摘要
通过气相色谱-质谱-嗅闻(GC-O-MS)联用技术对国外优质烟熏液的风味物质进行分析,共检测出114种化合物,其中具有烟熏风味的酚类化合物23种,对烟熏液上色效果有重要影响的羰基化合物50种,此外还检测到酯类10种、醇类5种、烃类7种、杂环化合物14种,未知化合物5种。
The flavor compounds of domestic and imported fumeols were investigated by GC-O-MS （gas chromatography- olfactometry-mass spectrometry）. A total of 114 flavor compounds were identified, including 23 phenolic compounds responsible for flavor, 50 carbonyl compounds making great contributions to coloration, 10 esters, 5 alcohols, 7 hydrocarbon compounds, 14 heterocyclic compounds and 5 unknown compounds.
出处
《肉类研究》
2012年第12期5-7,共3页
Meat Research
基金
国家公益性行业(农业)科研专项(200903012)
