Food barbecue flavorings are concentrated mixtures carefully formulated using natural and nature-identical flavorings and synthetic flavorings, based on natural barbecue aromas. They possess rich smoky, roasted, and char-grilled characteristics.
Flavor Characteristics: The core of barbecue flavorings is to simulate the unique aroma produced during the open-fire grilling of meat. It typically includes complex flavors such as roasted meat aroma, fat aroma, and charcoal-grilled smoky aroma, giving a delicious and appealing sensation.
Form: Usually available in two forms: liquid (oil-based or water-based) and powder, to suit the needs of different food processing techniques.
Food Additive Barbecue flavor flavour is used in Barbecue sauce, hot pot seasoning, grilled sausages, canned goods, spicy products, biscuits, instant noodles, etc
Core Components:
Smoky Top Notes: Guaiacol, 4-methylguaiacol, 2,6-dimethoxyphenol
Roasted Meat/Fat Aroma: Bis(2-methyl-3-furanyl) disulfide, methyl-2-methyl-3-furanyl disulfide, furfuryl mercaptan
Caramel-Roasted Aroma: 5-methylfurfural, 2-acetylpyrazine
Spicy Modification: Black pepper, cumin, cinnamon, clove essential oil or oleoresin
The overall composition is a “phenol-sulfur-furan-carbonyl” quaternary blend, with a low threshold and excellent aroma retention.
Food Additive Barbecue flavor flavour is used in Barbecue sauce, hot pot seasoning, grilled sausages, canned goods, spicy products, biscuits, instant noodles, etc
Applications:
Barbecue flavorings have a wide range of applications, including:
Condiments: Used in the production of barbecue sauces, grilling sauces, hot pot seasonings, and compound seasonings.
Meat Products: Used as marinades or additives in meat processing to impart an appealing barbecue flavor to products such as grilled sausages and jerky.
Snack Foods: Widely used as dusting powder or seasoning base in puffed snacks, spicy products, canned goods, and various other snack foods.
Others: Can also be used in biscuits, instant noodles, and other foods requiring specific flavors.
Suggested Usage:
Reconstituted Roast Meat/Ham: Method of addition: Injection + tumbling, suggested addition ratio: 0.15-0.3%, dissolved with 0.3% salt and 0.5% sugar, injection rate 30-35%;
Dried Meat/Meat Jerky/Spicy Strips: Method of addition: Mixing or surface spraying, suggested addition ratio: 0.2-0.4%, added during the secondary seasoning stage, dried at ≤80℃ to preserve aroma;
Potato Chips/Corn Puffs/Extruded Snacks: Method of addition: External powder coating, suggested addition ratio: 0.8-1.2%, coated with powder while hot after spraying with 6-8% oil, powder adhesion rate 8-10%;
Compound Seasoning Powder (Barbecue Seasoning): Method of addition: Dry mixing, suggested addition ratio: 0.5-1.0%, pre-mixed with chili powder, cumin powder, MSG, and sugar in a 1:10 ratio;
Hot Pot/Barbecue Sauce: Added at the end of cooking: Suggested addition ratio: 0.1-0.2%, added 5 minutes before serving, avoid prolonged boiling at 100℃;
Pet Snacks/Canned Food: Method of addition: Mixing, suggested addition ratio: 0.1-0.3%, must comply with feed additive regulations;
Food Additive Barbecue flavor flavour is used in Barbecue sauce, hot pot seasoning, grilled sausages, canned goods, spicy products, biscuits, instant noodles, etc
