根据电子鼻子和GC-MS-Olfactometry结合气味描述,强度和快乐的评估,对五种干燥的芳香活性化合物的表征

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Updated: Sep 16, 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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Dongbing Yu1, Yu Gu1

  • 1School of Biomedical Engineering, Capital Medical University, No. 10, Xitoutiao, YouAnMen, Fengtai District, Beijing 100069, China.

Foods (Basel, Switzerland)
|July 12, 2025
PubMed
概括

这项研究使用先进的技术分析了五种干火腿的香味特征. 某些火腿含有可取的挥发性化合物,提高了它们的质量和消费者的吸引力.

关键词:
芳香活跃的芳香活动.干燥制的火腿电子鼻子 电子鼻子气相色谱 - - 气相光度计快乐的评估 快乐的评估

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