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Analysis of Freshly Brewed Espresso Using a Retronasal Aroma Simulator and Influence of Milk Addition

机译：用量子芳香模拟器分析新鲜酿制的浓缩咖啡和牛奶的影响

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Masayuki AKIYAMA; Kazuya MURAKAMI; Michio IKEDA; Keiji IWATSUKI; Akira WADA; Katsuya TOKUNO; Masanobu ONISHI; Hisakatsu IWABUCHI; Yasuyuki SAGARA;
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1. Analysis of Freshly Brewed Espresso Using a Retronasal Aroma Simulator and Influence of Milk Addition [J] . Masayuki Akiyama, Kazuya Murakami, Michio Ikeda, Food science and technology research . 2009,第3期

机译：使用后鼻香气模拟器分析新鲜冲泡的浓缩咖啡和添加牛奶的影响
2. Effects of heating and cream addition on fresh raspberry aroma using a retronasal aroma simulator and gas chromatography olfactometry. [J] . Roberts DD, Acree TE Journal of Agricultural and Food Chemistry . 1996,第12期

机译：使用鼻后香气模拟器和气相色谱嗅觉法，加热和添加奶油对新鲜树莓香气的影响。
3. Retronasal aroma and orthonasal aroma of cereal Shochu using retronasal aroma simulator (RAS) [J] . Sakaida Hiroshi, Watashi Naoko, Nakahara Noriaki, 日本食品科学工学会誌 . 2005,第1期

机译：使用后鼻香气模拟器（RAS）的谷物烧酒的后鼻香气和原鼻香气
4. Analysis of aroma-active components of light-activated milk [C] . Keith R.Cadwallader Cameron L.Howard National meeting of the American Chemical Society . 1998

机译：光活化牛奶的香气活性成分分析
5. Measuring the effects of food composition on flavor release using the retronasal aroma simulator and solid phase microextraction. [D] . Deibler, Kathryn Diane. 2001

机译：使用鼻后香气模拟器和固相微萃取法测量食品成分对风味释放的影响。
6. Chemical Characterization of Capsule-Brewed Espresso Coffee Aroma from the Most Widespread Italian Brands by HS-SPME/GC-MS [O] . Veronica Lolli, Animesh Acharjee, Donato Angelino, 2020

机译：通过HS-SPME / GC-MS对来自意大利最广泛品牌的冲泡浓缩咖啡浓香进行化学表征
7. Chemical Characterization of Capsule-Brewed Espresso Coffee Aroma from the Most Widespread Italian Brands by HS-SPME/GC-MS [O] . Veronica Lolli, Animesh Acharjee, Donato Angelino, 2020

机译：HS-SPME / GC-MS中最广泛的意大利品牌胶囊酿造浓咖啡香气的化学特征

Analysis of Freshly Brewed Espresso Using a Retronasal Aroma Simulator and Influence of Milk Addition

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