基于香韵分析的食用蜜桔香精调配研究

Study on the Preparation of Edible Mandarin Orange Flavor Based on Aroma Analysis

通过对蜜桔香气成分的分析结果进行归纳总结以及对蜜桔鲜果香气的感官评价,把蜜桔的香气香韵分为甜香韵、果香韵、青香韵、花香韵、特征香韵和酸香韵等,并对各香韵作了介绍。选取各香韵中代表性的原料β-突厥酮、柠檬醛、叶醇、β-紫罗兰酮、麝香草酚和乙酸设计了六因素五水平正交试验。结合正交试验结果和调香经验,按照香韵选择合适的单体原料,并使用除萜甜橙油增加蜜桔香精的天然感。通过多次调配实验,得到了较优的蜜桔香精配方为麝香草酚0.01%、β-紫罗兰酮0.0625%、β-突厥酮0.05%、柠檬醛1%、叶醇0.55%、乙酸0.1%、α-突厥酮0.05%、乙酸乙酯0.2%、丁酸乙酯0.3%、乙酸辛酯0.1%、乙酸癸酯0.1%、松油醇0.12%、己醇0.1%、乙酸叶醇酯0.1%、辛醛0.02%、壬醛0.02%、癸醛0.02%、芳樟醇0.2%、香叶醇0.15%、橙花醇0.13%、圆柚酮0.05%、乙酸香茅酯0.22%、乙酸芳樟酯0.15%、乙酸橙花酯0.1%、辛酸0.01%、十二酸0.01%、除萜甜橙油20%、丙二醇75.9675%。

Based on the summary of the analysis results of the aroma components of mandarin orange and the sensory evaluation of the aroma of fresh mandarin orange fruits,the aroma of mandarin orange was divided into sweet flavor,fruit flavor,fresh flavor,flower flavor,characteristic odor,acid flavor,etc.,and the fragrance was introduced in detail.A six-factor five-level orthogonal experiment was designed by selecting the representative raw materials of each fragranceβ-damascone,citral,leaf alcohol,β-ionone,thymol and acetic acid.Combining orthogonal experiment results and perfume experience,select the appropriate monomer ingredient according to note,and use terpene-sweet orange oil to increase the natural feel of the mandarin orange flavor.Through many mixing experiments,the better mandarin orange flavor formula was obtained,that was thymol 0.01%,β-ionone 0.0625%,β-damascone 0.05%,citral 1%,leaf alcohol 0.55%,acetic acid 0.1%,α-damascone 0.05%,ethyl acetate 0.2%,ethyl butyrate 0.3%,octyl acetate 0.1%,decyl acetate 0.1%,terpineol 0.12%,hexanol 0.1%,leaf acetate 0.1%,octanal 0.02%,nonanal 0.02%,decanal 0.02%,linalool 0.2%,geraniol 0.15%,nerol 0.13%,nootkatone 0.05%,citronellyl acetate 0.22%,linalyl acetate 0.15%,neryl acetate 0.1%,octanoic acid 0.01%,lauric acid 0.01%,sweet orange oil terpeneles 20%,propylene glycol 75.9675%.