| 奶酪风味的研究进展 |
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| 引用本文： | 田怀香,郑小平. 奶酪风味的研究进展[J]. 乳业科学与技术, 2007, 29(5): 213-215 |
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| 作者姓名： | 田怀香 郑小平 |
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| 作者单位： | 1. 上海应用技术学院香料香精技术与工程学院,上海,200235
2. 光明乳业股份有限公司技术中心 |
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| 基金项目： | 国家科技攻关项目;上海市教委资助项目 |
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| 摘 要： | 综述了奶酪风味的研究进展,对奶酪的风味物质以及风味物质的提取与分析方法作了重点概述.
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| 关 键 词： | 奶酪 风味 香气 气质联用 香气抽提物稀释分析法 |
| 文章编号： | 1671-5187（2007）05-0213-03 |
| 收稿时间： | 2007-06-05 |
| 修稿时间： | 2007-06-05 |
Review on Research of Cheese Flavor |
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| Tian Huaixiang,Zhang Xiaoping. Review on Research of Cheese Flavor[J]. JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY, 2007, 29(5): 213-215 |
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| Authors: | Tian Huaixiang Zhang Xiaoping |
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| Affiliation: | 1 School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 200235, P. R. China; 2 Technical Center of Bright Dairy and Food Co., Ltd. |
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| Abstract: | The development of cheese flavor studies were summarized in the article. The cheese flavor compounds and its analysis methods were mainly discussed. |
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| Keywords: | cheese flavor aroma GC-MS AEDA |
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