在封顶后的不同阶段中,Rhus chinensis蜂蜜的香味特征的动态变化

Hongxia Li1, Yaning Lang1, Zhaolong Liu1

  • 1State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China.; Key Laboratory of Risk Assessment for Quality and Safety of Bee Products, Ministry of Agriculture and Rural Affairs, Beijing 100093, China.

Food chemistry
|April 12, 2024
PubMed
概括

这项研究显示,蜂蜜的香味在封装后会发生变化,其中"果味"主要来自 (E) -β-damascenone. 甲基酸盐可能表明Rhus chinensis蜂蜜 (RCH) 的成熟度,有助于质量控制.