摘要
用动态顶空进样法分析了北京传统肉食品“月盛斋酱牛肉”的风味成分。对该分析方法作了进一步探讨,该法具有操作简单、快速和较经济的优点。本试验鉴定出对月盛斋酱牛肉特征风味有相当代表性的大茴香醛,茴香脑等化合物。
The analytical method of dynamic headspace (DHS) was used to analyaze the volatile flavor components of Yueshengzhai Beef (Beef cooked in soy sauce)-a traditional meat product of Beijing. DHS is often used in analyzing the volatile flavor components of food at pressent time. A further research of this method in this experiment is carried out. The advantages of this method is simple,rapid and economical. The anisole,anethole and so on are identified in this study.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1992年第4期47-53,共7页
Food and Fermentation Industries
关键词
牛肉
风味
动态顶空进样
Beef, Flavor, Dynamic headspace sampling
