食品与机械2011，Vol.27Issue(4)：163-168,176,7.DOI:10.3969/j.issn.1003-5788.2011.04.048
GC-O-AEDA法在食品风味分析中的应用
Applications of aroma extract dilution analysis of gas chromatography-olfactometry in food flavor analysis
摘要
Abstract
Aroma extract dilution analysis is an effective analysis method of gas chromatography-olfaiometry using the factor of dilution (FD)to specify the contribution of odor active substances. The paper describes its principles, main sample dilution methods as well as the corresponding pre-treatment methods, and summarizes its applications in food flavor.关键词
气相色谱—嗅觉测量法/芳香萃取物分析法/风味/应用Key words
gas chromatography-olfatometry/ aroma extract dilution analysis/ flavor/ application引用本文复制引用
吴容,陶宁萍,刘源,王锡昌..GC-O-AEDA法在食品风味分析中的应用[J].食品与机械,2011,27(4):163-168,176,7.基金项目
上海市科委科研计划项目(编号:10DZ0503000) （编号:10DZ0503000）
