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Updated: Jul 27, 2025

Fruit Volatile Analysis Using an Electronic Nose
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Fruit Volatile Analysis Using an Electronic Nose

Published on: March 30, 2012

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关于生产技术和挥发性风味的研究 香味的分析

Hang Li1,2, Jingxuan Sun1,2, Xinyi He1,2

  • 1College of Food Science and Biotechnology, Tianjin Agriculture University, Tianjin 300392, China.

Foods (Basel, Switzerland)
|June 10, 2023
PubMed
概括

这项研究优化了Zanthoxylum调味油的生产,使用梅拉德反应和冷压. 与传统方法相比,增强型油表现出优越的香味强度,持久性和味道.

关键词:
梅拉德反应是梅拉德反应.桑托克西香料油的调味油通过冷压加工进行压制.易挥发的风味化合物 易挥发的风味化合物

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