应用三值理论研制蜂蜜香精的研究

Application of Three-value Flavoring Theory in Preparation of Honey Flavor

摘要:

采用气相色谱－质谱联用仪分析了天然蜂蜜中挥发性成分组成，并运用调香三值理论对蜂蜜香精配方进行优化，其配方为：2%任烯酸甲酯：17%；2%甲酸香茅酯：13%；2%香茅醇：11%；2%甲酸香叶酯：11%；2%苯乙酸：12%；2%丁酸苯乙酯：7%；2%十一醛：3%；2%苯乙酸苯乙酯：6%；10%香兰素：2%；2%香叶油：2%；10%乙基香兰素：6%；丙二醇：10%。

Abstract:

A new formula for special-purpose honey flavor for tea drinks was optimized using three-value flavoring theory was studied. The component of it was as follows: 2% GLA:17%, 2% eitronellyl formate: 13%, 2% citronellol:11%, 2% Geranyl formate: 11%, 2% bingyisuan:12%, 2% Phenethyl butyrate:7%, 2% aldehyde C11 hendecanal:3%, 2% Ethyl Phenylacetate:6%, 10% vanillin:2%, 2% geranium oil: 2%, 10% ethyl vanillin:6%, propylene glycol:10%.