An analytical survey of 10 main volatile constituents in Yanjing draft beer brewed this year and some other brands of beer were conducted by using HSCGC technique.

• 摘要采用静态顶空进样结合高效毛细管气相色谱分析啤酒香味组分的技术，对2004年“燕京”纯生啤酒的10种主要香味组分进行了测定。