摘要
根据对巧克力香成分的分析数据与感官感觉,介绍了巧克力的香气、香味特点及其香韵组成,详细叙述了如何运用不同香韵的单体香原料,调制出巧克力香精的过程。
This paper deals with the odor, flavor characteristics and essential notes of chocolate according to the analytical data and olfactory perception, describes as well the course of compounding by using different aroma chemicals.
出处
《香料香精化妆品》
CAS
2007年第2期36-39,共4页
Flavour Fragrance Cosmetics
关键词
巧克力
香韵
调制
chocolate flavor note compounding
