The Technology of Natural Flavoring GLV from Derivatives of Higher Unsaturated Fatty Acids

Relevance of the research is to solve the problem of high yield natural aromatics industry for the restaurant industry. The purpose of the research is to develop a technology for the formation of natural flavors with a high yield of GLV components and to simulate the natural conditions of their formation. Methods are chemical, histological, which reveal optimal reaction conditions between higher unsaturated fatty acids, their derivatives and enzymes.The scientific novelty of the article is to establish the laws for simulating the natural processes of aroma formation in the restaurants of the restaurant industry, namely, between the rate of formation of aromatic substances and the surface area of contact between the higher unsaturated fatty acids, their derivatives, enzymes. Conclusions. Conditions for the formation of natural flavors with a high yield of GLV components have been defined. It has been established that reactions of formation of aromatic components of GLV occur when using free higher unsaturated fatty acids and soybeans. Enzymes contained in soy beans are capable of aroma-forming reactions similar to natural reactions, they do not require prior purification, their activity is sufficient. An appropriate technology has been developed according to which the components of the formulation are dispersed or surface-active agents are used to increase the surface area of the contact between the components of the reactions and increase the yield of the aromatic components.