| 橙汁中挥发性风味成分分析的研究进展 |
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| 引用本文： | 牛丽影,吴继红,胡小松,廖小军,陈芳,赵广华,汪政富.橙汁中挥发性风味成分分析的研究进展[J].饮料工业,2006,9(9):8-11. |
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| 作者姓名： | 牛丽影 吴继红 胡小松 廖小军 陈芳 赵广华 汪政富 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院,北京,100083 |
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| 摘 要： | 对橙汁的挥发性风味成分分析的研究进展作了简要概述.其中主要包括挥发性风味成分的定性定量以及香气感官阈值分析,以及采用多元统计方法对风味成分进行分析,为橙汁的生产以及品质判别提供参考.
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| 关 键 词： | 橙汁 挥发性风味成分 多元统计分析 品质判别 |
| 修稿时间： | 2006年8月14日 |
Advances in research on analysis of volatile flavour components in orange juice |
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| NIU Li-ying,WU Ji-hong,HU Xiao-song,LIAO Xiao-jun,CHEN Fang,ZHAO Guang-hua,WANG Zheng-fu.Advances in research on analysis of volatile flavour components in orange juice[J].Beverage Industry,2006,9(9):8-11. |
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| Authors: | NIU Li-ying WU Ji-hong HU Xiao-song LIAO Xiao-jun CHEN Fang ZHAO Guang-hua WANG Zheng-fu |
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| Abstract: | The advances in the research on analysis of volatile flavour components in orange juice are briefly reviewed,including the qualitative and quantitative analyses of the components and the organoleptic threshold analysis of aromas. Multianalysis is also applied to the flavour components. All these are used to provide references for the processing of orange juice and the evaluation of its quality. |
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| Keywords: | orange juice volatile flavour component multianalysis quality evaluation |
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