发酵蔬菜中的挥发性成分及其影响因素探讨

发酵蔬菜是我国重要的传统发酵食品之一，因其独特的滋味和香气而深受欢迎，其挥发性成分在加工过程中受到很多因素影响。该研究从发酵蔬菜的挥发性成分着手，简要概括了发酵蔬菜中挥发性风味物质组成和形成途径，从发酵工艺（菌种、时间、温度、盐的浓度和种类）等方面探讨了发酵蔬菜中挥发性成分的影响因素，并对发酵蔬菜的发展前景进行展望，以期为提高发酵蔬菜品质提供理论参考。

Volatile components of fermented vegetables and their influencing factors

Fermented vegetables are one of the most important traditional fermented foods in China, they are popular because of their unique taste and aroma, and their volatile components were affected by many factors in the processing process. Starting from the volatile components of fermented vegetables, the composition and formation pathways of volatile components in fermented vegetables were briefly summarized, and the influence factors of volatile components in fermented vegetables were discussed from the aspects of fermentation technology (strain, time, temperature, salt concentration and type), etc, and the development prospect of fermented vegetables was prospected, in order to provide theoretical references for improving the quality of fermented vegetables.