摘要
本文从分子结构和生产、存储等方面对合成香料中香气的影响因素做了介绍。合成香料的香气主要决定于香料的分子结构,其次还受到合成原料中各种杂气的影响,在生产、包装和存储各个环节均有引进不良气味的可能性。
The aromas influencing factors of synthetic perfume are introduced in the article from molecular structure , production and storage. The aroma of the synthetic spice is mainly determined by the molecular structure of the spice, and the effect of various miscellaneous raw material, and the links from production to packaging have the possibility of introduce the bad smell.
作者
李燕
马志广
贾荣荣
陈雨佳
e Li Yan Ma Zhiguang Jia Rongrong Chen Yujia(Hebei Chengxin Co. ,Ltd. , Shijiazhuang 051130,China School of Chemistry and Environmental Science, Hebei University, Baoding 071002, China)
出处
《山东化工》
CAS
2017年第1期18-19,23,共3页
Shandong Chemical Industry
关键词
香料
香气
分子结构
生产
spice
aroma
molecular structure
production
