荞麦制品感官分析及香气成分研究进展

Reviews on the Sensory Evaluation and Volatile Components of Buckwheat Products

荞麦营养丰富,富含芦丁等生物类黄酮化合物,是生产功能性食品的重要原料,但因其特有的苦涩味造成产品口感较差,对荞麦产品的开发带来一定的负面影响。该文综述各种荞麦产品的感官评价和挥发性成分的研究进展,以期为荞麦产品的进一步优化提供参考。

Buckwheat is one important ingredient of producing functional food, for it has rich nutritious and bioflaavonoids (such as rutin). The special bitterness leads to the poor taste of buckwheat products, which brings certain negative effects on the development of buckwheat production. In order to provide some references on the development of buckwheat products, this essay analyzed the sensory evaluation and volatile components of buckwheat products.