| 嗅探分析(sniffing)在草莓汁芳香成分研究中的应用 |
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| 引用本文： | 李景明,阎红,倪元颖,蔡同一.嗅探分析(sniffing)在草莓汁芳香成分研究中的应用[J].食品与发酵工业,2004,30(3):1-4. |
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| 作者姓名： | 李景明 阎红 倪元颖 蔡同一 |
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| 作者单位： | 1. 中国农业大学食品科学与营养工程学院,北京,100083
2. 中国农业大学生物学院,北京,100094 |
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| 摘 要： | 将嗅探装置 (sniffing)与气相色谱 (GC)联接 ,采用感官分析与仪器分析相结合的方法研究草莓汁芳香成分 ,检测到 1 9种对整体香气有作用的芳香组分。通过气相色谱 质谱联机 (GC MS)方法对上述芳香成分进行了定性分析 ,确定了其中的 1 5种芳香成分。通过比较 ,发现感官分析具有更直接、更灵敏的特点。
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| 关 键 词： | 芳香成分 感官分析 嗅探 草莓汁 |
| 修稿时间： | 2003年11月19 |
The Application of Sniffing Analysis to Determination of Aroma Components in Strawberry Juice |
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| Li Jingming,Yan Hong,Ni Yuanying,Cai Tongyi.The Application of Sniffing Analysis to Determination of Aroma Components in Strawberry Juice[J].Food and Fermentation Industries,2004,30(3):1-4. |
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| Authors: | Li Jingming Yan Hong Ni Yuanying Cai Tongyi |
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| Affiliation: | Li Jingming 1 Yan Hong 2 Ni Yuanying 1 Cai Tongyi 1 1 |
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| Abstract: | The sniffing analysis, a latest aroma sensitive analysis method incorporating GC column, was carried out on the aroma components determination of strawberry juice in this study. Altogether 19 aroma components were detected which contributed to overall aroma profile by Sniffing assay; 15 of these aroma compounds were determined by GC-MS. The results of sensory analysis were more direct and sensitive than GC-MS in current study. |
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| Keywords: | aroma component sniffing strawberry juice |
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