases from 4% to 10% in 2005.
Customers are pursuing healthy, nutritious and clean food. At the same time, they focus on fashion taste, not satisfy with traditional taste but also need new flavor. Though food essence only accounts for a little proportion in food ingredient, it plays important role for food flavor.
II. Food essence develops in multi-dimension and requires higher standards on food flavor industry.
Research, development and manufacture of salty flavor and essence improved a lot after 70s in last century. Utilize amino acid and sugar for making various salty flavors by Maillard reaction. It accelerates the development of salty flavor and essence.
The discovery of characteristic compound, which shows essence development, comes from two routes:
One is enzyme course and biology course such as alcohol beverage, diary flavor, shallot and so on. The other is non-enzyme course, such as, the aroma formed during braising, baking of meat, coffee and nuts. Non-enzyme plays an important role in it.
III. Research on food flavor has important meaning on developing new flavor
The aroma of black tea is a representative of important changing of former substance by ferment.
We also find a special compound in tomato.
The knowledge, research and application on milk flavor compound in early period make prosperous market and essence technology.
From these examples, we can see that there will be more food flavor compound and its former substance be discovered accompanying with instrument and technology advancement. Flavor compound former substance changes and mechanism research during food processing course provide different models for flavor theory research an further development, and bring research direction for reaction food essence security appraisement.
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