摘要
苹果酒的香气成分是构成苹果酒质量的重要因素,决定着苹果酒的风味和典型性。文中综述了苹果酒中主要的香气成分及其来源,并介绍了国内外苹果酒中香气成分的提取和分析方法。
Aroma components are important in quality of apple cider, which determine flavor and the typical characteristic of cider. Major aroma components of cider and their sources, were reviewed in the paper and extraction and analysis methods of aroma components were summarized, as well.
出处
《中国酿造》
CAS
北大核心
2010年第5期20-23,共4页
China Brewing
基金
菏泽学院科学研究基金资助(XY07SW01)
