摘要
对国内外干酪风味的研究现状和最新成果进行了综述,列举并比较了目前国内外用于干酪风味物质提取、分析和鉴定的先进方法,为干酪风味分析方法的选择和发展提供了参考,使对干酪风味组成的深入了解、模拟并改善干酪风味成为可能。
The development and latest achievement of cheese flavor studies at home and abroad were summarized in the article. Advanced methods of extraction, analysis and identification of cheese flavor compounds were enumera- ted and compared. This article contributes to select analysis methods of cheese flavor, study flavor component and im- prove cheese flavor.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2013年第6期157-162,共6页
Food and Fermentation Industries
关键词
干酪
风味
研究
cheese, flavor, research
