菊花香精的制备及其在茶叶中的应用

摘要：本课题主要研究的是一种菊花香精的制备及其在茶叶中的应用。通过市场调研，以健康绿色保健饮料作为参考，设计出菊花香精配方。通过实验，确定该菊花香精的头香是辛香、青香、凉香；体香是以木香、玫瑰花香、茉莉花香、果香等组成；基香由焦甜香、辛香、木香构成。最终调配出香气协调、透发的菊花香精，其配制香精主要原料用量结果如下：果香原料（2.1%）、花香原料（6.3%）、木香原料（42%）、焦甜香原料（2.1%）、凉香原料（1.9%）、辛香原料（0.1%）、青香原料（4.3%）。最后对香精进行加香应用实验，加入绿茶中确定所调配的菊花香精香气强度适合，发现其香气新鲜、持久、圆和、透发，并且价格便宜，适合市场推广。23962
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 菊花香精的制备及其在茶叶中的应用:http://www.youerw.com/huaxue/lunwen_17247.html