Directional Preparation of Yunnan Olive's Characteristic Flavors Based on the Difference in Physical and Chemical Properties
Taking Dian olive as an example,a method for preparing Dian olive spices based on the physicochemical properties of the target com-ponent was established.Compounds in Dian olive that can enhance sweetness,promote saliva production,and have fruity and floral characteristics were selected as target components,while the remaining compounds were labeled as non target components.Results:① There are certain differ-ences in molecular weight,retention time,boiling point,and hydrophobicity distribution between the target and non target components of Yunnan olive,and the degree and distribution direction of differences in physical and chemical indicators are not the same;②Compared with the original extract,the directional preparation component contains 7 target component compounds.The relative content of isoamyl acetate,ethyl 2-methyl-butyrate,and linalool acetate increases significantly,and the enrichment effect of the target component is more obvious.③The sensory evaluation results showed that the directional preparation components improved significantly in terms of smoke richness,sweetness,and delicacy.Within the experimental range,adding 0.05%of the weight of tobacco had a better effect.Conclusion:The idea of targeted preparation of target components can effectively enrich compounds with positive sensory effects,providing a new approach for developing higher quality natural tobacco flavorings.
Dian OliveTarget ComponentsPhysical and Chemical AnalysisDirectional PreparationMolecular Distillation
国家科技期刊平台
NSTL
万方数据
