Abstract：The initial aroma of foods are in close relationship with their lowmolecu-iar volatiles.The headspace aroma components of both white and black pepper were studied by using Static Headspace Gas Chromatography combined with Electron Impact Mass Spectrometry.The result was shown there is little difference of headspace aroma components between white and black pepper and monoter-penes are mainly responsible for the flavoring odor.
收稿日期: 2018-01-30
引用本文:
杨峥；房其年；张纯；. 胡椒香气成分的分析[J]. 肉类研究, 1989, 3(1): 29-31.
Yang Zheng Fang Qi-nian Zhang Chun. Analyses of Headspace Aroma Components of Peppers. Meat Research, 1989, 3(1): 29-31.
1989, Vol. 3 
