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Updated: Jan 16, 2026

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
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发酵食品的芳香相互作用分析方法的最新进展:一篇综述

Xin Li1, Gailing Shi2, Jia Zheng3

  • 1State Key Laboratory of Bio-based Fiber Materials, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China; School of Life Sciences, North China University of Science and Technology, Caofeidian District, Tangshan, Hebei, 063210, People's Republic of China.

Food chemistry
|October 4, 2025
PubMed
概括

本综述探讨了分析方法,以了解发酵食品中的香味相互作用. 它讨论了分析芳香化合物的技术,并提出了创新的发酵食品风味设计的策略.

关键词:
分析方法分析方法.气味的互动 气味的互动二元混合物 二元混合物发酵食品是一种发酵食品.多元组件混合物 多元组件混合物

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