粮油制品中酸腐味的形成机制及控制研究进展

Research Progress on the Formation Mechanism and Control of Rancid Odor in Grain and Oil Products

粮油制品是人类最基本的生存资料,在加工贮藏过程中易受到温度、水分、氧气或微生物等各种因素影响,从而引发一系列生化反应,导致酸腐味、酸败味等风味缺陷的产生。明晰酸腐味相关挥发性化合物种类及其形成机理,并进行调控,可大幅度提升粮油制品品质。本文以粮油制品为研究对象,汇总了其在贮藏加工过程中产生的关键的酸腐味挥发性化合物,分别从脂质水解与氧化、蛋白质氧化聚集及化合物间相互作用3个方面总结了酸腐味的形成机制。进一步分别从去除及掩盖2个方面阐述了酸腐味的控制,前者主要包括生物育种改良、新型贮藏保鲜技术、传统及新兴加工工艺和化学法;后者包括基于主客体作用的包埋技术、外源酶法增香及添加外源增香成分。本文可为后续粮油制品酸腐味的控制、风味品质改良和精准定位等相关研究提供理论参考和技术支持。

Grain and oil products,the most basic materials for human survival,are subject to various factors such as temperature,moisture,oxygen and microorganisms,triggering a series of biochemical reactions which can cause the generation of off-flavors such as sour and rancid odor.Clarifying the types and formation mechanism of rancid odor compounds and regulating them can help greatly improve the quality of grain and oil products.This article summarizes the key volatile compounds contributing to rancid odor produced during the storage and processing of grain and oil products,and clarifies their formation mechanisms from three aspects:lipid hydrolysis and oxidation,protein oxidative aggregation and the interaction between volatile and non-volatile compounds.Furthermore,the control measures to remove or mask the rancid odor are reviewed.The removal methods mainly include biological breeding and improvement,new storage and preservation technologies,traditional and emerging processing techniques and chemical methods;the masking methods include encapsulation technology based on host-guest interaction,aroma enhancement with exogenous enzymes and the addition of exogenous aroma enhancing ingredients.This paper can provide a theoretical reference and technical support for rancid odor control and flavor quality improvement of grain and oil products.