摘要
根据对鲜桂圆发香成份的分析数据结果与感官感觉 ,介绍了桂圆的香气、香味特点及其香韵组成 ,详细叙述了如何运用不同香韵的单体香原料 ,调制出鲜桂圆香精的过程。
This paper deals with the odor, flavor characteristics and essential motes of fresh longan according to the analytical data and olfactory perception, describes as well the course of compounding using different aroma chemicsls.
出处
《香料香精化妆品》
CAS
2003年第6期30-31,共2页
Flavour Fragrance Cosmetics