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[2010] Books published on food combination spices

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작성자 KOREA MIHYANG 작성일 22-05-01 11:40

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index
Chapter 1 Introduction to Food Flavors

Section 1 Introduction to Food Flavors
1-1 Definition of food flavoring
1-2 Classification of spices
1-3 History of spices
1-4 Characteristics of smell

Section 2 Manufacturing method of food flavoring
2-1 Commentary
2-2 Combination and manufacturing method for each food flavoring
2-3 Various food flavor combinations and manufacturing examples

Section 3 Fragrance Ingredients of Food
3-1 Fruit-flavored fragrance ingredient
3-2 Fragrance ingredients of vegetable flavor
3-3 Chemical composition of other fragrance ingredients

Section 4 Practical Practice of Food Flavoring
4-1 Dairy products
4-2 Beverages
4-3 Health functional foods

Chapter 2 Perfume Organic Chemistry

Section 1. Introduction to Perfume Organic Chemistry
1-1 Organic compounds
1-2 Characteristics of organic compounds
1-3 Classification of organic compounds
1-4 Atomic Structure and Chemical Bonds
1-5 Types of Cohesive Bonds
1-6 Structure and properties of carbon atoms

Section 2 Classification of Perfume Organic Chemistry
2-1 Alkanes
2-2 alkenes
2-3 alkynes
2-4 Benzene
2-5 Heterocyclic (polynuclear, aromatic hydrocarbon)

Section 3 Functional Group of Perfume Organic Chemistry
3-1 hydroxyl group
3-2 ether
3-3 Carboxyl group
3-4 Structure and nomenclature of aldehydes and ketones
3-5 esters
3-6 amino group

Section 4 Terpenes in Perfume Organic Chemistry
4-1 Terpenes
4-2 Open-chain terpenes
4-3 Monocyclic terpenes
4-4 Polycyclic terpenes
4-5 Sesquiterpenes
4-6 diterpene oil

Chapter 3 Plant Food Flavors

Section 1 Introduction to Botanical Fragrance
1-1 Definition of Botanical Flavor
1-2 Classification of vegetable spices
1-3 Preparation of vegetable spices

Section 2 Various Plant Food Flavors

Chapter 4 Synthetic Flavors for Food

Section 1 Introduction to Synthetic Flavors for Food
1-1 Definition of Synthetic Fragrance
1-2 Preparation of spices extracted from specific ingredients
1-3 Main reactions used in the synthesis of perfumes

Section 2 Synthetic Flavors for Foods
2-1 General Chemicals
2-2 Pyrazine-like chemicals
2-3 lactone-like chemicals
2-4 Powdered Chemicals

Chapter 5 Educational base recipe for Korean flavor and combination spice recipe
Section 1 Introduction
Section 2 Examples of Spice Combinations