| Flavor is necessary in people’s modern life. Flavor is widely use in food, chemicalproducts, medicines and so on. In order to get a high level quality life, people demand offlavor more and more. How to get healthy, natural, environmentally protection flavors iscurrently the greatest requirement on the market. Currently on the market most of the mangoflavor profile is impure, especially in chemical aroma, and a quit a big gap from the realaroma of mango pulp. This paper is mainly base on the volatile active ingredient whichextract from fresh mango, then use GC-MS analysis of all the components, using naturalmaterials and synthetic materials as ingredient to consistent with the natural mango aroma.First, extract the volatile components of fresh mango. Mango pulp must first be pretreated.Use acetone to distilled with the fresh mango and extract three times, after the extraction iscompleted then use a rotary evaporator to concentrate the extraction, and then to thedehydration pretreatment steps. Mango pulp extraction testing of the volatile constituents,chloroform is been using at the beginning, after concentrated by evaporation on a rotaryevaporator, the sample then detected by GC-MS, the peak was found only a few substances,and the peak just has very small area. After changing the extraction solvent, the situation hasimproved slightly, got10peak of the substance, but still too little, continue to replace theextraction solvent. Finally found that acetone as solvent extraction, to obtain the satisfactoryresults.By GC-MS instrument for extracting mango concentrate for injection detection analysis.MS conditions: ionization, EI electron energy of70eV, GC-MS interface temperature of230C, FID flame ionization detector temperature was150C, mass range is33-450amu. Afterimproving instrument with a high interface temperature in MS conditions, resorted to moresubstance peaks, the peak area are much bigger. After using vapor detection, each componentobtained through NIST05library search and analysis of information, the relative massfraction of each component through area normalization method calculated the qualitativeanalysis and the relative content of each substance. As it can be seen from the results that thistesting can finally detect20ingredients from mango extract concentrate. Seeing in the result,terpenes is the most mainly ingredient in the mango concentrate, and the mainly source of thearoma. One of the terpenes called terpinolene is highest content in53%, representing morethan a half of the total mass peak substance.According to GC-MS analysis results, combined with the national standard GB2760which allowed the fragrant materials list, materials used in the formulation is totally20, and the sensory of fragrance raw materials with depth analysis of aroma threshold, with theamount of the final product, determine the certain raw material list in the formulation. How toconfirm with the raw materials list will base on the familiar with the fragrance ingredients,and chemical sensory etc.After the base mango formula is confirm, collect the testing data, use Minitab software informula data with linear regression analysis, the analysis of data and related data model. Oneof the conclusion was that dimethyl sulfide and because it variable correlation is notrecommended, decided to remove dimethyl sulfide in the formula. The second conclusion isthat the system gives a final proposal to the formulation. According to this scale deploymentis completed, using sensory analysis to evaluate the profile of this recipe, find that deleteddimethyl sulfide in the recipe will make the profile better and closer to the fresh mango flavor,and the aroma of raw material proportional adjustment in the formula with a softer-bodied. Atlast the recipe to make some little modifications can get a pure aroma, close to the profile offresh mango pulp flavor. |
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