摘要
红枣酒是红枣深加工的一个主要产品,香气是红枣酒风味的重要因素。文章中综述了红枣酒中香气物质的来源、影响因素以及研究发展状况,并对以后红枣酒香味成分的研究提出了建议。
Jujube wine is the main products of jujube processing. Aroma makes an important contribution to the flavor of jujube wine. In this article,the source of jujube wine aroma,influencing factors and the research development were reviewed,and a suggestion for the research of the jujube wine in the future was put up.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第7期398-401,共4页
Science and Technology of Food Industry
基金
陕西省科技攻关项目(2008K03-15)
关键词
红枣酒
香气成分
研究进展
jujube wine
flavoring compositions
research progress
