Cov lus qhia
| Zog: | Achorratic rau lub teeb daj |
| Purity: | 98.0% min |
| Aroma: | Ci aroma, kas fes aroma, mis aroma, nqaij aroma |
| Tus txheeb ze ntom: | 1.000–1.022 |
| Refacking Index: | 1.505–1.509 |
Cov Ntaub Ntawv Thauj
|
Chaw ua uas tsis tau haus |
Kev qhia tshwj xeeb |
|
UN NUM |
1993 |
|
Hom |
3 |
|
Cov Pab Pawg |
I |
|
Hs code |
2933990099306 |
|
Ruaj khov & rov ua |
Cov khoom lag luam ruaj khov nyob rau hauv cov qauv ambient ambient. |
|
Chaw ntim khoom |
Nruj nreem kaw. Khaws rau hauv qhov chaw kaw, qhuav, qhov chaw cua |
|
Mob kom tsis txhob |
|
|
Lub thawv |
Cov Ntawv Thov
1. Cov tsw thiab kev lag luam tsw qab
Dav siv raws li tus neeg sawv cev flavoring los cuam tshuam roasted, nutty, cocoa zoo li, lossis cov ntawv kas fes zoo li cov ntawv hauv zaub mov.
Feem ntau ntxiv rau:
Roasted nqaij thiab khoom noj txom ncauj
Ci Khoom
Qhob noom xim kasfes thiab kas fes-flained
Seasoning Blends
2. Khoom noj khoom haus thiab dej haus tsim khoom
Siv nyob rau hauv kev txhim kho ntawm ntuj thiab hluavtaws cov kev ua yeeb yam, tshwj xeeb tshaj yog nyob rau hauv thermal ua flavors.
Ua haujlwm hauv cov tshuaj tiv thaiv tsw cov tshuab (piv txwv li, maiillard cov tshuaj tiv thaiv kev sib xyaw) kom txhim khu kev txuag qhov tob.
3. Aroma thiab kev tshawb nrhiav
Kawm raws li ib qho volatile organic compound (voc) txuam nrog cov khoom noj siav thiab fermented.
Siv nyob rau hauv aroma profile tsom xam ntawm kas fes, cocoa, kua ntses, thiab muaj hnub nyoog.
4. Kev tshawb fawb tshuaj lom neeg thiab hluavtis
Muaj nuj nqi ua ib nrab hauv cov organic synthesis, tshwj xeeb yog nyob rau hauv kev tsim ntawm Heterocyclic Tebchaw.
Yuav siv los txhim kho lwm cov pyrazine derivatives nrog bioactive lossis cov khoom siv.
Cov txiaj ntsig
Kev ua yeeb yam khaus ntawm cov kev sib txuam tsawg
Cov xwm txheej Gras: Pom raws li feem ntau tau lees paub tias muaj kev nyab xeeb (gras) los ntawm kev tswj hwm xws li FDA thaum siv nyob rau hauv cov zaub mov.
Thermal stability: withstands cov txheej txheem kub-thaum lub sij hawm ua khoom noj.
Txhim kho umami thiab roasted flavors: boosts flain complexity thiab lub qhov ncauj rau hauv cov qauv thiab cov qauv qab zib.
Qhov tshwm sim ntawm ntuj tshwm sim: pom ib txwm muaj nyob rau hauv cov khoom ci thiab fermented khoom, pab nyob rau hauv kev tsim cov "huv si daim ntawv lo" tsw profiles.
Tag
2,3-dimethylpyazine (CAS 5910-89 3) yog ib qho muaj txiaj ntsig zoo thiab muaj txiaj ntsig zoo nkauj vim nws qhov sib txawv roasted thiab nutty aroma. Nws muaj nyob rau hauv cov khoom noj khoom haus khoom noj thiab thermal tiv thaiv flavors ua rau nws tseem ceeb rau kev txhim kho cov khoom siv cov khoom noj. Ntxiv rau nws cov kev koom tes AROMATIC, nws qhov ruaj khov, thiab cov khoom siv hluav taws xob, thiab cov khoom siv hluav taws xob ntxiv rau hauv nws qhov tseem ceeb thoob plaws ntau txoj haujlwm.
Cim npe nrov: 2,3-dimethylpyazine 丨 CAST 5910-89-4, Tuam Tshoj 2,3-dimethylprozine 丨 CAST 5910-89-4 tuam ntxhab, cov chaw tsim khoom, Hoobkas
