摘要
腌制蔬菜因其易贮存携带、口感独特而倍受消费者青睐,但其特殊风味及其形成机理并未完全明确,为提升我国传统蔬菜腌制品的技术水平,本文就其风味物质组成及产生机理的研究进展进行综述,并提出今后腌制蔬菜的研究发展方向。
Pickled vegetable is loved by consumers because its unique taste,easy to storage and carry, but its special flavors and formation mechanism haven＇t completely clear,so in order to improve the technical levelsof traditional Chinese salted vegetables,research progress in the identification of pickles＇ flavors and its formation mechanism were summarized in this paper,and the development directions of pickled vegetablewere also put forward.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第11期414-417,共4页
Science and Technology of Food Industry
基金
星火计划"新型高效安全腌制蔬菜生产工艺与装备的研究和示范"(2010GA701001)
关键词
腌制蔬菜
风味
机理
检测
pickled vegetable
flavor
mechanism
detection
