摘要
应用广义芳香理论分析食品呈香化学结构,分析了肉类中香味成分、分子结构及呈香原因,认为符合广义芳香理论分子结构的化合物具有芳香性,对探讨食品呈香规律有指导意义。
General theory of aromatic was applied to analyse the molecular structure of food fragrance. Fragrance Constituents of meat, molecular structure and the cause of fragrance was analyzed. It was thought that the compound accorded with general theory of aromatic was aromatic. This paper has guiding meaning on the research of food fragrance.
出处
《中国调味品》
CAS
北大核心
2011年第12期5-7,共3页
China Condiment
基金
清远职业技术学院科研资助项目(KY09005)
关键词
香味
分子结构
香味理论
fragrance
molecular structure
fragrance theory
