发酵食品的风味物质及其检测方法研究进展

Research Progress on Flavor Substances in Fermented Foods and Their Detection Methods

发酵食品中风味物质大致可分为挥发性风味物质和不挥发性风味物质。研究表明,挥发性风味物质是发酵食品香气的主要成分,决定了食品的香气特征并对食品的特征风味贡献最大,而不挥发性风味物质是其口感的主要来源。目前用于食品中风味物质检测的方法多样,其中固相微萃取与气相色谱质谱联用法因检测结果准确率高、检测范围广、应用较成熟而在食品挥发性风味物质中得到广泛应用,高效液相色谱法在非挥发性风味物质检测方面应用较多。

Flavor substances in fermented foods can be have been shown that the major components of fragrance in fragrance characteristics of fermented foods and giving the divided into volatile flavor compounds and nonvolatile ones. It fermented foods is volatile flavor compounds, determining the greatest contribution to the characteristic flavor, whereas the nonvolatile flavor compounds is the main source of taste. Currently, there are various methods for detecting flavor substances in food, the volatile flavor compounds is determined by extensively using the solid-phase microextraetion and gas chromatography-mass spectrometry due to their high accuracy, wide detection range and mature application, and the nonvolatile flavor compounds is detected by mainly using the high-performance liquid chromatography.