| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry. The flavoured product development method involves the following stages: determination of a group of parameters relative to several flavouring components, product base selection, selection of a group of flavouring components based on the target requirements and the known established parameters, establishment of at least two characteristic concentration for each of the said components with regard to the selected base (component concentration in the base) relative to human reaction following the procedure set by the titration curve, measurement of the shift of the said at least two characteristic concentrations for the primary flavouring component relative to the base concerned with the preset concentration of every other flavouring component and application of such shift information for limitation of the number of measurements of the primary flavouring components in the present of additional flavouring components for obtainment of a range of concentrations for each component between the characteristic concentrations.EFFECT: invention allows to create a complex identifiable taste imparting greater naturalness to the product as well as to reduce the time and costs required for development of varied flavouring agents.7 cl, 3 dwg |
