一款山楂饼风味香精的调配  

Compounding of a Crataegus pinnatifida Bge.Flakes Flavor

作　　者：刘翠霞 叶之壮 卢建媚 LIU Cuixia;YE Zhizhuang;LU Jianmei(Guangzhou Baihua Flavor Co.,Ltd.,Guangzhou 510700,China)

机构地区：[1]广州百花香料股份有限公司,广东广州510700

出　　处：《食品安全导刊》2024年第23期108-112,共5页China Food Safety Magazine

摘　　要：采用固相微萃取方法,提取一款市场上风味较好的山楂饼风味物质。鉴定出的主要挥发性成分有67种,主要分为醛类15种、酯类11种、醇类11种、酸类8种、萜烯类8种、酮类8种、醚类4种、酚类1种和呋喃类1种。通过对山楂饼风味物质的分析及对山楂饼香气的嗅闻分辨,得出山楂饼风味的香韵组成,选择出合适的香原料,调配出一款山楂饼风味的香精。通过应用试验,评价该香精香气浓郁饱满,带有真实的山楂饼口感,适合应用于含胶体的果味饮料中。The volatile components of haw flakes with superior flavor in the market were extracted by solid phase micro extraction.There are 67 kinds of main aroma components were identified,including 15 kind of aldehydes,11 kind of esters,11 kind of alcohols,8 kind of acids,8 kind of terpenes,8 kind of ketones,4 kind of ethers,1 kind of phenols and 1 kind of furan.Through analyzing the flavor substance of haw flakes and distinguishing the flavor of haw flakes,the aroma composition of haw flakes flavor was obtained,and the appropriate flavor raw materials were selected to prepare a flavor essence of haw flakes.Through the application test,it is evaluated that the essence has a rich and full aroma,with a real taste of haw flakes,and is suitable for use in fruit-flavored drinks with colloids.

关 键 词：山楂饼 调香 固相微萃取 果味饮料 

分 类 号：TS264.3[轻工技术与工程—发酵工程]