啤酒中风味物质检测技术研究进展  

Research Progress on the Detection Techniques of Flavor Substances in Beer

作　　者：李婷婷[1] 胡连花[1] 王雅玲[1] 

机构地区：[1]大连民族学院生命科学学院,辽宁大连116600

出　　处：《安徽农业科学》2009年第25期11862-11863,11899,共3页Journal of Anhui Agricultural Sciences

摘　　要：对目前常用的啤酒中风味物质检测技术进行了系统阐述,对各种方法作出比较并归纳了它们的特点及适用范围,指出啤酒中风味物质检测技术的研究动态,旨在能为啤酒中风味物质的深入分析研究及相关评价工作提供参考。The currently common used detection techniques of flavor substances in beer were described. Different methods were compared and their characteristics and application range were summarized. The research dynamics of the detection technologies of flavor substances were pointed out. The purpose is to provide reference for further research , analysis and relative evaluation on the flavor substance in beer.

关 键 词：风味阈值 顶空分析 固相微萃取(SPME) 色谱技术 

分 类 号：TS201[轻工技术与工程—食品科学]