摘要
食品香气的评价技术有感官评价、仪器分析以及两种方法的结合这三种方式。食品香气的评价在控制食品香气质量、进行香精香料的真伪鉴别和质量判定等方面有着不可替代的作用。文章介绍了国内外的食品香气评价技术的发展状况,并做了初步的分析。
Methods on evaluation of aroma quality about food stuff including sensory evaluation, instrumental analysis and combination of both methods. It＇ s effect on control of aroma quality of food stuff, discriminate and estimate aroma quality of essence and spice was indispensably. Introduction and analysis of technology about integrated evaluation of food aroma were showed in this paper.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第7期277-280,共4页
Science and Technology of Food Industry
关键词
食品
香气
感官评价
仪器分析
food
aroma
sensory evaluation
instrumental analysis
