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| 马铃薯风味的研究进展 | |
| 引用本文： | 龚兴旺,郭华春. 马铃薯风味的研究进展[J]. 食品科学, 2016, 37(9): 264-268. DOI: 10.7506/spkx1002-6630-201609048 |
| 作者姓名： | 龚兴旺 郭华春 |
| 作者单位： | 云南农业大学农学与生物技术学院，薯类作物研究所，云南 昆明 650201 |
| 摘 要： | 马铃薯在人们的日常生活及健康方面扮演着重要角色。马铃薯风味作为马铃薯品质的一个重要组成部分，主要由香味、味道和质地组成。而马铃薯的香味主要由挥发性风味化合物所决定，如吡嗪、庚醛和己醛等；马铃薯味道主要是由非挥发性化合物所决定，如核苷酸和氨基酸；马铃薯的质地与其中干物质及淀粉含量有关；除此之外，马铃薯风味还与马铃薯的生产环境和贮藏环境有关。本文主要概述国内外在马铃薯的香味、味道及质地三方面的研究进展。 |
| 关 键 词： | 马铃薯 风味 挥发性风味化合物 质地 |
Advances in Potato Flavor |
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| GONG Xingwang,GUO Huachun. Advances in Potato Flavor[J]. Food Science, 2016, 37(9): 264-268. DOI: 10.7506/spkx1002-6630-201609048 | |
| Authors: | GONG Xingwang GUO Huachun |
| Affiliation: | Tuber and Root Crops Research Institute, College of Agronomy and Biotechnology, Yunnan Agricultural University,Kunming 650201, China |
| Abstract: | Potato plays an important role in people’s daily life and health. Potato flavor is a vital component of potato quality, and it mainly consists of aroma, taste and texture. The aroma is always determined by volatile flavor compounds such as pyrazine, heptaldehyde and hexanal. The taste of potato is mainly determined by non-volatile compounds such as nucleotides and amino acids, and the texture is associated with dry matter content and starch content in potato. In addition, potato flavor is highly related to the potato growing conditions and storage environment. This article mainly focuses on the recent progress in understanding aroma, taste and texture of potato. |
| Keywords: | potato flavor volatile flavor compounds texture |
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