馒头中挥发性物质的研究进展

Research Progress of Volatile Compounds in Chinese Steamed Bread

馒头是我国的一种传统主食,具有悠久的历史。馒头的香气是消费者首先感知到的质量属性,直接影响消费者的可接受度。因此,了解馒头中挥发性物质的组成及其形成机制,有利于进一步改善馒头的香气,为促进馒头的工业化生产做出贡献。文章综述了酵母馒头、老面馒头和酵子馒头中关键香气物质的表征,阐明了馒头中挥发性物质的来源及其影响因素(主要包括酵母发酵、乳酸菌发酵、脂肪氧化和热处理)。此外,还概述了面粉品质、添加食用碱、添加小麦胚芽和麦麸以及馒头储存条件等对挥发性物质的影响。最后,对未来的研究方向和趋势提出展望,以期促进系统性的馒头风味研究,为高品质馒头的工业化生产提供理论依据。

Chinese steamed bread(CSB) is a traditional staple food with a long history in China.CSB aroma is the first quality attribute perceived by consumers,which directly affects acceptability of consumers.Therefore,understanding the composition and formation mechanism of volatile compounds in CSB is beneficial to further improvement of CSB aroma,and contributing to the industrial production of CSB.This review summarized the characterization of key aroma compounds in CSB(fermented with yeast,sourdough and Jiaozi),and clarified the formation and influence factors of volatile compounds in CSB(mainly including yeast fermentation,lactic acid bacteria fermentation,lipid oxidation and heat treatment).In addition,effects of wheat flour quality,adding edible alkali,adding wheat germ and bran and storage conditions on volatile compounds in CSB are also summarized.Finally,the future research directions and trends are prospected to promote systematic research on CSB aroma and provide theoretical basis for the industrial production of high-quality CSB.