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Updated: Apr 25, 2026

Fruit Volatile Analysis Using an Electronic Nose
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Published on: March 30, 2012

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一项基于Sensomics和Flavoromics的比较研究,以确定酸奶香味类型的关键香味成分

Haoying Han1, Zheting Zhang1, Zhijie Yang1

  • 1Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China.

Food chemistry
|August 1, 2024
PubMed
概括

传感分析确定了酸奶中的关键香味化合物,揭示了不同香味类型之间的相似性. 这种方法为特定的研究目标提供了与Flavoromics相比更深层次的感官理解.

关键词:
芳香提取物的稀释分析.这就是Flavoromics.气味活动值的气味活动值.重组和省略实验的重组和省略实验.传感学是一种传感学.

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