摘要
香气成分是构成苹果汁典型风味、影响其整体品质的重要因素。研究其香气化合物对于保持苹果汁的特征香气、提高苹果汁的整体香气品质具有重要意义。该文概述了苹果汁中主要的香气成分、苹果汁香气物质分析方法、香气活性物质及其阈值的研究、苹果汁香气的主要来源和影响因素,以期为进一步深入研究和工业化生产提供理论指导。
Aroma component was one of the main factors affecting the characteristic flavor and quality of apple processing products. In order to maintain the characteristic flavor and enhance the total aroma quality,it was important to study the aroma compounds in apple juices. In this paper,the main aroma compounds in apple juices were introduced. In addition,the analysis methods of aroma compounds in apple juices,the identification of aroma-active compounds and their odor thresholds,the main sources and key drivers of aroma compounds were summarized. The aim of this paper was to provide theoretical guidance for apple juice industry and further research.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第4期386-390,共5页
Science and Technology of Food Industry
基金
2013年公益性行业(农业)科研专项(201303076)
新疆生产建设兵团科技支疆计划(2013AB020)
关键词
苹果汁
香气
分析
香气活性物质
apple juice aroma analysis odor-active components
