| 几种常见腌菜的风味的研究概况 |
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| 引用本文： | 朱薇,赵雨云,刘芳. 几种常见腌菜的风味的研究概况[J]. 湖南科技学院学报, 2007, 28(4): 105-106 |
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| 作者姓名： | 朱薇 赵雨云 刘芳 |
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| 作者单位： | 湖南科技学院,化学与生物工程系,湖南,永州,425100;湖南科技学院,化学与生物工程系,湖南,永州,425100;湖南科技学院,化学与生物工程系,湖南,永州,425100 |
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| 基金项目： | 湖南省教育厅一般课题（06C353）、湖南永州市一般课题（永科发[2006]6号）、湖南科技学院重点课题（湘科院院字[2005]79号）资助. |
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| 摘 要： | 腌菜的风味主要是由制作腌菜的各种原料的风味物质及其发酵后产生的风味物质共同作用所形成。本文对几种常见腌菜原料的风味物质及其发酵产物进行了综述,从而为模拟各种腌菜风味增强剂提供理论依据。
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| 关 键 词： | 腌菜 风味 研究进展 |
| 文章编号： | 1673-2219（2007）04-0105-02 |
| 收稿时间： | 2006-12-18 |
| 修稿时间： | 2006-12-18 |
Study on the Flavor of Several Usual Pickled vegetable |
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| ZHU Wei,ZHAO Yu-yun,LIU Fang. Study on the Flavor of Several Usual Pickled vegetable[J]. Journal of Hunan University of Science and Engineering, 2007, 28(4): 105-106 |
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| Authors: | ZHU Wei ZHAO Yu-yun LIU Fang |
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| Abstract: | The flavor of pickled vegetable mainly consist of the flavor substance of all kinds of raw materials and the fermentation production. This paper gives a review on the flavor of several usual raw materials of the pickled vegetable and the fermentation production and the flavor characters is summarized, to provide the theoretic basis for simulating all kinds of flavor intensifier of pickled Vegetable. |
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| Keywords: | pickled vegetable flavor progress |
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