초콜릿 : 풍미 영향요소

가공식품 ≫ 과자 ≫초코


초콜릿 : 풍미 영향요소

3-methylbutanal (chocolate, malty)
2-methylpropanal (chocolate, malty)
phenylacetaldehyde (rosy)
tetramethylpyrazine (nutty)
2-ethyl-3,5-dimethylpyrazine (potato-like, popcorn)
2-acetyl-1-pyrroline (popcorn-like)
trimethylpyrazine (nutty, earthy)
3-methylbutanoic acid (sweaty, cheesy)
acetic acid (sour, harsh)
vanillin (vanilla)
2-methylbutanal (chocolate)
3,5-diethyl-2-methylpyrazine (chocolate, cocoa, roasted, rum)
furaneol (caramel-like)

초콜렛에서 지방의 효과






콘칭 효과

 

Network  ≫ 두뇌, 마음, 욕구

뇌의 작동원리, 지도원리

감각 기관
보상시스템
- 학습 파페츠
- 목적 동기 부여 회로

식욕 mechanism
- Food Pleasure

file.txt
file.txt