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