摘要
本文对麻辣酱鸭脖风味香精的调配进行了研究。首先通过气质联用仪对具有典型代表意义的麻辣酱鸭脖-九九鸭脖香气成分进行分析,得出其香精的香韵组成,然后运用不同香韵的单体香原料,经过反复嗅辩和感知,调配出麻辣酱鸭脖和肉制品都可用的麻辣香精。
The flavor components of a typical spicy sauced duck neck-JIUJIU deck neck were analyzed by GC-MS.Using the perfumery isolates,a novel spicy sauced duck neck flavor was prepared in this paper,which also can be applied to other meat products.
出处
《现代食品科技》
EI
CAS
2010年第8期855-856,859,共3页
Modern Food Science and Technology
关键词
麻辣
酱鸭脖
香精
调配
spicy
sauced duck neck
flavor
compounding
