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《Journal of Beijing Technology and Business University(Natural Science Edition)》 2006-01
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DEVELOPMENT IN FOOD FLAVOR ANALYTICAL TECHNIQUES

SONG Huan-lu(College of Chemical and Environmental Engineering,Beijing Technology and Business University,Beijing 100037,China)  
Here introduced briefly were several widely used food flavor analytical techniques such as GC-O(gas chromatography),AEDA(aroma extract dilution analysis),SAFE(solvent assisted flavor evaporation),DHS(dynamic headspace sampling).Key odorants of some examples were identified using the techniques listed above.
【CateGory Index】: TS207.3
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