摘要
通过对酸枣香气成分的分析结果的归纳总结以及对酸枣粉香气的感官评价,把酸枣的香气香韵分为酸香、甜香、果香、青香、焦糖香等。为了保证酸枣香精的安全性,根据GB2760,酸香型香料选择了乙酸、丙酸、戊酸、己酸、癸酸、十二酸、十四酸、十六酸、乳酸、草莓酸,甜香型香料选择了2-十一酮、呋喃酮、乙位突厥烯酮、丁醇;果香型香料选择了乙酸乙酯、丁酸乙酯、戊酸乙酯、庚酸乙酯、壬酸乙酯、乙酸香叶酯、十六酸乙酯;青香型香料选择了己醛、反-2-己烯醛、甲基庚烯酮、丁二酮、糠醇、己醇;焦糖香型香料选择了2-乙酰基呋喃、糠醛、5-甲基糠醛;为了增加酸枣香精的天然感,使用了酸枣酊。通过调配实验,得到了较优的酸枣香精配方,并且对得到的酸枣香精进行了香气评价。
According to the analysis and olfactory characteristics of jujube,the aroma of jujube was divided into acid flavor,sweet flavor,fruit flavor,fresh flavor,caramel flavor,etc.Flavors used in the experiments were chosen according to GB2760for the safety issue.Acid flavors were acetic acid,propanoic acid,pentanoic acid,hexanoic acid,decanoic acid,dodecanoic acid,tetradecanoic acid,hexadecanoic acid,lactic acid and strawberry acid.Sweet flavors were 2-undecanone,furanone,β-damascenone and butanol.Fruity flavors included：ethyl acetate,ethyl butyrate,ethyl pentanoate,ethyl heptanoate,ethyl nonanoate,geranyl acetate and ethyl hexadecanoate.Fresh flavors were hexanal,trans-2-hexenal,methyl heptenone,2,3-Butanedione,2-Furanmethanol and hexanol.Caramel flavors were 2-acetylfuran,furfural and 5-methylfurfural.Jujube tincture was used in the formula to mimic flavoring of Jujube.A better formula of jujube flavoring was obtained and its aroma was evaluated.
出处
《中国食品添加剂》
CAS
北大核心
2011年第5期168-171,共4页
China Food Additives
基金
北京市属高等学校人才强教计划资助项目(PHR20090504)
关键词
酸枣香精
香韵
调香
香精配方
fresh ziaiphus jujuba mill
note
compounding
flavor formula
作者简介
苗志伟（1986-），男，硕士研究生，研究方向为香料香精。
通讯作者
