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中国精品科技期刊2020
气相色谱—嗅觉测量技术及其在茶叶活性香气化合物检测中应用的研究进展[J]. 食品工业科技, 2012, (16): 396-399. DOI: 10.13386/j.issn1002-0306.2012.16.032
引用本文: 气相色谱—嗅觉测量技术及其在茶叶活性香气化合物检测中应用的研究进展[J]. 食品工业科技, 2012, (16): 396-399. DOI: 10.13386/j.issn1002-0306.2012.16.032
Research progress in Gas chromatography-olfactometry (GC-O) technology and its applied in detection of the tea odour-active compounds[J]. Science and Technology of Food Industry, 2012, (16): 396-399. DOI: 10.13386/j.issn1002-0306.2012.16.032
Citation: Research progress in Gas chromatography-olfactometry (GC-O) technology and its applied in detection of the tea odour-active compounds[J]. Science and Technology of Food Industry, 2012, (16): 396-399. DOI: 10.13386/j.issn1002-0306.2012.16.032

气相色谱—嗅觉测量技术及其在茶叶活性香气化合物检测中应用的研究进展

Research progress in Gas chromatography-olfactometry (GC-O) technology and its applied in detection of the tea odour-active compounds

  • 摘要: 气相色谱-嗅觉测量技术是一种从复杂的香气混合物中选择和评价活性香气化合物的有效方法。国外已经进行了大量关于GC-O技术应用于茶叶香气化合物的研究。对GC-O的原理、GC-O的评价方法以及GC-O对各类茶叶活性香气化合物的检测等方面的目前国外的研究进行综述。 

     

    Abstract: Gas chromatography-olfactometry (GC-O) is an efficient tool to select and evaluate odor-active compounds from complicated mixture.There were plants of reasearch about the GC-O technology applied in the tea odour-active compounds.The pinciple, evaluating methods and the detection of tea odour-active compounds of GC-O technology were introduced.

     

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