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Версія за 13:22, 28 квітня 2010

Ароматиза́тори — природні або синтетичні запашні речовини, які додають до харчових продуктів, парфумерних виробів) та інших товарів (пральні порошки, миючі засоби, технічні рідини, та інше) для поліпшення їх споживчих властивостей або надання їм нових властивостей.

Види ароматизаторів

Зовнішні посилання

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 ==Види ароматизаторів==
-<!-- к переводу для адапт из рус/англовики - присоединяйтесь!
-===Природные ароматизаторы===
-Натуральные ароматизаторы были первыми веществами, которые люди использовали для улучшения качества и привлекательности пищи. Прежде всего сюда следует включить [[приправы]] - [[специи]] и [[пряности]].
-Позже из пряностей научились извлекать из квинтэссенцию - [[эфирные масла]], спиртовые и другие экстракты. Очень часто одни и те же вещества использовали как для косметических, так и для пищевых целей.
-===Штучні ароматизатори===
-Штучні ароматизатор звичайно поділяють на дві группи:
-* ароматизаторы, идентичные натуральным (например, [[ванилин]], [[кетон малины]])
-* синтетические ароматизаторы, аналоги которых в природе обычно не встречаются.
-====Наиболее распространённые синтетические ароматизаторы====
-Smell flavorants, or simply, flavorants, are engineered and composed in similar ways as with industrial fragrances and fine [[perfume]]s. To produce natural flavors, the flavorant must first be [[Extraction (fragrance)|extracted]] from the source substance. The methods of extraction can involve solvent extraction, distillation, or using force to squeeze it out. The extracts are then usually further purified and subsequently added to food products to flavor them. To begin producing artificial flavors, [[:Категория:Flavor companies|flavor manufacturers]] must either find out the individual naturally occurring aroma chemicals and mix them appropriately to produce a desired flavor or create a novel non-toxic artificial compound that gives a specific flavor.
-Most artificial flavors are specific and often complex mixtures of singular naturally occurring flavor compounds combined together to either imitate or enhance a natural flavor. These mixtures are formulated by flavorist to give a food product a unique flavor and to maintain flavor consistency between different product batches or after recipe changes. The list of known flavoring agents includes thousands of molecular compounds, and the flavor chemist ([[flavorist]]) can often mix these together to produce many of the common flavors.
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-{| border="1" cellspacing="0" cellpadding="3" style="margin-left:10%;"
-![[Речовина]]
-![[Запах]]
-|-
-|[[Ізоамілацетат]]
-|[[Банан]]
-|-
-|[[Коричний альдегід]]
-|[[Кориця]]
-|-
-|Этілпропіонат
-|фруктовий [[Fruit]]y
-|-
-|[[Лімонен]]
-|[[Апельсін]]
-|-
-|Етил-(E,Z)-2,4-декадіеноат
-|[[Груша]]
-|-
-|[[Аллілгексаноат]]
-|[[Ананас]]
-|-
-|[[Етилмальтол]]
-|[[Цукор]], [[Cotton candy]]
-|-
-|[[Метилсаліцилат]]
-|[[Вінтегренева олія]]
-|-
-|[[Ментол]]
-|[[М'ята]]
-|-
-|[[Ванілін]]
-|[[Ваніль]]
-|}
-<!--
-Промышленные ароматизаторы для пищевых продуктов обычно представляют собой сложные смеси натуральных и искусственных составляющих, разработанные так, чтобы соответствовать требованиям конкретного пищевого продукта (мороженное, спиртные напитки, хлебобулочные изделия и пр.)
-The compounds used to produce artificial flavors are almost identical to those that occur naturally, and a natural origin for a substance does not necessarily imply that it is safe to consume. In fact, artificial flavors are considered somewhat safer to consume than natural flavors due to the standards of purity and mixture consistency that are enforced either by the company or my law. Natural flavors in contrast may contain toxins from their sources while artificial flavors are typically more pure and are required to undergo more testing before being sold for consumption.
-Flavors from food products are usually result of a combination of natural flavors, which set up the basic smell profile of a food product while artifical flavors modify the smell to accent it.
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-<!--
-'''Flavor''' (or '''flavour''', see [[American and British English spelling differences|spelling differences]]) is the sensory impression of a [[food]] or other [[substance]], and is determined mainly by the chemical senses of [[taste]] and [[olfaction|smell]]. The "[[Trigeminal nerve|trigeminal senses]]", which detect chemical [[Irritation|irritants]] in the [[mouth]] and [[throat]], may also occasionally determine flavor. The flavor of the food, as such, can be altered with [[natural]] or artificial flavorants, which affect these senses.
-Of the three chemical senses, smell is the main determinant of a food item's flavor. While the taste of food is limited to sweet, sour, bitter, salty, [[umami]], and other [[basic taste]]s, the smells of a food are potentially limitless. A food's flavor, therefore, can be easily altered by changing its smell while keeping its taste similar. No where is this better exemplified than in artificially flavored [[gelatin dessert|jellies]], [[soft drink]]s and candies, which, while made of bases with a similar taste, have dramatically different flavors due to the use of different scents or fragrances.
-Although the terms "''flavoring''" or "''flavorant''" in common language denote the combined chemical sensations of taste and smell, the same terms are usually used in the fragrance and flavors industry to refer to edible chemicals and extracts that alter the flavor of food and food products through the sense of smell. Due to the high cost or unavailability of natural flavor extracts, most commercial flavorants are ''nature-identical'', which means that they are the [[chemical compound|chemical]] equivalent of natural flavors but chemically synthesized rather than being extracted from the source materials.
-==Flavorants==
-Flavorants are focused on altering or enhancing the flavors of natural food product such as meats and vegetables, or creating flavor for food products that do not have the desired flavors such  as  candies and other snacks. Most types of flavorants are focused on scent and taste. Few commercial products exist to stimulate the trigeminal senses, since these are sharp, astringent, and typically unpleasant flavors.
-The precise definition of a flavorant is difficult since its literal definition includes anything that contributes flavor to food. A legal definition by the U.S. Code of Federal Regulations, a ''natural flavorant''[http://frwebgate1.access.gpo.gov/cgi-bin/waisgate.cgi?WAISdocID=230673388281+1+0+0&WAISaction=retrieve] is:
-{{cquote | the [[essential oil]], oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or any other edible portions of a plant, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose primary function in food is flavoring rather than nutritional.}}
-Artificial flavorants are chemically synthesized compounds that are used to flavor food items but do not meet the specifications listed above. Artificial flavorants are often formulated with the same chemical compounds found in natural flavorants.
-Although slightly different, the [[European Union]]'s guidelines for natural flavorants are somewhat similar. In addition, certain artificial flavorants are given an [[E number]], which may be included on food labels.
-===Taste===
-While [[salt]] and [[sugar]] can technically be considered flavorants that enhance salty and sweet tastes, usually only compounds that enhance umami, as well as other secondary flavors are considered taste flavorants. [[Artificial sweetener]]s are also technically flavorants.
-Umami or "savory" flavorants, more commonly called "[[flavour enhancer|taste enhancers]]" are largely based on [[Amino acid]]s and [[Nucleotide]]s. These are manufactured as [[sodium]] or [[calcium]] salts. Umami flavorants recognized and approved by the European Union include:
-*''[[Glutamic acid]] salts'': This amino acid's [[sodium]] salt, [[monosodium glutamate]] (MSG) is one of the most commonly used flavor enhancers in food processing. Mono and diglutamate salts are also commonly used.
-*''[[Glycine]] salts'': A simple amino acid that is usually used in conjunction with glutamic acid as a flavor enhancer.
-*''[[Guanylic acid]] salts'': Nucleotide salts that is usually used in conjunction with glutamic acid as a flavor enhancer.
-*''[[Inosinic acid]] salts'': Nucleotide salts created from the breakdown of AMP. Due to high costs of production, it is usually used in conjunction with glutamic acid as a flavor enhancer.
-*''[[5'-ribonucleotides]] salts'':
-Certain organic '''acids''' can be used to enhance sour tastes, but like salt and sugar these are usually not considered and regulated as flavorants under law. Each acid imparts a slightly different sour or tart taste that alters the flavor of a food.
-*''[[Acetic acid]]'': gives vinegar its sour taste and distinctive smell
-*''[[Citric acid]]'': found in citrus fruits and gives them their sour taste
-*''[[Lactic acid]]'': found in various milk products and give them a rich tartness
-*''[[Malic acid]]'': found in apples and gives them their sour/tart taste
-*''[[Tartaric acid]]'': found in grapes and wines and gives them a tart taste
-==Dietary restrictions==
-Food manufacturers are sometimes reluctant about informing consumers about the source from where the flavor is obtained and whether it has been produced with the incorporation of substances such as animal by-products [[glycerin]], [[gelatin]], and the like, and the use of alcohol in the flavors. [[Muslims]], Orthodox [[Jews]] and [[Hindus]] adhere to religious laws, and [[vegans]] to personal morals, that restrict the use of animal by-products and alcohol in foods unless subject to oversight and inspection by their respective religious authority or less-strict or circumstantial moral belief.
-==Flavor creation==
-Most food and beverage companies do not create their own flavors but instead employ the services of a [[:Категория:Flavor companies|flavor company]]. Food and beverage companies may require flavors for new products, product line extensions (e.g., low fat versions of existing products) or due to changes in formula or processing for existing products.
-The flavor creation is done by a specially trained scientist called a "[[flavorist]]." The flavorist's job combines extensive scientific knowledge of the chemical palette with artistic creativity to develop new and distinctive flavors. The flavor creation begins when the flavorist receives a brief from the client. In the brief the client will attempt to communicate exactly what type of flavor they seek, in what application it will be used, and any special requirements (e.g., must be all natural). The communication barrier can be quite difficult to overcome since most people aren't experienced at describing flavors. The flavorist will use his or her knowledge of the available chemical ingredients to create a formula and compound it on an electronic balance. The flavor will then be submitted to the client for testing. Several iterations, with feedback from the client, may be needed before the right flavor is found.
-Additional work may also be done by the flavor company. For example, the flavor company may conduct sensory taste tests to test consumer acceptance of a flavor before it is sent to the client or to further investigate the "sensory space." The flavor company may also employ application specialists who work to ensure the flavor will work in the application for which it is intended. This may require special flavor delivery technologies that are used to protect the flavor during processing or cooking so that the flavor is only released when eaten by the end consumer.
-== See also ==
-{{Wiktionary}}
-* [[Aroma compound]]
-* [[Cooking]]
-* [[Seasoning]]
-* [[Food additive]]
-* [[Preservative]]
-* [[Monosodium glutamate]], commonly known as MSG
-* [[E number]]
-* [[Fragrance oil]]
-* [[:Категория:Flavor companies|Flavor companies]]
-* [[List of nutrition related topics]]
-{{BranchesofFoodChemistry}}
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 == Зовнішні посилання ==