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中国精品科技期刊2020
魏长庆, 刘文玉, 曹栋. 胡麻油挥发性香气提取分析研究进展[J]. 食品工业科技, 2015, (19): 379-384. DOI: 10.13386/j.issn1002-0306.2015.19.069
引用本文: 魏长庆, 刘文玉, 曹栋. 胡麻油挥发性香气提取分析研究进展[J]. 食品工业科技, 2015, (19): 379-384. DOI: 10.13386/j.issn1002-0306.2015.19.069
WEI Chang-qing, LIU Wen-yu, CAO Dong. Review on the research of the aroma of flaxseed oils[J]. Science and Technology of Food Industry, 2015, (19): 379-384. DOI: 10.13386/j.issn1002-0306.2015.19.069
Citation: WEI Chang-qing, LIU Wen-yu, CAO Dong. Review on the research of the aroma of flaxseed oils[J]. Science and Technology of Food Industry, 2015, (19): 379-384. DOI: 10.13386/j.issn1002-0306.2015.19.069

胡麻油挥发性香气提取分析研究进展

Review on the research of the aroma of flaxseed oils

  • 摘要: 香气是胡麻油一项重要的感观特征指标,其由一系列挥发性化合物组成,也是构成胡麻油风味的重要因素之一。本文对胡麻油特征香气成分的种类、形成途径及影响因素进行了简单介绍,并对其提取分析方法展开了综述,目的是为胡麻油生产和科学研究提供依据。 

     

    Abstract: The characteristic aroma of flaxseed oil,which is one of the critical characteristic index,is composed of a series of volatile compounds,and its unique characteristic is finally formed.In this paper,the type and its formation pathway and influence factors of flaxseed oil characteristic aroma are presented briefly,and the extraction and analysis methods and its application are reviewed.The aim of this paper is to provide the basis with flaxseed oil's production and scientific research.

     

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