食品中常见的香成分有脂肪族、脂环族和芳香族化合物 ,但随着近年来分析技术的发展 ,越来越多的杂环化合物从食品中检出 ,其中很大一部分为碱性杂环化合物 [1]。它们气味极大 ,嗅觉阈值极低 ,香味独特 ,常常是食品重要的特征香气成分 ,如噻唑类 [2～ 4 ] 和吡啶类 [5,6 ] 。衍? Common aromatic components in food are aliphatic, alicyclic and aromatic compounds. However, with the development of analytical techniques in recent years, more and more heterocyclic compounds have been detected in foodstuffs, and a large part of them are basic miscellaneous Cyclic Compound [1]. They have great odors, very low odor thresholds and unique aromas and are often the most important characteristic aroma components of foods such as thiazoles [2-4] and pyridines [5,6]. Difficult