Review on analysis of volatile flavour components in sauce
Sauce was a kind of important condiment in daily life, and its flavor was one of the important indexes which could impact the quality of sauce.Volatile fiavour compounds Of sauce were widely investigated in recent years. Extraction and identification methods of volatile flavour substances from sauce, main fiavour compounds and main factors influencing aromatic substances in sauce were summarized. What＇s more, some suggestions about the research of sauce flavor were put forward.
国家科技期刊平台
NSTL
万方数据
维普
