小麦制品中挥发性成分的研究综述

A Review of Volatile Components in Wheat Products

粮食因其种类和加工方式的不同,会产生不同的挥发性成分,形成食物独特的风味,引起人们的食欲。小麦制品是日常生活中最重要的主食之一,众多学者对不同小麦及其制品的挥发性成分进行检测,并对处理方式的影响开展了深入的研究。本文就常见小麦制品中挥发性成分的研究结果、加工方式对风味的影响做一综述,以期为小麦制品的天然留香和增香技术提供理论依据和开发方向。

Different grains and processing methods may produce different volatile components,form a unique flavor and increase people’s appetite.Wheat products are one of the most important foods in daily life.Many scholars have studied the volatile components of different wheat products,and carried out in-depth researches on the influence of treatment methods.This paper summarizes the research results of volatile components in wheat products and the influence of processing methods,in order to provide the theoretical basis and development direction for the natural flavor retention and enhancement technology of wheat products.