| 葱属植物中挥发性风味物质研究进展 |
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| 引用本文： | 刘兵,常远,王瑞芳,刘子轩,陈海涛,张宁. 葱属植物中挥发性风味物质研究进展[J]. 食品科学, 2022, 43(3): 249-257. DOI: 10.7506/spkx1002-6630-20210630-354 |
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| 作者姓名： | 刘兵 常远 王瑞芳 刘子轩 陈海涛 张宁 |
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| 作者单位： | （北京工商大学 北京市食品风味化学重点实验室，北京 100048） |
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| 基金项目： | 国家自然科学基金青年科学基金项目（31901620） |
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| 摘 要： | 葱属植物是中式菜肴中最为常见的蔬菜和调味料,其独特的香气属性能够有效掩盖菜肴中的腥膻异味,并赋予菜肴独特的风味.葱属植物的基质复杂多样,挥发性风味物质含量较低,特别是一些热敏感、低阈值的关键香气物质极易在前处理和后续加工过程中损失变性,造成风味变化.本文主要概括了近年来研究的葱属植物中挥发性风味物质,并对其今后的研究方...
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| 关 键 词： | 葱属植物 挥发性物质 风味 |
Recent Progress in Research on Volatile Flavor Compounds in Allium |
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| LIU Bing,CHANG Yuan,WANG Ruifang,LIU Zixuan,CHEN Haitao,ZHANG Ning. Recent Progress in Research on Volatile Flavor Compounds in Allium[J]. Food Science, 2022, 43(3): 249-257. DOI: 10.7506/spkx1002-6630-20210630-354 |
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| Authors: | LIU Bing CHANG Yuan WANG Ruifang LIU Zixuan CHEN Haitao ZHANG Ning |
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| Affiliation: | (Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China) |
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| Abstract: | Allium is the most common vegetable and condiment herb used in Chinese dishes, and its unique flavor can mask the unpleasant odor of other ingredients. The matrix of Allium is complex and diverse, having low contents of volatile flavor components. In particular, some key aroma substances with heat susceptibility and low thresholds in Allium are lost and changed easily during pretreatment and subsequent processing, causing flavor changes. In this paper, recent studies on the volatile flavor compounds of Allium are summarized, and future research directions are discussed as well. Combining new precision instruments with molecular sensory science will enable us to further understand the change in and formation mechanism of the flavor of Allium during processing in the future, which will provide a theoretical basis for controlling the flavor quality of Allium in order to promote the development of the Allium industry. |
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| Keywords: | Allium ?volatile?compounds ?flavor, |
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