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食品风味分析技术研究进展 被引量：25

DEVELOPMENT IN FOOD FLAVOR ANALYTICAL TECHNIQUES
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摘要 简单介绍了目前广泛采用的食品风味分析技术如气相色谱-吸闻、香气提取物稀释分析、溶剂辅助风味蒸发和动态顶空制样,举例说明了其应用,并对其未来发展趋势进行了分析. Here introduced briefly were several widely used food flavor analytical techniques such as GC-O （gas chromatography）, AEDA （aroma extract dilution analysis）, SAFE （solvent assisted flavor evaporation）, DHS （dynamic headspace sampling）. Key odorants of some examples were identified using the techniques listed above.
作者 宋焕禄
机构地区 北京工商大学化学与环境工程学院
出处 《北京工商大学学报（自然科学版）》 CAS 2006年第1期1-4,共4页 Journal of Beijing Technology and Business University:Natural Science Edition
关键词 食品风味 分析技术 气相色谱-吸闻 food flavor analytical technique gas chromatography-olfactometry
分类号 TS201.2 [轻工技术与工程—食品科学]
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参考文献28

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  • 2Garcia C,Berdague J-L,Anterquera T,et al.Volatile components of dry-cured Iberian hams[J].Food Chemistry,1991,41:23-32.
  • 3Ruiz J,Cava R,Ventanas J,et al.Headspace solid phase microextraction for the analysis of volatiles in a meat product:Dry-cured Iberian ham[J].J Agric Food Chem,1998,46:4688-4694.
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  • 8Lee Seung-Joo,Noble A C.Characterization of odoractive compounds in Californian Chardonnay wines using GC-olfactometry and GC-mass spectrometry[J].J Agric Food Chem,2003,51(27):8036-8044.
  • 9Blank I,Devaud S,Cerny L B,at al.Odor-active compounds of dry-cured meat:Italian-type Salami and Parma ham[A].Takeoka G R,Cuntert M,Engel KH.Aroma active compounds in foods:Chemistry and sensory properties[C].Washinton DC:American Chemical Society,2001.9-20.
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引证文献25

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北京工商大学学报（自然科学版）
2006年 第1期

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