大米中挥发性风味物质的研究进展

大米是全球的最重要的主食之一, 大米香气是大米中挥发性风味物质所呈现的整体香气和人类感官感知的综合结果, 也是大米品质的重要组成部分、影响消费者对大米的可接受程度的主要因素。对近15年稻米风味方面的相关研究进行了综述, 介绍了大米挥发性风味成分种类、大米风味的影响因素、对大米挥发性风味的研究方向进行了展望, 为大米挥发性风味研究技术的提升和大米行业的高品质发展提供新的思路和理论参考。

Research progress of volatile flavor substances in rice

Rice is one of the most important staple foods in the world. Rice aroma is the comprehensive result of the overall aroma and human sensory perception of volatile flavor compounds in rice. It is also an important part of rice quality and the main factor affecting consumers '' acceptability of rice. The related research on rice flavor in the past 15 years was reviewed. The types of volatile flavor components in rice, the influencing factors of rice flavor, and the research direction of rice volatile flavor were introduced, which provided new ideas and theoretical references for the improvement of research technology on rice volatile flavor and the high-quality development of rice industry.