影响食品色、香、味的物质

The Substance that Affects the Color,Aroma,Taste of Foods

食品色泽是人们评价食品感官质量的重要因素之一,食品中色素物质的性质是食品加工过程中保持正常色泽和防止变色的重要依据。食品中固有的天然色素,一般是指新鲜原料的有色物质,或本来无色而能经过化学反应而呈现颜色的物质。天然色素的来源有植物、动物和微生物三类,这些色素的存在,使食物原料呈现多种颜色。

Food color and luster is one of important factors to evaluate the quality of the food sensory, figure out food pigment substances existing in nature, is the food processing process to maintain the normal color and lustre and important basis to prevent discoloration. The inherent natural pigment in food, usually is refers to the fresh raw material of non-ferrous material, or can originally colorless and through chemical reaction and rendering color material. The source of the natural pigments with plants, animals and microorganisms three types of pigment, the existence of pigment, make the food raw material presents a variety of colors.