机构地区: 仲恺农业工程学院轻工食品学院
出 处: 《食品研究与开发》 2011年第2期167-170,共4页
摘 要: 综述目前荔枝与荔枝酒中香气物质及提取方法,分析香气物质研究过程中存在的问题和难题,以期为荔枝与荔枝酒香气物质研究者提供参考。 This article reviewed the main extraction methods and the classificition of the aroma compounds of litch litchi wine at present in China and abroad.The existed problems were discussed during the aroma research,which was expected to provide some reference for other researchers.