Preparation and simulation of a taro flavor

Guangyong Zhu; Zuobing Xiao; Rujun Zhou; Donghua Lei

doi:10.1016/j.cjche.2015.07.026

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Preparation and simulation of a taro flavor

研究简报 | Updated：2026-01-06

- Preparation and simulation of a taro flavor
- Chinese Journal of Chemical Engineering Vol. 23, Issue 10, Pages: 1733-1735(2015)
- Affiliations：
  
  School of Perfume and Aroma Technology, Shanghai Institute of Technology,Shanghai,China,201418
- Author bio：
- Funds：
- DOI：10.1016/j.cjche.2015.07.026
  CLC：
- Published：2015
- Accepted：
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Guangyong Zhu, Zuobing Xiao, Rujun Zhou, Donghua Lei. Preparation and simulation of a taro flavor[J]. , 2015, 23(10): 1733-1735.
DOI：

Guangyong Zhu, Zuobing Xiao, Rujun Zhou, Donghua Lei. Preparation and simulation of a taro flavor[J]. , 2015, 23(10): 1733-1735. DOI： 10.1016/j.cjche.2015.07.026.

摘要

Abstract

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.

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