Study of the Alcoholysis Reaction of Cinnamal Chloride 亚肉桂基氯化物醇解反应的研究
Cassia, aniseed and cumin had great effect on the volatiles of the duck, the most compounds the duck absorbed were anisic aldehyde, cinnamal and anethole. 桂皮、八角和小茴香对鸭肉挥发性影响较大,主要是茴香醛、桂皮醛和茴香脑加入鸭肉中较多。