Modern technologies of food products provide creation of healthy, tasty and safe products, characterized by high organoleptic properties, balance by main food factors and structural-mechanical parameters of a product. The main technological process in the technology of fish marinades and a jelly pouring is the hot smoking. Technological parameters of the hot smoking have been scientifically grounded on the base of the statistical processing of data of sensory studies. Organoleptic assessment of semi-products after the thermal processing was carried out by 5-point system corresponding to the elaborated scale. The quantitative assessment of organoleptic parameters of the quality of experimental samples was determined by the totality of all assessment points, taking into account chosen weight coefficients depending on the importance degree of a given parameter at forming consumer qualities of a product. The generalizing quality parameter was calculated as a sum of assessments of organoleptic parameters – taste, consistence and appearance. Individual assessments of separated quality parameters of products (in points) were put in degustation lists and statistically processed by the averaging method. The smoking process realization, according to scientifically grounded parameters allows to produce the new type of tasty, healthy and presentable culinary products of a perspective object of Ukrainian aquaculture – silver carp of a prolonged storage term.

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Abstract. The specific understanding of food philosophy according to the facts of development of cooking technologies and growth rate of food range is given. As it has been proven by historical stages of production of flavorings, aroma is one of the important organoleptic ingredients for food developers. A review of food production based on development of nanotechnologies, as well as promising and cautioning publications on nanotechnologies in the food sector is presented. On the basis of the literary analysis, the future impact of nanotechnologies on the evolution of the aromatization process of food products is predicted. It has been determined that the peculiarity of the development mentioned above lies in the use of plant enzymes and / or flavor precursors in the nanoscale range. The example of enzymatic breakdown of polyunsaturated fatty acids of plant cell membranes as one of the ways of creating fresh flavor of many fruits, namely C 6 -C 9 aldehydes and alcohols, is considered. It is noted that green fresh aromatic ingredients are needed to improve the organoleptic profile of foods from heattreated vegetables, melons and gourds. The following factors affecting the development of food aromatization are defined: the decreased differentiation of principles of healthy nutrition and fast food, repetition of natural processes of aroma formation, application of wild green leafy vegetables, and evolution of medical nutrition. The information on food aromatization by packing with autonomous mixing and their approximate assortment is given. The innovations in food aromatization are aimed at quality nutrition, time saving, recreation and entertainment, meeting specific needs (vegetarian dishes, restrictive diets).Key words: aromatization, nanotechnology, development, factors, food ДОСЛІДЖЕННЯ ФАКТОРІВ РОЗВИТКУ АРОМАТИЗАЦІЇ ХАРЧОВИХ ПРОДУКТІВГ.Є. Дубова, канд. техн. наук, доцент кафедра готельно-ресторанної та курортної справи*, E-mail: hdubova16@gmail.com Б.В. Єгоров, доктор техн. наук, професор, ректор**, E-mail: bogdan@onaft.edu.ua А.Т. Безусов, доктор техн. наук, професор, зав. кафедрою біотехнології, консервованих продуктів і напоїв** E-mail: anatoliy.bezusov@gmail.com В.І. Воскобойник, кандидат філологічних наук, доцент кафедра ділової іноземної мови, * E-mail: suc7us@ukr.net *ВНЗ Укоопспілки «Полтавський університет економіки і торгівлі», вул. Коваля, 3, м. Полтава, Україна, 36014 **Одеська національна академія харчових технологій, вул. Канатна, 112, м. Одеса, Україна, 65039Анотація. Наведений аналіз розвитку виробництва ароматизаторів доводить, що аромат стає одним із основ-них органолептичних компонентів для розробників продуктів харчування. На підставі літературного аналізу спрогно-зованой майбутній вплив нанотехнологій на розвиток процесів ароматизації харчових продуктів. Представлено огляд виробництва харчових продуктів із урахуванням розвитку нанотехнологій. Досліджено фактори розвитку ароматизації харчових продуктів: зменшення диференціації між принципами здорового харчування та галуззю «фаст-фуд», повт...

The paper is concerned with the search for inexpensive alternative components of substrates of culture media for lactic acid bacteria. To be used in the food industry more extensively, lactobacilli should be produced in larger volumes. Bacteria-growing enterprises and those manufacturing probiotic preparations are interested in non-traditional components of growth media. However, it is quite a problem to create a cheap growth medium, because lactobacilli are very demanding of the content of certain components. Traditional culture media can include up to 40 components (peptones, yeast and vegetable extracts, vitamins, etc.). The research has proved that waste and by-products of potato starch production (potato juice and juice-containing water) can be used as components of a substrate to culture lactobacilli on. The strain used in the research was Lactobacillus plantarum 8R-A3. The growth kinetics of lactic acid bacteria has been analysed on different vegetable extracts. Tomato and cabbage extracts were used as traditional components of synthetic media to compare with. The findings have shown that on a substrate from by-products of potato starch production, after 96 hours of culturing at 37°C, the accumulation of Lactobacillus plantarum biomass is 20 g/l (on juice-containing water) and 25 g/l (on potato juice). Accumulation of bacteria wet weight has also been confirmed by determining the kinematic viscosity of the culture fluid. This parameter for potato juice after thermostatting was 6.77 mm2/s, which was somewhat higher than the viscosity of the tomato and cabbage extracts. It has been proved that by-products of potato processing ensure sufficient growth of lactic acid bacteria biomass. On the fourth day, the number of bacteria was 3·108 CFU/cm3. It has been shown how practical it is to use potato processing by-products as growth media substrates in culturing lactic acid bacteria Lactobacillus plantarum.