| 食品风味分析技术研究进展 |
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| 引用本文： | 宋焕禄.食品风味分析技术研究进展[J].北京工商大学学报(自然科学版),2006,24(1):1-4. |
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| 作者姓名： | 宋焕禄 |
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| 作者单位： | 北京工商大学,化学与环境工程学院,北京,100037 |
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| 摘 要： | 简单介绍了目前广泛采用的食品风味分析技术如气相色谱-吸闻、香气提取物稀释分析、溶剂辅助风味蒸发和动态顶空制样,举例说明了其应用,并对其未来发展趋势进行了分析.
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| 关 键 词： | 食品风味 分析技术 气相色谱-吸闻 |
| 文章编号： | 1671-1513（2006）01-0001-04 |
| 收稿时间： | 2005-12-01 |
| 修稿时间： | 2005年12月1日 |
DEVELOPMENT IN FOOD FLAVOR ANALYTICAL TECHNIQUES |
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| SONG Huan-lu.DEVELOPMENT IN FOOD FLAVOR ANALYTICAL TECHNIQUES[J].Journal of Beijing Technology and Business University:Natural Science Edition,2006,24(1):1-4. |
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| Authors: | SONG Huan-lu |
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| Institution: | College of Chemical and Environmental Engineering, Beijing Technology and Business University, Beijing 100037, China |
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| Abstract: | Here introduced briefly were several widely used food flavor analytical techniques such as GC-O(gas chromatography),AEDA(aroma extract dilution analysis),SAFE(solvent assisted flavor evaporation),DHS(dynamic headspace sampling).Key odorants of some examples were identified using the techniques listed above. |
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| Keywords: | food flavor analytical technique gas chromatography-olfactometry |
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