基于顶空固相微萃取气相色谱-质谱技术结合感官评价分析传统地方特色美食大肠汤的关键风味化合物
卫佳音, 杨同香, 吴向天, 冯璐莹, 卫新雨, 刘文超, 曹伟伟, 李琳琳, LAW Chung Lim, 陈俊亮, 段续, 任广跃
Analysis of key flavor compounds in traditional local specialties (Dachang Tang) by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry and sensory evaluation
WEI Jiayin, YANG Tongxiang, WU Xiangtian, FENG Luying, WEI Xinyu, LIU Wenchao, CAO Weiwei, LI Linlin, LAW Chung Lim, CHEN Junliang, DUAN Xu, REN Guangyue
食品与发酵工业
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2025, (20): 333
-340
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DOI: 10.13995/j.cnki.11-1802/ts.042080
