摘要
介绍了大豆磷脂风味和色泽物质的分析和测定。不同磷脂产品由于加工工艺的不同 ,其风味和色泽物质的组成和浓度有显著的不同。分析了粉末磷脂回味的原因 ,同时讨论了色素物质形成的机理。
The method of analysis and determination of odor and color substance in soybean lecithin was introduced.Because of the different manufacture processes,the composition and concentration of the odor and color substance was very different in some lecithin products.The reason of off-odor of granular lecithin was also analyzed;mechanism of form of color subtance in lecithin was discussed synchronously.
出处
《中国油脂》
CAS
CSCD
北大核心
2002年第6期65-67,共3页
China Oils and Fats
