典型徽菜加工中特征风味物质的研究进展

Characteristic flavor substances in the processing of typical Anhui cuisine

徽菜作为自成一体的地方风味,有其自身的风味特征。臭鳜鱼、符离集烧鸡、吴山贡鹅和胡氏一品锅作为典型的徽菜菜肴中的名菜,每道菜肴独特风味感官特征,正是由于其特有的风味物质产生。鉴定、分析菜肴加工中的风味、感官等品质形成和保持是进行徽菜加工发展的基础。文章对以上4种菜肴在加工中风味物质成分进行综述,为徽菜进一步研究奠定基础。

Anhui cuisine as a self-contained local flavor, has its own flavor characteristics. Huizhou cured mandarin fish, Fuliji roast chicken and Wushan gong geese dishes and Hu＇s top-ranking pot are typical dishes in Anhui cuisine, each dish unique flavor sensory characteristics is due to its unique flavor substances. Identification, analysis of food processing in the flavor, sensory quality formation and maintenance is the basis for the development of Anhui cuisine processing. In order to deeply study Anhui cuisine, this paper summarizes the four kinds of dishes in the processing of flavor compounds.