摘要
以橙汁饮料为研究对象,用SPME-GC-MS方法对其香气成分进行定性和定量分析,并以自制巴西橙浓缩汁勾兑饮料作对照,比较其香气成分在种类和含量上的差异,为橙汁饮料的增香调控提供理论依据。
In the study, xianchenduo orange juice beverage of prodigious rendition in the market was used as raw material, the variety and quantity of the volatile components in orange juice beverage were analyzed using GC-MS coupled with solid phase microextraction （SPME）. The difference of their aroma components in variety and quantity with baxichen orange juice beverage processed was compared. Theoretical evidence to adjust and control volatile of orange juice beverage was provided as well.
出处
《食品与机械》
CSCD
北大核心
2006年第3期86-89,共4页
Food and Machinery
作者简介
王丽霞（1967-），女，中南林业科技大学在读博士研究生。E-mail：lswlx112@sina．com
通讯作者：钟海雁
