Preparation and simulation of a taro flavor

doi:10.1016/j.cjche.2015.07.026

›› 2015, Vol. 23 ›› Issue (10): 1733-1735.DOI: 10.1016/j.cjche.2015.07.026

• 研究简报 • 上一篇

Preparation and simulation of a taro flavor

Guangyong Zhu, Zuobing Xiao, Rujun Zhou, Donghua Lei

School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China

收稿日期:2014-10-15 修回日期:2015-07-27 出版日期:2015-10-28 发布日期:2015-11-27
通讯作者: Zuobing Xiao
基金资助:
Supported by the National Natural Science Foundation of China (21276157, 21476140).

Preparation and simulation of a taro flavor

Guangyong Zhu, Zuobing Xiao, Rujun Zhou, Donghua Lei

School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China

Received:2014-10-15 Revised:2015-07-27 Online:2015-10-28 Published:2015-11-27
Supported by:
Supported by the National Natural Science Foundation of China (21276157, 21476140).

摘要/Abstract

摘要： Flavors represent a small but significant segment of food industry. Taro gives a pleasant nut-like odor when cooked. Taro flavor can be used in many products, so developing a taro flavor is of interests. This paper concentrates on preparation and simulation of taro flavor according to the notes of taro, which are distinct flavors or odor characteristics. The results show that the notes of taro flavor can be classified as caramellic note, roast note, milky note, beany note, green note, aldehydic note, sweet note, nutty note, vegetative note, and fruity note. According to the notes of cooked taro odor and the raw materials selected, a typical taro flavor formula is given. The taro flavor blended is pleasant, harmonious, and has characteristics of the odor of cooked natural taro.

关键词: Simulation, Preparation, Formulation, Blend, Flavor

Abstract: Flavors represent a small but significant segment of food industry. Taro gives a pleasant nut-like odor when cooked. Taro flavor can be used in many products, so developing a taro flavor is of interests. This paper concentrates on preparation and simulation of taro flavor according to the notes of taro, which are distinct flavors or odor characteristics. The results show that the notes of taro flavor can be classified as caramellic note, roast note, milky note, beany note, green note, aldehydic note, sweet note, nutty note, vegetative note, and fruity note. According to the notes of cooked taro odor and the raw materials selected, a typical taro flavor formula is given. The taro flavor blended is pleasant, harmonious, and has characteristics of the odor of cooked natural taro.

Key words: Simulation, Preparation, Formulation, Blend, Flavor

Guangyong Zhu, Zuobing Xiao, Rujun Zhou, Donghua Lei. Preparation and simulation of a taro flavor[J]. , 2015, 23(10): 1733-1735.

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Preparation and simulation of a taro flavor

Preparation and simulation of a taro flavor

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