摘要
黑蒜是由新鲜大蒜在高温高湿条件下发酵制成,此过程发生的多种化学反应可使大蒜的刺激气味逐渐消失,并形成黑蒜的独特酸甜风味。文章围绕黑蒜加工过程中化学成分和风味物质的变化进行综述,探讨了影响黑蒜香气形成的关键因素,并解析了黑蒜的风味特性。
Black garlic is produced through the fermentation of fresh garlic under conditions of high temperature and humidity,wherein various chemical reactions occur,gradually diminishing the pungent odor associated with garlic and imparting the distinctive sweet and sour flavor characteristic of black garlic.This article reviews the changes in chemical components and flavor substances during the processing of black garlic,discusses the key factors that influence the evolution of its aroma profile,and analyzes the flavor characteristics of black garlic.
作者
毛涵涛
李慧
尹世鲜
荣智兴
王建辉
MAO Hantao;LI Hui;YIN Shixian;RONG Zhixing;WANG Jianhui(School of Food Science and Bioengineering,Changsha University of Science and Technology,Changsha,Hunan 410114,China;Hunan Provincial Engineering Technology Research Center of Prepared Dishes,Changsha,Hunan 410114,China;Pingjiang Jinzai Food Co.,Ltd.,Yueyang,Hunan 414517,China)
出处
《食品与机械》
CSCD
北大核心
2024年第5期227-233,共7页
Food and Machinery
基金
湖南省科技创新领军人才项目(编号:2023RC1056)
湖南省预制菜工程技术研究中心项目(编号:2023TP2214)
湖南省自然科学基金杰出青年基金项目(编号:2021JJ10007)
湖南创新型省份建设专项重点研发项目(编号:2021NK2015)。
关键词
黑蒜
化学成分
风味物质
发酵
black garlic
chemical components
flavor substances
fermentation
