采用同时蒸馏法提取并用气质联用检测绍兴霉干菜中挥发性香气成分。
Volatile oil of Shaoxing black dried pickle was obtained by simultaneous distillation-extraction (SDE) and analyzed for chemical constituents by GC-MS.
以42日龄AA肉鸡的胸肉为样品，采用固相微萃取气质联用法分析了AA肉鸡的挥发性香气成分。
Volatile flavour compounds in the breast meat of 42-day-old AA chicken were analyzed by headspace solid phase microextraction(HS-SPME) combined with GC/MS method.
本文采用GC-MS测定了橡木中的挥发性香气成分，共鉴定出38种化合物，其中种类最多的是酮类化合物，有13种，其次是酚类8种，酯类6种，醛类和醇类各5种，酸类1种，其他组分1种。
Volatile components in oak chips were determined by GC-MS and 38 compounds were identified, including 13 ketones, 8 phenolic compounds, 6 esters, 5 aldehydes, 5 alcohols, 1 acid and 1 other component.
本文介绍了牛肉挥发性成分的提取方法、牛肉香气成分组成以及牛肉香精的开发。
Extract methods of odor-active compounds in beef , odor-active compounds and development of beef flavor were introduced in this paper.
本文介绍了牛肉挥发性成分的提取方法、牛肉香气成分组成以及牛肉香精的开发。
Extract methods of odor-active compounds in beef , odor-active compounds and development of beef flavor were introduced in this paper.
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