Preparation and simulation of a taro flavor

作     者：朱广用 肖作兵 周如隽 雷东华 

作者机构：School of Perfume and Aroma Technology Shanghai Institute of Technology 

出 版 物：《Chinese Journal of Chemical Engineering》 (中国化学工程学报（英文版）)

年 卷 期：2015年第23卷第10期

页      面：1733-1735页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 0836[工学-生物工程] 082203[工学-发酵工程] 0822[工学-轻工技术与工程] 083203[工学-农产品加工及贮藏工程] 

基　　金：Supported by the National Natural Science Foundation of China(21276157 21476140) 

主　　题：Simulation Preparation Formulation Blend Flavor 

摘      要：Flavors represent a small but significant segment of food *** gives a pleasant nut-like odor when *** flavor can be used in many products,so developing a taro flavor is of *** paper concentrates on preparation and simulation of taro flavor according to the notes of taro,which are distinct flavors or odor *** 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 *** to the notes of cooked taro odor and the raw materials selected,a typical taro flavor formula is *** taro flavor blended is pleasant,harmonious,and has characteristics of the odor of cooked natural taro.