| 食品异味问题现状及其研究进展 |
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| 引用本文： | 孙钰清,吴继红,庞雪莉.食品异味问题现状及其研究进展[J].食品安全质量检测技术,2019,10(15):4832-4839. |
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| 作者姓名： | 孙钰清 吴继红 庞雪莉 |
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| 作者单位： | 中国农业科学院烟草研究所农业农村部烟草和香薰植物产品质量安全风险评估实验室;中国农业大学食品科学与营养工程学院农业部果蔬加工重点开放实验室果蔬加工教育部工程研究中心 |
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| 基金项目： | 国家自然科学基金项目(31601483)、国家特色农产品质量安全风险评估专项项目(GJFP201801003)、中国农业科学院科技创新工程项目(ASTIP-TRIC-06) |
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| 摘 要： | 风味品质是食品质量的重要影响因素,然而,风味在生产加工等环节极易发生劣变,产生具有不愉快气味的挥发性物质,食品中普遍存在的异味问题严重制约了食品产业发展。本研究概述了食品异味现象的普遍性,介绍了食品异味鉴定技术方法,重点阐述了食品异味产生原因及控制措施,展望了今后食品异味问题的重点研究方向,旨在为研究者攻克食品异味难题,保障食品优质风味品质提供参考和指导。
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| 关 键 词： | 风味品质 异味 鉴定方法 形成机制 调控措施 |
| 收稿时间： | 2019/5/24 0:00:00 |
| 修稿时间： | 2019/6/20 0:00:00 |
Present situation and research progress of food off-flavor |
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| SUN Yu-Qing,WU Ji-Hong and PANG Xue-Li.Present situation and research progress of food off-flavor[J].Food Safety and Quality Detection Technology,2019,10(15):4832-4839. |
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| Authors: | SUN Yu-Qing WU Ji-Hong and PANG Xue-Li |
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| Affiliation: | Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Laboratory of Tobacco and Aromatic Plants Quality and Safety Risk Assessment, Ministry of Agriculture and Rural Affairs,Engineering Research Center of Fruit and Vegetable Processing, Ministry of Education, Key Open Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, College of Food Science and Nutrition Engineering, China Agricultural University and Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Laboratory of Tobacco and Aromatic Plants Quality and Safety Risk Assessment, Ministry of Agriculture and Rural Affairs |
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| Abstract: | Flavor quality is an important factor of food quality. However, flavor is prone to deterioration in the production and processing of food, resulting in formation of volatile substances with unpleasant odors. The off-odor problems in food is so common that it has seriously restricted the development of food industry. This paper summarized the universality of off-flavor phenomenon in food, introduced the techniques used for identification of off-flavor contributors, emphatically expounded the causes and control measures of food off-flavor, and finally prospected the key research directions focusing on food off-flavor in the future, in order to provide reference and guidance for researchers to solve the problem of food off-flavor and guarantee the quality of food flavor. |
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| Keywords: | flavor quality off-flavor identification techniques formation mechanisms regulation measures |
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