TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

PROCESSING AROMA [1 record]

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Record 1 1997-07-04

English

Subject field(s)
  • Food Industries
  • Meats and Meat Industries

French

Domaine(s)
  • Industrie de l'alimentation
  • Salaison, boucherie et charcuterie
CONT

En plus de ces deux classes, [arômes naturels et arômes de synthèse], la réglementation européenne définit des arômes de transformation, issus d'une réaction de Maillard, et des arômes de fumée.

OBS

Arôme étant obtenus par chauffage d'un mélange d'ingrédients n'ayant pas obligatoirement de propriétés aromatiques et contenant au moins un sucre réducteur et un ingrédient renfermant de l'azote.

Spanish

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© Public Services and Procurement Canada, 2024
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
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