Preparation and simulation of a taro flavor
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- 作者：Guangyong Zhu ; Zuobing Xiao ; zbingxiao@sina.com" class="auth_mail" title="E-mail the corresponding author ; Rujun Zhou ; Donghua Lei
- 关键词：Simulation ; Preparation ; Formulation ; Blend ; Flavor
- 刊名：Chinese Journal of Chemical Engineering
- 出版年：2015
- 出版时间：October 2015
- 年：2015
- 卷：23
- 期：10
- 页码：1733-1735
- 全文大小：169 K
文摘
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.