摘要
利用精密分析仪器测定风味物质,并依此作为衡量风味质量的指标,是食品风味研究的主要手段和发展趋势。食品中风味物质的检测技术有很多,根据分离技术的实际应用情况及牛乳中风味物质的特点,本文介绍几种应用于乳中风味物质的常用分离技术;同时肯定了色谱-质谱检测技术在乳及乳制品风味物质研究中的优势地位。
To investigate the flavor compounds by the precise instruments and make it be the target to the flavor quality, which is the mean methods and direction to researching the flavor in food. There are many methods to identify the flavor compounds. On the base of the practice, the article introduces some frequent separate techniques, corroborates the advantage of chromatogram- mass spectrum to identify the flavor compounds in milk.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第12期219-221,共3页
Science and Technology of Food Industry
基金
通化师范学院基金项目(200730)
关键词
乳
风味物质
分离
鉴定
milk
flavor compounds
separation
identification
