天然香料在化妆品中的应用现状

：随着人们对天然、绿色、安全性化妆品的日益需求,天然香料在化妆品中也随之被广泛应用。天然香料主要分为植物性天然香料和动物性天然香料。本文主要介绍了天然香料的定义及其分类,天然香料在化妆品中的应用以及国内外可用于化妆品的天然香料工业发展等,并且根据天然香料在化妆品中应用存在的问题,提出几点建议。其中,在对天然香料的定义和分类中,除了明确天然香料的定义外,还根据其中含有的不同类型和功效的成分,分为天然香料中的芳香成分、药用成分、营养成分和其他成分。天然香料在化妆品中的应用,主要介绍目前市场上应用最广泛的动物类天然香料以及花类、叶类和果实类等植物性天然香料。此外,从三方面对天然香料在化妆品中的应用提出建议,主要为新资源综合利用及开发,改进技术并提高天然香料产量和质量,开发治疗性、保健性天然化妆品等。     

天然香料开发利用前景

我国拥有丰富的天然香料资源,植物香料产量是世界上最高的国家之一,天然香料产品约两万余吨。据初步统计含芳香油的植物有62科500余品种,现已利用的近200种,急待开发利用的约100种。人工栽培的香料植物逐年增加,目前,香料基地有20多个,面积约70万亩。已形成产品的40余种。其中,有的桂油、茴油、山苍子油等在国际市场上享有盛名,大量出口     

萃取芬芳——香料的提取与分离

<正>香料香精是能够使食品、用品散发出香气香味的原料,分为合成香料和天然香料两大类。由于天然香料和合成香料的香气比较单调,多数不能单独直接用于加香产品中。为了满足人们对香气和香味的更     

我国天然香料资源开发现状及其产品市场分析

本文综述了我国天然香料资源的分布及开发利用现状 ,分析了主要天然香料产品的市场需求趋势 ,并在此基础上提出了今后云南省“十·五”期间天然香料资源开发的重点与目标。     

特色烟用甜香型葡萄香料的制备及其在降低卷烟自由基中的应用

为开发一种具有降低卷烟自由基的特色甜香型烟用香料,从天然的西红柿中筛选出产甜香菌株酿酒酵母（Saccharomycescerevisiae）PDH-2,应用此菌株开发特色烟用葡萄香料。结果表明：所得香料在卷烟中具有增加香气量、赋予卷烟甜香香韵以及降低喉部刺激性等作用,对卷烟烟气自由基清除率可达28．8％。     

“香料皇后”——天然香兰素生物合成的研究进展

香兰素是世界上最重要的香料之一,广泛应用在食品饮料、香精香料和医药工业等领域中,全球每年的需求量超过16 000 t.鉴于人们对纯天然绿色食品的追求日益增长,天然香兰素高效的生产方法也成为研究的热点.通过对各种香兰素生产方法的比较,明确提出微生物合成方法的主导地位,综述了香兰素的生物合成途径以及合成关键基因和酶等方面的研究进展,分析探讨了不同生物合成途径的优劣之处,并展望了利用微生物高产天然香兰素存在的瓶颈以及有潜力的发展方向.     

印度植物精油新发展

印度自古就是精油主要产地,如东印度檀香油早已著名于世,玫瑰香草又称东印度香叶油、东印度柠檬革油等都是其物产。近年来,一些新的精油品种也引进到它的香料工业中了。这些对我国发展天然精油,开发利用资源,很有参考价值。兹综述如下。1已有商业规模生产的精油1．1．菊料蒿属精油①印蒿（ArtemisiapallensWall.）精油,印蒿通常称为大万邦（Davana）,它的精油在印度香料工业巾是著名的产品,在印度南部是珍贵的高价值商品,它唯一产在印度,是栽培作物,精油产率约0.2％,带褐色的粘性液体油,有一种令人愉快的香脂气味,留香持久…     

龙蒿资源与开发利用

据报导,龙蒿油(Estragon oil)在国外作为一种天然香料,深受欢迎,已被广泛应用于肉类调味品、酒类、糖果、烧烤食品、饮料等多种食品中。而我国龙蒿资源丰富,却至今尚未被开发利用,大量资源被白白浪费。为充分发挥资源优势,填补国内空白,丰富调香原料,增加经济效益,我所在苏北沿海一带香料资源调查中发现有大量的龙蒿野生,且分布     

建设国家热带香料饮料作物种质资源圃的思考

针对热带香料饮料作物种质资源与生产发展现状,分析建立国家热带香料饮料作物种质资源圃的作用以及存在的问题,提出建设国家热带香料饮料作物种质资源圃,加快资源保护和创新利用的思路.     

河南省大别山香料植物资源及其开发

河南省大别山香料植物资源及其开发高贤明,史淑兰（河南农业大学林学系,郑州４５０００２）大别山位于豫、鄂、皖三省边界,地处亚热带的北缘,是长江、淮河流域的分水岭和我国南北地域的天然分界线。河南境内的大别山为大别山脉的北坡,地理座标是东经１１４°００＇－...     

Odor, taste, and flavor perception of some flavoring agents

Psychophysical functions for the odor, taste, and flavor offive common flavorings were obtained by the method of magnitudeestimation. The stimuli included three simple compounds (vanillin,piperonal, and benzaldehyde) and two complex ones (natural vanillaextract and artificial almond essence). The odor intensity ofall the flavorings grew much less rapidly with concentrationthan did taste intensity. The growth of flavor for the complexsubstances and piperonal behaved very much like taste. For vanillinand benzaldehyde, the flavor functions resembled taste functionsat high concentrations but showed a tendency to flatten at lowerconcentrations. These findings implied that, at least for someflavorings, the growth of flavor reflects the most salient featureon the particular concentration range studied. At low concentrationsodor seems to be the most important feature and so flavor functionsare generally flat, but at high concentrations taste becomesthe salient feature and so flavor functions steepen.     

Metabolic engineering of aroma components in fruits

Plants have the ability to produce a diversity of volatile metabolites, which attract pollinators and seed dispersers and strengthen plant defense responses. Selection by plant breeders of traits such as rapid growth and yield leads, in many cases, to the loss of flavor and aroma quality in crops. How the aroma can be improved without affecting other fruit attributes is a major unsolved issue. Significant advances in metabolic engineering directed at improving the set of volatiles that the fruits emit has been aided by the characterization of enzymes involved in the biosynthesis of flavor and aroma compounds in some fruits. However, before this technology can be successfully applied to modulate the production of volatiles in different crops, further basic research is needed on the mechanisms that lead to the production of these compounds in plants. Here we review the biosynthesis and function of volatile compounds in plants, and the attempts that have been made to manipulate fruit aroma biosynthesis by metabolic engineering. In addition, we discuss the possibilities that molecular breeding offers for aroma enhancement and the implications of the latest advances in biotechnological modification of fruit flavor and aroma.     

红葡萄酒中“马厩味”不良风味物质的检测及其抑制方法的研究进展

葡萄酒是大众喜爱的酒种之一,已在人们的日常消费中占有越来越高的比重。但许多葡萄酒在生产,窖藏及贮运环节,可能会遭受微生物的污染。有些微生物在酒体中会产生不良风味。酒香酵母属酵母菌就是这样一种微生物。它在酒体中所产生的马厩味不良风味物质4-乙基酚或4-乙基愈创木酚对红酒会造成风味上的巨大影响。本文综述了马厩味风味物质产生的机理,以及国外马厩味不良风味物质的检测及抑制方法等,以期对国内红葡萄酒产业相关不良风味物质的检测及其抑制方法的开发有所借鉴。     

刺梨提取物在卷烟中的应用及其致香成分的双柱分析

将刺梨提取物用于卷烟加料,用二氯甲烷同时蒸馏萃取刺梨提取物,分别用极性柱和非极性柱进行GC/MS分析.结果表明,刺梨提取物与烟香谐调,具有增加香气质和香气量、掩盖杂气、改善余味的作用,是安全有效的天然烟用香料;采用双柱分析的方法共检出62种化合物,比用单一极性柱分析更能相对客观、全面的反映刺梨提取物中的致香成分的状况;...     

Flavor Characteristics of Glutathione in Raw and Cooked Foodstuffs

The flavor of glutathione (γ-l-glutamyl-l-cysteinylglycine, GSH) was examined by several sensory evaluations. The measurement of a point of subjective equality (PSE) showed that the peptide increases the flavor characteristics but did not affect the intensity of basic tastes, such as sweetness, saltiness, sourness, and umami. However, the threshold value of GSH decreased significantly in an umami solution containing 0.05% each of monosodium glutamate (MSG) and disodium inosinate (IMP). This suggests that GSH interacts with the umami substance and has a certain effect on the flavor.

GSH had a characteristic kokumi flavor, such as continuity, mouthfulness, and thickness in the umami solution as well as in a model beef extract constructed from analyzed components at a concentration of 0.02% w/v. Some foodstuffs, including meat, were found to contain GSH above its threshold value, which implicates the contribution of GSH to the flavor.

The thermal degradation study suggested that a part of GSH have changed into its disulfide, pyroglutamic acid (PCA), and cyclocysteinylglycine in cooked foodstuffs.     

Detection of flavor compounds in longissimus muscle from four hybrid pig breeds of Sus scrofa,Bamei pig,and Large White

To detect the flavor quality and flavor compounds in raw longissimus muscle from four typical pig breeds: Sus scrofa?×?Bamei pig named F1 (group A), F1?×?F1 (group B), F1?×?Bamei pig (group C), and F1?×?Large White (group D). The chemical compositions of longissimus muscles from four breeds were examined using headspace solid-phase microextraction/gas chromatography mass spectrometry method. Distinct differences for the same flavor compounds of longissimus muscles between different breeds were analyzed. Totally 64 flavor compounds shared in four groups, and 10 flavor compounds with significant difference among four groups (p?<?0.05), including allyl butyrate, (Z)-2-penten-1-ol, 2,2-dimethyl-3-methyl oxirane, 2-pentylfuran, dodecane, 2,4-decadienal, vinylsilane, 3-methyl-1-butanol, (1-methyldecyl)-benzene, and dipropyl phthalate. Totally, 23–41 flavor compounds did not commonly exist in four groups, such as only as dibutyl isophthalate in group A; 6,10-dimethyl-5-9-undecadien-2 one, bis (2-trimethylsilyl) ethyl ester-malonic acid, heptadecane, 2,4,6-trimethyl pyridine, and diisooctyl adipate in group C alone; and 1,3-dimethylcyclopentanol, 2-octanone, and trimethylsilane in group D alone. While, no specific flavor compounds were identified in group B. All these flavor compounds covered 12 types of hydrocarbons, alcohols, aldehydes, hydroxybenzenes, acids, ketones, esters, sulfides, furans, alkenes, and pyrrole. Besides, we analyzed 14 flavor compounds with different flavors combining with previous studies. The flavor compounds in longissimus muscles might be closely related to the breeds, and the hybrid of S. scrofa?×?Bamei pig had the most flavor compounds in raw longissimus muscle.     

窖泥群落结构及功能微生物研究进展

窖泥是浓香型白酒的特征发酵载体,包含多种功能微生物,这些功能微生物对浓香型白酒的风格特征和品质有着重要的影响。本文对不同窖龄窖泥、不同浓香型白酒产地的窖泥及不同质量窖泥的窖泥微生物研究进展进行总结分析,并在此基础上对窖泥主体微生物的功能进行阐述。以期为窖泥微生物的研究提供思路,为浓香型白酒的质量和香味成分研究提供思考,促进窖泥微生物的研究,加深对浓香型白酒窖泥的认知。     

奥尼罗非鱼胶原蛋白及其酸解液美拉德反应产物的研究

以奥尼罗非鱼鱼皮中胶原蛋白为研究对象,采用氨基酸自动分析仪和GC-MS分析了胶原蛋白的游离氨基酸组成、主要风味成分及其酸解液美拉德反应产物的风味成分.结果表明：鱼皮中胶原蛋白的提取率为6.61%,酸解后的游离氨基酸组成与一般胶原蛋白的氨基酸组成一致,其中风味氨基酸占52.57%;美拉德反应产物中含3,3-二甲基正辛烷、2,6,10-三甲基十二烷等20种风味成分.     

带鱼初加工过程中风味物质的检测分析

用75μmCAR/PDMS涂层的固相微萃取头萃取带鱼肉中挥发性风味成分,利用气质联用仪分析鉴定各阶段鱼肉中的挥发性成分、种类、相对质量分数等。原料鱼中检出57种化合物,风干6d的鱼肉中检测出61种化合物,以醇类、醛类、酮类、烷烃或烯烃类为主,总质量分数达75.16%。醛类、醇类、酮类、酯类等化合物对鱼肉的风味贡献较大,风味物质的形成与脂类、蛋白质等的降解有关。     

FaQR, required for the biosynthesis of the strawberry flavor compound 4-hydroxy-2,5-dimethyl-3(2H)-furanone, encodes an enone oxidoreductase

The flavor of strawberry (Fragaria x ananassa) fruit is dominated by an uncommon group of aroma compounds with a 2,5-dimethyl-3(H)-furanone structure. We report the characterization of an enzyme involved in the biosynthesis of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF; Furaneol), the key flavor compound in strawberries. Protein extracts were partially purified, and the observed distribution of enzymatic activity correlated with the presence of a single polypeptide of approximately 37 kD. Sequence analysis of two peptide fragments showed total identity with the protein sequence of a strongly ripening-induced, auxin-dependent putative quinone oxidoreductase, Fragaria x ananassa quinone oxidoreductase (FaQR). The open reading frame of the FaQR cDNA consists of 969 bp encoding a 322-amino acid protein with a calculated molecular mass of 34.3 kD. Laser capture microdissection followed by RNA extraction and amplification demonstrated the presence of FaQR mRNA in parenchyma tissue of the strawberry fruit. The FaQR protein was functionally expressed in Escherichia coli, and the monomer catalyzed the formation of HDMF. After chemical synthesis and liquid chromatography-tandem mass spectrometry analysis, 4-hydroxy-5-methyl-2-methylene-3(2H)-furanone was confirmed as a substrate of FaQR and the natural precursor of HDMF. This study demonstrates the function of the FaQR enzyme in the biosynthesis of HDMF as enone oxidoreductase and provides a foundation for the improvement of strawberry flavor and the biotechnological production of HDMF.