| 荔枝与荔枝酒香气物质研究进展 |
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| 引用本文： | 邓开野,黄小红,缪晓平. 荔枝与荔枝酒香气物质研究进展[J]. 食品研究与开发, 2011, 32(2): 167-170 |
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| 作者姓名： | 邓开野 黄小红 缪晓平 |
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| 作者单位： | 仲恺农业工程学院,轻工食品学院,广东,广州,510225 |
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| 摘 要： | 综述目前荔枝与荔枝酒中香气物质及提取方法,分析香气物质研究过程中存在的问题和难题,以期为荔枝与荔枝酒香气物质研究者提供参考。
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| 关 键 词： | 荔枝 荔枝酒 香气物质 提取方法 |
Advances in Research on Flavor Component of Litchi and Litchi Wine |
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| DENG Kai-ye,HUANG Xiao-hong,MIAO Xiao-ping. Advances in Research on Flavor Component of Litchi and Litchi Wine[J]. Food Research and Developent, 2011, 32(2): 167-170 |
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| Authors: | DENG Kai-ye HUANG Xiao-hong MIAO Xiao-ping |
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| Affiliation: | DENG Kai-ye,HUANG Xiao-hong,MIAO Xiao-ping(College of Light Industry and Food Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,Guangdong,China) |
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| Abstract: | This article reviewed the main extraction methods and the classificition of the aroma compounds of litch & litchi wine at present in China and abroad.The existed problems were discussed during the aroma research,which was expected to provide some reference for other researchers. |
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| Keywords: | Litchi Litchi wine aromatic compounds extraction method |
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