鱼露中挥发性成分的形成及影响因素分析

Formation and influencing factors of volatile components in fish sauce

挥发性成分是鱼露风味的重要组成部分和决定鱼露品质的关键因素。该文介绍了鱼露中挥发性成分的种类和形成过程,重点归纳和总结了影响鱼露挥发性成分形成的主要因素,包括发酵原料、制作工艺、微生物种类与发酵时间,并对未来的研究方向进行了展望。鱼露中挥发性成分的研究有助于发酵工艺的改良和成品风味和品质的提升。

Volatile components are important part of fish sauce flavor and a key factor for determination of the fish sauce quality.In this paper,the types and formation process of volatile components in fish sauce were introduced.The main factors affecting the formation of volatile components in fish sauce were summarized,including fermentation raw materials,production technology,microbial species and fermentation time,and the future research direction was prospected.The study of volatile components in fish sauce was helpful to the improvement of fermentation technology and the improvement of flavor and quality.