摘要
分析了分子挥发性、不饱和性、芳香性、官能团、取代基、分子骼架和空间结构对香味的影响,并提出了香味理论的3个条件假设,对香味的理论和应用研究有一定的指导意义。
The effects of molecular volatility, unsaturation, molecular aromaticity, functional group, substituting group, molecular ge frame and spatial structure on fragrance were analyzed, and three suppositions for the fragrance theory were proposed. These results can provide some guide for theoretical and applicational research on fragrance.
出处
《中国调味品》
CAS
北大核心
2009年第4期39-42,共4页
China Condiment
基金
清远市科技科技计划资金资助(QY200763)
清远职业技术学院科研项目资金资助
项目编号(KY090011)
关键词
食品香味
分子结构
香味理论
food fragrance
molecular structure
fragrance theory
