摘要
介绍了甜玉米香精的香气分路和组成,对硫化物和杂环类等原料在香精中的作用进行了重点研究,并确定了它们在配方中的最佳配比。
This paper is to introduce the subsidiary aroma and component of sweet corn flavor. And the role of sulfide, pyrazine and thiazole was studied sufficiently. Finally, its optimal ratio in the formula was determined.
出处
《食品工业》
北大核心
2006年第4期38-40,共3页
The Food Industry
