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食品挥发性风味的评价与分析 被引量:3

Evaluation and Analysis of Volatility Flavor of Food
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摘要 介绍了食品中挥发性风味的感官评价技术及指纹分析技术,食品中挥发性成分分析前处理的溶剂萃取法、同时蒸馏萃取法、固相微萃取法,挥发性成分的气相色谱-质谱定性定量分析法及气味活性成分的气相色谱-嗅闻法和气味活性值法,并对各种方法的优缺点进行了比较。 Organoleptic evaluation techniques and finger-print analysis techniques of volatility flavor of food are introduced in this paper, for the pre-analysis of food volatility flavor ingredients, the menstruum extraction, coinstantaneous distillation extraction, solid-phase micro-extraction, gas chromatorgaphy-mass(GC-MS) quantitative analysis and gas chromatography-smell, Odor active method are conducted here, and comparisons among them also processed.
作者 陈美花
出处 《钦州学院学报》 2012年第3期70-73,共4页 Journal of Qinzhou University
关键词 挥发性风味 风味评价 气味活性化合物 Volatility Flavor: Evaluation: Odor Active Compounds
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参考文献16

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