摘要
概括了近几年来国外在食用油气味研究中主要使用的一些研究方法,着重阐述了研究中涉及的提取和分析方法,以及感官分析和人机互动分析在研究挥发组分对食用油气味贡献中的应用,并对我国食用油气味研究现状进行总结及展望。
The main mehods which were applied in the study of the odour compounds in edible oils were reviewed. The article especially expatiated on the application of extraction and analysis methods in study. In addition, the application of sensory analysis and analysis by human and equipments in studying the contribution of volatile compounds for the odour of edible oils was introduced. The present situation of the research of the odour compounds in edible oils was concluded, and the prospect was predicted.
出处
《食品科技》
CAS
北大核心
2007年第9期8-11,共4页
Food Science and Technology
基金
国家自然科学基金项目(30571521)
湖南省自然科学基金项目(05JJ30031)
Australia-China Special Fund(CH060164)联合资助项目
关键词
食用油
气味
挥发物质
edible oils
odour
volatile compounds
