基于GC-IMS与电子感官的不同产地百里香特征风味物质分析

陈浩冉; 冯文宁; 刘伟; 王刘胜; 李欣燕; 李媛媛; 赵铭钦

doi:10.12187/2026.04.002

基于GC-IMS与电子感官的不同产地百里香特征风味物质分析

陈浩冉 ¹ ,
冯文宁 ² ,
刘伟 ² ,
王刘胜 ² ,
李欣燕 ¹ ,
李媛媛 ¹ ,
赵铭钦 ^{1

,

,}

1. 河南农业大学烟草学院, 河南郑州 450046;
2. 河北中烟工业有限责任公司技术中心, 河北石家庄 050051

作者简介: 陈浩冉(2001—),女,河南省信阳市人,河南农业大学硕士研究生,主要研究方向为烟草化学与香精香料。E-mail:chenhaoran200103@163.com;

通讯作者: 赵铭钦,zhaomingqin@126.com

基金项目: 河北中烟2024年项目(2024130000340126)
河南省重点研发与推广专项(科技攻关)项目(262102111063)
中国烟草总公司重大科技项目(110202201036 (XJ-07))
中图分类号: TS207.3;O657

Analysis of characteristic flavor compounds in Thymus mongolicus Ronn. from different origins based on GC-IMS and electronic senses

1. College of Tobacco, Henan Agricultural University, Zhengzhou 450046, China;
2. Technology Center, China Tobacco Hebei Industrial Co., Ltd., Shijiazhuang 050051, China

Corresponding author: ZHAO Mingqin, zhaomingqin@126.com

Received Date: 2025-12-09
Accepted Date: 2026-02-12

CLC number: TS207.3;O657

摘要: 【目的】揭示不同产地百里香的风味差异并鉴定其关键香气物质。【方法】采用气相色谱–离子迁移谱(Gas Chromatography-ion Mobility Spectrometry,GC-IMS)结合电子鼻和电子舌技术,对来自河南洛阳、云南昆明、广东广州3个产地的百里香样品挥发性物质进行分析,并结合气味活度值(Odor Activity Value,OAV)筛选特征风味物质。【结果】共鉴定出101种化合物,主要包括醇类23种、醛类19种和酮类19种,其中河南和广东百里香中挥发性物质种类及总含量均高于云南百里香;不同产地样品间特征风味物质含量差异显著,筛选出18种同时满足VIP＞1和OAV≥1的共有特征风味物质,主要包括百里香酚、(Z)-2-己烯醛、异戊酸甲酯-D、(E)-2-己烯醛等;云南百里香中醇类、酮类和杂环类化合物的相对含量较高,香味较均衡,河南百里香中酚类、醛类及含硫化合物含量较高,苦涩味较强,广东百里香则富含烯烃类和酯类化合物,鲜味和咸味特征突出;地理及气候条件对特征风味物质含量有显著影响,纬度与(E)-2-己烯醛呈显著正相关,与异丁醛呈显著负相关,年均气温较高则有利于异戊酸甲酯-D累积。【结论】 GC-IMS结合电子感官技术能快速区分不同产地的百里香,可为其特征风味物质的溯源与应用开发提供参考。
- 百里香 /
- 气相色谱-离子迁移谱 /
- 电子鼻 /
- 电子舌 /
- 挥发性物质 /
- 气味活度值
Abstract: 【Objective】 To elucidate the flavor differences of Thymus mongolicus Ronn. from different origins and identify their key aroma compounds.【Methods】 Gas chromatography-ion mobility spectrometry (GC-IMS) combined with electronic nose and electronic tongue was used to analyze the volatile compounds in Thymus mongolicus Ronn. samples from three origins: Luoyang (Henan), Kunming (Yunnan), and Guangzhou (Guangdong). Odor activity values (OAV) were then employed to screen the characteristic aroma compounds.【Results】 A total of 101 compounds were identified, predominantly alcohols (23), aldehydes (19), and ketones (19). Both the number and total content of volatile compounds in Thymus mongolicus Ronn. from Henan and Guangdong were higher than those from Yunnan. Significant differences in the contents of characteristic aroma compounds were observed among samples from different origins. Eighteen common characteristic aroma compounds meeting both VIP>1 and OAV≥1 were identified, notably thymol, (Z)-2-hexenal, methyl isovalerate-D, and (E)-2-hexenal. Yunnan samples showed higher relative contents of alcohols, ketones, and heterocyclic compounds, with a relatively balanced aroma; Henan samples had the highest contents of phenols, aldehydes, and sulfur-containing compounds, accompanied by pronounced bitterness and astringency; Guangdong samples were rich in alkenes and esters, exhibiting prominent umami and saltiness. Geographical and climatic conditions significantly influenced the contents of characteristic flavor compounds. A significant positive correlation was found between latitude and (E)-2-hexenal, whereas a significant negative correlation was observed between latitude and isobutyraldehyde. In addition, higher temperatures promoted the accumulation of methyl isovalerate-D.【Conclusion】 GC-IMS combined with electronic sensory techniques can rapidly discriminate Thymus mongolicus Ronn. from different origins, offering a valuable reference for the traceability and further application of its characteristic flavor compounds.
- Thymus mongolicus Ronn. /
- gas chromatography-ion mobility spectrometry (GC-IMS) /
- electronic nose /
- electronic tongue /
- volatile compounds /
- odor activity value (OAV)
1. [1]
  迟媛,郑皓,米文韬,等.我国北方百里香功能性状与环境的适应性研究[J].中国草地学报,2025,47(2):21-29.
  CHI Y,ZHENG H,MI W T,et al.Study on the adaptation of functional traits of thymus mongolicus to the environment in northern China[J].Chinese Journal of Grassland,2025,47(2):21-29.
2. [2]
  KAMYAB A,SAMSAMPOUR D.How thyme thrives under drought:insights into photosynthetic and membrane-protective mechanisms[J].BMC Biotechnology,2025,25(1):95.
3. [3]
  夏光辉,梅双喜.百里香精油的生物活性及其在动物生产中的应用[J].饲料研究,2022,45(12):148-151.
  XIA G H,MEI S X.Biological activity of thyme essential oil and its application in animal production[J].Feed Research,2022,45(12):148-151.
4. [4]
  HERMOSILHA D,TRIGO G,COELHO M,et al.Valorization of thyme combined with phytocannabinoids as anti-inflammatory agents for skin diseases[J].Phar-maceutics,2025,17(10):1291.
5. [5]
  MARAL H,OǦUZ M,TÜRKMEN M,et al.Chemical profile and bioactivity of essential oils from five Turkish thyme species against white mold fungal disease agent Sclerotinia sclerotiorum[J].Scientific Reports,2025,15:35699.
6. [6]
  OUAKOUAK H,BENARFA A,MESSAOUDI M,et al.Biological properties of essential oils from Thymus algeriensis boiss[J].Plants,2021,10(4):786.
7. [7]
  HAMMOUDI HALAT D,KRAYEM M,KHALED S,et al.A focused insight into thyme:biological,chemical,and therapeutic properties of an indigenous Mediterranean herb[J].Nutrients,2022,14(10):2104.
8. [8]
  于帅,魏忠宝,李丽,等.百里香的化学成分、药理作用及应用研究进展[J].人参研究,2023,35(3):51-53.
  YU S,WEI Z B,LI L,et al.Research progress on chemical composition,pharmacological action and application of thyme[J].Ginseng Research,2023,35(3):51-53.
9. [9]
  SALEHI B,MISHRA A P,SHUKLA I,et al.Thymol,thyme,and other plant sources:health and potential uses[J].Phytotherapy Research,2018,32(9):1688-1706.
10. [10]
  马风华,胡海英,李爱华,等.宁夏不同类型草地百里香挥发性有机物的组成及其差异[J].草业科学,2023,40(11):2800-2811.
  MA F H,HU H Y,LI A H,et al.Analysis on composition and difference of volatile organic compounds in thyme from different types of grassland in Ningxia[J].Pratacultural Science,2023,40(11):2800-2811.
11. [11]
  任瑞芬,杨秀云,刘涛.种源差异对百里香挥发性物质种类和含量的影响[J].西北林学院学报,2023,38(1):139-145.
  REN R F,YANG X Y,LIU T.Effects of provenance difference on the type and content of volatile compounds in thymus mongolicus leaves[J].Journal of Northwest Forestry University,2023,38(1):139-145.
12. [12]
  袁海彬,董平,唐万婷,等.基于智能感官结合GC-IMS技术探究不同品种食醋风味特征[J].中国调味品,2025,50(8):102-109.
  YUAN H B,DONG P,TANG W T,et al.Exploration of flavor characteristics of different varieties of vinegar based on intelligent senses and GC-IMS[J].China Condiment,2025,50(8):102-109.
13. [13]
  刘娟,赵欢蕊,付咪咪,等.基于气相色谱-离子迁移谱对百里香挥发性成分的分析[J].中国调味品,2021,46(4):153-156
  ,164. LIU J,ZHAO H R,FU M M,et al.Analysis of volatile components of thymus vulgaris based on GC-IMS technique[J].China Condiment,2021,46(4):153-156,164.
14. [14]
  刘吟,邵佩,陈琳,等.气相色谱-离子迁移谱法分析5种外观易混淆香辛料挥发性成分差异[J].食品安全质量检测学报,2023,14(17):176-184.
  LIU Y,SHAO P,CHEN L,et al.Differential analysis of volatile components in 5 kinds of easily confused spices with appearance by gas chromatography-ion mobility spectroscopy[J].Journal of Food Safety & Quality,2023,14(17):176-184.
15. [15]
  尹思,梁明霞,屈宇,等.我国百里香属植物资源研究[J].中国野生植物资源,2020,39(10):78-84.
  YIN S,LIANG M X,QU Y,et al.Genetic resources of thymus in China[J].Chinese Wild Plant Resources,2020,39(10):78-84.
16. [16]
  罗俊华,龙勇,汪雪娇,等.基于香气强度和活度值的贵州烟叶蜜甜香特征风味成分分析[J].分析测试学报,2025,44(6):1055-1065.
  LUO J H,LONG Y,WANG X J,et al.Analysis of flavour components of honey-sweet aroma characteristics of Guizhou tobacco based on aroma intensity and activity value[J].Journal of Instrumental Analysis,2025,44(6):1055-1065.
17. [17]
  陈菊,黄裕兵,王雪雅,等.基于HS-SPME-GC-MS解析糟辣椒发酵过程中关键香气物质变化[J].中国酿造,2025,44(7):91-98.
  CHEN J,HUANG Y B,WANG X Y,et al.Changes of key aroma substances during Zaolajiao fermentation process based on HS-SPME-GC-MS[J].China Brewing,2025,44(7):91-98.
18. [18]
  侯智勇,易宇文,张浩,等.不同浸提加工处理对八角茴香风味化合物释出规律的影响[J].保鲜与加工,2025,25(6):138-147.
  HOU Z Y,YI Y W,ZHANG H,et al.Effects of different extraction and processing treatments on the release patterns of flavor compounds from star anise[J].Storage and Process,2025,25(6):138-147.
19. [19]
  华夏,李晓梅,李丽泓,等.黄茶闷黄过程中电化学变化与品质的关系[J].食品与发酵工业,2021,47(22):84-91.
  HUA X,LI X M,LI L H,et al.Study on the relationship between electrochemical changes and quality of yellow tea in the process of yellowing[J].Food and Fermentation Industries,2021,47(22):84-91.
20. [20]
  魏飞,罗舒,宋怡,等.基于电子舌和非靶向代谢组学比较不同冲饮方式下参灵茶滋味差异[J].现代食品科技,2024,40(12):339-350.
  WEI F,LUO S,SONG Y,et al.Comparison of flavor differences in ginseng tea prepared with different brewing methods using electronic tongue and non-targeted metabolomics[J].Modern Food Science & Technology,2024,40(12):339-350.
21. [21]
  黄梅华,梁晓君,何全光,等.基于GC-IMS技术的不同产地红蓝草特征挥发性成分分析[J].中国食品学报,2025,25(7):317-329.
  HUANG M H,LIANG X J,HE Q G,et al.Analysis of volatile compounds in Peristrophe bivalvis(Linnaeus)Merrill from different regions based on gas chromatographyion mobility spectrometry[J].Journal of Chinese Institute of Food Science and Technology,2025,25(7):317-329.
22. [22]
  韩峰,孙耀文,马迎梅,等.三种百里香挥发油成分、抑菌活性和对人体肝癌细胞毒性研究[J].天然产物研究与开发,2023,35(10):1708-1715.
  HAN F,SUN Y W,MA Y M,et al.Components,bacteriostatic activity and cytotoxicity on human hepatoma cells of three thyme essential oils[J].Natural Product Research and Development,2023,35(10):1708-1715.
23. [23]
  陈品品,马晓娟,刘靓,等.阔叶百里香鲜、干茎叶精油成分及其抑菌效果[J].亚热带植物科学,2021,50(1):15-20.
  CHEN P P,MA X J,LIU L,et al.Component analysis and comparison of antibacterial activity of essential oil from fresh and dry leaves and stems of thymus pulegioides[J].Subtropical Plant Science,2021,50(1):15-20.
24. [24]
  MUMIVAND H,SHAYGANFAR A,HASANVAND F,et al.Antimicrobial activity and chemical composition of essential oil from thymus daenensis and thymus fedtschenkoi during phenological stages[J].Journal of Essential Oil Bearing Plants,2021,24(3):469-479.
25. [25]
  安比芳,陈创业,宋凯洋,等.基于GC-MS和电子鼻探究不同方法提取的玫瑰精油挥发性香气成分[J].中国调味品,2024,49(10):153-160.
  AN B F,CHEN C Y,SONG K Y,et al.Exploration of volatile aroma components of rose essential oils extracted by different methods based on GC-MS and electronic nose[J].China Condiment,2024,49(10):153-160.
26. [26]
  曹伟峰,张悦妍,向情儒,等.基于HS-SPME-GC-MS和GC-IMS结合电子鼻分析真空冷却对酱牛肉风味的影响[J].食品工业科技,2022,43(9):341-348.
  CAO W F,ZHANG Y Y,XIANG Q R,et al.Analysis of the effect of vacuum cooling on the flavor of sauce beef based on HS-SPME-GC-MS and GC-IMS combined with electronic nose[J].Science and Technology of Food Industry,2022,43(9):341-348.
27. [27]
  余远江,庞一扬,袁桃静,等.基于电子鼻、HS-GC-IMS和HS-SPME-GC-MS分析五种水产原料的风味特征[J].食品工业科技,2021,42(19):106-117.
  YU Y J,PANG Y Y,YUAN T J,et al.Analysis of flavor characteristics of five aquatic raw materials based on electronic nose,HS-GC-IMS and HS-SPME-GC-MS[J].Science and Technology of Food Industry,2021,42(19):106-117.
28. [28]
  陆宽,王雪雅,孙小静,等.电子鼻结合顶空SPME-GC-MS联用技术分析贵州不同品种辣椒发酵后挥发性成分[J].食品科学,2018,39(4):199-205.
  LU K,WANG X Y,SUN X J,et al.Analysis of the volatile components of fermented hot pepper from different varieties grown in Guizhou by electronic nose combined with SPME-GC-MS[J].Food Science,2018,39(4):199-205.
29. [29]
  李瑞丽,赵俊俊,戴水平,等.基于HS-SPME-GC-MS和电子鼻技术分析烘焙温度对菊苣根提取物挥发性成分的影响[J].食品工业科技,2025,46(8):311-321.
  LI R L,ZHAO J J,DAI S P,et al.Effect of roasting temperature on volatile components of chicory root extract analyzed by HS-SPME-GC-MS and electronic nose[J].Science and Technology of Food Industry,2025,46(8):311-321.
30. [30]
  冯雨萌,杨露露,杨帆,等.百里香盛花期不同器官挥发物的分布特性[J/OL].草业科学,2024-09-25.https://link.cnki.net/urlid/62.1069.
  S.20240925.1418. 004. FENG Y M,YANG L L,YANG F,et al.Distribution characteristics of volatiles in different organs of thyme in full bloom[J/OL].Pratacultural Science,2024-09-25.https://link.cnki.net/urlid/62.1069.S.20240925.1418. 004.
31. [31]
  范海默特.化合物嗅觉阈值汇编[M].李智宇,王凯,冒德寿,等,译.2版.北京:科学出版社,2018. VAN GEMERT L J.Compolation of odor thresholds ofchemical compounds [M].Translated by LI Z Y,WANG K,MAO D S,et al,transl.(2nd ed).Beijing:Science Press,2018.
32. [32]
  王思捷,李昶甫,袁灿,等.基于GC-IMS、电子鼻和电子舌联用技术分析不同加工工艺辣椒对烧椒酱风味特性的影响[J].中国调味品,2025,50(8):184-191
  ,202. WANG S J,LI C F,YUAN C,et al.Analysis of effect of chili processed by different processing techniques on flavor characteristics of roasted chili sauce based on GC-IMS,electronic nose and electronic tongue combination technology[J].China Condiment,2025,50(8):184-191,202.
33. [33]
  田怀香,郑国茂,于海燕,等.气味与滋味间相互作用对食品风味感知影响研究进展[J].食品科学,2023,44(9):259-269.
  TIAN H X,ZHENG G M,YU H Y,et al.Research progress on the effect of the interaction between odor and taste on food flavor perception[J].Food Science,2023,44(9):259-269.
34. [34]
  LIU Z Y,WEI S,XIAO N Y,et al.Insight into the correlation of key taste substances and key volatile substances from shrimp heads at different temperatures[J].Food Chemistry,2024,450:139150.
35. [35]
  HE R Q,WAN P,LIU J,et al.Characterisation of aroma-active compounds in Guilin Huaqiao white sufu and their influence on umami aftertaste and palatability of umami solution[J].Food Chemistry,2020,321:126739.
36. [36]
  付燕梦,邹雅倩,田星.基于电子舌和HS-SPME-GC-MS技术的不同产地青钱柳茶风味特征及其生物活性成分分析[J/OL].食品工业科技,2025-10-23.https://doi.org/10.13386
  /j.issn1002-0306.2025070013. FU Y M,ZOU Y Q,TIAN X.Analysis of flavor characteristics and bioactive components of Cyclocarya paliurus tea from different habitats based on electronic tongue and HS-SPME-GC-MS technology[J/OL].Science and Technology of Food Industry,2025-10-23.https://doi.org/10.13386/j.issn1002-0306.2025070013.
37. [37]
  DE FLAVIIS R,SANTARELLI V,SACCHETTI G,et al.An insight into the impact of climate factors associated with altitude on wheat volatiles’fingerprints at harvest using multivariate statistical analysis[J].Journal of the Science of Food and Agriculture,2023,103(13):6664-6679.
38. [38]
  杨晓娟,刘世男,邓必玉,等.不同地理分布水松叶挥发性成分差异[J].热带作物学报,2025,46(2):440-446.
  YANG X J,LIU S N,DENG B Y,et al.Differences in volatile components of Glyptostrobus pensilis leaves from different geographic distributions[J].Chinese Journal of Tropical Crops,2025,46(2):440-446.
39. [39]
  王菁菁,郝文芳,张继文,等.艾叶挥发性成分对气候因子的响应研究[J].中国中药杂志,2018,43(15):3163-3170.
  WANG J J,HAO W F,ZHANG J W,et al.Response of volatiles of Artemisiae Argyi Folium to climatic factors[J].China Journal of Chinese Materia Medica,2018,43(15):3163-3170.
40. [40]
  WU Y H,ZHUO Z H,QIAN Q Q,et al.Chemotaxonomic variation of volatile components in Zanthoxylum Bungeanum peel and effects of climate on volatile components[J].BMC Plant Biology,2024,24(1):793.
41. [41]
  徐少青.辛香风味精油纳米乳液体系稳定机制研究[D].天津:天津科技大学,2021. XU S Q.Study on the stability mechanism of spicy flavor essential oil nanoemulsion system [D].Tianjin:Tianjin University of Science and Technology,2021.
42. [42]
  刘欢,赵巨堂,罗海涛,等.提取方法对百里香精油化学成分和抗氧化活性的影响[J].食品工业科技,2022,43(19):331-339.
  LIU H,ZHAO J T,LUO H T,et al.Effect of extraction methods on chemical constituents and antioxidant activity of essential oil from thymus vulgaris L.[J].Science and Technology of Food Industry,2022,43(19):331-339.
43. [43]
  周菁,崔朝林,岳彭伟,等.不同热处理温度对桂花食用品质的影响[J].食品科学,2023,44(15):10-18.
  ZHOU J,CUI C L,YUE P W,et al.Effects of different heat treatment temperatures on eating quality of sweet-scented Osmanthus flowers[J].Food Science,2023,44(15):10-18.
1. [1]
  张丽华 , 陈云莉 , 石勇 , 李顺峰 , 查蒙蒙 , 李昌文 , 纵伟 , 王小媛 . 植物乳杆菌发酵对红枣汁挥发性香气成分的影响. 轻工学报, 2024, 0(0): -.
2. [2]
  杨鹏飞 , 吴薇 , 孙海峰 , 刘龑章 , 尚紫博 , 薛晶晶 , 许志杰 , 宋梦坤 . 基于GC-MS结合多元统计的2种工艺提取脐橙挥发性成分差异分析. 轻工学报, 2025, 40(4): 1-9. doi: 10.12187/2025.04.001
3. [3]
  郑艺 , 宋芳 , 张一帆 , 云哲 , 苏裕家 , 申秀清 . 基于常规理化分析和电子传感技术的低度海红果酒发酵过程中品质动态变化研究. 轻工学报, 2025, 0(0): -.
4. [4]
  郑艺 , 宋芳 , 张一帆 , 云哲 , 苏裕家 , 申秀清 . 基于常规理化分析和电子传感技术的低度海红果酒发酵过程中品质动态变化研究. 轻工学报, 2025, 40(5): 20-28. doi: 10.12187/2025.05.003
5. [5]
  李山 , 张瑾洁 , 王志才 , 刘光伟 , 李星亮 , 白冰 , 毛多斌 , 贾春晓 . 固相萃取-超高效液相色谱-多级质谱联用法测定烟叶中5种类胡萝卜素的含量. 轻工学报, 2026, 41(2): 116-125. doi: 10.12187/2026.02.011
6. [6]
  杨鹏飞 , 吴薇 , 孙海峰 , 刘龑章 , 尚紫博 , 薛晶晶 , 许志杰 , 宋梦坤 . GC-MS结合多元统计分析研究两种工艺提取的脐橙挥发性成分差异. 轻工学报, 2025, 0(0): -.
7. [7]
  胡晓龙 , 李华 , 雷旭东 , 韩素娜 , 张俊飞 , 邓鸣东 , 黄润娜 , 王晓毅 . 基于HS-SPME-GC-MS技术的6种香型白酒中挥发性化合物差异分析. 轻工学报, 2026, 41(1): 1-15. doi: 10.12187/2026.01.001
8. [8]
  田然 , 宁玥 , 栾宏伟 , 步营 , 朱文慧 , 靳林溪 , 李学鹏 , 励建荣 . 定向酶解对杂色蛤蒸煮液风味特征及挥发性有机化合物的影响. 轻工学报, 2026, 41(2): 51-63. doi: 10.12187/2026.02.005
9. [9]
  杨怡静 , 张佳雯 , 林少玲 , 胡嘉淼 . 姜黄素介导下声光动力联合处理对百香果汁贮藏品质的影响. 轻工学报, 2025, 40(3): 19-27. doi: 10.12187/2025.03.003
10. [10]
  李敏 , 贺姗姗 , 杨钰雯 . 改良QuEChERS方法结合超高效液相色谱测定火腿肠中杂环胺类化合物. 轻工学报, 2024, 39(5): 60-70. doi: 10.12187/2024.05.007
11. [11]
  费致根 , 鲁豪 , 宋晓晓 , 赵鑫昌 , 郭兴 , 肖艳秋 . 基于改进ResNet网络的烟丝输送带洁净度分类模型. 轻工学报, 2024, 39(5): 71-77. doi: 10.12187/2024.05.008
12. [12]
  陈红 , 杨淑君 , 刘梦瑶 , 张义平 , 王海磊 . 巴氏杀菌对枯草芽孢杆菌芽孢灭活效果的影响. 轻工学报, 2026, 41(2): 32-39,63. doi: 10.12187/2026.02.003
13. [13]
  司晓喜 , 白雪 , 龙雨蛟 , 佘迪 , 周沅桢 , 何沛 , 刘春波 , 张伟 . 卷烟纸非水溶黄斑中黄色物质测定及来源分析. 轻工学报, 2026, 41(4): 104-112,121. doi: 10.12187/2026.04.010
14. [14]
  崔冰冰 , 周彦芳 , 朱宸言 , 李可 , 陈博 , 杜曼婷 , 赵电波 , 白艳红 . 等离子体活化水处理对类PSE鸡肉分离蛋白氧化和消化特性的影响. 轻工学报, 2025, 40(6): 20-30. doi: 10.12187/2025.06.003
15. [15]
  赵巧玥 , 李欣燕 , 王刘胜 , 刘伟 , 马戎 , 冯文宁 , 李媛媛 , 赵铭钦 . 柠檬罗勒产香细菌发酵条件优化及卷烟加香应用. 轻工学报, 2026, 41(1): 111-126. doi: 10.12187/2026.01.011
16. [16]
  高明奇 , 吴艺虹 , 吴剑虹 , 黄光富 , 王鹏飞 , 马锋 , 许春平 . 乌梅复合载香颗粒的制备及滤棒加香应用研究. 轻工学报, 2026, 41(4): 57-65,103. doi: 10.12187/2026.04.005
17. [17]
  胡新楠 , 朱成凯 , 胡中泽 , 纪执立 , 金伟平 , 郭城 , 沈汪洋 . 复配比对明胶-羟丙基甲基纤维素双水相体系微观结构和流变特性的影响. 轻工学报, 2025, 40(1): 11-20. doi: 10.12187/2025.01.002
18. [18]
  史清照 , 范武 , 任瑞冰 , 柴国璧 , 张文龙 , 张启东 , 张建勋 , 李河霖 . 基于膜分离及柱色谱技术的烟草提取物精加工产品的制备. 轻工学报, 2025, 0(0): -.
19. [19]
  史清照 , 范武 , 任瑞冰 , 柴国璧 , 张文龙 , 张启东 , 张建勋 , 李河霖 . 基于膜分离及柱色谱技术的烟草提取物精加工产品的制备. 轻工学报, 2025, 40(5): 101-109. doi: 10.12187/2025.05.012
20. [20]
  吴晓东 , 刘畅 , 李俊 , 胡良志 , 贺凌晨 , 袁海霞 , 李强 , 黄锦标 . 基于高光谱检测的烟丝加香均匀性表征方法. 轻工学报, 2024, 39(5): 95-101. doi: 10.12187/2024.05.011

点击查看大图

计量

PDF下载量: 13
文章访问数: 419
引证文献数: 0

通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

基于GC-IMS与电子感官的不同产地百里香特征风味物质分析

作者简介: 陈浩冉(2001—),女,河南省信阳市人,河南农业大学硕士研究生,主要研究方向为烟草化学与香精香料。E-mail:chenhaoran200103@163.com;

通讯作者: 赵铭钦,zhaomingqin@126.com

Analysis of characteristic flavor compounds in Thymus mongolicus Ronn. from different origins based on GC-IMS and electronic senses

Corresponding author: ZHAO Mingqin, zhaomingqin@126.com

计量

通讯作者: 陈斌, bchen63@163.com

基于GC-IMS与电子感官的不同产地百里香特征风味物质分析

作者简介:陈浩冉(2001—),女,河南省信阳市人,河南农业大学硕士研究生,主要研究方向为烟草化学与香精香料。E-mail:chenhaoran200103@163.com

通讯作者: 赵铭钦, zhaomingqin@126.com

English Abstract

Analysis of characteristic flavor compounds in Thymus mongolicus Ronn. from different origins based on GC-IMS and electronic senses

Corresponding author: ZHAO Mingqin, zhaomingqin@126.com

目录

基于GC-IMS与电子感官的不同产地百里香特征风味物质分析

作者简介: 陈浩冉(2001—),女,河南省信阳市人,河南农业大学硕士研究生,主要研究方向为烟草化学与香精香料。E-mail:chenhaoran200103@163.com;

通讯作者: 赵铭钦,zhaomingqin@126.com

Analysis of characteristic flavor compounds in Thymus mongolicus Ronn. from different origins based on GC-IMS and electronic senses

Corresponding author: ZHAO Mingqin, zhaomingqin@126.com

计量

文章相关

通讯作者: 陈斌, bchen63@163.com

基于GC-IMS与电子感官的不同产地百里香特征风味物质分析

作者简介:陈浩冉(2001—),女,河南省信阳市人,河南农业大学硕士研究生,主要研究方向为烟草化学与香精香料。E-mail:chenhaoran200103@163.com

通讯作者: 赵铭钦, zhaomingqin@126.com

English Abstract

Analysis of characteristic flavor compounds in Thymus mongolicus Ronn. from different origins based on GC-IMS and electronic senses

Corresponding author: ZHAO Mingqin, zhaomingqin@126.com

目录