菊花香精的制备及其在茶叶中的应用
毕业论文关键词： 木香；凉香；菊花；香精
The preparation of a chrysanthemum essence and its application in tea
Abstract: This topic paper reviewed a kind of chrysanthemum essence of preparation and its application in tea.Through the market research, we referred to green health care beverage, designed the chrysanthemum fragrance formula. After continuous experiments, we determined the chrysanthemum essence head is spicy and cool green incense.Scent is a combination of roses, jasmine fragrance and aroma composition.Base sweet consists of coke sweet,spicy, combination. Through the analysis of aroma to adjust it, modulate aroma coordination, sending chrysanthemum fragrance, its preparation essence of the main raw material consumption results are as follows: Fruit raw materials (2.1%), fragrance materials (6.3%),combination of raw materials (42%), focal raw material (2.1%), cool fragrance raw material (1.9%), spicy raw material (0.1%), green fragrance raw material (4.3%).Finally, we used it in the essence of spiced application experiments and add it in green tea to determine the intensity of chrysanthemum fragrance fragrance suitability.We found that the aroma of fresh, persistent, round ,sending, cheap and suitable for market promotion.
Key Words; Combination; Cool fragrance; chrysanthemum; Essence
目 录
1 绪论 1
1. 1 菊花发展史及其功效概述 1
1. 2 茶用菊花在中国的茶市场发展 2
1. 3 菊花香精的概述 3
1. 4 本课题研究的目的和意义 3
2 材料与方法 4
2. 1 实验仪器与原料 5
2.1.1 仪器设备 5
2.1.2 实验原料 5
2. 2 实验步骤 5
2.2.1 菊花香精制备过程 6
2.2.2 菊花香精香韵的确定 6
2.2.3 菊花茶的制备 7
2. 3 香气的感官评定 8
3 结果与讨论 10
3. 1香原料的确定 11
3.1.1天然香原料的确定 12
3.1.2合成香原料的确定 12
3.1.3 分析报告中未见的香原料的确定 13
3. 2初配方的确定 14
3. 3各香韵原料的选择及用量对整体香气的影响 16
3.3.1花香韵原料的选择和用量对菊花香精香气的影响 16
3.3.2青香香原料的选择和用量对菊花香精香气的影响 20
3.3.3凉香韵香原料的选择和用量对菊花香精香气的影响 22
3.3.4焦甜香原料的选择和用量对菊花香精香气的影响 24
3.3.5果香韵香原料的选择和用量对菊花香精香气的影响 26
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