食品的香味是由其特有的化学物质所决定的。食品中的香味物质种类很多,目前已经鉴定的有近万种。近二十多年来,许多杂环化合物进入了食品香料领域,如吡嗪、呋喃、噻吩、噻唑的衍生物等。它们的阈值低(阈值是某一香味物质在一定介质中能被人类感官感知的最低浓度(微量使用就可以产生明显的效果(通常为pp~b至pp~m级)。二噁茂噁烷衍生物就 The smell of food is determined by its unique chemical. Many kinds of aroma substances in food, there are nearly 10,000 species have been identified. In recent twenty years, many heterocyclic compounds have entered the field of food flavors, such as pyrazine, furan, thiophene, thiazole derivatives and so on. Their thresholds are low (the threshold is the lowest concentration of a fragrance that can be sensed by humans in a given medium (trace amounts can produce significant effects (typically pp ~ b to pp ~ m). Dioxolane Derivatives on it