香料分析课程在香料香精学科以及相关化学研究中起着重要作用。随着自然科学的进步，紫外光谱、红外光谱、气相色谱、液相色谱、质谱、核磁共振和碳谱，以及化学分析鉴定已成为化学工作者常用的分析工具。因此，掌握这门课程对调香工作者具有非常重要的作用。本书是在十多年的教学实践和参考部分有机化合物结构和分析教材的基础上编写而成的。全书共分八章，前三章分别讲述香料物理性质测定、官能团定性及定量分析的基本原理和实验方法，内容侧重有机化合物物理性质鉴定。从第四章开始，每一章介绍一类分析方法的基本原理、应用。其中侧重气相色谱、气相色谱-质谱的介绍。也讲述了香料香精行业中其他常用到的各种分析方法、仪器的原理以及使用中的实用知识。（The flavor analysis course plays an important role in the subject of flavor and fragrance and related chemical research. With the progress of natural science, ultraviolet spectrum, infrared spectrum, gas chromatography, liquid chromatography, mass spectrum, nuclear magnetic resonance, carbon spectrum and chemical analysis and identification have become a commonly used analytical tool for chemists. Therefore, mastering this course plays an important role in blending workers. This book is written on the basis of more than ten years of teaching practice and reference to the structure of some organic compounds and analysis teaching materials. The book is divided into eight chapters, and the first three chapters respectively describe the basic principles and experimental methods of the determination of the physical properties of flavor, the qualitative and quantitative analysis of functional groups, particularly emphasizing on the determination of the physical properties of organic compounds. Starting from the fourth chapter, each chapter introduces the basic principle and application of a class of analytic methods, and they put particular emphasis on the introduction to gas chromatography and gas chromatography - mass spectrum. Also, the book also describes other commonly used analytical methods, the principles of instruments and practical knowledge in use in the flavor and fragrance industries）