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.
出处
《钦州学院学报》
2012年第3期70-73,共4页
Journal of Qinzhou University