气质联用技术和Minitab软件辅助调配芒果香精的研究

Creation of Mango Flavor with the Assist of GC-MS and Minitab

采用新鲜芒果,萃取其挥发性有效成分,用气相色谱-质谱联用仪分析。对认定的成分进行深入的香气感官分析,确定香气阈值,初步制定芒果香精配方。之后,收集配方调配的试验数据,使用Minitab软件对配方数据进行线性回归分析,得出相关的分析数据和数据模型。由调香师对配方稍作修改后,得到香气纯正、接近新鲜芒果果肉香气的香精。

The volatile aroma ingredients in the extract of fresh mango were analyzed by GC-MS,their odor profiles and threshold were evaluated and determined respectively,the basic formulation of Mango flavor was established upon these results. The experimental data were collected and analyzed by Minitab software with linear regression method,the analytical results and digital model of formula were obtained at last. Finally after modifying by flavorist,the target mango flavor with pure odor closing to fresh fruit note was created.