GC-O法在肉制品风味分析中的应用  

Applications of gas chromatography-olfactometry(GC-O) in meat flavor analysis

作　　者：刘辉[1] 高瑞萍[1] 阚建全[1] 周春红[1] 刘方菁[1] 

机构地区：[1]西南大学食品科学学院,重庆400715

出　　处：《食品工业科技》2011年第12期577-580,共4页Science and Technology of Food Industry

摘　　要：气相色谱-嗅觉测量法(Gas Chromatography-Olfactometry,GC-O)作为肉制品风味物质研究的有力工具,能够确定单一风味组分对整体风味的贡献大小,弥补了MS在这一领域研究的不足之处,正受到越来越多的重视。简述了GC-O的原理和分析方法,重点介绍了GC-O在肉制品风味分析中的应用,以使人们对GC-O有所了解,为相关领域的研究提供一些帮助。Gas chromatography-olfactometry method（GC-O）as a powerful tool,it could identify a single component of flavor’s contribution to the overall flavor and make up the research of MS in this area. Researchers concerned more and more about this method. The principle and analytical method of GC-O were introduced,its application in meat flavor analysis also introduced emphatically,to make people understand this technology better,and provide some help for later relative research.

关 键 词：气相色谱-嗅觉测量法 风味分析 应用 肉制品 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]