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GIỚI THIỆU MÔN HỌC
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GIỚI THIỆU MÔN HỌC
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Giới thiệu
Đại cương về mùi
Các nguồn hương liệu thiên nhiên
Các phương pháp trích ly các hợp chất mang hương
Tổng hợp các hợp chất mang hương
Kỹ thuật phân tích, đánh giá hương
Thực tập - Bài tập lớn
Tài liệu tham khảo
1. Vương Ngọc Chính, Giáo trình Hương liệu – Mỹ Phẩm, ĐHBK Tp.HCM, 2005.
2. Văn Ngọc Hướng (2003), Hương liệu và ứng dụng, NXB Khoa học và kỹ thuật.
3. Lê Ngọc Thạch (2003), Tinh dầu, NXB Đại học quốc gia Thành Phố Hồ Chí Minh.
4. Yoshiro Masada (2000), Analysis of Essential Oils by Gas Chromatography and
Mass Spectrometry, Ed. John Wiley & Sons.
5. Owen R. Fennema and coll. (2002), Flavor, Fragrance and odor analysis, Ed. Ray
Marsih.
6. René Cerbelaud, Lê Thanh Vân biên soạn (1992), Hương liệu trong mỹ phẩm và
thực phẩm, NXB Khoa học và Kỹ thuật.
TỔNG QUAN
Hƣơng Chanh
Lavender
Vị dâu
Hoa Hồng
TỔNG QUAN
Gỗ đàn hƣơng
Xạ Hƣơng
Hổ phách
Gỗ thông
Vị giác + Khứu giác: 2 giác quan cơ bản và mạnh nhất
Smell is not only a phenomenon of the emotional and memory centres
of our brains but is always part of a multi-sensory experience.
Thuyết về mùi
1.
Thuyết hóa học về mùi
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Thuyết lý học
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Thuyết sinh học về mùi - Richard Axel & Linda
B. Bunch – Nobel 2004
Đồi thị
Tua/ lông
Biểu mô/ Tế bào
khứu giác
Cơ quan
cảm xúc
signals from
incoming odours
Receptors
(located in Tissue in the roof of our
noses)
Olfactory bulb
Tb thần kinh (cảm thụ
mùi, cử động cơ mặt:
nhai, cắn
Cơ quan cảm
thụ mùi
Tastes and smells : sự cảm thụ các hợp chất hóa học trong không khí hoặc từ thực
phẩm (the perception of chemicals in the air or in our foods)
Taste and smell are nonetheless intimately entwined.
Taste itself is focused on distinguishing
chemicals that have a sweet, salty,
sour, bitter, or umami taste
However, interactions between the
senses of taste and smell enhance our
perceptions of the foods we eat.
Taste and smell are separate senses with their own receptor organs, yet they are intimately entwined.
• Tastants, chemicals in foods, are detected by taste buds, which consist of special sensory cells.When stimulated,
these cells send signals to specific areas of the brain, which make us conscious of the perception of taste.
• Similarly, specialized cells in the nose pick up odorants, airborne odor molecules. Odorants stimulate
receptor proteins found on hairlike cilia at the tips of the sensory cells, a process that initiates a neural
response. Ultimately, messages about taste and smell converge, allowing us to detect the flavors of food.
Airborne odor molecules, called odorants, are detected by specialized sensory neurons located
in a small patch of mucus membrane lining the roof of the nose. Axons of these sensory cells
pass through perforations in the overlying bone and enter two elongated olfactory bulbs lying
against the underside of the frontal lobe of the brain.
Odorants stimulate receptor proteins found on hairlike cilia at the tips of the sensory cells, a
process that initiates a neural response
An odorant acts on more than one receptor, but does so to varying degrees. Similarly, a single
receptor interacts with more than one different odorant, though also to varying degrees.
Therefore, each odorant has its own pattern of activity, which is set up in the sensory neurons.
This pattern of activity is then sent to the olfactory bulb ( khứu giác), where other neurons are
activated to form a spatial map of the odor. Neural activity created by this stimulation passes to
the primary olfactory cortex ( khứu giác chính tại vỏ não) at the back of the underside, or
orbital, part of the frontal lobe ( thùy trán). Olfactory information then passes to adjacent
parts of the orbital cortex, where the combination of odor and taste information
helps create the perception of flavor.
smell doesn‘t work in isolation*
signals from
incoming odours
Receptors
(located in Tissue in the roof
of our noses)
Olfactory bulb
Smell: reach us  drive an unconscious
emotional reaction
 analyse and try to identify what it is.
The rapid connection of the olfactory system and
the brain’s limbic system is the reason fragrance
evokes emotion and memories, and explains why
the initial response to a smell is often a subconscious
one (tiềm thức).
* When the brain receives odours it’s also taking in signals from the other senses at the same time. If the messages are
contradictory, the brain will analyse and evaluate each before reaching a conclusion.The correct combination of sensory
signals can powerfully reinforce an impression: warm bread smells, feels and tastes fresh.
Humans detect smells by inhaling air that contains odor molecules, which then bind to receptors inside the
nose, relaying messages to the brain. Most scents are composed of many odorants
When our senses are working together, there can be up to a one thousand-fold amplification of the signal.
Limbic system are involved in motivation, emotion, learning, and memory
―In general, it highlights a growing interest in how
An odor can only be detected in liquid
combinations
form.of odors—rather than single odor
molecules at a time—are sensed and processed.‖
To identify the smell of a rose, the brain analyzes
over 300 odor molecules. The average person can
discriminate between 4,000 to 10,000 different odor
molecules.
Flavor is a combination of taste, smell, texture
(touch sensation) and other physical features (e.g.
temperature)‖ (4).
Flavor involves the combination of gustatory and olfactory stimuli,
giving rise to descriptors such as ―fruity,‖ ―meaty,‖ ―floral,‖ ―herbal,‖
etc. `
Biểu mô khƣớu giác
Nguyên Tắt Cảm Nhận Mùi
SMELL
We have approximately 1,000 types of odor receptor cells (Bensafi et al., 2004), [4] and it is
estimated that we can detect 10,000 different odors (Malnic, Hirono, Sato, & Buck, 1999). [5]
The receptors come in many different shapes and respond selectively to different smells. Like a
lock and key, different chemical molecules ―fit‖ into different receptor cells, and odors are
detected according to their influence on a combination of receptor cells. Just as the 10 digits
from 0 to 9 can combine in many different ways to produce an endless array of phone numbers,
odor molecules bind to different combinations of receptors, and these combinations are decoded
in the olfactory cortex. As you can see in Figure 4.32 "Age Differences in Smell", women tend to
have a more acute sense of smell than men. The sense of smell peaks in early adulthood and then begins
a slow decline. By ages 60 to 70, the sense of smell has become sharply diminished.
The ability to identify common odorants declines markedly between 20 and 70 years of age.
Source: Adapted from Murphy, C. (1986).Taste and smell in the elderly. In H. L. Meiselman & R. S. Rivlin (Eds.), Clinical measurement of taste
and smell (Vol. 1, pp. 343–371). NewYork, NY: Macmillan.
SMELL
People have about 450 different types of olfactory receptors. (For comparison,
dogs have about two times as many.) Each receptor can be activated by many different
odor molecules, and each odor molecule can activate several different types of
receptors. However, the forces that bind receptors and odor molecules can vary greatly
in strength, so that some interactions are better ―fits‖ than others.
"Think of a lock that can be opened by 10 different keys. Two of the keys are a perfect
fit and open the door easily. The other eight don‘t fit as well, and it takes more jiggling
to get the door open," explains Vosshall.
The complexity of receptors and their interactions with odor molecules are what allow
us to detect a wide variety of smells. And what we think of as a single smell is
actually a combination of many odor molecules acting on a variety of receptors,
creating an intricate neural code that we can identify as the scent of a rose or
freshly-cut grass
A scent can also conjure up emotions and even specific memories
Taste
Taste begins in the mouth, where each of us has
between 5,000 and 10,000 taste buds.
Most taste buds are located within the tongue’s
small, visible bumps — or papillae — but some
can be found in other areas of the mouth and throat.
Each taste bud contains 50 to 100 taste receptor cells
— brain cells called neurons that transmit taste
information.
When we eat a strawberry, for example, saliva
dissolves the fruit’s chemicals, which then enter
into the central pores of the taste buds and
bind to the taste cells. The cells quickly send
―sweet‖ and ―sour‖ taste messages from these
chemicals through nerve fibers to the brain, where
they eventually reach the sensory cortex. However,
the flavor of ―strawberry‖ requires the addition of
information gained through smell.
During development, sensory nerves (shown in red) form the
connections between taste buds (also shown in red) and the
rest of the nervous system. Later, taste information is carried
along these nerves to the brain.
Courtesy, : Liqun Ma, et al., The Journal of Neuroscience 2009, 29(11):
3354–3364.
Taste
How sensitive we are to sweetness, bitterness, or any other taste depends on our genetic
makeup:
+ Variants of one gene,TAS2R38, help determine how strongly an individual will be able to detect some bitter tastes,
and may explain why some people have a strong dislike of broccoli and other cruciferous vegetables.
+ Supertasters,” inherit more taste buds and receptor cells than other people
+ People who have a low sensitivity to the taste of fat tend to eat more fatty foods and are more likely to be overweight
+ Glucagon, a chemical involved in stabilizing blood sugar, affects sensitivity to sugary tastes in mice
+ Experience influences our taste preferences as well. Salt, for example, is an acquired taste.The more we use on
our foods, the more we crave it.
+ Cultural influences on taste appear to be determined early in life, perhaps even in the womb. Research
suggests, for example, that mothers pass their food preferences on to their babies through amniotic fluid — a
finding that may explain, along with genetics, why children in different cultures thrive on such a wide variety of
foods.
Sensory coherence
The meaning of scent signals can also be influenced by the context in which we experience
them; by product packaging and even the time or place
DON’T confuse the brain
we might sense a mismatch if we smell a relaxing fragrance packaged in an ‗invigorating‘ colour. That‘s
because the messages on a product set up an expectation as to how that product will smell.
Hương Liệu
 Tự nhiên
 Tài nguyên thiên nhiên  trữ lượng
 Chi phí ( tách chiết, phân lập)  giá thành
 Tổng hợp
 Hiệu quả (giá thành; ít tác động đến nguồn tài
nguyên)
 Tính đa dạng
HỢP CHẤT HƢƠNG TỔNG HỢP
Tạo nên những phần tử mang hương tương tự hoặc mới hơn với
chất lượng tốt hơn mà không thể có được trong tự nhiên
Thiên Nhiên hay Tổng Hợp
Một số vấn đề khi sử dụng
 các
Giá hợp
thànhchất thơm thiên nhiên
 Nguồn nguyên liệu
1) Một số hợp chất có cƣờng độ hƣơng nhỏ (low intensity) sử dụng với lượng
 Sự cho phép theo luật định
khá cao trong đơn phối chế  kém bền và không thỏa mãn 1 số yêu cầu khi phối
hương
2) Hương sử dụng từ các nguồn thiên nhiên phụ thuộc vào thành phần của các hợp
chất thơm trong mẫu
3) Nguồn cung cấp không ổn định;
4) Hàm lƣợng và chất lƣợng có tính ổn định thấp
5) Các hương thiên nhiên thường kém bền và thường nguồn nguyên liệu để ly
trích hương sẽ được thu hoạch, lưu trữ trước khi sử dụng
6) Sự hiện diện của các enzyme trong các hợp chất hương thiên nhiên  sự phân
hủy, biến đổi thành phần, v.v
7) Độc tính của một số hợp chất hương chưa được kiểm nghiệm
Thiên Nhiên hay Tổng Hợp
Một số vấn đề khi sử dụng các hợp chất thơm tổng hợp
1) Là chất tổng hợp / hóa chất
2) Khó khăn trong việc ghi nhãn mác
3) Cần chất mang / dung môi khi sử dụng
4) Tuân thủ theo luật định
Công nghiệp Hương Liệu
Câu hỏi
 Tìm hiểu về thuyết về mùi
 Lịch sử phát triển của hương liệu
Have you ever wondered why food loses its flavor when you have a cold? It's not your taste buds' fault.
Blame your stuffed-up nose. Seventy to seventy-five percent of what we perceive as taste actually comes
from our sense of smell. Taste buds allow us to perceive only bitter, salty, sweet, and sour flavors. It's
the odor molecules from food that give us most of our taste sensation.
When you put food in your mouth, odor molecules from that food travel through the passage between
your nose and mouth to olfactory receptor cells at the top of your nasal cavity, just beneath the brain and
behind the bridge of the nose. If mucus in your nasal passages becomes too thick, air and odor molecules
can't reach your olfactory receptor cells. Thus, your brain receives no signal identifying the odor, and
everything you eat tastes much the same.You can feel the texture and temperature of the food, but no
messengers can tell your brain, "This cool, milky substance is chocolate ice cream." The odor molecules
remain trapped in your mouth. The pathway has been blocked off to those powerful perceivers of smell-the olfactory bulbs.
Of all our senses, smell is our most primal. Animals need the sense of smell to survive. Although a blind
rat might survive, a rat without its sense of smell can't mate or find food. For humans, the sense of smell
communicates many of the pleasures in life--the aroma of a pot roast in the oven, fresh-cut hay, a rose
garden. Smells can also signal danger, fear, or dread.
Although our sense of smell is our most primal, it is also very complex. To identify the smell of a
rose, the brain analyzes over 300 odor molecules. The average person can discriminate between
4,000 to 10,000 different odor molecules. Much is unknown about exactly how we detect and
discriminate between various odors. But researchers have discovered that an odor can only be
detected in liquid form. We breathe in airborne moleculesthat travel to and combine with receptors in
nasal cells. The cilia, hairlike receptors that extend from cells inside the nose, are covered with a thin,
clear mucus that dissolves odor molecules not already in vapor form. When the mucus becomes too
thick, it can no longer dissolve the molecules.
Animals depend on odors secreted from their bodies to communicate. For humans, odors
communicate a variety of messages, depending on the odor and the person receiving it. The aroma of
a baking apple pie sends one message when someone is hungry and quite another when that person
has just finished a six-course meal!