| 奶香型香味料的制备及分析技术研究进展 |
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| 引用本文： | 艾娜丝,王静,张晓梅,郑福平,孙宝国.奶香型香味料的制备及分析技术研究进展[J].食品工业科技,2014(21):380-384. |
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| 作者姓名： | 艾娜丝 王静 张晓梅 郑福平 孙宝国 |
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| 作者单位： | 1.天津科技大学食品工程与生物技术学院 |
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| 摘 要： | 乳与乳制品在食品行业中占据重要地位,且人们对奶香型香味料的风味和档次需求越来越高,因此奶香型香味料成为香精香料领域广泛研究的焦点。文章通过介绍奶香型香味料的来源、制备及分析技术,并对其未来发展趋势予以展望,以期为奶香型香味料的研究提供参考。
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| 关 键 词： | 奶香型香味料 来源 制备 分析 |
| 收稿时间： | 2014-03-06 |
Research progress in preparation and analysis of milk flavor |
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| AI Na- si,WANG Jing,ZHANG Xiao-mei,ZHENG Fu-ping,SUN Bao-guo.Research progress in preparation and analysis of milk flavor[J].Science and Technology of Food Industry,2014(21):380-384. |
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| Authors: | AI Na- si WANG Jing ZHANG Xiao-mei ZHENG Fu-ping SUN Bao-guo |
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| Affiliation: | 1.College of Food Engineering and Biotechnology, Tianjin University of Science and Technology |
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| Abstract: | Milk and dairy products play an important role in food industry.With the demands for the high- quality milk flavor increasing rapidly, milk and dairy products have gradually become a focus of flavor research field. In this paper, the source of the main flavor components, the preparation, and analytical methods of milk flavor were reviewed, and the prospects and development trend of milk flavor were analysed. |
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| Keywords: | milk flavor source preparation analysis |
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