| 食品中挥发性风味成分的分离、分析技术和评价方法研究进展 |
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| 引用本文： | 郭凯,芮汉明.食品中挥发性风味成分的分离、分析技术和评价方法研究进展[J].食品与发酵工业,2007,33(4):110-115. |
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| 作者姓名： | 郭凯 芮汉明 |
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| 作者单位： | 华南理工大学轻工与食品学院,广东广州,510640 |
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| 摘 要： | 介绍了国内外关于食品中挥发性风味成分的提取和分离、定性和定量分析技术以及单个挥发性物质对食品香味贡献的评价方法。对各种方法的原理做了介绍并比较了其优缺点。
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| 关 键 词： | 挥发性风味物质 分离 分析 评价 |
| 修稿时间： | 01 22 2007 12:00AM |
Progress of Research on Separation,Measurement and Analysis of Volatile Flavour Compounds of Foods |
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| Guo Kai,Rui Hanming.Progress of Research on Separation,Measurement and Analysis of Volatile Flavour Compounds of Foods[J].Food and Fermentation Industries,2007,33(4):110-115. |
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| Authors: | Guo Kai Rui Hanming |
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| Affiliation: | Collage of Light Industry and Food Sciences ,South China University of Technology ,Guangzhou 510640,China |
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| Abstract: | The separation,measurement and analysis methods of volatility flavour compounds of food materiel and contribution of volatility compounds on the aroma of foods are introduced. The comparison of each method was also studied. |
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| Keywords: | volatile flavour compounds separation analysis evaluation |
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