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机译:通过香精提取物稀释分析(AEDA),气味活性值(OAV)和遗漏实验比较肉汤和天然鸡汤中的香气活性化合物
South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China;
South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China;
South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China;
South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China;
Shanghai Inst Technol, Dept Biol & Food Engn, Shanghai 200235, Peoples R China;
South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China;
Chicken broth; Aroma-active compounds; GC-O; Odor activity values; Omission test;
机译:在Cheddar乳酪中鉴定的关键芳香化合物,通过香气提取物稀释分析,气味活性值,香气重组和遗漏的不同成熟时间
机译:梅利南苏芝麻香气风味含有香气稀释分析,定量测量,香气重组和遗漏/加成实验的益枝芝麻味益芝麻味
机译:通过应用香气提取物稀释分析,定量测量,香气重组和遗漏/添加实验来表征梅兰春芝麻风味白酒中的关键香气化合物
机译:传统的湖南烟熏猪肉腿(LarouTHSL)中主要香气化合物的特征在于香气提取物稀释分析(AEDA)气味活性值(OAV)和感官评估实验
机译:通过气相色谱 - 质谱(GC-MS),气相色谱 - 嗅觉测量(GC-O)和气味活性值(OAV)表征可口苹果汁中的香气活性化合物