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Position: Home > Articles > Analysis and Simulation of Volatile Components of Flavorings Based on Instrumental Analysis and Flavoring Technology FOOD SCIENCE 2014,35 (24) 141-144

基于仪器分析与调香技术的香精解析及模拟

作  者:
郝学财;刘娜;邓莉;吕丽;郭聪
单  位:
天津春发生物科技集团有限公司研发中心,天津市风味食品配料企业重点实验室;天津春发生物科技集团有限公司研发中心
关键词:
仪器分析;调香;香精;关键香气化合物;香气模拟
摘  要:
采用顶空固相微萃取法提取香精的香气成分,结合气相色谱-质谱联用技术和气相色谱-嗅闻-质谱技术进行成分分析,运用香味萃取稀释分析确定关键香气活性物质,并使用外标法定量还原其组成。而后通过调香手段进行修饰,以仪器分析和感官评价结果为指标,通过不断修订配方得到相似度较好的试配香精,得到了仪器分析技术辅助香精调配的现代操作模式。
译  名:
Analysis and Simulation of Volatile Components of Flavorings Based on Instrumental Analysis and Flavoring Technology
作  者:
HAO Xue-cai;LIU Na;DENG Li;Lü Li;GUO Cong;Food Ingredients Enterprise Key Laboratory of Tianjin, Tianjin Chunfa Bio-Technology Group Co. Ltd.,R&D Center;
关键词:
instrumental analysis;;flavoring technology;;flavor;;key aroma-active components;;aroma simulation
摘  要:
The applicability of headspace solid-phase micro extraction(HS-SPME) combined with gas chromatography and mass spectrometry(GC-MS) and gas chromatography-olfactory-mass spectrometry(GC-O-MS) for the determination of aroma components of flavorings was investigated. The critical aroma components were identified by aroma extractiondilution analysis(AEDA) and imitated with an external standard method by GC-MS. Flavoring formulations were designed and modified by repeated comparisons of the results of instrumental analysis and sensory evaluation to establish the optimal formulation. This work will provide a theoretical basis for developing modern flavoring technology by instrumental analysis.

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