摘要
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.
作者
姜璐
宫璇
郭梦雪
赵志康
周李美佳
卢航
JIANG Lu;GONG Xuan;GUO Meng-xue;ZHAO Zhi-kang;ZHOU Li-mei-jia;LU Hang(College of Food Science and Engineering,Dalian Ocean University,Liaoning Dalian 116023,China)
出处
《广州化工》
CAS
2020年第5期37-41,共5页
GuangZhou Chemical Industry
基金
辽宁省自然基金:基于磷脂氧化的海胆风味形成机制研究(2019ZD0727)
大连市高层次人才创新支持计划(青年科技之星):粗鱼油中海洋磷脂制备的关键技术(2017RQ144)。
关键词
热加工
低温贮藏
发酵
熏制
腌制
挥发性风味物质
shot processing
low temperature storage
fermentation
smoked
pickled
volatile flavor