摘要
介绍了天然香料精加工的不同技术,如膜分离技术、分子蒸馏技术、旋转锥体柱技术和树脂吸附技术等,这些技术的应用有利于消除天然香料不利感官因素,最大限度地减少在加工过程中香气的损失,或对香味物质进行回收,从而进一步扩大天然香料的应用范围。
This review paper discussed the recently published research on different techniques that could be applied for refining natural flavors,such as membrane separation,molecular distillation,spinning cone column and resin adsorption.The application of these techniques could eliminate factors associated with negative sensory,minimize the loss of volatile aromas in process streams or recover them,thereby extending the scope of application of natural flavors.
作者
杨柳天壹
周容
丁玉
陶飞燕
YANG Liutianyi;ZHOU Rong;DING Yu;TAO Feiyan(Sichuan Sanlian New Materials Co.,Ltd.,Chengdu,Sichuan 610000,China;China Tobacco Sichuan Industrial Co.,Ltd.,Chengdu,Sichuan 610000,China)
出处
《农产品加工》
2022年第20期91-92,96,共3页
Farm Products Processing
基金
四川省科技厅重点项目“五粮液固态发酵副产物风味物质制备关键技术及其在卷烟中的应用”(2019YJ0265)。
关键词
天然香料
膜分离
分子蒸馏
旋转锥体柱
树脂吸附
natural flavor
membrane separation
molecular distillation
spinning cone column
resin adsorption
