挥发性风味物质在碳水化合物中释放与保留的研究进展

Progress on release and retention of volatile flavor compounds in carbohydrates

风味的优劣逐渐成为食品能否得到消费者青睐的重要参考指标。碳水化合物作为食品主要营养成分之一,已被发现其对食品中挥发性风味化合物的保留与释放会产生显著的影响。本文综述了碳水化合物与风味化合物的作用方式,并分别从碳水化合物、风味化合物2种角度对挥发性风味物质在碳水化合物基质中释放与保留的影响因素进行了阐述,以期为风味物质在碳水化合物基质中的可控释放提供科学依据和参考。

The quality of flavor has gradually become an important reference indicator of whether food can be favored by consumers.Carbohydrates as one of the main nutrients in food have been found to have a significant impact on the retention and release of volatile flavor compounds in food.This article reviews the mode of action of carbohydrates and volatile flavor compounds,and elaborated the effects of carbohydrates and the volatile flavor compounds on the release and retention of volatile flavor compounds in carbohydrate matrix.It will provide a scientific basis and reference for the controlled release of volatile flavor compounds in carbohydrate matrix.