摘要
为了开发多品种食品调味料,本文按有机化学中官能团分类讨论了合成甜味剂及有关呈味分子的结构与味道的相互关系。
The molecular structure and taste relationships of synthetic sweeteners and relatedtastants were discussed according to functional group classificaton in organic chemistry withan aim to develop more varieties of food flavors.
出处
《应用化学》
CAS
CSCD
北大核心
1990年第5期11-26,共16页
Chinese Journal of Applied Chemistry
关键词
甜味剂
呈味物
分子结构
sweetener
tastant
molecular structure-taste relationship
