烟用香料配制的气相色谱法质量控制研究

采用气相色谱法对香料房卷烟用料液中的溶剂及水分进行检测,分析测定其中的水分、乙醇、丙二醇、山梨醇等的含量,通过对香料房每批配制料液的抽检,可以跟踪料液配制的准确性,保证卷烟产品质量,该方法操作简单、准确性高、重现性好。     

比重瓶法与密度仪法测定香精密度相关性的回归分析

目前测定香精密度的方法主要有标准传统法-比重瓶法和密度仪法。用这两种方法测得的结果一致与否,为探求这两者之间相关关系的密切程度和表现形式,通过测定系列香精的密度,并对所得数据进行线性相关和回归分析,得出了比重瓶法与密度仪法所得结果的相关方程。利用该方程可以由密度仪法测得的结果计算出比重瓶法的密度,经计算出的结果与标准方法比较一致。通过回归方程,可以用密度仪法代替标准法来测定香精的密度。     

入世后，中国香料香精企业若干发展方向的思考

本文根据中国香料香精企业的现状,从几个方面分析了入世后对中国这个行业的影响,提出了一些应对策略,包括提高企业竞争力、创新能力和投资海外、走战略联盟等,并预测了中国香料香精行业的未来发展前景。     

臭味层次分析法在上海市饮用水中的应用

介绍了臭味层次分析法(FPA)培训内容及其在上海市饮用水臭味识别中的应用。结果表明,经过培训的FPA臭味识别小组能够对水样中不同种类的异臭味进行定性和定量的评价分析;臭味检测人员对上海市水体中含有的典型致臭土霉味物质甲基异莰醇-2和腥臭味物质二甲基三硫的嗅阈值可分别达到1.69ng/L和24.4ng/L,并对这两种物质的强度等级评价有较好的重现性。采用FPA评价上海市地区原水及不同供水区域自来水的臭味特征及加标后不同浓度条件下的臭味强度特征,结果表明,FPA优于现行使用的臭味评价方法,能够及时、快速地反映水质问题,是可靠的感官分析方法。     

Effect of particle size on quality of crab meatballs using enzymatically deproteinized crab by-products

The production of crab meatballs generates large amount of crab shell waste, it is therefore necessary to develop a green, economical and environmentally friendly process to vaporize the waste. This study was aimed at investigating the applicability of microwave heating combined with ultrasonic field-assisted alkaline protease (MUSED) (50 ℃, pH = 9.0, 14025.67 U/g, 4.21 h and liquid/material = 14.41:1) for pretreatment of ball-milled crab shells. The ball milling efficiency of the crab shell powder pretreated by MUSED was observed to increase by 50 % compared to the control group, with the final average particle size of D₄ = 4.88 ± 0.20 um. High calcium solubility and low energy consumption of the ball-milled powder increased dietary calcium bioavailability and reduced the potential for high calorie intake. The addition of 6 % (w/w) crab shell powder treated by MUSED improved the texture of the crab meatballs (CM-D₄) and gave the product enhanced crab flavor relative to the control group. Moreover, the lower cooking loss of CM-D₄ resulted in significant retention of nutrients (p < 0.05). The crab shell powder treated by MUSED method was more efficient in ball milling, which improved the quality of crab meatballs while relieving environmental pressure.     

分子蒸馏及其在香精香料工业中的应用

本文综述了分子蒸馏技术在天然香料生产中的新应用 ,它是一种优秀的分离方法 ,尤其可以使一些常规蒸馏不能分离的热敏性物质和高沸点难分离物质实现分离。并介绍了分子蒸馏在几种天然香料生产中的开发应用。     

Changes in flavour characteristics and bacterial diversity during the traditional fermentation of Chinese rice wines from Shaoxing region

As a traditional alcoholic beverage, Chinese rice wine is quite popular for its unique flavor and high nutritional value. In this study, we investigated the changes of flavor compounds in varying stages of fermentation by HS-SPME-GC-MS and HPLC. In addition, 16s rDNA-PCR was utilized to analyze the changes of bacterial communities during fermentation of Chinese rice wine from the Shaoxing region. It was noted that the content of flavor compounds including esters, higher alcohols, amino acids and organic acids was different in varying stages of fermentation. In general, the flavor compounds of Chinese rice wine were mainly produced after pre-fermentation. The results also showed that the bacterial community structures and diversity of Chinese rice wine varied significantly during different fermentation stages, and more than 10 genera of bacteria was detected in Chinese rice wine fermentation broth. Among these specific bacteria identified in the study, Lactobacillus (the predominant genus) and Bacillus might take an active part in flavor development in Chinese rice wine. This implied that these bacteria might play significant contributions on the flavor of Chinese rice wine.     

Bio-mediated generation of food flavors – Towards sustainable flavor production inspired by nature

BackgroundThe consumers’ trend toward naturalness and “clean-label” products advocates the development of “bio-mediated” tools including new processes for the generation of flavors. Today, many fundamental studies demonstrate the feasibility of producing individual flavor compounds or more complex flavoring preparations by fermentation or by enzymatic reactions. However, to turn research into industrial applications, the processes have to be simplified and optimized by combining chemistry, biology and process engineering know-how.Scope and approachThis review summarises recent basic research and development on cell and enzyme based formation of volatile flavors with focus on smart combinations of biocatalytic and thermal steps to enrich the natural flavor profile of foods. Ideally, targeted bioconversion of specific raw materials and ingredients will release flavor precursors required to generate the desired flavor profile by appropriate thermal processing.Key findings and conclusionsThe combination of fermentation or enzymatic treatment of raw materials with heat-induced food processes (e.g. drying, extrusion, roasting) represent an elegant approach in industrial food processing to generate flavors under mild conditions. This requires a good control of fermentation or enzymatic reaction steps to produce suitable substrates at the optimal concentrations adapted to the thermal processes. Using traditional cooking and minimal processing conditions (nature-inspired strategies) has become an attractive approach to generate authentic flavor profiles resonating with consumers’ demand for more naturalness.     

Effects of plant-based content,flavor and texture information on consumer satisfaction with non-fried ramen

The purpose of this study was to screen flavor information for positioning of non-fried ramen products and to examine the applicability of plant-based ingredient content in flavor communication. Effects of information related to savoriness, spiciness, menu name, plant-based ingredient content (%), and texture of samples on informed satisfaction were examined using home–use tests and online surveys. In order to form a regression model that explained variations in the informed satisfaction of non-fried ramen samples, we created indices that integrated the importance of information and the congruence of information with flavor perception. We have confirmed that effects of congruence on increasing satisfaction were higher than those of importance of information. When congruence/importance was used as an independent variable, a quadratic regression equation has explained the variations on satisfaction levels with an R² value of 72.7% (p = 0.006). Considering the positive congruence effect that plant-based ingredient percentages and perceived flavors had on informed satisfaction levels, communication schemes are needed to promote foods that have high percentages of plant-based ingredients.     

Physicochemical Properties Improvement of Soy Protein Using Divalent Ions During a Two-Step Fractionation Process

This study proposed a two-step fractionation (TSF) method with the addition of divalent ions to produce a soy protein with lower contents of lipophilic proteins and polar lipids (less-LP SPI). Flavor volatiles profiles and some functional properties of less-LP SPI were compared with soy protein prepared from conventional acid precipitated methods (APP). Protein composition and thermal behavior analysis indicated that less-LP SPI prepared with the addition of 10 mM Ca²⁺ during TSF process contained less lipophilic proteins and less denatured proteins. Gas chromatography–mass spectrometry analysis showed that the flavor volatiles content of less-LP SPI was significantly lower than that of APP (p < 0.05). The emulsifying stability of less-LP SPI was improved in comparison to that of APP (p < 0.05), as indicated by a less significant change in the creaming index and particle size (after 14 and 30 days of storage) of the emulsion prepared with the former than with the latter. Less-LP SPI had a similar or slightly lower water solubility compared to APP, but it possessed a higher protein content and a lower lipid level. These improvements in the properties of less-LP SPI might be due to the removal of lipophilic proteins and polar lipids by the divalent ions during the TSF process.