不同加工方式对水产品挥发性风味物质影响的研究现状

Research Status on Influence of Different Processing Methods on Volatile Flavor Substances in Aquatic Products

风味物质分为挥发性气味化合物和非挥发性滋味化合物,其中挥发性化合物是水产品的重要风味特征,而加工方式对水产品挥发性化合物的产生影响显著。本文在对醛类、醇类、酮类、烃类及酯类等挥发性风味物质进行分类叙述的基础上,对不同加工条件下水产品挥发性风味形成的研究进展进行综述,有助于理解水产品挥发性成分的形成机制,为水产品加工业和水产品风味研究提供参考。

Flavor substances are divided into volatile odor compounds and non-volatile odor compounds. Among them,volatile compounds are important flavor characteristics of aquatic products, and processing methods have a significant impact on the production of aquatic product substitute compounds. Based on the classification and description of ketones,hydrocarbons,esters and other alternative flavor substances,the research progress on the formation of alternative flavors of aquatic products under different processing conditions was summarized,which was helpful as references to understand the formation mechanism of aquatic product substitutions for the aquatic product processing industry and aquatic product flavor research.