关键词: 仪器分析, 调香, 香精, 关键香气化合物, 香气模拟

Abstract:

The applicability of headspace solid-phase micro extraction (HS-SPME) combined with gas chromatography
and mass spectrometry (GC-MS) and gas chromatography-olfactory-mass spectrometry (GC-O-MS) for the determination
of aroma components of flavorings was investigated. The critical aroma components were identified by aroma extractiondilution
analysis (AEDA) and imitated with an external standard method by GC-MS. Flavoring formulations were designed
and modified by repeated comparisons of the results of instrumental analysis and sensory evaluation to establish the optimal
formulation. This work will provide a theoretical basis for developing modern flavoring technology by instrumental analysis.

Key words: instrumental analysis, flavoring technology, flavor, key aroma-active components, aroma simulation