气味指纹图谱技术在食品挥发性气味分析中的应用  

Application of olfactometric fingerprint in the analysis of volatile compounds in food

作　　者：谢晶[1] 佟懿[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品工业科技》2011年第1期309-312,共4页Science and Technology of Food Industry

基　　金："十一五"国家科技支撑计划重点项目课题(2006BAD30B03);上海市教委第五期重点学科资助

摘　　要：气味指纹图谱技术是采用现代分析仪器,得到能够反映样品挥发性气味物质的特征性色谱、光谱以及其他图谱的数据资料的技术。本文主要对建立食品气味指纹图谱的几种最新技术以及研究现状做了详细的介绍。The application of fingerprint in food odour analysis, which is based on advanced analysis instrument, represents to be a valuable technique to characterize odour-active, as well as character impact compounds, responsible for the characterizing odour of a food sample.The article reviewed the technique of establishment of olfactometric fingerprint,which can be aDDlied to volatile compounds of food analysis.

关 键 词：指纹图谱 挥发性物质 SPME GC/MS GC-O 电子鼻 

分 类 号：TS201.1[轻工技术与工程—食品科学]