| GC-O-AEDA法在食品风味分析中的应用 |
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| 引用本文： | 吴容,陶宁萍,刘源,王锡昌. GC-O-AEDA法在食品风味分析中的应用[J]. 食品与机械, 2011, 27(4). DOI: 10.3969/j.issn.1003-5788.2011.04.048 |
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| 作者姓名： | 吴容 陶宁萍 刘源 王锡昌 |
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| 作者单位： | 上海海洋大学食品学院,上海,201306 |
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| 基金项目： | 上海市科委科研计划项目(编号:10DZ0503000) |
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| 摘 要： | 芳香萃取物稀释分析法是气相色谱-嗅觉测量法中一种有效地利用稀释因子(FD)具体说明气味活性物质贡献大小的方法。文章介绍它的原理、主要的样品稀释方法及其所对应采用的前处理方法,并综述该技术在食品风味分析中的应用。
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| 关 键 词： | 气相色谱-嗅觉测量法 芳香萃取物分析法 风味 应用 |
Applications of aroma extract dilution analysis of gas chromatography-olfactometry in food flavor analysis |
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| WU Rong,TAO Ning-ping,LIU Yuan,WANG Xi-chang. Applications of aroma extract dilution analysis of gas chromatography-olfactometry in food flavor analysis[J]. Food and Machinery, 2011, 27(4). DOI: 10.3969/j.issn.1003-5788.2011.04.048 |
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| Authors: | WU Rong TAO Ning-ping LIU Yuan WANG Xi-chang |
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| Affiliation: | WU Rong TAO Ning-ping LIU Yuan WANG Xi-chang(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China) |
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| Abstract: | Aroma extract dilution analysis is an effective analysis method of gas chromatography-olfatometry using the factor of dilution(FD)to specify the contribution of odor active substances.The paper describes its principles,main sample dilution methods as well as the corresponding pre-treatment methods,and summarizes its applications in food flavor. |
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| Keywords: | gas chromatography-olfatometry aroma extract dilution analysis flavor application |
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