使用分子感官科学方法对中国市场草案啤酒中的关键气味活性化合物进行表征。
关键词: aroma extraction dilution analysis draft beer electronic nose odor-active compound sensory evaluation two-dimensional comprehensive gas chromatography–olfactometry–mass spectrometry analysis
Mesh : Beer / analysis Odorants / analysis Gas Chromatography-Mass Spectrometry Volatile Organic Compounds / analysis China Solid Phase Microextraction / methods Humans Olfactometry Electronic Nose Liquid-Liquid Extraction / methods Flavoring Agents / analysis
来 源:
DOI:10.3390/molecules29112537
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