½ÄÇ° ¡í ±âÈ£¼º ¡í Flavor

Çâ·á Á¤ÀÇ

JECFA, CAC/GL-2008

2.1 Flavor´Â ÀÔÀ¸·Î ¼·ÃëÇÑ ¹°Áú¿¡¼­ ´À³¢´Â °¨°¢ÀÇ ÃÑÇÕÀÌ´Ù. ÁÖ·Î ¹Ì°¢, ÈÄ°¢, ÀϹÝÀûÀÎ ÅëÁõ, ÀԾȿ¡¼­ÀÇ ½Ä°¨, ÀÔÀ¸·Î ¹Þ¾Æ µé¿©Áö°í ³ú¿¡ ÀÇÇؼ­ °¨ÁöµÇ°í ÀνĵǴ ¹ø¿ªµÇ´Â °Í°ú °°Àº) ¹°ÁúµéÀÇ Æ¯¼ºµéÀÇ ÃÑÇÕÀÌ´Ù. Flavor(Çâ¹Ì)¸¦ ÀÎÁöÇÑ´Ù´Â °ÍÀÌ FlavoringÀÇ ¼Ó¼ºÀÌ´Ù.
Flavour is the sum of those characteristics of any material taken in the mouth, perceived principally by the senses of taste and smell, and also the general pain and tactile receptors in the mouth, as received and interpreted by the brain. The perception of flavour is a property of flavourings.

 

 

2.2 FlavoringÀº ½ÄÇ°¿¡ Çâ¹Ì¸¦ ºÎ¿©Çϰųª, º¯È­¸¦ Áְųª, °­Á¶ÇÒ ¸ñÀûÀ¸·Î( CAC/GL 36-1989¿¡¼­ ½Äǰ÷°¡¹°·Î µîÀçµÈ Çâ¹ÌÁõÁøÁ¦´Â Á¦¿Ü) ÷°¡µÇ´Â Á¦Ç°À¸·Î¼­ ´Ü¸À, §¸À, ¾´¸À ¹°Áú(¼³ÅÁ, ½ÄÃÊ, ¼Ò±Ý µî)Àº Á¦¿Ü ÇÑ´Ù. Çâ·áÀº Çâ·á¹°Áú, õ¿¬Çâ·á, ¹ÝÀÀÇâ·á, ½º¸ðÅ·Çâ, ¶Ç´Â À̵éÀÇ È¥ÇÕ¹°·Î ±¸¼ºµÇ¸ç ºñÇâ·á ¹°ÁúÀ» Æ÷ÇÔÇÒ ¼ö ÀÖ´Ù
Flavourings are products that are added to food to impart, modify, or enhance the flavour of food (with the exception of flavour enhancers considered as food additives under the Codex Class Names and the International Numbering System for Food Additives - CAC/GL 36-1989). Flavourings do not include substances that have an exclusively sweet, sour, or salty taste (e.g. sugar, vinegar, and table salt). Flavourings may consist of flavouring substances, natural flavouring complexes, thermal process flavourings or smoke flavourings and mixtures of them and may contain non-flavouring food ingredients (Section 2.3) within the conditions as referred to in 3.5. They are not intended to be consumed as such.

2.2.1 Çâ·á¹°ÁúÀº È­ÇÐÀûÀ¸·Î Á¤ÀÇµÈ ¹°Áú·Î È­ÇÐÀûÀ¸·Î ÇÕ¼ºµÇ³ª, ½Ä¹° ¶Ç´Â µ¿¹°·ÎºÎÅÍ ¾ò¾îÁú ¼ö ÀÖ´Ù.
Flavouring substances are chemically-defined substances either formed by chemical synthesis, or obtained from materials of plant or animal origin.

2.2.1.1 õ¿¬Çâ¹°ÁúÀº Çâ·á¿¡ È­ÇÐÀû ±¸Á¶¿¡ ºÒ°¡ÇÇÇÏÁö¸¸ °íÀÇÀûÀÌÁö ¾ÊÀº º¯È­¸¦ ÁÙ ¼ö ÀÖ´Â ¹°¸®Àû °øÁ¤(Áõ·ù, ¿ë¸ÅÃßÃâ µî)À̳ª, ½Ä¹°À̳ª µ¿¹°·ÎºÎÅÍ È¿¼Ò ¶Ç´Â ¹Ì»ý¹° 󸮰øÁ¤À» ÅëÇØ ¾ò¾îÁø flavoring substance¸¦ ¸»ÇÑ´Ù. ÀÌ ¹°ÁúµéÀº ¼·Ã븦 À§ÇÑ ÀüÅëÀûÀÎ ½ÄÇ° Àü󸮰øÁ¤(°ÇÁ¶, ±×À»¸²(±Á±â), ¹ßÈ¿ µî)À¸·Î °¡°øó¸® ¶Ç´Â ¹Ì󸮵ǾúÀ» ¼ö ÀÖ´Ù. ÀÌ°ÍÀº µ¿¹°À̳ª ¾ßä·ù µîÀÇ Ãµ¿¬¹°Áú¿¡¼­ µ¿Á¤ / °ËÃâµÈ ÀûÀÌ ÀÖ´Â ¹°ÁúÀ̶ó´Â ÀǹÌÀÌ´Ù.
Natural flavouring substances are flavouring substances obtained by physical processes that may result in unavoidable but unintentional changes in the chemical structure of the components of the flavouring (e.g. distillation and solvent extraction), or by enzymatic or microbiological processes, from material of plant or animal origin. Such material may be unprocessed, or processed for human consumption by traditional food-preparation processes (e.g. drying, torrefaction (roasting) and fermentation). This means substances that have been identified / detected in a natural material of animal or vegetable origin.

2.2.1.2 ÇÕ¼ºÇâ·á ¹°ÁúÀº È­ÇÐÀû ÇÕ¼ºÀ¸·Î ¸¸µé¾îÁø Çâ·á¹°ÁúÀÌ´Ù.
Synthetic flavouring substances are flavouring substances formed by chemical synthesis.

2.2.2 õ¿¬Çâ·á ¹°ÁúÀº Çâ·áÀÇ È­ÇÐÀû ±¸Á¶¿¡ ºÒ°¡ÇÇÇÏÁö¸¸ °íÀÇÀûÀÌÁö ¾ÊÀº º¯È­¸¦ ÁÙ ¼ö ÀÖ´Â ¹°¸®Àû °øÁ¤(Áõ·ù, ¿ë¸ÅÃßÃâ µî)À̳ª, ½Ä¹°À̳ª µ¿¹°·ÎºÎÅÍ È¿¼Ò ¶Ç´Â ¹Ì»ý¹° 󸮰øÁ¤À» ÅëÇØ ¾ò¾îÁø Çâ·á¹°ÁúÀÌ Æ÷ÇÔµÈ Á¦Á¶Ç°ÀÌ´Ù. ÀÌ ¹°ÁúµéÀº ¼·Ã븦 À§ÇÑ ÀüÅëÀûÀÎ ½ÄÇ°Àü󸮰øÁ¤(°ÇÁ¶, ±×À»¸²(±Á±â), ¹ßÈ¿ µî)À¸·Î °¡°øó¸® ¶Ç´Â ¹Ì󸮵ǾúÀ» ¼ö ÀÖ´Ù. õ¿¬Çâ·á¹°ÁúÀº Á¤À¯, ¿¡¼¾½º, ÃßÃâ¹°, ´Ü¹é°¡¼öºÐÇع°, Áõ·ù¹° ¹× ±Á±â, °¡¿­, È¿¼ÒºÐÇØ µîÀ¸·Î Á¦Á¶µÈ Á¦Ç°À» Æ÷ÇÔÇÑ´Ù.
Natural flavouring complexes are preparations that contain flavouring substances obtained by physical processes that may result in unavoidable but unintentional changes in the chemical structure of the flavouring (e.g. distillation and solvent extraction), or by enzymatic or microbiological processes, from material of plant or animal origin. Such material may be unprocessed, or processed for human consumption by traditional food-preparation processes (e.g. drying, torrefaction (roasting) and fermentation). Natural flavouring complexes include the essential oil, essence, or extractive, protein hydrolysate, distillate, or any product of roasting, heating, or enzymolysis.

2.2.3 Smoke flavourings are complex mixtures of components of smoke obtained by subjecting untreated wood to pyrolysis in a limited and controlled amount of air, dry distillation, or superheated steam, then subjecting the wood smoke to an aqueous extraction system or to distillation, condensation, and separation for collection of the aqueous phase. The major flavouring principles of smoke flavourings are carboxylic acids, compounds with carbonyl groups and phenolic compounds.

2.3 Çâ·á¿Ü ½ÄÇ°¿ø·á¶õ Çâ·á¿¡ ÷°¡µÇ´Â ½Äǰ÷°¡¹°, ½ÄÇ° µîÀÇ ½ÄÇ° ¿ø·á·Î¼­ Çâ·áÀÇ ¿ëÇØ, ºÐ»ê, Èñ¼®¿¡ ÇÊ¿äÇϰųª Çâ·áÀÇ Á¦Á¶, º¸°ü, Ãë±Þ ¹× »ç¿ë¿¡ ÇÊ¿äÇÑ °ÍÀ» ÀǹÌÇÑ´Ù.
Non-flavouring food ingredients are food ingredients, such as food additives and foodstuffs that can be added to flavourings and are necessary for dissolving, dispersing, or diluting flavourings, or are necessary for the production, storage, handling and use of flavourings.

³¿»õ ¿ë¾î

´Ù¸¥ °¨°¢¿¡ ºñÇØ ÈÄ°¢ÀÌ °¡Àå °ü·Ã ¿ë¾î°¡ ÀûÀº Æí, ¾ð¾î·Î ±â¼úÇϱ⵵ Èûµë

- Ãëö« : ³¿»õÀÇ ÀϹݿë¾î, ÁÖ·Î ³ª»Û³¿»õ, ¾ÇÃë
- ÇâúÅ : °î½Äµî ¸Ô°Å¸®, Çâ±â
- ¹æÛ» : ²É³ª¹°ÀÇ ÀǹÌ, ¹æÇâ
- ÈÆý¹ : ÃʸñÀÇ ³¿¼¼

Smell, Odor
aroma, bouquet, flavor, fragrance, incense, perfume, scent
malodor, strench, stink

¾÷°è¿¡¼­´Â ½ÄÇ°ÀÇ Çâ·á´Â Flavor, »ýÈ°¿ëÇ°ÀÇ Çâ·á´Â Fragrance ±×¸®°í À̸¦ ÇÕÇÏ¿© Perfumery¶ó´Â ¿ë¾î¸¦ »ç¿ë ÇÑ´Ù. ³¿»õ¿¡ ´ëÇÑ ´Ü¾î(¿µ¾î)·Î´Â smell, odor°¡ ÀϹÝÀûÀÌ°í ³¿»õ¸¦ Á» ´õ ƯÁ¤È­ÇÏ´Â ¸»·Î½á´Â Çâ±âÀÇ ÀǹÌÀÎ aroma, bouquet, incense, perfume, scent°¡ ÀÖ´Ù. ¾ÇÃëÀÇ ÀǹÌÀÎ off-flavor, malodor, stench, stink°¡ ÀÖ´Ù. aroma´Â ¾àÃÊ¿¡¼­ ³ª´Â Çâ±ßÇÑ ³¿»õÀÌ´Ù. bouquetÀº Ç®½£À̳ª ²É¿¡¼­ ³ª¿Â ³¿»õÀ̹ǷÎ, ²É´Ù¹ßÀÇ Àǹ̷εµ ¾²°í ÀÖ´Ù. incense´Â ÃʸñÀ» ÅÂ¿ï ¶§³ª ÇâºÒÀ» ÇÇ¿ï ¶§ ³ª´Â ³¿»õÀÌ´Ù. perfumeÀº Èâ¿¡¼­ ³ª´Â ³¿»õÀ̹ǷÎ, Çâ¼ö³ª Çâ·á¿¡¼­ ³ª´Â ³¿»õÀÌ´Ù. scent´Â µ¿¹°ÀÇ ÈçÀû¿¡¼­ ³ª´Â Èñ¹ÌÇÑ ³¿»õÀÌ´Ù. ¼­¾çÀÎÀº À¯¸ñ¹ÎÀ̾ ºÐºñ¹°µµ Àͼ÷ÇÔ¿¡¼­ ¾à°£ÀÇ Çâ±ßÇÔÀ» ´À²¼´ø °Í °°´Ù. malodor´Â ÁÁÁö ¾ÊÀº ´À³¦ÀÇ ÀϹÝÀûÀÎ ¾ÇÃëÀÌ°í, stink´Â ÄÚ¸¦ Â´Â ¾ÇÃëÀ̸ç, stench´Â ºÒÄèÇÑ ¾ÇÃëÀÌ´Ù. µ¿¼­¾çÀ» ºÒ¹®ÇÏ°í ½Ä¹°¿¡ ´ëÇÑ Çâ±â´Â À־, µ¿¹°¿¡ ´ëÇÑ Çâ±âÀÇ Ç¥ÇöÀº ¾ø´Ù

¾ÇÃëStrench, ¿ªÇÏ´Ùstink, Çâ±â·Î¿îredolent, ÁÁÀºÇâÀÌ ³ª´Â aromatic, °í¾àÇÑ ³¿»õ°¡³ª´Â pugent, ÀºÀºÇÑ fragrant, ºÒÄèÇÑ ³¿»õ°¡ ³ª´Â smelly, ÄÚ¸¦ Â´Â odiferous, ³¿»õ³ª´Â Scented

³¿»õ¸¦ ³ªÅ¸³»´Â ÇÑÀÚ¿¡´Â ù°·Î Ãë(ö¢)°¡ÀÖ´Ù. ³¿»õ¿¡ ´ëÇÑ ÀϹÝÀûÀÎ ¸»ÀÌÁö¸¸, ÁÖ·Î ÁÁÁö ¾ÊÀº ³¿»õ¸¦ ÀǹÌÇÏ´Â °æ¿ì°¡ ¸¹´Ù. ÁÖ·Î Ãë±â(ö«Ñ¨)ÀÇ 2ÀÚ ´Ü¾î·Î ¾²°í ÀÖ´Ù. Á» ´õ ½ÉÇÑ ³¿»õ´Â ¾ÇÃë(äÂö«)¶ó°í ÇÑ´Ù.
µÑ°·Î Çâ(úÅ)ÀÌ ÀÖ´Ù. ÃæºÐÈ÷ ¼÷¼ºÇÑ °î½ÄÀ̳ª °î¹°¿¡¼­ ³ª´Â ³¿»õÀÌ´Ù. ¡°¸Ô±â À§Çؼ­ »ç´À³Ä. »ì±â À§Çؼ­ ¸Ô´À³Ä¡±ÀÇ ¿µ¹® ¸ð¸¦ Áú¹®¿¡ ±× ±Ù¿øÀ» µÎ°í ÀÖ´Ù. ¿À´Ã³¯Ã³·³ ¹èºÎ¸¥ Àΰ£¿¡°Õ °î½Ä³¿»õ°¡ Çâ±âÀÏ ¸®´Â ¾øÁö¸¸. ¿¹Àü¿¡´Â ±× ³¿»õ°¡ °¡Àå Çâ±â·Î ¿Ô´Ù.
¼Â°·Î ¹æ(Û»)ÀÌ ÀÖ´Ù. ²É ³ª¹°ÀÇ ÀǹÌÀ̹ǷÎ, ²É¿¡¼­ ³ª´Â Çâ±ßÇÑ ³¿»õÀÌ´Ù. ¿À¸¸°¡ÁöÀÇ ²É¿¡¼­ ³ª´Â Çâ±â¸¦ ¹æÇâ(Û»úÅ)À̶ó°í ÇÑ´Ù. ±×·¡¼­ ¿©ÀÎÀÇ ²É´Ù¿î ³ªÀ̸¦ ¹æ³â(Û»Ò´)19¼¼¶ó°í ÇÑ´Ù.
³Ý°·Î ÈÆ(ý¹)ÀÌ ÀÖ´Ù. »ê°ú µéÀÇ ¼ö¸¹Àº Ãʸñ¿¡¼­ ³ª´Â ³¿»õÀÌ´Ù. Ç®¿¡¼­ ³ª´Â ³¿»õ°¡ Å©°Ô Çâ±â·Î¿ï ¸®°¡ ¾ø´Ù. ±×·¯³ª »ç¸·À̳ª µ¿ÅäÁö´ë¿¡ »ç´Â »ç¶÷ÀÌ °¡²û¾¿ ¸¸³ª´Â Ç® ³»À½Àº ²ÉÁý ¾Æ°¡¾¾°¡ ³¯¸¶´Ù ¸Ã´Â Àå¹Ì³¿»õ º¸´Ù ÈξÀ Çâ±ßÇÏ´Ù. ÈÆ(ý¹)Àº ÀºÀºÇÑ ³¿»õ¿¡ ÁÖ·Î ¾²¹Ç·Î ÈÆdz(ý¹ù¦)°ú ÈƱâ(ý¹Ñ¨) µîÀÇ 2ÀÚ ´Ü¾î·Î ¾²°í ÀÖ´Ù. º½³¯ÀÇ ÈÆdzÀ» ¸ÂÀÌÇØ º» »ç¶÷°ú ÇÑ°Ü¿ïÀÇ ÈƱ⸦ ´À²¸º» »ç¶÷ÀÌ ±× Çâ±ßÇÔÀ» ¾È´Ù.

»óÅÂ : gas, vapor, mist, hume, dust

³¿»õ´Â °ø±â ÁßÀ¸·Î ³¯¾Æ´Ù´Ï´Â ¹°ÁúÀÌ Ä౸¸ÛÀ¸·Î µé¾î¿Í Ä๰ ¼Ó¿¡ ³ì¾Æ¼­ ±× ³¦»õ¸¦ ´À³¢°Ô ÇÏ´Â °ÍÀÌ´Ù. ±× ¹°ÁúÀÇ ¹°¸®ÇÐÀû Çü»ó¿¡´Â ù°´Â ±âü»óÅÂ(gas)ÀÌ°í, µÑ°´Â Áõ±â»óÅÂ(vapor)ÀÌ°í, ¼Â°´Â ¹Ì½ºÆ®»óÅÂ(mist : ¾×ü¹æ¿ï)ÀÌ°í, ³Ý°´Â Èâ »óÅÂ(hume : °íü¹æ¿ï)ÀÌ°í, ´Ù¼¸Â°´Â ºÐÁø»óÅÂ(dust : ¸ÕÁö¹æ¿ï)ÀÌ´Ù. ¾Æ¹« ³¦»õµµ ÁÖÁö ¾Ê´Â °ÍÀº ¹«ÃëÙíö«ÇÑ °ÍÀ̶ó°í ÇÑ´Ù.