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《Food Science》 2007-09
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Establishment of Fingerprint of Aroma Components of Zhenjiang Frangrance Vinegar Based on GC-MS Analysis and GC-olfactory

MA Yong-kun1,2,JIANG Jia-kui1,WEI Yong-yi1,SUN Le-liu2,XIA Rong2,XU Kang-ping2(1.School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,China;2.Biological Processing and Separation Engineering Center of Jiangsu Province,Zhenjiang 212004,China)  
According to the high contents and low odor threshold of the aroma components from Zhenjiang fragrance vinegar,the characteristic aroma components in the vinegar were analyzed and determined using GC-MS and GC-olfactory method combined with solid-phase microextraction,and the aroma fingerprint of Zhenjiang fragrance vinegar was established.
【Fund】: 江苏省镇江市农业重点攻关项目(NY2005401)
【CateGory Index】: TS264.22
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