红枣挥发性化合物及其风味形成机制研究进展

Volatile Compounds and Formation Mechanism of Flavor of Jujube(Ziziphus Jujuba Mill.)

挥发性化合物对红枣香气有着重要影响。文章就红枣挥发性化合物组成的种类及含量比例的研究进行了综述。研究表明红枣品种、产地、环境、成熟度及加工方式等因素都会影响到挥发性化合物的种类及含量。同时,文章综述了美拉德反应与脂肪自氧化或热分解与红枣风味形成机制的研究进展,并对老化黑变红枣的挥发性风味物质研究提出了展望。这将有利于红枣加工过程中感官品质的提高,在风味方面增强对消费者的吸引力。

Volatile compounds were very important to the aroma of jujube.We summarized the volatile compounds composition and contents and ratio of jujubes.The reference indicated that volatile compounds were influenced by cultivars,production area,environment,maturity and processing ways.At the same time,this paper reviews the research progress of flavor formation mechanism and the Maillard reaction and fatty acids auto-oxidation or thermal degradation,and puts forward a prospect for the research on volatile flavor compounds of aged and blackened.These could contribute to instruct the improvement of sensory quality of jujube during processing and enhance the attraction of flavor to consumers.