EXTRACTION METHOD FOR ODOR AND FLAVOR PRODUCING INGREDIENTS OF FOODS AND FLOWERS, AND PRODUCTS PRODUCED

• 1. 一种天然玫瑰花有效香气成分的提取方法 [P] . 中国专利： CN104207083B . 2016.04.13
• 2. 一种天然玫瑰花有效香气成分的提取方法 [P] . 中国专利： CN104207083A . 2014-12-17
• 3. Extraction method for odor and flavor producing ingredients of foods and flowers and products produced [P] . 美国专利： US4136065A . 1979-01-23

  机译： 食品和花卉及其制品中产生异味和风味成分的提取方法

• 4. Process for the extraction of ingredients producers of odor and taste of food and flowers and products produced by the same [P] . BR7406368D0 . 1975-05-27

  机译： 提取食品和鲜花及其产品所产生的气味和味道的成分产生者的方法

• 5. METHOD OF MANUFACTURING A SOLID-ELECTROLYTE CAPACITORP EXTRACTION METHOD FOR ODOUR AND FLAVOUR PRODUCING INGREDIENTS OF FOODS AND FLOWERS AND PRODUCTS PRODUCED [P] . 英国专利： GB1458627A . 1976-12-15

  机译： 制造用于食品和花粉及所产生的产品的气味和香气成分的固体电解质提取方法的制造方法

• 1. China National Import and Export Corporationof Native Produce, Animal Products,Dried Food, Fruits, Vegetables and Honey [J] . 中国对外贸易：英文版 . 1998,第010期
• 2. Identification of Counterfeit Foods and Ingredients by Mass Spectrometry Flavor, Fragrance and Foodstuff Interest Group [C] . David Heller American Society for Mass Spectrometry Conference on Mass Spectrometry and Allied Topics . 2009
• 3. Safe Quality Food Certification and Producing Safe and Quality Food Products [D] . Odugbemi, Adeniyi Adedayo. 2017
• 4. Fermentation of Cucumber Extract with Hydromagnesite as a Neutralizing Agent to Produce an Ingredient for Dermal Magnesium Products [O] . Van Khanh Nguyen, Tam Tran, Tony Crimmins, 2019
• 5. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

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