GC-O检测技术应用研究进展

被引：67

作者：

叶国注

何群仙

李楚芳

吴多运

彭永华

陈素芹

机构：

[1] 深圳市深宝华城科技有限公司

来源：

食品与发酵工业 | 2010年 / 36卷 / 04期

关键词：

GC-O; 气味活性成分; 检测技术; 应用; 研究进展;

D O I：

10.13995/j.cnki.11-1802/ts.2010.04.009

中图分类号：

TS207 [食品标准与检验];

学科分类号：

100403 [营养与食品卫生学];

摘要：

GC-O(GC-Olfactometry,气相色谱-嗅觉测定法)是将GC的分离能力与人类鼻子的灵敏性结合起来,可对气味活性成分进行有效分析的方法。文中主要综述了GC-O检测技术及其在酒类、肉制品、饮料、水果、食品企业环境气体中的应用。

引用

页码：154 / 160

页数：7

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