摘要
本实验采用固相微萃取技术与GC-MS联用的方法,以镇江香醋中含量高且阈值低的香气成分为确定其特征香气的依据,对镇江香醋的特征香气成分进行检测分析,初步研究并建立镇江香醋的香气指纹图谱。
According to the high contents and low odor threshold of the aroma components from Zhenjiang fragrance vinegar, the characteristic aroma components in the vinegar were analyzed and determined using GC-MS and GC-olfactory method combined with solid-phase microextraction, and the aroma fingerprint of Zhenjiang fragrance vinegar was established.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第9期496-499,共4页
Food Science
基金
江苏省镇江市农业重点攻关项目(NY2005401)
