摘要
应用气相色谱定量分析啤酒中的挥发性风味物质如醇类、酯类、连二酮、含硫化合物等 ,通过风味强度进行风味特征评价及风味差别度的判别 ,达到控制质量的目的。结合应用GC -MS、气相色谱—气味测定法(GCO)、电子自旋共振(ESR)等技术对啤酒。
A system for gas chromatographic determination of beer aroma volatile compounds that uses Flavor Units to estimate and predict the flavor differences between beers was developed. Some new techniques such as GCO and ESR for analysis of flavor and off-flavor in beer were also discussed in this article.
出处
《酿酒科技》
2001年第4期59-61,共3页
Liquor-Making Science & Technology
