感官组学鉴定特征芳香化合物及其在食品分析中的应用

Application of sensomics in identification of key aromaticcompounds and food analysis

感官组学是以食品风味化合物为研究对象,通过仪器分析和感官分析相结合,在分子水平上研究食品风味品质的交叉学科。近年来,感官组学广泛应用于食品特征性香气成分鉴定。该文系统地综述了感官组学如何定性定量食品中的特征性芳香化合物,重点介绍了通过香气提取物稀释分析(aroma extract dilution analysis, AEDA)、气相色谱-嗅闻(gas chromatography olfactometry, GC-O)、香气重组及消除实验等技术所鉴定出的关键香气化合物的研究。深入探讨了感官组学在特性香气化合物的分析、食品产地溯源、同类型产品的差异性分析及食品加工等方面的作用,为食品从原料到产品的加工过程中香气物质变化提供理论支持,同时为开发更多风味产品提供指导。

Sensomics is an interdisciplinary technology of food sensory quality at the molecular level,based on food flavor compounds,which is combined with instrument analysis and sensory analysis.In recent years,it has been widely used to characterize food-characteristic aroma compounds.This paper systematically reviewed how to use sensomics to determine the characteristic aromatic compounds in food qualitatively and quantitatively,and focused on researching the characteristic aromatic compound obtained through aroma recombination combined with elimination experiments,which was commonly used in aroma extract dilution analysis(AEDA)combined with gas chromatography-olfactometry(GC-O)technology in recent years.This study also summarized the role of sensomics in the analysis of characteristic aroma compounds,traceability of food origin,differentiation analysis of similar products,and food processing.As a result,the study provides theoretical support for the changes in aroma substances in food from raw materials to processed foods and introduces guidance for the development of more flavor products.