The study on components of odors and effects of deodorization during the starter propagation of silkworm chrysalis soy sauce was made by capillary gas chromatography.

• 采用毛细管气相色谱仪对蚕蛹酱油酿造过程中通风制曲阶段蚕蛹臭味物质的含量组成及脱臭效果进行了初步的研究。