中国食品添加剂Issue(5)：168-171,4.
食用酸枣香精的调配
Compounding of edible jujube flavoring
摘要
Abstract
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, 3 - damascenone and butanol. Fruity flavors included: ethyl acetate, ethyl bu-tyrate, 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.关键词
酸枣香精/香韵/调香/香精配方Key words
fresh ziaiphus jujuba mill/ note/ compounding/ flavor formula分类
轻工纺织引用本文复制引用
苗志伟,刘玉平,陈海涛,孙宝国..食用酸枣香精的调配[J].中国食品添加剂,2011,(5):168-171,4.基金项目
北京市属高等学校人才强教计划资助项目(PHR20090504). （PHR20090504）
