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本文采用气相色谱－质谱联用方法，分析了鹅肉中风味物质的化学成份。共鉴定出２９种化合物，主要成份为丙基叔下基醚，苯并噻唑。
In this paper, gas chromatography-mass spectrometry method was used to analyze the chemical composition of flavoring substances in goose meat. A total of 29 compounds were identified, the main component of propyl tertiary butyl ether, benzothiazole.