Seasoning perfumer principle is based on various flavor substances and flavoring characteristics of the various phenomena of taste smell, taste aroma flavor balance achieved, was aimed at seeking harmony between the United States and the flavoring flavoring.
    1. The common phenomenon of taste
    (1) enhance the taste of the phenomenon
    A sense of taste due to the presence of other substances were significantly enhanced. Such as MSG and I + G can enhance the flavor of mutual sharing, plus 0.02% MSG in 1% NaCl solution, another plus 0.02% I + G, both salty and no flavor only, but there is a mixture of both intense flavor. Therefore, I + G is added to reduce the amount of MSG, both to improve the quality and reducing costs. Nucleotides with meat flavor and odor and can be suppressed only when showing a strong meat.
    (2) Comparison of taste phenomenon
    One kind of taste was making a different flavor substances, the taste becomes stronger. Such as salty and sweet (15g in 100mL of water was added sugar, then add 17mg of salt, not salt will feel sweet when compared to sweet), salty and umami. Adding salt to flavor agent in the solution is more delicious. Adding some spice aroma can express meat flavor, meat flavor make thicker. Spicy sesame oil in a small amount of feed more prominent aroma of pepper.
    (3) taste masking phenomenon
    A substance that makes some kind of flavor significantly reduced. Such as monosodium glutamate mask bitterness and salty and sour, salty sugar to cover up, cover up the smell of spring onion, ginger, pepper and cinnamon mask odors like. In the production of sauce packets, meat Xingshan flavor can add wine, vinegar and removed. Yeast extract contains a special yeasty flavor and cause distress on cloves or pepper can be added and removed. Hydrolyzed protein due to limitations of the manufacturing process that sometimes after chemical odor or taste with unhappy atmosphere, you can add a small amount of onion essential oil or ginger hydrolyzed protein weaknesses and fresh delicious.
    (4) flavor derived phenomenon
    Mixing of the two flavor, will produce a third flavor, called "flavors reconcile Subway life" is the truth. Such as coke bitterness and beany flavor combination, can produce meat flavor; ginger and garlic and vinegar, sugar and pepper in oil heated to produce fish flavor; scrambled eggs plus vinegar produced crab; chilli pepper and fry in hot oil plus fragrant onions, after garlic, sugar, vinegar called smell; when sugar, cooking wine, soy sauce, sweet sauce and other formulations can be made of pork flavor.
    2. The impact of the physical and chemical state of food taste
    (1) Effect of viscosity and fineness of taste
    Extend the high viscosity of food in the food pick-up time in the oral cavity, so that the taste of feeling longer. Fine food can taste landscaping, allowing more particles in contact with the taste buds, sense of smell is more plentiful. Therefore, in the soup may be appropriate to add a thickener.
    (2) the impact on the taste of fat
    Most part of the flavor substances can be dissolved in fat, since the chain length differences in chemical structure and taste of fatty acids, such flavor ingredients and water in the oil state state separated from each other. Water-soluble flavor first released, and soon dissipated, after release of the taste of fat is dissolved, resulting in a continuous feeling of taste. Therefore, low-fat foods can not have strong and persistent taste of high fat foods. While the fat itself also provides taste and concentration.
    Effect (3) a sense of mellow taste
    Mellow flavor ingredient in food is more and containing peptide compounds and aromatic substances are formed, so leave a good taste balanced and coordinated sense of Atsumi. Therefore soup is missing HAP, HVP and other ingredients is impossible to have a sense of mellow.
    Effect (4) flavor and color to taste
    After flavoring food coloring, as a conditioned reflex, can produce a pleasant feeling when eating. However, flavoring and coloring the increase of flavor and food color should be in harmony.
    3. The concept and the characteristic aroma
    (1) The two kinds of aroma feeling:
    Straight sense: the aroma Chongbi sense, from the low-boiling and volatile incense strong sense of smell. Such as: mixing synthetic flavors and flavor top-notes.
    Mellow sense: the aroma of natural softness, animal protein derived from amino acids, peptides and sugars, fats, by the Maillard reaction meat source special aroma.
    (2) Aroma of three phases:
    Top notes: the first was when smelling the aroma, it should be fresh, soft, not pungent, characteristic aroma prominent.
    Body fragrance: Top notes immediately after the smell the aroma, it should be plump, mellow, is the most important characteristic aroma flavor.
    Mei Xiang: after the head and body fragrance fragrant aroma volatiles to leave, Mei Xiang stay longer.
    (3) the aroma of four points:
    Realistic flavor, aroma, fragrant lasting aroma coordination.
    4. flavor flavoring principles
    Seasoning perfumer principle is based on various flavor substances and flavoring characteristics of the various phenomena of taste smell, taste aroma flavor balance achieved, was aimed at seeking harmony between the United States and the flavoring flavoring. Barbecue flavor is flavoring various flavor flavoring materials under certain conditions combined to produce a new flavor, and to a certain form of spices and raw materials to make full integration, it has a unique flavor. Its highest state: to make a comprehensive variety of flavor taste reproduce the actual cooking aroma taste, aroma and flavor all make sense as a comprehensive, realistic, round, rich, alcohol.
    Only by mastering a variety of raw materials and cooking methods of cooperation, so that the aroma of the basic law, in order to properly deploy a variety of spices. So choose soup spices used in cooking generally must have a certain aroma and taste. "Eat no definite flavor, palatability by Jane," reflects the flexibility of seasoning, but a basic principle "flavors reconcile Subway Hong", indeed our seasoned, only to master the basic rules of taste and aroma to the ups and downs salty fit properly and delicious.