液体牛肉香精配方结构研究

Study on formula structure of liquid beef flavor

香精的配方结构对调香具有重要指导意义。本文采用HS-SDC提取、GC/MS分析法对市售11个液体牛肉香精样品的挥发性成分进行了分析,根据对检出的香料香味类型的分析,归纳总结出液体牛肉香精配方结构的框架。结果表明,液体牛肉香精配方中,非肉味香料必不可少。好的牛肉香精应该是肉味香料和多种香味的非肉味香料的完美组合。在此基础上,研究开发出了一个液体牛肉香精。

The formula structure of flavors is instructive to flavoring.The volatile constituents of 11 liquid beef flavor samples from the market were analyzed by headspace-single drop condensation （HS-SDC） and GC/MS.The framework of liquid beef flavor was summarized by analyzing the type of the detected materials.It is proved that non-meat elements were absolutely necessary in the framework of beef flavor.A good beef flavor should be a great combination of meat flavor material and various types of non-meat elements. One liquid beef flavor was developed based on this research.