| 食用香精的呈味特征结构与潜在危害性分析 |
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| 引用本文： | 刘士涛,刘玉环,阮榕生,张锦胜,彭红,万益琴,巫小丹.食用香精的呈味特征结构与潜在危害性分析[J].食品工业科技,2012,33(9):426-430. |
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| 作者姓名： | 刘士涛 刘玉环 阮榕生 张锦胜 彭红 万益琴 巫小丹 |
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| 作者单位： | 南昌大学食品科学与技术国家重点实验室,江西南昌330047／南昌大学生物质转化教育部工程研究中心,江西南昌330047 |
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| 基金项目： | 江西省国际合作项目(20101208);科技部国际合作项目(2010DFB63750);江西省自然科学基金项目(2008GZH0047);江西省科技厅产业化关键技术攻关项目(2007BN12100);国家自然科学基金项目(30960304);国家林业局948项目2010-4-09 |
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| 摘 要： | 食用香精作为一种影响食品口感和风味的特殊高倍浓缩添加剂已经被应用到现代食品工业的各个领域。受天然香料来源、数量、成本的限制,在食品工业中使用的基本都是合成香精、反应香精及天然等同香精。文章对近些年食品香精香味与呈味物质分子结构的关系进行了归纳,并对几种常用香精类型的潜在性危害研究进行了综述。
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| 关 键 词： | 食用香精 合成香气 结构特征 潜在性危害 |
Characteristic structure of food flavor and potential hazard analysis |
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| LIU Shi-tao,LIU Yu-huan,RUAN Rong-sheng,ZHANG Jin-sheng,PENG Hong,WAN Yi-qin,WU Xiao-dan.Characteristic structure of food flavor and potential hazard analysis[J].Science and Technology of Food Industry,2012,33(9):426-430. |
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| Authors: | LIU Shi-tao LIU Yu-huan RUAN Rong-sheng ZHANG Jin-sheng PENG Hong WAN Yi-qin WU Xiao-dan |
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| Affiliation: | 1,2(1.State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China;2.Engineering Research Center for Biomass Conversion,Ministry of Education,Nanchang University,Nanchang 330047,China) |
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| Abstract: | Being a special high concentration additive,food flavors can affect the taste and flavor of food.Therefore it has been applied to all areas of food products.Since natural flavors cannot meet the needs of modern food industry,nowadays most food flavors are chemical synthesized,reacted or natural identities.The relationship between food flavors and molecular structure of flavors was summarized,and the potential hazard of several types of flavors was reviewed. |
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| Keywords: | food flavor artificially aroma characteristic structure potential hazard |
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