摘要
对食用香精中广泛使用的香料3-甲硫代丙醛在经过不同存放期后的香气变化进行了研究。发现该香料在储存过程中会慢慢生成多聚物,从而影响其香气表现。通过气相色谱质谱方法对生成的多聚物进行了定性定量测定,同时对不同时期的产品进行了香气评估。
The flavor behavior of 3-Methylthiopropanal during storage was studied with GC-MS method.Polymers of 3-Methylthiopropanal formed during storage was found by GC-MS.It is the polymer formation that caused its flavor change.The level of polymer formation with storage time was quantitively studied,and the product with polymers was evulput into flavor application.
出处
《中国食品添加剂》
CAS
北大核心
2009年第S1期125-128,共4页
China Food Additives
