Studies on the fermentation properties of HL and HS and flavor compounds in yughourt produced by HL and HS;

Determination of flavor substances in processed cheese by SPME—GC/MS;

Developments on porous carbohydrate food ingredients for use in flavor encapsulation;

Research on flavor substances in milk and milk products;

Study on analyzing the flavor substance in beer by fingerprint spectrum;

Effect of different pressure on the formation of flavor substance in beer fermentation

Analysis and evaluation of flavor substances in two oceanic arthropod;

Determination of flavor substances in oyster by SPME;

This articale summarise the main research progress of analysis technique for flavor substances in food in recent years.

The flavoring substances contents of fruit beer were measured by headspace sampling and small-bore capillary column GC.

The changes of flavoring substances of Fen-Luzhou-flavor liquor during the storage period were studied and the analytic results were as follows:①during liquor aging period, with the extension of storage period, total acid content and total ester content decreased by 1.

During Luzho-flavor liquor distillation, the change process and the di stilling rules of main flavoring substances and alcohol in steamer and especiall y the effects of the height of fermented grains layer on liquor distillation wer e studied.

Study on flavor compounds in milk fermented by Lactococcus lactis ssp. Lactis biovar diacetylactis

In this paper,such technologies as solid-phase micro-extraction(SPME),simultaneous steam distillation-extraction(VSDE) and direct solvent extraction(DSE) were employed to separate and concentrate the volatile flavor compounds in high-salt liquid state-fermented soy sauce,and the extracts were identified by means of gas chromatography-mass spectrometry(GC-MS).

The traditional soybean pastes have obviously higher concentration than commercial soybean pastes in the important flavor compounds such as lactic acid and amino-acid nitrogen.