清新东方香水香精的模拟研究

运用气相色谱-质谱联用技术对清新东方香水香精的香气成分进行了分析,结合香气感官评定对香韵结构进行了研究,得到了61种芳香化合物,其中柑橘香韵化合物14种、清香韵化合物13种、花香韵化合物16种、浆果香韵化合物5种、琥珀香韵化合物10种;并通过香精调配技术考察了不同香气组成和香韵结构对模拟香精香气质量的影响,得到了较为优化的香精配方和样品;此外,利用香气指纹分析(电子鼻)技术对模拟香精的香气相似度进行定量分析,其香气相似度可达94.77%。     

牛肉香精的调配

简要论述了牛肉的香气成分组成,分析了牛肉香精香气的基本模块化构成,并给出了烤牛肉香精的配方示例.     

香气的分维

本文用分形数学理论解释调香行为,计算了香精主题香气奇怪吸引子的分维,总结出“分维越接近1,香精的主题香气就越突出”的结论。通过一系列的计算确认配制香精时用较多种相关香料的有利之处。文中也讨论了香料中“杂气”对主题香气的影响。     

中国咸味香精的发展(三)

酶解热反应技术实现了咸味香精跨越式大发展,是咸味香精的第一次技术革命,但是还存在香气强度还不够大,特征香气不够突出的问题。水解植物蛋白HVP通过热反应制备的肉味香精,尽管所用原料为天然产物,成本低,但还是属于模拟肉香味,其香气和香味仿真性都不够理想。用酶或酸水解植物蛋白作原料制备肉味香精,所得的产品焦糖味过重。     

纳米香精在棉织物上的应用研究

本文探讨了纳米玫瑰香精在棉织物上的加香整理工艺,并对加香棉织物的香气缓释性能作了初步评价.结果表明纳米香精在棉织物上的加香整理后效果较为理想,加香织物经50次洗涤后仍有大量的香精残留,香气质量无明显变化.     

海洋清花香型香精的研究

通过顶空固相微萃取-气相色谱质谱技术．结合感官分析,对海洋花香型香精的香气组成和香韵结构进行了分析,得出了5种不同果香、清香、海洋香、花香、龙涎麝香香韵的28种原料,并考察了不同香韵组成对香精主体特征香气的影响,最终模拟得到了香气相似度较好的海洋花香型香精。     

日化香精调配技巧

介绍了香精原料的香气特征及嗅闻方法,通过举例说明了香精香韵的构成及特点,以及各类日化产品用香精的调配方法。     

凌仕契合香精的香气分析及模拟研究

通过顶空固相微萃取-气相色谱/质谱技术,结合感官分析,对凌仕契合香精的香气组成和香韵结构进行了分析,得出了果香韵、醛香韵、青香韵、木香韵、花香韵和海洋香韵等6种不同香韵,以及34种调配原料。考察了不同香韵组成对香精主体特征香气的影响,最终模拟得到了香气相似度较好的凌仕契合香精。     

祝贺我刊编委纪红兵教授获2014年度国家科学技术进步奖二等奖

香料香精广泛应用于食品、化妆品和纺织品等行业,香料香精及其相关行业的工业生产总值超过15万亿元。目前我国香精行业整体技术水平与国外相比差距明显,集中体现在香精的香气质量、稳定性和缓释性,其核心关键技术表现在香精制备、香气品质表征和控制等三个方面。国内具有自主知识产权的高品质香精产品技术缺乏,高端产品约80%来自进口,严重制约了我国香料香精及相关行业的发展。     

硝基麝香生产及国际市场趋势预测

一、硝基麝香在调配日化用香精中的作用麝香化合物对于配制日化用香精是一必不可少的香原料。它在配方结构中是作为定香剂与香气载体而使用,它可增强香精香气的扩散力和持久性。往往配方中只要加上千分之几至百分之几就可以使香精扩散出来的香气圆熟、谐调,提高使用的效果,使用量视不同介质而异,如表:     

Preparation and simulation of a taro flavor

Flavors represent a small but significant segment of food industry. Taro gives a pleasant nut-like odor when cooked. Taro flavor can be used in many products, so developing a taro flavor is of interests. This paper concentrates on preparation and simulation of taro flavor according to the notes of taro, which are distinct flavors or odor characteristics. The results show that the notes of taro flavor can be classified as caramellic note, roast note, milky note, beany note, green note, aldehydic note, sweet note, nutty note, vegetative note, and fruity note. According to the notes of cooked taro odor and the raw materials selected, a typical taro flavor formula is given. The taro flavor blended is pleasant, harmonious, and has characteristics of the odor of cooked natural taro.     

一种原位包埋微胶囊香精性质的研究

研究了一种利用原位聚合法包埋的微胶囊化香精的性质。该微胶囊香精中香精含量为32．5％,包埋后低沸点组分有一定的损失,但高沸点组分保留较好,因此该微胶囊香精头香较弱,但体香和尾香较强;经扫描电镜发现,包埋得到的微胶囊香精粒径分布较均匀,主要分布在1～4um之间;微胶囊颗粒接近圆形,底部有一较大的凹陷;该香精可在沐浴露等粘度较大的产品中稳定分布。     

A kiwi juice aqueous solution as coagulant of bovine milk and its potential in Mozzarella cheese manufacture

In this work a kiwi juice aqueous solution was prepared and used as coagulant enzyme in the manufacturing process of mozzarella cheese. The aqueous solution does exhibit high levels of milk-clotting activity probably due to the presence of the clotting enzyme actinidin in mixture with other kiwi fruit proteolityc enzymes. The mozzarella cheese was manufactured from bovine milk with a yield of 10.6% being in the range of that routinely obtained during cheese manufacture. A preliminary evaluation of the cheeses flavor showed positive results and lack of bitterness. Finally, in view of a future marketing of the kiwi juice aqueous solution as plant coagulant, it is shown that the aqueous solution stored for 20 days at −20 °C maintains both the clotting and proteolytic activities unaffected. Due to its properties as well as to the accessibility of the primary source for the preparation of the aqueous solution, it might represent a good candidate for calf rennet substitution, provided that further research on cheese properties will be carried out.     

芦柑香精的调配

采用GC/MS联用方法对冷榨芦柑油进行分析,得到57种芦柑油香气成分。对芦柑香韵进行分类,并阐述了芦柑香韵的诸个香原料的香气、运用及调香技巧。通过多次试验得到芦柑香精的6种香韵及其百分含量：果皮香韵0.1%～2%,果髓香韵0.02%～1%,果汁香韵20%～90%,水果香韵0.1%～1%,青香韵0.01%～0.2%,花甜香韵0.1%～1%。由以上6种香韵组成的芦柑香精其香气轻快,果香新鲜清甜,又有成熟的芦柑果皮的香气。     

The synthesis of 2-(1-Pentenyl) furan and its relationship to the reversion flavor of soybean oil

Cis and trans-2-(1-pentenyl) furan were postulated as possible contributors to the reversion flavor of soybean oil. These compounds were synthesized, and structures were confirmed by infrared, nuclear magnetic resonance, and mass spectroscopy. Organoleptic evaluation of them in oil suggested that they could contribute to the beany and grassy note of the reverted soybean oil. This approach to flavor problems of food was given a new name — reverse phase flavor chemistry. Paper of the Journal Series, New Jersey Agricultural Experiment Station, Cook College, Rutgers, The State University.     

Concentrations of some aliphatic aldehydes and ketones found in raw and roasted spanish and runner peanuts

Carbonyl compounds in oil cold-pressed from raw and roasted peanuts were isolated and quantitated as their 2,4-dinitrophenylhydrazones. Quantitative data were obtained for more than 40 compounds and compared to the flavor threshold values of the compounds in oil. In general, concentrations of aldehydes and ketones in Spanish peanuts were higher than in runner peanuts. Hexanal and octanal and possibly nonanal, 2-octenal and 2-nonenal may contribute to the “green-beany” flavor of raw peanuts. Concentrations of 2-methylpropanal, 2-methylbutanal and 3-methylbutanal vastly exceeded their flavor thresholds and probably contribute significantly to the harsh note of freshly roasted peanuts. Other compounds that could contribute to the flavor and aroma of roasted peanuts are: hexanal, heptanal, octanal, nonanal, dodecanal, 2-heptenal, 2-octenal, 2-nonenal, 2-decenal and 2,4-decadienal. National Research Council Postdoctoral Research Associate 1969–71. ARS, USDA.     

红烧肉香精的调配研究

探讨以猪骨素和猪脂肪为主原料的美拉德反应过程,以美拉德反应产物为主体,添加调配型香精增香,强化香气和口感,配制出一款香气和口感并重的红烧肉香精。     

微波真空干燥工艺参数对猕猴桃切片品质的影响

微波真空干燥技术是在真空条件下利用微波能对物料进行干燥加工的一项新技术,本实验以猕猴桃切片为研究对象,以干制品复水率、维生素C含量以及干燥时间为指标,在单因素试验的基础上,通过3因素3水平的二次回归正交试验,研究了微波功率、物料厚度、干燥室压力对猕猴桃切片干燥特性的影响。结果表明：在微波功率为800W、切片厚度为4mm、干燥室压力为0．04MPa的条件下,微波真空干燥猕猴桃切片的干制品质量最好,确定了猕猴桃切片微波真空干燥较优工艺参数条件。     

铁观音茶叶挥发性致香物的制备及其在卷烟加香中的应用

为修饰改善卷烟香气,采用水蒸气蒸馏法和吸附色谱法,制备铁观音茶叶挥发性致香物质,应用于卷烟加香。该产物赋予卷烟清甜感,香气醇厚甘鲜、细腻绵长,并有芬芳的兰花香,且馥郁持久,增加了香气的丰富性和圆润感。经气相色谱-质谱法分析鉴定,该产物主要含有36种香味化合物,总的质量分数为86.5%,其中包含橙花叔醇、β-苯乙醇、芳樟醇、顺式茉莉酮等香味成分。     

Key odorants of french fries

Twenty-one compounds, which had been screened in preceding experiments as potent odorants of french fries prepared in palm oil (PO), were quantified by stable isotope dilution assays. Nineteen odorants were dissolved in sun-flower oil in concentrations equal to those in PO. The flavor profile of the model obtained was close to that of a real sample of PO. A comparison of the complete model with models lacking one or more compounds indicated the following key odorants of PO: 2-ethyl-3,5-dimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 3-isobutyl-2-methoxypyrazine, (E,Z)- and (E,E)-2,4-decadienal, trans-4,5-epoxy-(E)-2-decenal, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, methylpropanal, 2- and 3-methylbutanal, and methanethiol. Replacement of palm oil by coconut fat led to a coconut note in the profile of french fries. γ-Octalactone was identified as a major contributor to this note.