螺蛳粉风味物质的研究进展

Research Progress on Source of Flavoring Substances in River Snails Rice Noodle

柳州螺蛳粉是一种集鲜、辣、酸、“臭”于一身的柳州地方性特色美食。品质不稳定、标准不统一等问题随着预包装螺蛳粉的快速发展开始出现。柳州螺蛳粉的品质及独特风味与其原辅料的风味物质息息相关,对于螺蛳粉风味物质的检测与分析是衡量螺蛳粉品质的关键因素之一。从柳州螺蛳粉的螺蛳、酸笋、辣椒油等原辅料的风味物质特征出发,根据螺蛳粉的研究和风味物质检测的有关技术对柳州螺蛳粉风味物质的来源进行综述,阐述了螺蛳粉原辅料风味物质对螺蛳粉的影响、风味物质常用的检测技术在柳州螺蛳粉风味物质分析中的发展前景、原辅料的关键性风味物质、柳州螺蛳粉风味物质研究方面的不足,提出了柳州螺蛳粉风味物质未来研究方向,以期为其工艺改进、标准化制定、新产品开发提供理论支持。

Liuzhou river snail rice noodle is a local characteristic food of Liuzhou with fresh,spicy,sour and “smelly”.With the rapid development of pre-packaged river snail rice noodle,the concerns such as unstable quality and inconsistent standards have begun to emerge.The quality and unique flavor of Liuzhou river snail rice noodle are closely related to the flavor substances of its raw materials.The detection and analysis of its flavor substances is one of the key factors to measure the quality of river snail rice noodle.In this paper,based on the features of flavor substances of raw materials such as snails,sour bamboo shoots and chili oil in Liuzhou snail powder,the sources of its flavor substances were reviewed mainly according to the current research on river snail rice noodle and the related techniques of flavor substances detection.The effects of flavor substances of raw materials and excipients were systematically expounded.The development prospect of common detection techniques of flavor substances in the analysis of flavor substances and the key flavor substances of raw materials and excipients were further reviewed.The disadvantages of the research on the flavor substances of were pointed out,and the future research direction of its flavor substances was put forward,aming to provide theoretical support for the improvement,standardization and development of new products of Liuzhou river snail rice noodle.