气味
芳香
己酸乙酯
化学
国家标准
食品科学
乳酸乙酯
检测阈值
乙酸乙酯
感官分析
色谱法
有机化学
计算机科学
实时计算
催化作用
出处
期刊:Liquor Making
日期:2011-01-01
摘要
According to determination environment of odor threshold of PRC National Standard and determination method of American National Standard(E 679-91),the determination of odor thresholds and sensory characterizations of important and typical 79 odor compounds in baijiu,including ethyl hexanoate,ethyl acetate,and ethyl lactate etc.,were determined by panelist consisting of sophisticated and experienced national or provincial taster in 2008-2009.
科研通智能强力驱动
Strongly Powered by AbleSci AI